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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 spring class, Danny will create a menu from Brittany, the northern seaside department of France. For the first course he will teach us to prepare Gallettes: ham, cheese and egg crepes made from a buckwheat flour.
The second course will be oysters, served on the half shell with Danny’s beautiful bright mignonette sauce. This will be followed by a Cotriade. a whitefish, shellfish and potato soup. The northern French version of Bouillabaisse from Marseille.
For the main course, Danny will take us through the preparation of Poulet au cidre, a cider braised chicken with bacon apples and cabbage. And the last course will be the traditional Far Breton. It is a dense flan like cake served with prunes. Very similar to the more well known clafoutis, It is certain to be the cake you learn at this class and put it into your regular rotation of wonderful desserts.
These are the menus that Danny is so good at teaching: classic French dishes that are less well known now or frankly obscure. You have heard of them but have little idea how to prepare these time tested French standards.
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 spring class, Danny will create a menu from Brittany, the northern seaside department of France. For the first course he will teach us to prepare Gallettes: ham, cheese and egg crepes made from a buckwheat flour.
The second course will be oysters, served on the half shell with Danny’s beautiful bright mignonette sauce. This will be followed by a Cotriade. a whitefish, shellfish and potato soup. The northern French version of Bouillabaisse from Marseille.
For the main course, Danny will take us through the preparation of Poulet au cidre, a cider braised chicken with bacon apples and cabbage. And the last course will be the traditional Far Breton. It is a dense flan like cake served with prunes. Very similar to the more well known clafoutis, It is certain to be the cake you learn at this class and put it into your regular rotation of wonderful desserts.
These are the menus that Danny is so good at teaching: classic French dishes that are less well known now or frankly obscure. You have heard of them but have little idea how to prepare these time tested French standards.