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Chef Paul Mattison – Perspectives – REAL Delicacies

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Chef Paul Mattison’s

Asparagus Velouté Cappuccino With Truffle Froth

When it comes to a catered affair, my goal is to create the same experience that the guests would have in one of my restaurants. This means we cook and/or finish all food at the venue where the event is taking place. We psychically build a mobile kitchen at the site and work as if we were in a restaurant kitchen. Any type of event of any size is our specialty…from weddings to corporate affairs to black-tie galas, we take great pride in making every experience the best it can be.

We customize the menu for each event and often work with a specific theme or food style incorporating décor, lighting and all equipment needed to execute a WOW celebration! Here is just one example of an hors d’oeuvre I prepared recently for a wine-pairing dinner menu. This is a perfect hors d’oeuvre for any dinner party or tapas reception, for both a small, intimate home party or large event.

This and other tantalizing recipes are available in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison, available for purchase at Mattison’s Forty-One or at www.Mattisons.com.

Paul-Mattison-Soup

Chef Paul Mattison’s Asparagus Velouté Cappuccino With Truffle Froth

Serves eight

3 cups chicken stock
2 Tbsp white roux
3½ cups blanched
Asparagus pieces
Salt and Pepper to taste

Heat the chicken stock in a small saucepan on medium-high heat. Bring to a boil, then reduce to a simmer. Whisk in the roux to thicken. Once thickened, cook the sauce, or the velouté, for 5 to 6 minutes until the flour has cooked out. Add the asparagus and cook until just hot. Transfer to a blender and purée on high until bright green. Strain, season then fill glasses close to the top. Pour Truffle Froth on top of each shooter and garnish with a shaved truffle or very thin slice of mushroom.

Truffle Froth
4 egg yolks
1 cup heavy cream
½ tsp kosher salt
2 Tbsp truffle oil
2 Tbsp finely chopped parsley

Lightly froth the egg yolks in a small bowl with a hand held blender. In a heavy saucepan, bring the cream just to a boil then reduce heat to low. Pour a third into the yolks and froth with blender. Slowly add this egg mixture to the saucepan. Immediately begin frothing with the blender in the pan over low heat.

Complement with a glass of chilled Champagne or Prosecco

Enjoy!

paul-mattison-210Mattison’s City Grille is an award-winning al fresco restaurant in the heart of downtown Sarasota. Mattison’s Forty-One is a highly acclaimed restaurant boasting comfortable elegance in South Sarasota; and Mattison’s Bayside at the Van Wezel is the official in-house caterer at the waterfront Van Wezel Performing Arts Hall offering pre-show dining along with Mattison’s catered weddings and events. Each restaurant’s location is unique to its neighborhood, offering Chef Paul Mattison’s signature menu items, outstanding service, and quality ingredients, while supporting the community, regional farmers, and culinary suppliers. Visit www.Mattisons.com.

Copyright © 2016 REAL Exclusive Magazine www.getrealexclusive.com
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