Buffet v7.0 (Soup and Sandwiches)

After all the crazy Galantines and Ballotines, homemade sausages and numerous dishes classified as "forcemeats," there is nothing better than hearing that all you're doing in Catering and Buffet for a day is soup and sandwiches.

Now maybe I'm just a sucker for soups and sandwiches, but today was really, really enjoyable. Me, soup and sandwiches go way back. That fateful day decades ago when I learned that you could dip grilled cheese IN tomato soup might as well be the day I learned to ride my first bike sans training wheels. The utter joy ranks right up there, without a doubt.

THE SOUPS:

**Chilled Melon and Champagne Soup might as well be a drink as far as I'm concerned. It was extremely refreshing and absolutely delicious...but for some reason I felt like a little rum or vodka was missing from the experience. That and a hunk-o-fruit garnish and a pink umbrella. Granted, there was melon balls floating in the drink, and there *was* champagne in there, but still. If anything I'd say the soup is perfect with a light lunch...or perhaps a dessert.

**Chicken Tomato Bouillon with Pesto. Picture a really good tomato soup. Now drizzle a bit of (basil) pesto in the center of it before service. I mean it sounds so simple, right? Man is it a nice twist to an old favorite. Keep some pesto around for those grilled cheese/tomato soup moments and you will probably agree with me-- just a great flavor combination.

**Italian Wedding Soup. My late grandmother's absolute favorite and about as traditional as a soup can get. Not a single trip out in Cleveland with Grandma to an Italian restaurant would go without her getting the Wedding Soup. I mean what's not to like? Hearty broth, meatballs, spices...it's just delicious. Definitely had a bowl today for you, Grandma!

**Mulligatawny. My group was responsible for this soup, so of course I'm going to say it was my favorite. It really *was* my favorite for one simple reason-- it was something out of the ordinary and surprisingly tasty. You get all of those fantastic Middle Eastern spices in there (Cumin, Tumeric, Corriander, Clove, Nutmeg), add some chicken and stock, some carrots and finally some apples to cut the spice kick at the end. Just superb.

THE SANDWICHES:

Fried Soft Shell Crab Sandwich: Pretty self-explanatory, and tasty. Slap a whole, fried soft-shell crab on a bun with some "tartar sauce" and some grilled vegetables. Very simple-- very good.

Grilled Vegetable and Portabella Wrap: The thick slice of portabella mushroom is the star here, of course, with a few other vegetables (I think eggplant, lettuce and tomato) playing second fiddle. I believe they did some kind of bleu/goat cheese spread with it. I wish I knew a bit more about this wrap but I felt it was pretty self-explanatory and I didn't get a taste of it before we packed stuff away for the day. I'm just one man. I can't eat every dish, every day, lol.

Muffuletta: This is the sandwich I went with today because I *love* a good Italian sandwich. The spread that really brings this sandwich together is made of a few different kinds of olives and anchovies. Now these are both not ingredients I'm a huge fan of (though I think anchovies are growing on me), but when combined with the Provolone cheese, Mortadella, Soppressata on Focaccia bread-- hoo boy. WIN! There's some red wine vinegar and and lemon juice in there too to give you that bite. Just an amazing sandwich.

(Side note: Soppressata is the cured meat arranged on the platter in the picture that isn't labeled in the slide show up above. I forgot the name until I was reviewing the recipe for this sandwich. We used the spicy kind on this sandwich; there was also a sweet kind. Think of this as pepperoni's cooler older brother...who buys you beer. Just amazing. The next time I'm on The Strip I'm swinging by Penn Mac and getting some. I'm 99 percent sure they'd have it.)

**Reuben Sandwich: Pretty traditional here. Pastrami or corned beef as the meat, swiss cheese and Thousand Island Dressing (my favorite) on a marble rye. For some reason I've never enjoyed Reuben's, despite me absolutely loving every ingredient that is involved in its creation. I'll admit I haven't had a Reuben since a bad experience with one in the OU Dining Hall, so I might just be skewed on the subject.

TOMORROW WE START CHEESE!!! YOWZA!!!