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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, The London Plane and then 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.
For this summer class, Danny has chosen a menu from the south of France to teach us.
Pissaladiere - the classic savory pizza from Nice made with caramelized onions, olives and anchovies.
Bouride- a white fish stew made with a hearty fish stock thickened with aioli: garlic mayonnaise and finished with rouille, the spicy sauce of garlic, red chilis and saffron.
Lamb daube — a hearty lamb stew flavored with orange zest and garlic and fennel. It will be served with Panisse a savory provencal cracker made with chickpea flour.
Tarte Tropezienne - for dessert a simple cake made with orange scented brioche dough, filled with diplomat cream made of pastry cream and whipped cream.
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, The London Plane and then 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.
For this summer class, Danny has chosen a menu from the south of France to teach us.
Pissaladiere - the classic savory pizza from Nice made with caramelized onions, olives and anchovies.
Bouride- a white fish stew made with a hearty fish stock thickened with aioli: garlic mayonnaise and finished with rouille, the spicy sauce of garlic, red chilis and saffron.
Lamb daube — a hearty lamb stew flavored with orange zest and garlic and fennel. It will be served with Panisse a savory provencal cracker made with chickpea flour.
Tarte Tropezienne - for dessert a simple cake made with orange scented brioche dough, filled with diplomat cream made of pastry cream and whipped cream.