SHOW & RECIPE FOR MAY 5

MEAL OF KEELS AND WHEELS
This weekend a lot of Houstonians will head south – approximately as far as Seabrook. There they’ll be greeted by a charity event called Keels and Wheels, the perfect getaway for people who are fascinated by wooden boats and antique cars. And by wooden boats, well, we don’t mean those little skiffs some of grew up paddling. More like the yachts enjoyed by the rich and famous. We get the scoop on the scene and the cause from the founder of Keels and Wheels.

HARNESSING A GEYSER
Winemaker Mike Schroeter joins us from Geyser Peak to taste some of his best new releases. The winery is one of the older ones in California, having been founded in 1880. Besides, any winery that made it to us through the great mistake called Prohibition deserves my expression of “Well done!” The company on Chianti Road in Geyserville – talk about mixing wine metaphors – has a terrific story to tell. As usual, we prefer to listen to stories while sipping something nice.

NEW DAGGER IN TOWN
Susan Wittig Albert lives in the Texas Hill Country, tending her garden and, like a lot of people we know, cooking recipes that make use of whatever’s interesting and seasonal. So does the heroine of her series of highly readable novels, a woman named China Bayles. Sadly, for China if happily not for Susan, murders keep getting in the way. The non-fictitious half of this duo sits down to chat about her new mystery, Spanish Dagger.

SPRINGTIME ASPARGUS SOUP
WITH GRILLED DIVER SEA SCALLOPS

1 ½ pounds fresh spring asparagus
2 quarts chicken broth
1 quart heavy cream
10 fresh sage leaves
½ tablespoons chopped fresh thyme
1 tablespoon diced shallots
4 cloves fresh garlic
Salt and black pepper to taste
6 diver scallops

Cut the tender tips from the asparagus spears, Bring the remaining spears to a boil in the chicken broth and cream, adding all remaining ingredients except scallops. When asparagus is tender, remove from the heat and let cool enough to handle. Pour the soup into a food processor and puree until smooth. Strain through a sieve. Return the soup to heat. Grill the scallops, or sear them in a very hot skillet. Saute the asparagus tips in a little butter or olive oil. To serve, ladle the hot soup into a bowl. Set a scallop at the center of each bowl and top with asparagus tips for garnish. Serves 6.