Ruhlman’s thought proves true again. Bound up in the soul of a chef is to cook to make people happy. I got to do that again last night. It doesn’t get old.
Dave brought me fresh morel mushrooms from his secret spot late last week. The little brain-looking fungi have almost no aroma in their raw state, but apply a little heat and you wonder where such deep flavor comes from. I sautéed a few to sample. Whoa! Our folks are going to love these!
On Market Day I found asparagus, spinach, arugula and Greek style feta from the goat farmer in
At our very first table of the evening, a customer was a bit sheepish about the asparagus, and asked his server for a substitute. After a little coaxing, he agreed to try it. At the end of the meal, he said, “I’ve always hated asparagus, but what you served me was amazing.”
This is one of the most rewarding kinds of feedback I receive in my work. To take a vegetable or other food that a person has an aversion toward (likely due to the way someone in the family made it), and prepare it in such a way that changes their appreciation, that’s a satisfying accomplishment. Its one thing to hear from someone who has a broad palate, “That was great,” but it goes to another level when you change someone’s perspective about their food.
You can plan ahead by making reservations for Saturday. What will we serve? Whatever the garden tells us.
We’ll set the table; you bring the conversation.