Cooking Food and Drink

Some Simple Lessons from Village Pub

Today, Chris Gulker and I headed to Village Pub in Woodside for Chef Dmitry Elperin‘s cooking class on “Classic and Contemporary Cooking Techniques for Meat”. Eight of us spent a couple of hours in the Pub’s kitchen with Dmitry as we prepared Roast Chicken, Striped Bass, Leg of Lamb and accompanying vegetables – before sitting down to a wonderful lunch of what we had cooked!

IMG_2030-640x480.jpgDmitry started out simply seasoning the Leg of Lamb and getting it into the oven. Next, we prepared roasted eight chickens (Fulton Valley Farms “air chilled” free range, organic, etc.) – stuffed by each of us with different veggies and herbs. We roasted them on a variety of different settings – some veggies, etc.

The striped bass was also stuffed with some fresh veggies and herbs, lightly oiled and seasoned with salt and pepper, positioned on a rack of veggies – with fresh asparagus as an anchor. Dmitry also demonstrated a salt-crusted technique for one of the striped bass – egg whites and LOTS of kosher salt make a paste to seal in the fish for high heat roasting.

We had 3 wines to accompany lunch: Melville Chardonnay from the Santa Rita Hills near Santa Barbara, an Oregon Willamette Valley Pinot Noir from McKinlay, and a Mendoza region Malbec from Tomero. A special chocolate soufflé and an accompanying scoop of vanilla bean ice cream finished us all off!

What a way to spend a Saturday afternoon! Dmitry is a great teacher for these sessions – watching his easy flow as he led us through the prep was a delight. All of it was delicious – but that salt-crusted striped bass was especially great – light, great flavor, surprisingly unsalty – just wonderful! Another great lesson that a wonderful meal is mostly about using high quality ingredients simply prepared.

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