Corey Miller
Spring 2021 Good Eats 5
Blue Talon Bistro - Chef David Everett’s Red Pepper Soup
If there’s been any major change in the Blue Talon Bistro over the past 16 years, it’s how take-out has taken off over the past year.
Once shutdowns began last March, the Bistro remained closed for business out of an abundance of caution and the desire to keep staff and loyal customers safe. In June, owner/manager Adam Steely says they began to feel that they better understood the protocols required to operate safely and reopened their doors.
They had to adapt in several ways. “We reduced our hours somewhat, so that we could schedule shorter shifts, and we changed to a combined all-day menu that could address both lunch and dinner,” he explains.
Most of Blue Talon Bistro’s business is still dine-in, whether inside or outside, although curbside pickup has also become popular. “We’ve seen great response to the ‘heat at home’ package dinners that we’ve offered,” Steely says.
One takeaway from doing business the past year, Steely says is the recognition of the huge importance of his staff. “We couldn’t do anything without talented and dedicated folks who are willing to show up day after day and do the work to safely take care of our guests and each other,” he says. “I hope everyone enjoyed learning to dine outside and that the trend continues. I also like being able to sell craft cocktails to go, so let’s hope that sticks around!”
Original Recipe
Chef David Everett’s Red Pepper Soup
Ingredients:
- 4 red bell peppers, seeds and
- stems removed
- 4 oz. shiitake mushrooms, thinly sliced
- 2 Tbsp. extra virgin olive oil
- 1 qt. heavy whipping cream
- 1 Tbsp. diced shallots
- 2 tsp. chopped chives to taste
- sea salt to taste
- freshly ground black pepper
Directions:
Step 1: Using a heavy copper or cast-iron pan over high heat, sauté the shiitakes in the olive oil.
Step 2: As the shiitakes are cooking, add the shallots and season with salt and pepper.
Step 3: After removing the stems and seeds from the peppers, break or chop them into large pieces in a large, heavy duty sauce pan. Add the cream and bring the pot to a boil. Continue simmering until the peppers are soft, approximately 20 minutes.
Step 4: Transfer the peppers and cream to a blender and puree on high.
Step 5: Pass the soup through a chinois strainer or through cheese cloth. Return the soup to the pan, bringing back up to temperature, and season with sea salt.
Step 6: Serve the soup in hot, wide rim soup plates. Garnish the center of the soup plate with a spoonful of the sauteed mushrooms.
NOTE: The addition of sea salt brings out the sweet flavor of the peppers. Season the final product to taste before serving.
Serves 6
420 Prince George Street, Williamsburg
