OMG a Recipe: the Long Winter - Game Night at Wasabimus Prime's

One of 2009's happy purchases was Thomas Keller's Ad Hoc at Home, and while I make no lofty Julie and Julia promises to cook my way through it, I decided to make at least one dish that appeared low-key enough for a dinner with friends, when we hosted a board game night before the holidays. As fate would have it, neither the meal nor the game went as quickly as one would think, leading us all down a long, winding path into the wee hours of the morning. The dish? A seemingly simple enough chicken, pepper and sausage stew. The game? Steve Jackson's card game of epic backstabbing potential, Illuminati. Intrigue! Betrayal! Sofrito!

Yes, it's a big orange and red mess, but trust me, it was delicious - Photo by Wasabi Prime

I'm notorious for going off-recipe, making substitutions every which willy-nilly way. Out of respect for Thomas Keller, I followed his chicken, peppers and sausage recipe, even though it took a couple of days of preparation. Not to say this took a solid 48 hours of fussing over ingredients, but I did spend one afternoon slowly simmering his recipe for sofrito, a low-and-slow cooking of onions and tomato in olive oil, with a finish of garlic, which then was used in the flavoring for the roasted bell peppers, which took another afternoon to complete. The chicken was soaked in his chicken brine -- a recipe I quite like, as it perfumes the meat with the lovely fragrance of parsley and lemon. Used this same brine for the chicken and pork tenderloins served on our Christmas dinner, to much flavorful success.

The flavorful joy of sofrito, whose om-nom-nom-ness is worth the effort - Photos by Wasabi Prime

Once the preparation for the sofrito roasted peppers was completed, along with the brined chicken parts, plus making stock from the chicken's carcass, the final dish didn't take much preparation beyond basic construction. The chicken and sausage were seared in a Dutch oven, adding the peppers and extra broth, and then letting it slow cook in the oven for a bit. It sounds so easy, doesn't it? Yeah, not so much. Thank the heavens for being a Lady of Leisure at the moment.

Granted, I'll admit it wasn't the most beautiful of things to be placed on a large serving platter (oh, the magic of parsley), but the layering of flavors and the different methods of cooking yielded a delicious chicken that fell off the bone, mixed with savory peppers and spicy sausage. I realize this is an OMG a Recipe post, because I truly followed a recipe, but again, out of respect for Chef Keller, instead of listing his recipes, I'd recommend buying or borrowing the book to truly absorb his wisdom.

Nerd Alert! The secret life of Wasabi Prime and Friends - Photos by Wasabi Prime

It's fitting that such a meal with a lengthy preparation time be served at our game night, as it was an evening that stretched into the morning hours, spent at our table, working out Machiavellian plots of world domination and plundering of treasuries. Good friends Mr. G and Mr. R joined us for a few quick rounds of Rio Grande Games' Dominion a feudally fun card game that lets you made decisions and purchase your own kingdom. I was recently introduced to this game by other board game friends -- lots of fun, never the same game, and requires a bit of strategy. Tis true, we look like a bunch of Magic the Gathering nerds, but considering we usually get together to play old-school Dungeons and Dragons , this was a step up on the geek scale. Don't think badly upon the Prime for being such a total oily nerd; sometimes you just have to let your Freak Flag Fly, and this superfreak waves her banner high, baby.

The night turned dark and sinister when Mr. R brought his copy of Illuminati. Similar to Dominion, it relies primarily on cards and the achieving of certain monetary goals. But with players being given the distinct monikers of Servants of Cthulu or the Gnomes of Zurich, it's a bit like a demonic Monopoly. It also encourages cheating, if you can believe it -- or "creative rule bending," if you like. It also probably didn't help that we were drinking wine and cocktails to fuel our rowdy spirits and trash-talking. Mr. Wasabi made up a powerfully strong batch of Tom and Jerry cocktails -- click here for a recipe from Epicurious. A bit like eggnog, this frothy and powerful drink set our trio into motion for an eight-plus hour marathon session of a single game of Illuminati.

Wine and cocktails... you're getting very sleepy... sleeeeeeeepyyyy.... zzzzz - Photos by Mr/Ms Wasabi

The round of Illuminati finally concluded after two in the morning, after much conspiratorial backstabbing and threats that Mr. Wasabi would surely be sleeping on the couch that night if he snuck a peek at my cards or attempted another overthrowing of my network. I can credit a collective amount of pig-headedness on all players' parts (myself included) as the culprit behind why this game lasted so long. But really, after you've spent so long building up your evil empire, you don't want to just roll over and let someone win for something as silly as sleep.... right? Stubborn heads prevailed until Mr. Wasabi finally won the lofty privilege of saying, "Thank God, this game is OVER."

With enough rest, I feel like I will be ready for the next game night, as well as tackling another recipe from Thomas Keller's recipe books. Onwards and upwards for 2010!

FoodTrek: Family Values With Thomas Keller

"Treat it like it's yours and one day it will be" -- this is the working motto behind the way Thomas Keller the businessman, keeps his restaurants successful and in loving, capable hands. His respected name, while well known in the culinary world and public at large, tends to be nearly invisible on his restaurants, and that is most certainly by design. When you hear about French Laundry, Bouchon, and Per Se, you don't need to see his name in lights because the food and the experience speaks for itself, and all-around éclat is the rare currency with which they navigate the restaurant world. That fortune is as a result of Thomas Keller the chef, who has such a clear understanding over ingredients and the importance of complimenting fresh flavors, never straying from the food's sincerity. It is that earnest pleasure from the synthesis of quality ingredients that Keller discussed when he visited Seattle to promote his new book of recipes based off his latest restaurant, Ad Hoc.

Sssh... the book is resting - Photo by Wasabi Prime

A group of diners, well-wishers and media gathered at Bastille, to listen to the wisdom of Sir Thomas, nibble on some samplings from Ad Hoc's recipe book, and experience the foodie fangeek moment of saying they got to talk to Thomas Keller. Don't lie -- I know I couldn't have been the only one totally giddy to be there. Organized by Kim Ricketts Book Events, they couldn't have picked a more ideal location: beautifully detailed French bistro surroundings and Bastille's executive chef Shannon Galusha worked at French Laundry for three years. The warm glow of candles and dimmed lighting cast a golden glow throughout the restaurant and private bar area where the media event was being held. Plates of warm, comforting food were laid out for people to sample, all made from Ad Hoc's menu. Of all the appetizers, the rich, deeply-flavored oxtail and mushroom crostini was probably my favorite item, and then the savory crab cakes.

Oui, chefs! Sir Thomas alongside Bastille's Executive Chef, Shannon Galusha - Photos by Wasabi Prime

Nestled among Keller's existing family of Yountville, California restaurants, Ad Hoc is a more casual dining experience, offering a prix fixe menu of flavors designed to evoke memories of meals at home, amongst loved ones. Ad Hoc simply means provisional or temporary, which was what Thomas Keller's family-style restaurant was meant to be, but it settled so nicely into the dining groove of the neighborhood that it became a permanent resident. The food is distinctly comfort-based, with all-American roots. Keller said he had always wanted to do a hamburger restaurant. It seems like an odd thing for someone with such a prestigious career to move towards something as humble as a quarter pounder, but he spoke of a collective food memory that everyone has. The meals we all grew up on were less likely to be gourmet, more like a family dinner that was put together with simple comforts and shared. It was less about the food and more about the way a meal encouraged interaction with its diners. The process of choosing something on a menu is private, but when the whole meal is laid out for everyone to experience, everyone becomes involved. Keller admits he didn't experience the traditional family dining experience, that his brothers were the ones who took care of meals to notably mixed results, but he clearly understands the function of the family table, and Ad Hoc is a reminder that food isn't always about the prestige of luxury ingredients, simply the immeasurable value of something made with earnest skill.

To the point of Keller's fatherly quote, he runs his restaurants in a parental way, willingly passing on the stewardship to others, once they've proven they can run the business successfully. His corporate and cooking philosophies have a similar theme of self-sufficiency. He spoke of a reliance on culinary skills, that it was crucial to have a thorough understanding of methods and ingredients. He implied that recipes are a bit of a double-edged sword; they can guide people towards recreating a dish, but it doesn't always encourage people to step outside of the printed words and gain a deeper knowledge of how the dish works and why it is successful.

The weather outside was frightful, but Bastille was quite delightful - Photos by Wasabi prime

The topics of home comforts and independence in the kitchen led to a question that I asked Keller when he was signing books. Anthony Bourdain calls it his Death Row Meal, which is to say, it's the thing you crave if you know it is your last meal to enjoy. Inevitably, even the most famous of chefs always name something their mother used to cook for them or some simple, humble dish that no one would have guessed in a hundred years.

I wanted to know what Keller ate when he was in the comfort of his own home, when he can tuck away his celebrity and he only needs to satisfy his own palate. I'm sure it was an idiot question to ask -- he only lives in the same city with all his restaurants as neighbors -- but this wasn't about restaurant dining. Our sense memory comes from a place before we understand what "gourmet" means, and whether we are aware of it or not, we keep those early memories of food close to our hearts, and stomachs. If one truly loves food, it is a blind affection that is not swayed by status, cost or other outside perceptions.

The UnRecipe power of Thomas Keller! Photo by Wasabi Prime

Thomas Keller said his go-to pantry cooking is often some fresh broccoli cooked up with canned tuna, drizzled with olive oil. Incredibly simple, with basic staple ingredients found in most homes. It wasn't until stepping into his food memory shoes and making this same combination in our kitchen that I wondered if some of this was from those childhood days of his brothers cooking for the family. The warmed tuna and greens were reminiscent of the old beloved standby, tuna noodle casserole. The quick meal's simplicity and efficiency spoke to the needs of a busy adult, but the flavor made me think that it spoke to the child finding comfort in a home-cooked meal with family. His answer was perfect, even at the risk of myself looking like a total moron -- I really think he was irritated at me for asking it! But his off-the-cuff answer completely supported the mentality behind what Ad Hoc is, and what its recipes seek to do for people inspired by them: rediscover the family meal, and do so with respect to ingredients and methodology.

Yet another Christmas present come early for the Prime, having the chance to see Thomas Keller and purchasing a copy of Ad Hoc as a gift for myself. I'm hoping the book is a way to give the gift of a good meal to my loved ones in the near future, so that we may continue that philosophy of food with friends and family.

Many thanks to Kim Ricketts Book Events, the fantastic team at Bastille, and Lissa Gruman of Gruman & Nicoll for extending the invitation to the media event. I look forward to future events with guest chefs and food authors visiting Seattle and sharing their thoughts and words with us. Cheers!