Sunday, April 07, 2013

good cooks, best soups

I write a lot about our cottage, Oscoda, Lake Huron, and our favorite restaurant.  Last year, we were sad that our friends at the Old Place Inn closed for the winter.  But of course, happy for them. 

We were back in the O opening up EOTE over Easter and drove up on Saturday to check on our favorite restaurant.  We were ELATED to find them open and find some of our favorite soups on the menu.  And some new soups too.

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It was a win-win-win-win-win for all of us.

Eating a little later in the day, we were the only patrons in the restaurant for a bit. We had a chance to chat with Don, the executive chef and owner. We caught up on their winter travels and relaxing.  He had a couple of curious soups - dill pickle and potato soup - and it was great to get to chat about it.  It turned in to a wonderful conversation about his philosophy of soup making. We asked him about the recipes and how he makes what he does.  After lunch, he invited us to the back to see where the magic happens. 

Here are the recipes.

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I about had a heart attack.  None of these recipes are "backed up." You know -  access database, excel spreadsheet, terabyte portable backup drive, DVD - nothing, nada, nil.  Not even photocopies.   

[[[**GASP**]]

I will say that in all my life, in all my travels, eating all over the globe, these are THE VERY BEST SOUPS ON THE PLANET.  So we had a little chat.  I can't imagine losing these gems in Don's kitchen. I think we might have Don convinced to let us help him back these babies up and in the process perhaps do a cook book.  It might just be our summer project. 

Stay tuned. 
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