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Reservations Required |
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Chef's Corner Chef’s Update September is a special month for several reasons. Depending on when you read this, I will be or will have been married as of September 2nd. Congratulations to me! I am one lucky guy to have found someone as special as my Marti. If you ever came to Patowmack Farm and enjoyed the fresh injera I make, it is only because of her encouragement and approval of the final product. Injera is a difficult bread to make and most Ethiopians I know were surprised to hear that I was going to make an attempt. Shoot, it takes 2-3 weeks just to get the starter ready! However, once you have a good starter, it is pretty simple. Another reason I love September is that now I am in full summer mode. Corn, crabs, tomatoes, figs, beans, squash, melons, peaches….I am in heaven! The food is really dressed up with colorful herbs and flowers and your palate should be dancing when you taste some of the dishes I have created. Whimsical touches, tastes, and descriptions abound – you would think the chef is in love. You can bet I am and I want to share it with all of our guests. We should be swimming in the peak of summertime ingredients for the next few weeks. I encourage you to take advantage of the season’s bounty. A simple summer recipe seems appropriate this month and nothing meets the criteria more than a traditional Spanish gazpacho. Don’t worry if your tomatoes are different colors – use what you have fresh and you will not be disappointed. Make me a promise though. Never, ever make this recipe from out of season tomatoes. Even most restaurants in Spain will only serve tomato gazpacho during the summer months. Chef Chris ______________________________ Recipe: A Traditional Spanish Gazpacho Put everything in a blender and puree until smooth. Keep gazpacho on ice until ready to serve. See I told you it was simple!!
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