Had dinner last night at a very busy, as usual, Culinaria in Brandywine Hundred.
Here's the funny thing that happened while we were waiting at the bar for a table:
We're sipping a smooth glass of pinot noir, enjoying the bustling Saturday night atmosphere and were happily chatting away, when the hostess comes over to tell us it was going to be a few more minutes for our table and that the kitchen has now run out of mashed potatoes.
Uh, OK.
"Is that a problem?" she says very sweetly.
Uh, no.
"It is for some people," she tells us.
(Nosy journalist that I am, I can't let it go at that.)
Really? Why?
Then she explains that a couple who also had been waiting for a table just left after they found out there were no more mashed potatoes.
Now, I love mashed potatoes, perhaps the world's greatest comfort food, but I'm not leaving a restaurant I enjoy visiting, such as Culinaria, just because they run out of spuds. And the thought of doing that just struck me as really funny.
Then I became intrigued: People come to Culinaria just for the mashed potatoes?
"Yes, people love them," the hostess says. I couldn't pry out much more information about the mashers other than "They're just really good." (And, as if on cue, I heard a couple at the bar begin waxing poetic about the mashed potatoes. No lie.)
I've eaten at the restaurant many times before - the roasted salmon curry with Jasmine rice is one of my favorite menu items - and the food is always terrific. I know I've had the mashed potatoes there before but I was drawing a complete blank about the taste.
I feel like a woman possessed and now I have to know more about these mashed potatoes.
This is a case of Nancy Drew culinary sleuthing and I need to unravel The Great Mashed Potato Mystery.
Are these really the best mashed potatoes ever? What makes them SO good?
Inquiring minds - and palates - need to know.
- Patricia Talorico
1 comment:
did you find out if they were the best?
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