“And the Butternut Squash Bisque was fantastic!” I exclaimed, “You’ve GOT to share the recipe with me!”
I sorta didn’t think executive chefs shared their recipes, but I figured I’d ask anyway...
I was, you see, in the dining room of White Mountain Hotel and Resort, and had just enjoyed the best dinner out that I had had in ages.
It started with the soup... that’s what bisque is- a fancy name for creamy soup.
Soup is unbeatable when it comes to overall sensual food experience, if you ask me. And it turned out that Butternut Squash Bisque is unbeatable when it comes to soup. Sweet, hot and creamy... Mmmm... complex flavor and texture so delicious and satisfying as to be almost hypnotic. As thick as cake batter (which, in fact, it reminded me of), it clung to the curve of the soup spoon in such a way that I found myself licking the utensil in a most un-ladylike manner...
The entree which followed- a portion of chicken breast/wing lightly fried, coated with an apple syrup and topped with tender sections of apple- was exquisite as well. I got lost in the fascinating combination of sweet and meat and soon found myself gnawing the last morsel off the bone in a most un-ladylike manner...
That’s when I saw executive chef Brad Southwick emerge from the kitchen. We’ve been acquaintances for a while, though this was the first time I had visited his culinary realm. He listened with satisfaction as I raved about the deliciousness of his efforts... and he even agreed to give me the recipe for the soup. I mean bisque.
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