Shrimp and Scallop Cornbread Stuffing with Mustard Cream Sauce Recipe by Chef Steven Richard
As a Massachusetts native, seafood is part of Chef Steven Richard’s DNA. Some of Richard’s earliest memories involve driving around New England with his grandfather and trying out different lobster rolls together at all kinds of places, from eateries located on the side-of-the-road to upscale restaurants. His grandfather’s love of seafood and of cooking for friends and family were both contagious. Once in college at Northeastern University, Richard often found himself cooking for his roommates at any opportunity he could. After graduating and embarking on a successful career in the pharmaceutical industry, Richard decided to change course and follow his passion for cooking.
