Hi,

Today there are many of you who are receiving this mail for the first time this year. To get caught up on what Good Eats is doing, follow this link. http://goodeatscafe.net/Welcome!

To the food.

The soup this week is a recipe I learned from Sally several years ago. In fact the first couple of times we served it, Sally made it, and then I’ve made it since. Like so much of Sally’s cooking, the techniques, and the resulting flavors were different from what I knew and I was all eyes. This is the only soup I’ve made in the last 13 years that uses flour as the thickener. But it works and its not your typical roux. In this case, you sweat chopped onion and celery (more in the winter than in the summer) in whole butter while you slice a ton of mushrooms. (thicker in the winter than the summer). When the onions and celery are ready, add all the sliced mushrooms and then stir in enough dry tarragon to look right in the mushrooms and turn up the heat. When the mushrooms have lost enough water that you don’t have to worry about them burning, cover the pot. After 5 minutes, monitor the water in the pot. You want to catch it at its peak volume. Have some all-purpose flour at hand and begin sprinkling flour into the mushrooms. Stir it in, then add some more. Keep going like this until the roux is noticeably thicker. You want this to take longer than 8 minutes so that the taste of the flour cooks out. Have a quantity of light chicken stock at hand and add a ladleful of stock to the mushrooms. This liquid will be absorbed, then add some more and stir some more, and more and more, until your soup is just a little too thick to be a proper soup. Add the dairy of your choice, cream, half & half, milk. I’ll be using cream. Adjust your salt and white pepper as the soup comes to a boil. With the summer season, this will be a light

Cream of Mushroom with Tarragon Soup

The sauce for the tuna special came a few winters back, originally conceived for a hot Cafe-made venison sausage appetizer. Here it is with tuna.

Grilled Tuna with a Preserved Lemon Aioli

and we are also serving

Soft Shell Crabs with Lime Butter Sauce.

Thanks to all of you who have come in to eat on Monday night. These new things are always such a leap and we appreciate the support. Next Monday will feature a further refinement of the toasted beer bread served with the crabcake sandwich.

We open at 5 on Sunday for Fathers Day and we are also accepting Dads on Saturday night. Remember, we take reservations for groups of 6 now.

It’s supposed to be a beautiful week-end and,

We hope to see you.