Mistral Cooking Class

Schielke · May 29, 2003

From what I understand, the screwage was from people not showing up who said they were going to be there. One class I went to ended up being just myself. Akk!

Ben

MsRamsey · May 29, 2003

Yeah, that sucks, but Steve has a good point nonetheless.

Kathy

Fish · June 2, 2003

Ok, looks like there are a couple of spots left open.
Any more takers?

Are there still spots ? I'd love to come along !

Edit: Darn, I need to learn to read the whole thread before responding. Waaah !

- S

Edited June 2, 2003 by Fish (log)

Schielke · June 2, 2003

I think it is full, but try calling to make sure.

Mr. Toast · June 13, 2003

So tomorrow's the big day! I'm looking forward to this.

Reminder to self: don't forget to bring your chef's knife.

Fish · June 13, 2003

So tomorrow's the big day! I'm looking forward to this.
Reminder to self: don't forget to bring your chef's knife.

And perhaps another reminder not to let anyone else use said chef's knife ? :wink:

- S

nightscotsman · June 13, 2003

I got my knife sharpened at Seattle Cutlery last week. Now I'm afraid of it. :unsure:

Schielke · June 13, 2003

I am sitting here on a friday afternoon gettin' all antsy in my pantsy to go cook!!! I think I will give the ol' knife a quick sharpening too!

Ben

Schielke · June 13, 2003

I just confirmed with Chef William that we are on for 10:00 a.m. sharp!

There should be street parking in the area and there is a pay lot right next to the building if you are so inclined.

Everybody please be on time. :cool:

Ben

Schielke · June 16, 2003

So first off, I want to say that I had a blast at the cooking class and I want to thank William again for doing such a great job.

Here is a run down of what we did (please chime in if I missed anything, there were so many topics covered!)

Everybody arrived at Mistral, we discussed the game plan over coffee and then made our way to the Market. William showed us his favorite stalls and discussed his ingredient sources. We ended up buying a bunch of produce at Franks produce stall in the market. They had great stuff and were very friendly.

We made our way back to the restaurant and started the kitchen portion of the class. First, Chef William demonstrated proper knife sharpening technique with his wetstone. He turned a few dull knives into lean mean bruinoiseing machines.

We then got another demo on how to butcher a fish (Barry the Bass in this case) as well as an interesting discussion on kitchen waste philosophies. Col Klink stepped up to the plate when Chef William asked somebody to try their hand at butchering another fish. The Col did a great job with it too.

After these demos, Chef William broke up the class into small groups to do some prep tasks for lunch. I was assigned to cut potatoes for the potato puree and then took the task of blanching grape tomatoes for peeling. The first time around on the grape peeling, I received a poor grade on my X cuts for being too heavy handed. I did them again and passed though!

Other tasks people got: Trimming herbs, Trimming baby artichokes, dicing tomatoes, peeling fava beans, peeling baby carrots and searing a rack of lamb.

We then all watched and helped at times as Chef William cooked the various dish components. He showed us how he makes his potato puree, which made everybody hungry and nearly made me jump into the bowl. Around this time, we retired to the dining room and had lunch. The dishes were:

Striped Bass over Fava Beans, grape tomatoes, and baby artichokes sauteed in white wine topped with watercress salad

Lamb chop over potato puree, roasted cipolini, and consumee glazed carrot with veal/red wine reduction

Watermelon soup with Strawberry and Pineapple sorbets

Two wines were available, I don't have my notes with me now to relate them, but somebody else can chime in or I can add them later. I had a glass of the red and loved it.

To sum it up: The class was great, the meal was great, William and his staff were great, and the company was great. All of this adds up to more than the sum of its parts. We need to do it again.

Ben

p.s. please add anything I missed or relate your favorite part or most valuable lesson!

p.p.s. there were two cameras present and lots of pics were taken, I hope to see them soon.

mamster · June 16, 2003

Heehee, Schielke got put on KP. I am so there next time!

Schielke · June 17, 2003

There was a question about where to find a good source for water stones as well as japanese made knives.

Here are some resources:

The Knife Merchant- This is where I bought my knife. They have a great selection of knives, but for some reason they don't carry water stones, which boggles my mind.

1000 grit waterstone at Cutlery and More

800 Grit Global Stone at Cutlery and More

Tons of stone options at Bladegallery

Water Stones at Japanese Knife

Enjoy!

Ben

Schielke · June 17, 2003

Pic of damascus steel that Chef William mentioned. This is made by the folding of the steel. Way Cool.

MsRamsey · June 17, 2003

I had a great time in this class, learned a hell of a lot, and would like to do it again. Chef William is a very gracious man and an excellent teacher. I was also really impressed with Kevin, who oversaw service while we ate the fruits of our labor. He chose two amazing wines (I'm sure someone will post the names -- the white was by Mason of Napa; the red I cannot remember).

After lunch, we left the restaurant wandered around Pike Place Market. When we went back to Mistral to get the cars, we watched William and his staff play stickball in the parking lot!

Can't wait to have dinner there.

Kathy

Fish · June 17, 2003

Pic of damascus steel that Chef William mentioned. This is made by the folding of the steel. Way Cool.

When I was up at Bob Kramer's place he showed me some of the Damascus steel stuff he's been making - gorgeous. And for only an additional $350, you can have your knife made with it, too. Yowch !

- S

Edit: Fixed the URL - thanks Schielke !

Edited June 17, 2003 by Fish (log)

Schielke · June 17, 2003

He he he, your link goes to Baldesmiths.com instead of Bladesmiths.com

Ben

tighe · June 18, 2003

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....)

Edited June 18, 2003 by tighe (log)

mamster · June 18, 2003

Dude, that chef looks younger than Schielke! That is not right!

MsRamsey · June 18, 2003

Dude, that chef looks younger than Schielke! That is not right!

Dude, that chef looks like Keanu!

heyjude · June 18, 2003

And he can cook? That light must have shone on him, too. The pix are great. Do this again, soon.

MsRamsey · June 18, 2003

I would like to do it again, and there seems to be enough people interested. Ben, would you get on that? :laugh: :laugh: :laugh: :laugh:

Schielke · June 18, 2003

I too am down with another class. I will check the ol' schedule for free saturdays and such...sumertime eats them up so quickly.

Great pics!

Ben

Ye-Ye Girl · June 19, 2003

What fun - the food looks great!

And by the way, all you attendees look great, too. :biggrin:

Schielke · June 19, 2003

I know there are some other pics lurking out there on somebody's camera...

:smile: :cool: :raz:

tighe · June 20, 2003

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.

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