I went to a picnic and a race broke out

Last Sunday my wife and I packed a picnic lunch to take to a beautiful park setting high in the hills above Seneca Lake. We packed a variety of cheeses (thank you Wegmans) salami, red wine-marinated steak sandwiches, fruit salad, etc. and of course, a nice bottle of Chardonnay. The sun was shining bright, the breezes blowing, but a little chilly for mid-July. 

Racing action during the 2009 Glen Nationals, Watkins Glen International.

By the sounds of it you might think we were at any one of a number of state parks in the Finger Lakes. But no… we were at Watkins Glen International race track to watch the Glen Nationals. Up on top of a high hill in Schuyler County sits a 3.4 mile road racing course - one of the most famous in America, and noted as a must-race location throughout the world of motorsports. This was my wife’s first time to “The Glen” so I picked this event to warm her up to the track. The Glen Nationals is a perfect race to be introduced to The Glen: smaller crowds, accessible drivers, easy hikes to a spectator vantage points, a wide variety of cars and classes, and seven different races throughout the day so you’ll never bore of any one.

So why is this a notable food experience? It’s the fun of combining two disparate activities, in this case a Euro-style lawn picnic with motorsports, to create an event more memorable than the individual. Summertime is too short, so get out, pack your favorite foods, and enjoy your hometown’s outdoor events with a fine meal in tow.

Coquilles St. Jacques (Scallops with Mushrooms in Cream Sauce)

Adapted from The Best of Craig Claiborne

A rich hearty dish, Coquille St. Jacques can be served either as an appetizer or a main course. The ingredient list is short therefore their quality is key as each component’s flavor will influence the dish.

• 4 tbsp butter
• 1 tbsp finely chopped shallots
• 2 cups fresh sliced mushrooms
• 1/2 cup dry white wine or dry white French vermouth
• 1 pound scallops, preferably dry scallops
• 2 tbsp flour
• 1/2 cup milk
• 1 cup plus 2 tbsp heavy cream
• Pinch of cayenne

Melt the butter and add shallots. Cook for a moment then add mushrooms. When softened add salt, pepper, and wine.

Add the scallops and cook until just heated through, then remove them and the mushrooms with a slotted spoon. Pour off and reserve the liquid in a bowl. Many times people inadvertently overcook scallops and when they do they turn tough.

Melt 2 tbsp of butter in the pan and add the flour whisk rapidly and cook for a minute, but don’t let it burn. Add the reserved liquid and stir until thickened and smooth. Add the milk and one cup of cream, cook for five minutes and flavor with salt, pepper, and cayenne. Whip the 2 remaining tbsp of cream and fold it into the sauce.

In six scallop shells or ramekins divide the scallops and mushroom mixture. Spoon the sauce over each dish then place in a preheated broiler. Turn the scallops once while broiling, remove the dishes when a nicely browned glaze forms on the top of each dish. Serve immediately.

Wine Suggestions

Let’s see …seafood, cream sauce. Best bet is a Chardonnay, but be careful not to choose a bottle with too much oak aging as it may conflict with the basic flavors of scallop, cream, and mushroom. Think white Burgundy, New Zealand, or one of the better Finger Lakes bottlings because these regions tend to emphasize the fruit and soil characteristics in their Chardonnays, not the oak aging.