Hudson Table, PRINCETON -- Wednesday evening with friends for a HANDS-ON class themed "French…read moreSeafood Feast." It was far more hands-on than I expected, but absolutely terrific fun! We were provided with everything we needed in perfectly measured amounts, and the cookware, bowls, trays, and utensils were magnificent. Best of all, we didn't have to clean up a single thing -- there was staff for that -- which, in my mind, qualifies as luxurious cooking!
This was a true cooking lesson for people of all skill levels. Hudson Table also offers Chef's Counter events (similar to a chef's tasting where they cook and serve you), Chef's Competition dinners and brunches (like the TV shows where two chefs receive the same basket of ingredients and separately create three-course meals for diners to judge), public dining events, children's classes, and private events.
The three chefs were exceptionally kind, with Chef Shreve leading the evening's class. He began with a quick demonstration on proper knife handling and vegetable cutting techniques that proved useful not only for our prep that night, but for every future cooking session as well. I was especially awed by Chef Bryan, who managed to rescue a failed egg white whip that refused to reach stiff peaks or that cloud-like texture -- and then revived a stubborn egg yolk and sugar mixture that simply would not ribbon properly. In my own kitchen, I would have tossed everything out and started over! Instead, our Lemon Soufflé with Vanilla Bean and Lavender Crème Anglaise emerged absolutely perfect.
Personally, I loved having three skilled professional chefs nearby to answer questions. I've cooked for 50 years but have never had formal culinary training, so I took every opportunity to absorb whatever knowledge I could. It was fantastic. Thanks, also, to Chef Steph for all her attention and helpfulness.
The other dishes were very good, though Hudson Table is still relatively new to the area, and everyone is clearly still settling in. It appeared the chefs may not have worked with these printed recipes before, and a few of the instructions seemed to be missing -- such as covering the pot after adding live mussels to the steaming bouillabaisse. From family experience, I know that without a lid, the mussels take far too long to open and can easily become rubbery from overcooking. There were also one or two ingredients the staff had to scramble to locate. Even so, the chefs were fabulous leaders in the kitchen and capably guided all 16 to 20 participants through the evening. I should also add that the ingredients in every dish were top quality and measured with precision.
Five friends and I were so impressed that we already booked reservations for the Chef's Counter event in two weeks. Bring it on!
So, here's the menu rundown:
* Frisée & Endive Salad with Brioche Croutons, Goat Cheese, Pears, and Dijon Vinaigrette
Fresh, balanced, and lovely.
* Mussel & Halibut Bouillabaisse with Toasted Baguette
This recipe needs a little tweaking. We found the broth somewhat underwhelming in flavor. When I make bouillabaisse at home, guests literally fill cups to take the broth home -- or stand in my kitchen dunking crusty Italian bread into the pot until not a drop remains.
* Lobster Tail Thermidor
A rich, classic preparation with excellent use of cognac and lobster stock. Very indulgent by today's standards... but DEEEELICIOUS.
* Roasted Vegetable Ratatouille
Another recipe that could benefit from a small adjustment. The eggplant cubes were still somewhat undercooked even after nearly an hour of roasting. Simply stirring the vegetables two or three times during roasting would redistribute the liquid collecting at the bottom of the pan and help prevent the top layer from drying out while ensuring more even cooking.
* Lemon Soufflé with Vanilla Bean and Lavender Crème Anglaise
FAAAABULOUS. No photos of this dessert because it disappeared too quickly -- but it will absolutely star at my next dinner party!
