Stuffed Chicken Wings – Morels, Spring Garlic Broth, Great Hill’s Blue Cheese, Chive Blossoms

This week I got tired of doing the monthly menu changes and have decided that for better or worse we are going to change them daily. With the farmer’s market getting into full swing and a seafood supplier that keeps me on top of the latest and greatest catches, I have unbound the proverbial chains that have had me tied down to what is on the menu. There are several advatnages… one is that the cooks stay much more on their toes and become more involved in the inventory of the items. Additionally the service staff will need to take a much closer look at the menu when they come in. Finally, I have found that in the course of creating the dishes as the day progresses and the dish comes to life, that I tune in more to my surroundings, zone in on my prospective guests, and believe I come up with preparations that sound more appealing to the weather, moods, and charmic happenings of the day… which translates into the dish selling more. Then again… maybe that’s a crock of poo-poo.

On the downside, we will be doing more printing. As a caring citizen of planet earth and proverbial (which is the word of the day!) tree hugger, I promise to do my best to print only what is needed for the evening’s service and to use the back sides of every page! 

The spring garlic broth was made by sweating some potatoes and adding hot chicken stock. Once the potatoes were cooked, the spring garlic (which looks almost like scallions), was wilted in a good olive oil and blended together with the soup base, seasoned, and strained.

The preparation of the chicken wings is simple enough once you get the proverbial hang of it.

Here’s the recipe & technique: Stuffed Chicken Wings