By Maria Allen
Photography by Lisa Czech
Whether sourcing fresh ingredients or ensuring that each dish is perfectly plated, Chef Richmond Edes is always striving for excellence. A Scituate resident who previously worked at acclaimed Boston restaurants like Clio, No. 9 Park, and Menton, Edes now serves as the executive chef at the Tavern at Cohasset’s historic Red Lion Inn. In addition to his chef duties, he also oversees catering for special events. We recently sat down with Edes to learn a little about his unique career path, from percussionist to professional chef, and discover how he and his culinary team are elevating the menu and guest experience at the landmark restaurant.
What has been your goal as executive chef at The Red Lion Tavern?
My main focus has been on seasonality and quality. The fish we get is sushi-grade and all of our pastas and breads are made in-house. Since Cohasset is a relatively small town, we have a lot of regulars who come for special occasions and another time they might just come in for a burger. We aim to have things on the menu that will keep those people coming back and every season we’re always trying to raise the bar.
What are some of the standout menu items?
When I started at the restaurant I was dead set that we would make all of the pastas in-house. We always try to have some filled raviolis, hand-cut pastas and some extruded shaped pastas as well. We usually offer five or six options. Our herb tagliatelle has been on the menu since we opened and it’s delicious. We change the mushrooms seasonally on that dish but the rest stays the same. We recently added an eggplant lasagnette, which has layers of homemade pasta and grilled eggplant, pomodoro, fresh ricotta, and then we’re pouring taleggio fondue tableside, over the top.
Do you have a favorite ingredient?
I always look forward to truffle season in the fall and winter. I’ll shave truffles on anything. It’s an ingredient that adds a little bit of opulence to a dish and you don’t see it too often at restaurants on the South Shore. Right now we’re serving a handmade raviolo al uovo (egg yolk ravioli), which is topped with shaved truffles.
You studied music in college. Did this experience influence your culinary career in any way?
I was a percussion performance and education major at The Ohio State University. I actually think there are a lot of parallels between music and the culinary industry. One of the things that drew me to percussion is that there are so many instruments to play and techniques to learn. The same is true with cooking; you might get comfortable with an ingredient but then you can step outside the box and come up with something new. And just as musicians spend hours in a practice room, in the restaurant business we spend our days prepping and getting into the mindset to perform for our guests each night.
Can you talk a little about your cooking philosophy?
I’ve never been a person who wants to have a massive amount of food on a plate. For me, it’s more important to use quality ingredients and have the right balance of vegetables, protein and grains. We have a high expectation of our staff so that everything translates to the table in the freshest way possible. Ultimately, we want customers to have a great meal and feel comfortable and welcome, like they’re a guest in our house.
The Red Lion Tavern
71 South Main St., Cohasset
