Spargelzeit! It’s here. And though I am not in Germany as I write this, and it was French asparagus, the truffles were Italian, from Norcia, and it was, and is, an excellent dish. I had it at lunch yesterday, at Tony’s, and the asparagus was slightly crunchy, full of flavor, perched atop a fried egg whose yolk oozed when I cut into it. The cheese was salty and tangy and I wanted the asparagus to last forever. But nothing does, so order this soon.
I cook a lot, and over the years have used many products and items. Frying pans, skillets, pots and pans, grills and grill tops, kettles and spatulas and bowls and blenders. Some were good, some not so good, and a few were not worth the space they took up in my kitchen. In the past year or so I’ve been approached by a few representatives wanting me to test some of their products, knives and cookware mostly. One name, however, intrigued me more than the others.
Chantal’s Copper Fusion cookware set
That name is Chantal, and I am now a brand ambassador for the company and blogging about its products and the people behind them. It’s based in Houston, Texas, was founded by Heida Thurlow in 1971 (I will be writing about her, because her story is enthralling), and makes some amazing things. Most of you know its iconic tea kettle, but there is so much more, including some excellent cookware made in Germany (and elsewhere) that I am using in my home kitchen and with The Brockhaus. I look forward to introducing you to Chantal, and helping you make some great dishes with its creations.
You can find the blog here; let me know what you think.
Hands on the ribeye at The Second Coming
It’s complete, the Brockhaus menu for May 7. Hosted by Diane Roederer, the owner of DR Delicacy, A Truffled Affair will commence at 7 o’clock with sparkling wine and conversation. We’ll present a menu inspired by the season and the goodness brought to Houston by Diane.
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The Brockhaus: A Truffled Affair
Uovo in Raviolo / Truffle
Butter-Poached Lobster / Truffle
Gulf Red Snapper / Zucchini Agrodolce / Chilies / Mint
Morel Foie Gras Farci / Truffle / Demi Glace
Short Rib / Polenta / Truffle
Bacon Semifreddo / Pine Nut Tuile
($145 per person, including a wine paired with each course)
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If you have been to a Brockhaus event (click here for a look at some of our evenings), you know there will be a surprise or two during the meal. It’ll be a seven-course tasting menu – therein the first surprise — and the talk around the table will be lively and engaging. You’ll meet some interesting people, and perhaps close the evening out with some new friends.
Space is limited; to reserve your seat, fill out the form below. We look forward to seeing you on May 7.
Judy, Brockhaus CIO Angela, and co-host Caroline at The First Supper
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