tighe

Yes, Jean-Marie Josselin is the owner of both, the one on Kauai is his original place. He had a third branch of the restaurant in Honolulu, but it closed recently. I believe he also has a restaurant of a different name in Las Vegas.

When my wife and I visited Josselin's Pacific Cafe on Kauai last year it was absolutely exquisite. We had two meals there and noticed no appreciable drop in the quality from the night that Mssr Josselin was there to when he wasn't. Their food highlights local ingredients and does 'Pacific Rim' cuisine in a way it is rarely found elsewhere. Although I haven't visited it, I have had a number of people tell me that one of the best seafood meals of their lives was at The White House at Poipu.

Leave it to a macroeconomist to bail me out. What he said.....

Here are a few more pics from the Mistral class.... Some of the lovely produce at the Market.... ...and some more. Our chosen ingredients layed out in the kitchen. Chef William demo'ing knife sharpening technique. Klink trying his hand at fileting Barry's cousin... Mr. Toast & nightscotsman picking those little tiny leaves off of the sprigs of thyme. Klink & SparrowsFall The roasted cippolini fresh out of the oven. Klink chiffonading.... The plated bass dish. Mmmmmm.... The view from the other end of the table.

Here are some pics from the Mistral class, courtesy of nightscotsman.... At the Market. Perhaps the worst picture of my wife I've ever seen. I hope you all appreciate the personal price I will have to pay for having posted this. Me (looking fat and stoned) and batgrrrl also pictured. Another group shot at the Market. Getting the 411 on knife sharpening from the Chef. Say it with me now kids, "this is a bass".... Filleting technique, step 1.... "I think I'll call you Lunch. Hello Lunch!!" Klink is mesmerized by the glittering stripes on the fish.... SparrowFalls discusses the finer points of salting a rack of lamb with the Chef. Searing the rack.... Fileting and dicing tomatoes. Not sure how much of red seen here is tomato and how much is pieces of finger.... THE POTATOES, before the final step of pushing them through the strainer... Schielke trying to abscond with the spuds. Unfortunately for him, he forgot that we had all brought chef's knives that day. Poor Schielke. The filets of bass hit the pan. I'm a professional and can stick my fingers in smoking hot oil and not feel it, kids, don't try this at home. Schielke, holding one arm over the gaping wound in his stomach, tries to redeem himself to the group by making the plates pretty.... Happy diners.... The lamb with THE POTATOES. It was as good as it looks and the cippolini (of the onion family type, not of the grape hyacinth family type, were exquisite as well.) ...and with a blinding light, God spake unto him, saying, "Oh Klink, smoker of meats, go forth and smite the vegetarians in my name!" "Yes Lord!, I shall smiteth them." The rest of us were so enraptured by the food that the fact God was speaking to Klink completely eluded us.... Watermelon soup with raspberry and pineapple sorbets. Chef William up to bat in a game of stickball out back. My car also pictured. (Just an FYI Chef, the bill for that dent you put in my vehicle with your errant swing is in the mail....)

I don't know what your background or training in economics is, so I hope this will not come off as overly patronizing, but as a professional economist, these statements are like fingernails on a blackboard to me. The first statement is a partial correction of your initial misstatement. Economic theory assumes that individuals maximize utility subject to whatever constraints they face while firms are assumed to maximize profit (or minimize loss). How is this divorced from the real world?? Yes the math becomes more difficult, but I can easily construct a utility function whereby the level of utility of the individual inquestion is actually increased by giving all of their money to charity and becoming an ascetic. This is what I like to call the "Mother Teresa" utility function. Economic theory definitely does not assume that people would rather not work, it only assumes that if an additional hour of leisure provides more utility than an additional hour of work, people will choose leisure. Again, I can construct a utility function for a workaholic that derives little or no utility from leisure. Your example of picking your friends pocket is, I believe, a misstatement of the Prisoner's Dilemma and or an oversimplification of the theories of marginal utilities and negative externalities. So why do people go into the food and wine industry where incomes are generally low. The most obvious reason is what has already been discussed, that it is in fact their 'utility maximizing' decision, that is they derive substantial 'well-being' out of being in the particular business. Another, which I believe is very common, is that people make decisions based on insufficient and/or inaccurate information about what their earning potential in the food and wine business really is. The market structure in these industries is esstentially monpolistic competition, that is competitive firms that offer slightly differentiated products. I think aspiring wine-makers, chefs, etc. often misjudge their ability of differentiating themselves from the competition and therefore capturing monopoly profits for their business. This leaves their postion in the market much closer to the competitive end of the market structure spectrum and any economist will tell you that in the long-run, economic profits in a competitive market are zero (and we're all dead, as Mr Keynes said).

Here is the latest wine dinner menu from BM. The theme is Spain and the date is June 29. Scrat, MsRamsey and I actually got to taste all of the food items and something north of 20 Spanish wines at a reception for those who had attended previous BM wine dinners. Although Arnie apparently didn't share my opinion on the pairings, he did ultimately choose some of my favorites from the tasting. All of the courses are very good, but the duck stuffed peppers are just outrageous. SPANISH WINE DINNER SUNDAY JUNE 29, 2003 Potato Tortilla with Rioja Sauce and Queso Manchego Morgadio – Albariño - Rias Baixas 2002 Scallop Ceviche with Roasted Corn, Tomato and Spring Onions Ochoa – Garnacha Rosado - Navarre 2002 Paella Valenciana – Tiger Shrimp, Clams, Mussels, Salmon in a Baked in a Saffron Rice Casserole with Chicken and Chorizo Sausage Lan Rioja Crianza 1998 Cava Sorbet Pascilla Chili Pepper stuffed with Cumin Scented Duck, Green Lentils and Sweet Red Pepper Coulis Dehesa La Granja - Toro 1998 Citrus Scented Saffron Flan with a Pistachio Tuile Alvear Pedro Ximenez - Montilla NV

Thanks so much for the recipe, I'll give it a shot. This will pretty much be my first foray into Indian cooking, so we'll see how it goes. Thanks again.

Lamb stew sounds good to me. Thanks, and I'll see if my local library has a copy of that book....

I went to a local spice shop this weekend and bought some of what they labled as 'Kashmir Garam Masala.' Frankly I got it because the smell was absolutely amazing, but I have no clue as to what to do with it exactly. Any suggestions would be appreciated...

Nice to hear that they've continued the same standard of service as at the Elysian! I've had to light a pile of coasters on fire to get service at times....that, or bounce my empty pint glass off of one of the servers' heads....

So do we!! Welcome to eGullet PNW theone. Love to hear the particulars of your experience at BM.

Great post Nevan. I think you've just appointed yourself eGullet PNW Oregon wine expert. I'll be in touch! ....

When my wife and I were down there a few years ago, we nearly all the places we went. I really enjoyed the wines at Sokol Blosser, particularly some of their whites. Its just down the road from Argyle. Two places that we didn't get to visit, but have had great wines from are Archery Summit and WillaKenzie. I think both require appointments for tastings.

So after drooling over all the reviews for months, scrat and I finally got ourselves to Mashiko last weekend: WOW!! It was everything that others have said it is and greatly exceeded my expectations. I’ve always thought Nishino was the best sushi I’ve had; Mashiko gives it a run for its money in terms of basic quality of fish and in terms composition of the dishes and pure excitement level of the food, I think Mashiko surpasses Nishino. As recommended by Herr Klink, we sat at the bar and struck up a conversation with Hajime, telling him that we wanted an omakase menu without boundaries and would like to spend around $40 per person. Thus it began… First Course Albacore Sashimi with Green Onion, Sesame Seeds, Ponzu Garlic Sauce, served atop Cucumber Seaweed Salad with Daikon Sprouts Exquisite quality albacore, with an amazing garlic sauce. Scrat’s favorite dish of the evening. Second Course Red Snapper marinated in Konbu Seaweeed, served over an Orange slice with Flying Fish Roe A beautiful presentation and a very subtle flavor imparted by the seaweed. Third Course Hamachi Nigiri Hiramasa Nigiri Didn’t manage a picture before I devoured this one. Hajime pointed out the interesting contrast between these two, with the hamachi being fattier and richer while the flavor of the hiramasa was very fresh and clean. Fourth Course White King Salmon Nigiri Copper River King Salmon Nigiri The white salmon was nice but the Copper River was just unbelievably good. Fifth Course Hama Hama Oysters with Japanese Pickle and Cucumber Seaweed Salad Very fresh oysters with the flavor brought to life by the dressing that was added to them. It so tempting to just go ahead and order a dozen… Sixth Course Toro Roll wrapped in Soy based wrapper with Asparagus Tempura, with Wasabi Garlic Mayonnaise, Black Sesame Seeds and Flying Fish Roe For me this was simply one of those, “you are f%!%g kidding?!!?” kind of food moments. This was so good, I still can’t believe it really happened. Definitely my favorite of the night. Seventh Course Swordfish Sushi with Mango Chutney Salsa (Mango, Red Bell Pepper, Tomato, Onion), served atop a bed of fresh Crab, garnished with Black Sesame Seeds and a Chile Mayonnaise This was the most un-Japanese dish we had. Very good, but almost too much of a departure from the rest of the menu. The swordfish also seemed almost tough, compared to the other fish. Eighth Course Unagi Roll (Grilled Eel) with Kaboto Squash and Avocado, served with an Eel Stock Reduction and sprinkled with Powdered Sugar Totally changed my opinion of unagi, which I had always thought I didn’t care for. The eel stock looked like balsamic, but Hajime explained to us that he chops up and boils eel heads and then reduces it. Can’t begin to explain exactly what the flavor is. Ninth Course Crab and Tuna Sashimi on a Tempura Shiso Leaf, garnished with Green Onions, Black Sesame Seeds and a Chile Mayonnaise Hajime said they called this tuna on a snowshoe. Very fun and easy to eat, another of the highlight courses for me. Tenth Course Octopus Sashimi served atop a bed of Rice with Chopped Shiso Leaf, garnished with Grated Dried Skip Jack Tuna, Salmon Roe and Garlic Sauce We had told Hajime that the previous course would be our last, but I was just unwilling to let it end and asked for one more dish. To me this one had the quintessential Japanese flavor profile of all the dishes. The dried tuna was a really interesting flavor, almost earthy or nutty in character. It was fun to talk to Hajime and watch him work. When we first came in, the restaurant was slow and our dishes came in pretty rapid-fire succession. About halfway through the meal though, the place filled up and Hajime went into overdrive. The guy can make sushi at light speed and it still comes out looking gorgeous. The business was actually better for us because we got some time to rest between courses. And here’s the kicker, we got the bill, expecting that the last course would have put us over our specified amount, only to see that we had only been charged $35 per person for this feast. I’m still waiting for the cops to show up at my door and drag me away for grand larceny.

A long overdue account of the anniversary dinner that scrat and I enjoyed at Mistral towards the end of April. The food is probably the best, and certainly the most refined, that I’ve had in Seattle. Chef Belickis and his staff create a first-class dining experience that lacks pretension and the Chef himself is unexpectedly gracious and obviously passionate about what he does. Amuse Maine Lobster with Mango and Cucumber in a Sesame Soy Wrap, served with a Raspberry Coulis We somehow failed to get a picture of this dish, which is a shame. Beautifully cooked, very sweet morsels of lobster delicately wrapped with diced mango and cucumber. First Course Maine Sea Scallop dusted with homemade Orange Powder, with English Pea Soup and Carrot Essence The scallop was seared so that the orange powder became a crust while the sweetness of the peas and carrots blended with the sweetness of the scallop. The purity of flavor and freshness that was brought out in the pea soup and carrot essence reminded me of some of the dishes I’ve had at The Herb Farm. This picture shows what this dish would have looked like if I had dropped acid beforehand, not sure what happened. This was probably my favorite dish of the evening. Second Course Prawns bathed in Olive Oil with Rosemary and Preserved Lemon, served on a bed of Eggplant, Capers, Red and Yellow Bell Peppers with Syrian Sumac, shaved Fennel, Red Pearl Onions and Thyme A fascinating dish made all the more so because Chef Belickis plated it table-side for us, explaining that, rather than being cooked, the prawns were allowed to ‘bathe’ in 120 degree olive oil, along with rosemary and lemon rind, on the side of the stove for 20 minutes. The result was an extremely tender and flavorful prawn. Third Course Hudson Valley Foie Gras with Strawberry Rhubarb Compote and Pineapple Reduction, served with Hawaiian Big Island Sea Salt and a hint of Mint The sweet and sour of the rhubarb was a perfect compliment to the foie gras, accented by the pineapple reduction that was a mere sheen on the plate. This was scrat’s favorite dish, I believe. Fourth Course South Carolina Squab with Fingerling Potato Purée, Swiss Chard and Morel Mushrooms The squab was delicious, but the potato puree was what really caught our imagination on this plate. The Chef explained the incredibly labor-intensive process for creating these distant relatives of the mashed potatoes I’ve encountered before. Lets just say that if you’re concerned about your fat intake, best to skip these, although that would be very sad indeed. Cheese Course Ossau Inatery (cow) Pave de Joelis (goat) St. Agur Bleu (cow) Fromagez des Clarines (cow) I’m embarrassed to admit that I don’t recall the characteristics of the individual cheeses, but I do remember ooh’ing and ahh’ing my way through the entire plate. Dessert Course Chocolate Soufflé with Pineapple and Strawberry Sorbet, Lavender Ice Cream and Fresh Strawberries and Pineapple All those chefs out there that have been rolling out various versions of chocolate soufflé/molten chocolate cake things need to pack it in. The competition is over. We have a winner. The lavender ice cream was remarkable in that the smell of lavender, which I love, was captured utterly in the flavor. With dinner we had two excellent bottles of wine. With the first half of the meal we had a Grand Crus Chablis (the maker is escaping me at the moment). An amazingly versatile wine that seemed to harmonize with all the dishes it accompanied. For the second half of the meal we had a bottle of ’99 Vieux Telegraph Chateauneuf-du-Pape. Very good, though maybe a little young. With the foie gras course, we were each given a glass of Tokaj (sp?) which I thought was an even better match than sauternes. After seeing these wines in the store, I was impressed to see that Mistral’s markup is very reasonable, priced about 50% more than retail.

In Seattle there's not much in the way of stand-alone cheese shops, but there are excellent cheese departments at Whole Foods, Larry's Markets and the Queen Anne Thriftway.

When I was in school in Boston, I found I had a different strain of seasonal dissaffective disorder....I got twitchy when it went too long without raining. I think the days upon days of grey are a much bigger issue for non-natives.

Too true, too true....

City of Seattle salary + house on Queen Anne -> ERROR! Out of range solution.... Renting an apartment would be a different story though.. Boeing is struggling and taking it out on its former hometown. They will deign to consider building their next generation plane here iff we give away the farm in tax breaks and subsidies. On the whole Portland vs Seattle debate, I don't have enough experience in Portland to make meaningful comparisons. I am a Seattle-area native with all the biases that entails and think it is still one of the best places in the world to live for the reasons that others have stated. If you're looking for other cities to consider, Bellingham, Tacoma and Olympia are all really nice in terms of natural scenery and offer much less expensive homes than Seattle. Some still feel Tacoma has a crime problem (debatable) and Olympia is a mix of very liberal and very conservative. The problem in all three places is it can be very tough to find decent paying job, unless you want to commute to Seattle.

Mmm . . . beer . . . in the morning. Hey, its after noon somewhere....

The more I think about it, the more I think you're right that what I would love to see is some type of competitive cooking format featuring top chefs in the US. It probably was a mistake for UPN to try to import all the camp of the original, but choosing Shatner for the Chairman (impossible to suspend your disbelief that he is anyone other than Capt Kirk) and adopting the WWF style crowd interaction that was almost never present on the original didn't help however. To me at least, the idea of talented chefs being presented with a limited number of ingredients and a limited timeframe, competing to see who can devise the best dishes is very compelling. I think having some equivalent of the Iron Chefs, that is 'the home team', is better than just a randomly changing pair of chefs. Maybe even better would be a single-elimination tournament format to determine who's the best....

Geez. Sorry. It's that whole thing about living in a state where the government doesn't have police powers over which brands are sold. The web reveals the minutes of the WA state liquor board meeting rejecting Pierre Ferrand. Are people actually paid to do this? We've had a couple discussions over on the PNW board about the Brownshirts who run the Washington State Liquor Control Board. It's absolutely rediculous. There has been some talk of privatizing the whole shebang, which would be very postitive step. I have to say that, as consumers, we may be better off not having been subjected to the pineapple grappa that was also on the rejected list.

Unfortunately it appears that the Pierre Ferrand isn't available in Washington, but I'll keep an eye out. Its gratifying to know that someone else shares my opinion on this. For me, Chalfonte is both my budget and premium brand.

This weekend I finished off a bottle of Chalfonte VSOP Cognac (no, I didn't drink the entire thing this weekend ). Here in Washington, where liquor is taxed mercilessly, it is still only about $20 for a 750 mil bottle. This is definitively the best cognac I've ever had at anything close to that price (in my very humble opinion). It is so much smoother and complex than comparably priced Hennessy or Courvoisier. I think one reason I really loved it is that the flavor is almost closer to Armagnac, with distinct vanilla notes to it. Are there other relatively inexpensive brands of Cognac or Armagnac I should be sampling?