This Wednesday the COOK kitchen was filled with aromas of a French bistro, but also with guests’ laughter. Peter, always the joker, served up plenty of jokes, stories, cooking tips and of course delicious rustic French bistro fare. Check out what proprietor of Bistrot La Minette and La Peg, Peter Woolsey, cooked up and pick up a tip or two as well! 

Dinner started off with an elegant dish showcasing white asparagus. Peter explained that white asparagus remains white due to a lack of oxygen. Farmers cut the stalks while they are still underground, preventing them from producing chlorophyl, which turns asparagus green. Spending much of his time in France, Peter relayed to guests that the green asparagus we know and love in America is actually difficult to find there. White asparagus is the norm in France, and COOK guests got a little taste of how good white asparagus can be, especially paired with Bayonne ham AKA French prosciutto. If you make white asparagus at home, Peter says you must peel the husk as it is very bitter.

White Asparagus with vinaigrette, Bayonne ham and greens

Next, Chef Woolsey blended together a pea soup dish that was full of umami. For the base of the soup Peter made a vegetable stock. Peter explained that his key to achieving “meatiness” or umami in Woolsey’s stock comes from cabbage and turnips. He also added leeks and onions but said to never add peppers to your vegetable stock! After simmering the base of his soup for 45 minutes, Peter then added peas and fennel seeds, and proceeded to puree the whole mixture until creamy and smooth. Peter, as an owner and no longer an executive chef, was concerned that he may have lost his touch. However, as he garnished his delicious pea soup with delicate chanterelle mushrooms and thick, smokey bacon, all of the guests agreed he most certainly did not.

Pea Soup with bacon and chanterelle mushrooms

Finally the pièce de résistance: lamb stew with spring veggies. This was one of those dishes that screams classic French cooking. For the base of the stew Peter put carrots, onions, celery, bay leaf and thyme into cheesecloth and let that simmer for an hour or so with the cubed lamb shoulder. Peter is especially fond of the cheesecloth method because then he doesn’t have to take the time finding all the things he needs to take out at the end stage. Just remove the ball of cheesecloth and discard. He let the pot reduce to create a rich sauce that melded everything together beautifully. The texture of the lamb was perfect, not falling apart, yet still extremely tender. The vegetable medley of potatoes, peas, carrots and radishes lent a spring touch to the dish.

Chef Peter Woolsey plating the Lamb Stew with spring vegetables

After finishing a dessert of creme caramel with raspberries, Peter thanked everyone for coming and took the time to chat with the guests. No matter what your dietary restrictions or preferences are, Peter said he is willing to accommodate. His only rule at Bistrot La Minette is that whatever he serves you, it must be French. Head to La Peg every Wednesday night this summer to watch a movie outside with your dinner, perfect for summertime weather and you might just catch Peter there! Tell him we sent you and maybe he’ll even tell you a joke!