Pike Place Market

The first Summer Sunday Chef Demo Double Header started out with a bang, or a rain storm rather.  Chef Renne Erickson of the Boat Street Café endured a downpour and cooked up some delicious steamed mussels with sauce verte (recipe below).

 
SAUCE VERTE

½ bunch parsley

½ bunch tarragon

¼ cup capers

2 anchovies

½ cup sherry vinegar

2 cups olive oil

Salt

Pepper

Remove the stems of all of the herbs, keeping the leaves.  Soak the anchovies in water for 10 minutes, drain the water off and then remove the spine.  Keeping only the meat.

Combine all of the ingredients in a blender and pulse till smooth.  Store in the refrigerator.
 

STEAMED MUSSELS

23 mussels, rinse well & debearded

2 tbls unsalted butter

2 shallots sliced thin

3 cups white wine

Salt & pepper

Warm a pan large enough to hold all the mussels and the steaming liquid.  Start by melting the butter slowly with the shallots, salt and pepper.  When the shallots start to turn translucent pour in the wine.  Let simmer for a few minutes and check the seasoning.

Add the mussels and cover to steam.  Once the mussels start to pen remove them to a bowl and set next to you.  Continue to remove all of the open mussels.  Throw away any that do not open.

Cool the liquid and the mussels in the refrigerator.

When ready to serve toss the mussels with the sauce verte and serve chilled.

 
Chef Erickson was followed at 2 pm by Joseph Conrad of Ventana.  The rain had abated and as Chef Conrad began cooking up his Carlton Farms Port Spare Ribs in a pomegranate glaze the crowd began to gather and the samples were soon gone.

Look for both chefs at their respected restaurants in downtown Seattle.

Boat Street Café – http://www.boatstreetcafe.com/

Ventana - http://ventanaseattle.com/index.asp

 
Please join us Sunday June 27th for a 2pm Chef Demo

2:00 – Josh Green of the Virginia Inn