with the arrival of spring we finally start to see some green! one of the first to bloom and one of my favorites, asparagus. a lot of the time the less you do with an ingredient the better off you are. blanched asparagus, grape tomatoes, shallots, parmesan cheese, and sherry vinaigrette. bright simple flavors.
for a precious few weeks when the right amount of sun and rain hit, one of the great culinary treasures is available. if you have the time and patience you might get lucky. this was my first find of the season and one of many found two days before the dinner. special thanks to owner, todd mussman of muss and turners, and gregg baker, sous chef for sharing the take with staplehouse. and these mushrooms were found ITP!
i always think i'm going to do something different with them, some grand plan... and i always end up doing the same thing! sauteed morels, garlic, shallots, basil and cream. pour it over a piece of toasted bread and call it a day. it's just so fucking (pardon) good!
never enough bread to soak up the rich mushroom perfumed cream.
just in case you don't feel like making the drive to buford highway... presenting the staplehouse noodle bowl! the broth was made with pork, chicken and dashi (traditional smokey seaweed broth) giving it a depth of flavor to warm your belly. we filled it with locally made noodles, radish, seaweed, vidalia greens, spicy house pickled cucumbers and crispy braised pork belly from riverview farms.
you don't want to leave any broth behind!
ben plating the wild alaskan king salmon set... grape tomatoes, soy beans, young vidalia onions, and buttery chicken broth.
the final dish.
another dessert that hit the spot for me. before meyer lemons make there exit for the year... meyer lemon semifreddo with raspberries and basil coulis.
light and airy, but still creamy and luscious.
half the crew hanging out and talking food....
thanks to jesse, whitney, phil, harrison, sean, jess, kim and alison for joining!