Us Town Dishers are big fans of The Mushroom Festival‘s Soup & Wine event. You may feel the same way, in which case winning two tickets to the affair would be right up your alley. Our crew plans to attend but couldn’t wait for the big day so we got our pre-fest kicks by chatting with Chef David Cole of Ole Tapas Restaurant & Lounge.
As 1 of 7 contenders in the friendly soup match, Chef David is eager to prepare his “Mushroom Soup” for attendees. The simple name pairs well with his simple love for mushrooms. He has an extensive knowledge of the vegetable, knowing exactly what tiny touches need to be made in order to develop a dynamite dish.
“I have long loved mushrooms of all varieties, but this soup will be emphasizing my two favorite varieties: cremini and maitake. In choosing the ingredients and techniques for preparing this soup I have considered what I like best about these varieties and how to best let them shine.”
Chef David points out that even people who love mushrooms sometimes have an aversion to their texture. His strategy is to create something very silky smooth that will leave tasters focused on the flavors, not the feeling…and what flavors they will be!
According to Chef David the creminis will “have a nice clean earthy flavor that can really pop if you put it in the right context. As far as maitakes are concerned, I have never known another mushroom to have such a wonderful flavor. They are sooo meaty and savory, and it takes very little to bring it out. ”
Although the tasty fungi shine well on their own, Chef David intends on using a dry heat method through roasting, grilling and sauteing to cook the mushrooms pre-soup. The purpose is to deepen the natural sweetness of the mushrooms through caramelization and add a smoky hint to the taste as well.
Some additional ingredients thrown in to enhance the flavor will include clarified butter, cream, garlic, onion, Madeira, and nutmeg but that’s not everything. He can’t crack open the full recipe before the big event so you’ll have to attend for the mouthwatering item. He did share, however, that his soup would be set apart from the rest by his garnish of a cremini confit, creme fraiche, and cracked black pepper.
“The garnish will provide contrast and keep the soup interesting. Taste is so much more than just flavor, so the garnish creates a visual appeal and a textural contrast that will go a long way in influencing people’s impression of the soup.”
He concluded by mentioning his personal state after all that food talk: “hungry.” While he may have headed off to the kitchen and satisfied his stomach’s growl with a taste of the delicious sounding soup, you’ll have to wait until The Mushroom Festival’s Soup & Wine event for your own sample.
The Soup & Wine event will be held on Sunday, September 9th from 11 a.m. to 4 p.m. in the Special Events Tent (Willow Street and E. State Street). Don’t forget to try your luck in winning a pair of tickets HERE or purchase them the day of the event!
