![]() In 1984, Rudd and Dale Earnhardt swapped rides, with Rudd moving over to the No. He also ran the only three Busch Series races of his career that season, winning in his debut event at Dover Downs. He was able to get his first two career wins in 1983 at Riverside and Martinsville respectively, but he again finished ninth in points. Rudd had six Top 5s but dropped down to ninth in the points standings. Although he had no victories, he won his first three pole positions, and began his lengthy streak of consecutive race starts. In 1981, Rudd signed with DiGard Motorsports to drive the No. 7 Sanyo-sponsored car for Nelson Malloch, for whom he had one tenth-place finish. He did not return to Donlavey in 1980, and started out in a part-time run for his dad and D. 90 Truxmore-sponsored car, garnering four Top 5’s and a ninth-place finish in the final points standings. In 1979, he signed with Junie Donlavey to pilot the No. Despite the abbreviated schedule, he earned four top-tens and finished 31st in points. He had ten Top 10 finishes and was named Rookie of the Year. He went full-time in 1977, again driving the No. He drove another four races in 1976 for his father, posting another tenth finish at the Firecracker 400. He then ran an additional three races for Champion, his best finish being a tenth at Bristol Motor Speedway. Qualifying 26th, he finished in 11th place despite running 46 laps down. He began racing as a teenager in karting and motocross, but did not attempt stock car racing until he was eighteen years old, when he made his NASCAR debut at North Carolina Speedway in 1975, driving the No. Rudd Sr., the president of Al Rudd Auto Parts. ![]() Rudd was born in South Norfolk, Virginia (now Chesapeake), the son of Margaret ( née McMannen) and Alvin R. In October 2010, he was selected to the Hampton Roads Sports Hall of Fame, which honors those who have contributed to sports in southeastern Virginia. He was named the 2006 Virginian of the Year and was inducted into the Virginia Sports Hall of Fame in 2007. ![]() He is the uncle of actor Skeet Ulrich and former NASCAR Busch Series driver Jason Rudd. Richard Lee Rudd (born September 12, 1956), nicknamed " The Rooster", is an American former racing driver and racing team owner. Statistics current as of February 16, 2015. Named one of NASCAR's 50 Greatest Drivers (1998) Most career starts in Nextel Cup Series modern era (906)ġ977 Winston Cup Series Rookie of the Year We're doing that, too.Rudd at Daytona International Speedway in 2004Ģ006 Dan Wheldon Cup (Robo-Pong 200) winner "Thanksgiving is a day about family, and we are a family here," says the chef. They'll also have enough for the entire staff to enjoy (along with whisky and wine) after service ends on Thursday.Īnd then King and his staff will be back bright and early Friday morning to prep for that day's lunch, which tends to be one of the busiest days for restaurants in the city. In addition to the dinner, they are preparing enough collard greens for 80 people to donate to ACE's Thanksgiving dinner for the homeless. "It takes an extraordinary amount of planning and a lot of teamwork," he adds. Then they'll be back a few hours later to ensure lunch and dinner service run as usual. In order to be ready, he and his team will work after hours, roughly around midnight to 4 a.m. Running out of something is not an option," explains the chef. "It's completely different than prepping for a normal day, since we have to have an excess of certain items. This year's dishes include sunchoke and pear salad with pistachios, Grafton cheddar and arugula, cauliflower ravioli with roasted grapes, crushed almonds, formaggio di fossa and free-range turkey, spiced turkey sausage, cornbread stuffing. A majority of the menu items, like the rest of his offerings year-round, are purchased at the Union Square Greenmarket. The South Carolina-born chef is using his passion for seasonal, farm-fresh ingredients to create inventive upgrades of the Thanksgiving classics. The chef has prepared a $65, 14-item prix fixe menu, which has sold out every seat from 2 to 8 p.m. Hundred Acres chef Ricky King, and his dedicated line cooks and service staff, have already started getting ready for the big day on Thursday. Preparing a Thanksgiving dinner can be stressful.
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