111 E 22nd St
New York, NY 10022
I went to a “Valentine’s” Cooking Class at BLT Prime where Chef Andrew Matthews sort-of taught us how to make a proper 3-course meal consisting of:
Appetizer: Fluke Carpaccio
Side Dishes: Creamy Spinach, Marble Heirloom Potatoes
Dessert: Red Velvet Cake
The class ended up being a demonstration with no hands-on interaction. This was probably a good move on the restaurant’s part because I’m not sure any of us would be back if we had to eat what we cooked… every dish was more complicated than I thought it would be! It was amazing to see the kitchen and to learn about how a real restaurant kitchen functions. You have to be super organized and work as a team or else the kitchen will most likely turn into a nasty food fight! Actually, apparently kitchens end up looking like the aftermath of a food fight even after a successful night in the kitchen.
FLUKE CARPACCIO – slightly chaotic but tasty nonetheless (2/5)
The fluke was filled and sprinkled with all kinds of yummy ingredients, such as pomelo, dill pickles, celery heart stalks, apple gelee, paprika, chives, olive oil, lime juice and zest, AND secret basil oil sauce… they also added some house-made rice paper to give the dish a little crunch. There was all kinds of flavors and textures in this dish, some I think a little unnecessary… it was sweet and sour and salty and oily and crispy and stringy (fish :().
CHATEAUBRIAND – Liberal Salt (Ch 4/5)
The preparation for the Chateaubriand (a thick cut of tenderloin) seemed very simple though probably takes a lot of skill to do right. Chef Matthews demonstrated the tying of the piece of tenderloin to allow the whole piece of steak to cook evenly. The steak is then seasoned very liberally with salt and pepper and seared for 4-5 minutes. Then the seared steak is placed in a FULL dish of salt and roasted for 8 minutes on each side. The steak turned out very moist, tender, and flavorful. For some reason, the steak wasn’t as “meaty” tasting as Peter Luger’s Porterhouse steak. That may be due to the cut of meat…?
The steak is then served with a classic Bearnaise sauce, which is made with 20 egg yolks, 1 cup of bearnaise reduction (of shallots, white wine vinegar, white wine, black pepper, and tarragon leaves), 1 qt. warm clarified butter, 1 cup warm water, and salt.
SIDES – BEST part of meal (S 5/5, P 5/5)
These sides were crazily delicious. Continue reading