Jasmine Bistro
412 Market StBrighton, MA 02135
(617) 789-4676
Monday – Sunday 5:00 p.m. – 11:00 p.m.
Nasrullah (Nas) Kahn Chef & Owner
Mediterranean, Hungarian, French Cuisine
Tonight I had the pleasure of dining with Nasrullah Kahn, chef and owner of Jasmine Bistro in Brighton Center. As always, I was greeted with his patented smile usually only reserved for family and close friends. But at Jasmine’s, you feel part of the place from the moment you arrive. It was the perfect place to launch our Invitation-Only series.
Nas started me off with a glass of 2008 Picton Bay Sauvignon Blanc from New Zealand. I was pleasantly surprised when it turned out to have more similarities with a French Sancerre than a puckering citrus-bomb that we’ve begun to associate with NZ SB’s. I would soon be equally delighted with my appetizer on a this cold New England night.
The trio of perfectly prepared prawns grilled with cardamom, clove, cinamon and pepper and dressed with a ginger wasabi agreed with its Sauvignon Blanc accompaniment.
The dry wine was well balanced with the pepper and wasabi. After the prawns appeared to sprout wings and fly off of my plate, Nas was reminded of a story about a similar “no-menu” dining experience.
Back in his day (not mine since I’m still in my day I hope), a group of his colleagues from Cafe Budapest dined on night at the Lafayette Hotel. They put they’re full trust in their maitre’d and discarded their menus and dined the Invitation-Only way. Twelve food service professionals with differing and discerning tastes without menus? This couldn’t have turned out well, I thought. However, he said that it was one of the best dining experiences that he has ever had. (We may be on to something!?!)
There’s no time to relish my perceived foresight for the need for this series as Nas presents the next course.
The medium-rare lamb steak marinated overnight in the same seasoning as the prawns was served with a 2007 Robert Mondavi Private Selection Cabernet Sauvignon. The wine had the acidity to balance the sweet fig and pear lemon reduction dressing the lamb but I would have preferred a bit more tannin to hold up to the hearty steak.
Once the lamb steak met the same quick fate as the prawns I wonder what makes Nas the happiest at Jasmine’s while I finish my fresh pear, fig, creme and white chocolate dessert. He tells me that it is in making other’s happy and avoiding stress at all costs. Sounds like some good K.I.S.S. advice to me.
