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By CINDY MAHAN
Rappahannock Non Staff Writer
The Inn at Little Washington’s Lobster Omelette with Rainbow Salsa has been named one of GQ magazine’s Golden Dishes of 1995.
Alan Richman is the magazine’s food and wine columnist who writes • the “Hungry 1” column, and he chose * the ten international winners from restaurants spread from California to Italy. The chosen ten, he said “are so appealing that they deserve special recognition.”
Mr. Richman said, “An,omelette can be simple, or it can be hedonistic. When lobster meat, Gruyere cheese (for richness and creaminess) and a sprinkling of diced green, red and yellow peppers (for crunchiness and spice) are added", an omelette becomes a great luxury food.”
In the January, 1996 GQ article about the Golden Dish Award winners, Chef Patrick O’Connell said, “People think there can’t be much to it, only eggs and butter and a fry ing pan, but it’s like juggling or a magic act.”
The bad news for readers of this newspaper is that in order to feast on this delicacy made by Chef O’Connell, you must be an overnight guest at I he Inn, as the omelette is served at breakfast only. But, the good news is that the Rappahannock News has obtained the recipe for its readers, just in time to make it for Christmas morning breakfast or to celebrate the first morning of the new year. It also makes an excellent brunch or supper dish, said Chef O’Connell.
He says that crabmeat or babyshrimp can be substituted for the lobster, and that for the most comprehensive explanation of how to make a “French-style” rolled or folded omelette, read Julia Child’s Mastering the Art of French Cooking, Volume I, page 126.
He added, “Most Americans do not understand that an omelette is bydefinition scrambled eggs encased in an envelope of egg. Since this basic concept is so widely misunderstood, many cooks don’t know what they ’re aiming for, consequently a correctly cooked omelette is close to impossible to find in our country.”
The Inn's Lobster Omelette
With Rainbow Salsa
(Makes one omelette)
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