my kitchen travel

how to make omelets at a polo match

December 27, 2011
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A coworker invited me to the Newport International Polo series awhile back and it was such a fantastic outing.

I cannot lie. I loved it. Polo matches are a priority this summer. (Anything sponsored by Hendrick’s and Nicolas Feuillatte has gotta be good.)

It wasn’t nearly as uppity as I thought it would be. I imagined a lot of Izods and guys named Blaine. It was actually fairly laid back–with exception to the level of tail-gating involved.

My initial reaction was that this was the ultimate sporting event for food enthusiasts. (Sorry, I hate the word foodies.) Think Raclette in place of Cheese-Whiz, Pimm’s and soda in place of Coors Light and Saucisse Confit in place of Bratwurst.

My plan was simple, prepare as much as possible before hand. I opted for asparagus and mushroom omelets. I pre-scrambled the eggs and poured them into a container promptly chilling the yolks on ice. I sautéed the asparagus and mushrooms and transferred them to a ventilated container. When we arrived to the match all I had to do was fire up the portable gas stove–worked perfectly.

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