‘I’ll have that burger with morels’
April 10th, 2009 by Cliff Bostock in Restaurants
This email and the accompanying photo are from Gregg Baker, sous chef at Muss & Turner’s:
I saw your thing on morel pasta from La Pietra Cucina.
We have been foraging morels for the last couple of weeks and Todd Mussman (chef/owner) has brought in 40 lbs. alone!
We’ve done several specials: creamed morels over challah toast and a Riverview Farms’ grass-fed beef burger with sauteed morels, applewood-smoked bacon and Sweet Grass Dairy’s Green Hill cheese.
I want that burger!
(UPDATE: Impostor’s comment removed, along with reply to it — CBB)
April 11th, 2009 at 12:44 pm
i thought you were over that burger fad. Pizza is where it is at my man!!!
April 11th, 2009 at 3:27 pm
Put morels on the pizza and I’ll be baaaack.