RICHARD ASHTON

I didn’t start cooking until I was in college. Pasta was always my go to meal. As my confidence grew, I bought lots of books and binged on cooking shows. I was never able to go to culinary school, but I read all the text books. My food got lots of positive feedback. This encouraged me to learn more and share my talents with others. It’s what I love and what brings me peace. There’s always a new dish to make, technique to learn or chance to give someone a meal to remember.

I would probably say lasagna. The classic recipe with fresh pasta sheets, bechamel and bolognese. My ultimate comfort food and what my friends all rave about. But my all time favorite was a pappardelle pasta with homemade rabbit sausage. I ground the meat to make the sausage. Made a sauce with a stock made with the carcass. It was the best thing I think I ever made. No one else has had it. Ate it at 1am by myself on my sofa. I declared that it would someday be my signature dish.

I’m a single father of three girls.This year all 3 will be in college. I had my own business for 10 years, a wine shop, that closed last year. I made a lot of sacrifices and lost a lot of time with my kids. If I won the money, it would be a major blessing, but the real prize would be showing my daughters how to follow their passions and keep moving forward. A new pasta machine would be nice though!