Danny Conkling is a good cook. Actually he is a great cook. He attended the Culinary Institute of America — CIA — worked at Restaurant Daniel in New York, moved out to Seattle and was the chef at Sitka and Spruce and then The London Plane. Currently he is the chef of the fabulous L'Oursin. And thankfully he agrees to come out to the farm every year to teach a class or two. I find him to be one of the best teachers here; patient, thorough and very knowledgable about the material at hand.
This fall his class will be a classic French Lyonnaise lunch. We will begin with cervel du canut, a marinated fresh cheese and toasts starter. Followed by leeks vinaigrette with boiled eggs and brioche croutons.
Danny will teach us how to prepare Quenelle du brochette, poached lake fish mousse with shellfish jus. And to finish up roasted sweetbreads, with autumn mushrooms and potatoes glazed in chicken jus and sherry vinegar. This is the most wonderfully esoteric French menu and you won’t want to miss it.
Danny Conkling is a good cook. Actually he is a great cook. He attended the Culinary Institute of America — CIA — worked at Restaurant Daniel in New York, moved out to Seattle and was the chef at Sitka and Spruce and then The London Plane. Currently he is the chef of the fabulous L'Oursin. And thankfully he agrees to come out to the farm every year to teach a class or two. I find him to be one of the best teachers here; patient, thorough and very knowledgable about the material at hand.
This fall his class will be a classic French Lyonnaise lunch. We will begin with cervel du canut, a marinated fresh cheese and toasts starter. Followed by leeks vinaigrette with boiled eggs and brioche croutons.
Danny will teach us how to prepare Quenelle du brochette, poached lake fish mousse with shellfish jus. And to finish up roasted sweetbreads, with autumn mushrooms and potatoes glazed in chicken jus and sherry vinegar. This is the most wonderfully esoteric French menu and you won’t want to miss it.
