Espuma is constantly re-creating itself. We take great pride in our ability to maintain the same quality and style while constantly evolving the menus and cocktails. The month of July will be no different!!! Already with several new menu ideas in the works, the cuisine is promising to be better than ever!!! And you have got to experience the new martini list in order to fully appreciate it, for the creativity of darrin and palma is just something to behold. From the "crack in the moon" to the "fi-shizzy", the cocktail selection is truly at aworld class level.
Do you know of Bob and Barabara Russel? These two talented and dedicated farmers have shifted their operation to the Milford area, and are gearing up for a great season. Today, they brought us some beautiful field greens, and not your everyday mesclun mix!!! This mixture of oak leaf, baby romaine, mustards, bitter greens, and many helps us well on our way to creating a special salad for our guests. And the herbs are special, too. Our friends at Capital specialties brought us some beautiful baby carrots from the Kennet Square area, and never disappoint us with their mushrooms!!! And there are more. We are lucky to have built relationships with these wonderful people, and look forward to serving their products for years to come!
Product of the month --- sweet cornSweet corn is one of the treats we look forward to as summer approaches. Knowing that the cool, brisk mornings of spring are behind us and the promise of the warm sun is upon us is a wonderful feeling. Thinking of the familiar flavors....the tomatoes (ah!! is anything better than picking a tomato off of the plant...still warm, and cutting into it...sprinkling a touck of olive oil and sea salt...just to experience that amazing juice!!!! ). ..the summer squash...the nectarines...the cherries....but for me, nothing screams summer quite like some beautiful sweet corn.
In the beginning, the corn comes from Georgia. And their sweet yellow corn is just brilliant. We test it, first, by shucking it and slicing the kernels from the cob. We eat it raw...experiencing the truest flavor of the corn. Then we decide how we can best enhance that flavor...sometimes it is a salsa. Sometimes it is to caramelize the corn, slowly, with much care. Sometimes it is to add some black truffle and chives. And, as you will see, it is often to make a special version of sweet corn soup. But we are really just biding our time until we can get some of that sexy, local, silverqueen sweet corn from the local farmers. nothing, and I mean nothing, beats the local corn.
So rejoice, for summer is here and the flavors of familiarity will follow. Don't forget the basil!!!!
RECIPE--- Sweet corn soupsweet yellow corn 6 ears
sweet onions 1 ea.
celery 2 ribs
poblano pepper 1 ea.
garlic, smashed 4 ea.
white wine 1/2 btl
corn stock 1 G
fresh thyme 2 T
salt and pepper to taste
lime juice 2 T
1. Caramelize the onions, celery, garlic, and corn in a heavy bottomed soup pot until golden brown and delicious.
2. Deglaze the pan with the wine and reduce by half.
3. Add the stock, salt pepper, and thyme and cook for 45 minutes until delicious.
4. Puree in the blender while hot and strain through a fine mesh strainer. Add the lime juice and re-season. Enjoy!!!!
