River House Omelets
After-theatre parties in New York in the sixties frequently starred Rudolph Stanish, his three omelet pans and half a dozen fillings. An omelet, crusty bread and a salad made a perfect ending even if the show fell short!
In 1962 I bought two of his pans at the Bridge Company from the irascible Fred Bridge. They have accompanied me back home to Grassy Creek and through five (or is it six?) restaurants, and brunch for scores of residents at the Roaring Gap Club.
Made of aluminum at least a quarter of an inch thick they are used every day at River House but only for omelets and, occasionally, crepes.
At breakfast they may be filled with sautéed mushrooms, scallions and cheese - not the fancy imported stuff - but Swiss-American which melts beautifully.
At any hour for any meal. Filled with smoked salmon and topped with crème fraîche and caviar. Asparagus and hollandaise. Watercress and sour cream. Chef and cookbook author Madeleine Kamman suggests a one-egg appetizer with minced shallot and garlic, breadcrumbs and coarsely ground pepper.
Of course, there are limitless fillings of fruit, sauced and flamed with cognac or rum or Grand Marnier.
For fun, sign up for Omelet Lessons at River House.