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Neil Duncanson has cooked at some of Seattle’s best wood-fired restaurants such as Homer, Delancey, and Copal. He is currently the chef de cuisine of Cafe Suliman, the current darling of the city’s food culture with its lively Middle Eastern menu. He has also spent time teaching culinary classes at The Pantry and comes out to the farm with excellent teaching credentials.
For Neil’s first class here he will teach us to prepare a lunch from the Cafe Suliman menu. He will start with a roasted sweet carrot and lentil dip with crispy curry leaves and mustard seeds, followed by whole roasted cauliflower with sesame bread crumble, burnt shallot labneh and an apricot amba.
The third course will be a grilled Halloumi with, spring fruits, hazelnut dukkah, and cherry vinaigrette and to finish Neil will teach us how to prepare a spring Fattoush salad with crispy pita, sumac vinaigrette and many herbs.
Neil Duncanson has cooked at some of Seattle’s best wood-fired restaurants such as Homer, Delancey, and Copal. He is currently the chef de cuisine of Cafe Suliman, the current darling of the city’s food culture with its lively Middle Eastern menu. He has also spent time teaching culinary classes at The Pantry and comes out to the farm with excellent teaching credentials.
For Neil’s first class here he will teach us to prepare a lunch from the Cafe Suliman menu. He will start with a roasted sweet carrot and lentil dip with crispy curry leaves and mustard seeds, followed by whole roasted cauliflower with sesame bread crumble, burnt shallot labneh and an apricot amba.
The third course will be a grilled Halloumi with, spring fruits, hazelnut dukkah, and cherry vinaigrette and to finish Neil will teach us how to prepare a spring Fattoush salad with crispy pita, sumac vinaigrette and many herbs.