Members of the Association des Maitres Cuisiniers de France (Association of Master Chefs), some from Paris, held their annual North American meeting last week at the Fairmont Copley Plaza. French was the language of the day, and food, naturally, was the highlight.

The lavish six-course dinner featured a champagne reception and dishes from Jacky Robert of Petit Robert Bistro and Raymond Ost of Sandrine’s - both Association members - along with Mark Sapienza of the Langham Hotel, Jamie Bissonnette of KO Prime, Christophe Micou of Pierrot Bistrot Francais and Robert’s daughter, Iris, also a chef at Petit Robert. Lydia Shire was honored before the dinner.

Robert prepared an intermezzo of seaweed and apple consomme, served in a brandy snifter. “It’s very representative of (his native) Normandy,” he said.

JACKY ROBERT’S SEAWEED AND APPLE CONSOMME

2 oz. dry wakame seaweed
12 oz. beef broth
1/2 c. Calvados (apple brandy)
4 slices red delicious apple, 1/2-inch thick

Soak seaweed in water until completely rehydrated, then slice it in a fine julienne and blanch in boiling water for 5 minutes. Warm the beef broth and add brandy and seaweed. Divide equally between 4 brandy snifters. Cover each with apple slice. Serve hot, and bite apple slice as you drink or spoon out the consomme. Serves 4.

MING’S GINGERED PORK AND SCALLION BING

For the dough:
2 c. all-purpose flour
8 oz. hot water
For the stuffing:
1 lb. naturally fed ground pork
1 T. minced ginger
1 T. minced garlic
2 T. naturally brewed soy sauce
1 bunch scallions, thinly sliced
Kosher salt and freshly ground black pepper to taste
Canola oil for cooking

A bigger, better Blue Ginger

After a major renovation, Ming Tsai’s trendsetting Wellesley eatery Blue Ginger opens Friday with an expanded lounge, which seats up to 50, three private dining rooms with space for nearly 90, and a new kitchen to serve the larger crowds.

There’s a new lounge menu, too, highlighted by “Ming’s Bings” - a series of stuffed dumplings in Tsai’s patented “East meets West” fusion style. He calls it his version of a burger bar.

“They’re a way for people to get the full Blue Ginger experience and get in and out for under $20,” Tsai said.

Make the dough: In a stand-mixer fitted with dough hook, gradually add water to flour. Once dough forms a ball and flour is incorporated, remove from mixer. Dough should not be sticky. If it is, add more flour. Very lightly flour a flat surface and bring dough together into a disk. Wrap tightly with plastic wrap and chill for up to 48 hours.

Make the stuffing: In a large bowl, combine pork, ginger, garlic, soy sauce and scallions. Season with salt and pepper and fry a small amount of filling to check flavor. Adjust seasonings to taste.

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