Thursday: Today in the kitchen at the International Pinot Noir Celebration is both a ramp up to a weekend of fine dining and a reunion as the kitchen crew alumni arrive with their knife kits and chef whites. Preparation begins for meals throughout the weekend and the first headliner chefs arrive to work. Chef Mark Hosack hands out kitchen assignments as people arrive:
Snap these beans.
Zest these limes.
Shuck this corn.
Pit these olives.
Do whatever Chef Priest asks.
Press these tortillas.
Cook that octopus.
Bias cut this celery for a potato salad.
Other chefs filter in: those with their names in the weekend’s program next to the course at one of the lunches or dinners that they will prepare… often with our help. More prep tasks are handed out.
My intimate companions for the day were yellow beans, limes (and my Microplane), olives, four types of beans for a salad, and Mexican chocolate for Molly’s Mole.
The theme for the staff dinner tonight is Mexican and Molly Priest is in charge, and her instructions to me as I incorporate the chocolate at the end is definitive: “Don’t waste a drop. That stuff is gold.”
I take just a nip once the chocolate is melted it. It doesn’t look like gold, but I agree. It is.
This is only my second year, but in addition to plenty of work, the kitchen is also full of welcome smiles. I suspect it is the smiles as much as anything that keeps the crew coming back: smiles, some great Pinot, and time working alongside some of the most creative culinary figures in the Northwest.
[caption id="attachment_584" align="alignnone" width="550" caption="Melissa has a great smile..."]
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