Mistral Kitchen 9-Course Dinner

In late May, Karen, Jeri, Jen, and I were able to get our schedules coordinated and enjoy a special deal we had gotten to enjoy a 9-course meal at Mistral Kitchen in downtown Seattle. We have all been there before, and they have wonderful food and fantastic cocktails. So we were very excited to have a whole evening there!

We had the most amazing servers and were having such a great time, that we ended up having the manager and pastry chef sit down and chat with us! We were there 5 hours and it just went by like that! Apparently, since they loved us so much, we ended up with more of like a 12-course meal! By the last of the 3 desserts, we were so stuffed, we had it home with us. We were just maxed out!

I ended up taking some notes (I know I know- nerd alert!) on what each course was, just to remember all the details and how amazing everything was (I tried to include the wine pairings when I’m remembering them, but that didn’t really go so well. Particularly after the “cocktail course”!

Intro/”Welcome” Snack: Champagne with chili oil
and lime popcorn:

DSC_0190-2

Amuse-bouche: Grav lox with creme fresh:

Big eye tuna with shaved asparagus and radish,
grapefruit segments, and radish sprout basil oil:

Maine diver scallop, corn, basil oil, and hon
shemiji mushrooms:

Alaskan halibut, Egyptian farro mustard greens, baby
turnips, heirloom carrots, radish sprouts, and pea foam:

Lamb, black beans, ramp oyster mushrooms, in
a port reduction:

DSC_0238-2

Pierre Robert cheese with apricot
marmalade and radish sprouts:

DSC_0249-3

Dessert:
Coconut pudding with rum foam, shaved coconut,
compressed pineapple, and cilantro syrup:

Chocolate bombe (peanut butter filling) with port
soaked cherries:

Some of the other items we had (that I was too wrapped up in to get a picture of):

Foie Gras with thinly sliced apple and candied orange peel (who would have thought I would like Foie Gras?! But I do!)
The “Cocktail Course”: “Point of No Return” was the name. It involved fire. Very cool.

What a great, fun experience. Sometimes I don’t mind paying extra for a special experience. And that’s what this was. Not just good food and wine. But a whole experience, and one I won’t forget anytime soon.  Can’t wait for our next culinary adventure…

Advertisements

LloydMartin, Seattle’s Newest Gem

A few weeks ago, my sister and I went to the new restaurant at the top of Queen Anne Hill: LloydMartin. Named by Seattle Magazine as one of the Best New Restaurants in Seattle, owner Sam Crannell has created a truly delightful environment; filled with delicious food, lovely and creative drinks, and an adult, yet energized and fun setting.

Since it was our first time there (and we came hungry), we decided to try several of the “small plates” offered. We had the shaved pear salad with blue cheese, hazelnut, port syrup, & frisee, the 64°C duck egg with brioche and mushroom-bacon-red wine sauce, a cheese plate with my most favorite cheese (delice de bourgogne), and a charcuterie plate. They mistakenly thought we ordered the manila clams (with chorizo, apple cider and white wine), but let us have them to try since our server joked that he couldn’t put them back! Bonus!

All of the food was absolutely delicious. Wonderfully prepared and perfectly presented. My personal favorite of the small plates might have been the pear salad; simply because it was so beautifully and creatively prepared (and anything with blue cheese, hazelnuts, and port is bound to be pretty tasty). Now, if you were to ask anyone in the restaurant, my favorite might have been the juice from the steamed clams. I soaked up ALL of that juice with the great crusty bread that was nearby. It was a little embarrassing, but so yummy!

We decided to split a large plate, and got the lamb cannelloni with balsamic roasted cipollini and chevre fondue. O.M.G. Let me say it again. O.M.G. Makes me start drooling just thinking about it! That was the most tender, flavorful, and delicious lamb I have ever tasted. Truly amazing. It simply melted in your mouth it was so good.

We were so full from everything, we never made it to the foie gras, which I’m sure is amazing as well. There’s always next time!

As my sister and I were talking to Tyler (the fantastic bartender by the way) throughout the meal, we noticed that the open kitchen seemed small, and we found out that they have no hood, grill or gas. They only have two plug-in electric cooktops and an oven. So all this amazing food came from two plug in cooktops and one oven! That is just insane! It just goes to show you that you don’t need fancy kitchen equipment (or apparently even basic equipment for that matter) to create wonderfully amazing food.

LloydMartin was great, and Sam Crannell is a genius with braised meats. I cannot wait till I can get back there to try more from their menu. Might just have to treat myself…Merry Christmas to me!