10/14/2025
Huzzah!
Festivals were back breaking but had their moments. The parent/teacher catering went out well. We can talk about that later, but it’s soup weather so let’s concentrate on a liquid meal.
I judge chefs/restaurants/ etc on soup. Can you make a soup that is properly seasoned, balanced, and become something more than an afterthought? Easier said than done.l because soup in theory is a “get right dish”.
A get right dish is where a kitchen manager/chef will try to squeeze the last bit of blood out of an expensive item. Your beautiful filet Oscar you sold for $45 on Friday has side muscle, trimmings, and maybe even an unsold. In order to get that last squeeze, the chef will probably make a beef stew Monday in hopes the $8 bowl will cover the cost of the pzmo.
What soup isn’t is cutting a gfs 2gallon bag of premade soup. That’s Panera, bob evans, and Cracker Barrel. Those places don’t have waste because everything comes boxed, bagged, and ready to warm.
Lastly, you have restaurants that treat soup like a special. Not all the time, but great chefs resort to things like soup when every other option is exhausted. They use derby, Valentine’s Day, etc to show off(relieve stress). Put bluntly, I want that. That soup was made because the chef had a rough week and needed to remind themself WHY. They needed to blow off steam, channel their inner Milton Berle….that soup won’t lie. You will taste the cries for hep.
I called Mike Friday to make arrangements for some therapy. Finding a day took finagling, but we are doing Saturaday october 18th. Im making she crab soup, and he is doing his lobster bisque.
I can assure you that we wont be taking shortcuts. Cream, butter, sherry, lobster, crab, etc will all be used. The stocks/base will be our creation. No bags, no filler, no let’s save $10 bucks.
Pickup will be from 430-6pm at either chef mikes house in the highlands or Kroger on Hubbards lane.
I highly recommend you try our soup. You won’t find anything like the two in Louisville. You can find mine in Charleston, you need a Delorean to find Mikes.
If interested please facebook message gourmet provisions, or if you don’t have messenger put in comments. I would like to do 15-20 gallons of both, but my sellout is more time related than quantity.
Quart 32$
Half gallon $60
(Qt will give 3 good sized bowls)
Lobster bisque: fresh lobster claw in a tomato sherry cream sauce.
This bisque would stand in New England. Perfectly seasoned with thyme and faint hint of garlic. Reality, you will taste lobster, sherry and tomato.
She crab: unapologetically stolen from the chef who won best she crab in Charleston. An abundance of crab meat in a sherry cream. Thickened to coat your soul and feelings.
Please order, if doing a half gallon I’ll mix and match. Idc. 2 she crabs, 2, lobsters, 1 of each…..🤷🏼♂️
Let’s talk more tomorrow
Weeds
