A few years back I had a private supper club at the farm: Cookhouse. Many great cooks came through, cooking this early farm-to-table meal for twenty eager diners every Sunday evening for five years. All prepared excellent plates of fresh food from my gardens, larder and animals, but a very few were remarkable. Morgan Brownlow stands out as one of the most talented chefs that ever cooked in this kitchen.
He had cooked in San Francisco at Rubicon and Bizou and for Paul Bertolli at Oliveto, then landed in Portland and became the chef of clarklewis, one of the most important restaurants of that era. He later became a part of Tails and Trotters creating cured pork products when American prosciutto was virtually unheard of.
He is presently cooking at the Tokeland Hotel on the Washington coast and has graciously agreed to come to the farm to teach a class. I watched him make pasta every Sunday here and can attest to his instinctive ability to produce delectable noodles and sauces.
During this class he will teach us how to prepare Duck egg yolk tagliatelle with green garlic butter. The second pasta will be Nettles agnolotti filled with farmer’s cheese and the third potato gnocchi with spring lamb ragu. These three doughs: an egg yolk dough, a whole egg dough and a potato dough will be a great primer to pasta making. He will fill out the menu with a couple of delightful items: a simple spring salad and his take on fire roasted crostinis.
Come and join us at this class, it will be a treat to learn from such a master in making pasta. And it will be a wonderful spring lunch at the farm. Don’t miss it!
A few years back I had a private supper club at the farm: Cookhouse. Many great cooks came through, cooking this early farm-to-table meal for twenty eager diners every Sunday evening for five years. All prepared excellent plates of fresh food from my gardens, larder and animals, but a very few were remarkable. Morgan Brownlow stands out as one of the most talented chefs that ever cooked in this kitchen.
He had cooked in San Francisco at Rubicon and Bizou and for Paul Bertolli at Oliveto, then landed in Portland and became the chef of clarklewis, one of the most important restaurants of that era. He later became a part of Tails and Trotters creating cured pork products when American prosciutto was virtually unheard of.
He is presently cooking at the Tokeland Hotel on the Washington coast and has graciously agreed to come to the farm to teach a class. I watched him make pasta every Sunday here and can attest to his instinctive ability to produce delectable noodles and sauces.
During this class he will teach us how to prepare Duck egg yolk tagliatelle with green garlic butter. The second pasta will be Nettles agnolotti filled with farmer’s cheese and the third potato gnocchi with spring lamb ragu. These three doughs: an egg yolk dough, a whole egg dough and a potato dough will be a great primer to pasta making. He will fill out the menu with a couple of delightful items: a simple spring salad and his take on fire roasted crostinis.
Come and join us at this class, it will be a treat to learn from such a master in making pasta. And it will be a wonderful spring lunch at the farm. Don’t miss it!
