Like most teams, our team is very serious about getting the car in the winner’s circle. We are also very serious about the food that we eat. I am usually a one-man show in the kitchen, but I have to admit that the culinary team reaches to the mechanics and their families.

When I tell you that this team is serious about eating good food, it is not a joke! They know that I am a stickler for good ingredients. I cannot wait to get to Vegas because I know that I am always going to get a batch of fresh bay leaves from Roy Simmons’ mom and dad (Larry and Marty). They have a tree in their front yard. Victor Cagnazzi’s parents always show up at the track with a new cheese or something spectacular. Steve Cultrera lives in Maine. I keep talking to him about the fresh lobsters. I think that I am going to have him help get some delivered to the track this summer. Rich Saulino’s brother Carl brings a kielbasa that is the best kielbasa I have ever had. I admit that I hide it for myself because it is so good.

When we were in St. Louis this year, Dave Byers had a bunch of his family and friends visit him at the track. He had a friend from Fritz’s Frozen Custard bring custard for everyone. It was a hit! Dave’s parents and brother came, too (Anita, David, and Travis). They brought morel mushrooms that they had handpicked in the woods. You have to realize that these are not easy to find, and they are very expensive. They cost roughly $60 per pound fresh and $150 to $200 per pound if they are dried. You can be sure that I am never going to turn down fresh morels.

One serving 

Ingredients
1 tablespoon lightly salted butter
1 tablespoon olive oil
1 tablespoon finely diced white onion
3 large morels, cut in half
1/2 teaspoon hot, smoked paprika
1 teaspoon freshly squeezed lemon juice
1 tablespoon Chardonnay (your favorite; I used a 2005 Kendall-Jackson)
1 teaspoon Courvoisier (cognac)
To taste, salt
To taste, ground white pepper
1 tablespoon fresh, sliced chives (these are optional)

Procedure
Place the butter and oil in a skillet over medium heat.
Add the onion and sauté until translucent.
Add the morels and sauté until they are a little tender.
Add the paprika and stir until the morels are pretty evenly coated.
Add the lemon juice, Chardonnay, and Courvoisier and sauté until the morels are almost dry.
Add the salt and pepper.

Remove from the heat and add the chives, if desired.

The morels in the photo are accompanied by sautéed asparagus and broiled tomato slices. The asparagus was sautéed in butter and seasoned with salt and ground white pepper. The tomato slices were broiled with freshly ground black pepper and grated Locatelli cheese.

Enjoy!