Thursday, May 8, 2008

Customers Who "Get It!"

Tonight was horribly slow as this whole week has been, not only here, but everywhere in town, the annual post Apple Blossom Festival malaise. Because it was so slow, I had ample opportunity to be in the dining room.

On the way out the front door, a customer told me that she loved the morel dish that she ate—morels with asparagus, Surry sausage, and pappardelle—and she remarked, "I loved the dish and the combination of morels and asparagus makes so much sense because it is seasonal."

Thank you. A customer that finally understands why we don't serve strawberries in January, tomatoes in March, and who gets it that morels and asparagus are harvested simultaneously.

Morels with Asparagus, Surry Sausage, and Pappardelle

4 oz pappardelle
1 T clarified butter
2 Surry sausages, bias cut
6 oz fresh morels
1 t fresh thyme leaves
1 shallot, minced
pinch salt and pepper
1/2 c heavy cream
8 asparagus stalks, blanched and bias cut

Cook pappardelle in boiling water until done. Meanwhile, heat the clarified butter in a sauté pan and add the Surry sausages. After this has cooked a minute, add the morels, thyme, and shallot and cook for another couple of minutes, stirring. Add a pinch of salt and pepper and then the heavy cream. Cook until the morels are soft and the cream is reduced. Add the asparagus and the cooked noodles and mix well. Adjust the seasoning. Garnish with fresh thyme. You may omit the sausages or substitute any other smoked pork product you have on hand; country ham works very well. Serves two.

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