Saturday November 2nd A Normandy Lunch with Marie Rutherford
Marie Rutherford is a gifted cook, and a generous spirit; the perfect combination to take us through this menu at the farm. She is committed to creating rich, rustic flavors with great local products. Marie spent time cooking in Normandy and Florence before returning to Seattle where she cooked for years at Le Pichet, roasting chickens with finesse. She moved on to Boat Street Cafe and later The Whale Wins, where she helped created many of the signature dishes there that we all love.
Marie has made a classic Normandy fall meal for her class this season. She will teach us how to braise lamb together with chard, onions, Camembert and walnuts, followed by a salad of Belgian and curly endive with an apple cider - dijon vinaigrette.
We will also learn how to prepare mussels with cider and smashed potatoes, all followed by a tourgoule, a traditional Normandy rice pudding with an apple caramel.
Marie Rutherford is a gifted cook, and a generous spirit; the perfect combination to take us through this menu at the farm. She is committed to creating rich, rustic flavors with great local products. Marie spent time cooking in Normandy and Florence before returning to Seattle where she cooked for years at Le Pichet, roasting chickens with finesse. She moved on to Boat Street Cafe and later The Whale Wins, where she helped created many of the signature dishes there that we all love.
Marie has made a classic Normandy fall meal for her class this season. She will teach us how to braise lamb together with chard, onions, Camembert and walnuts, followed by a salad of Belgian and curly endive with an apple cider - dijon vinaigrette.
We will also learn how to prepare mussels with cider and smashed potatoes, all followed by a tourgoule, a traditional Normandy rice pudding with an apple caramel.
Marie Rutherford is a gifted cook, and a generous spirit; the perfect combination to take us through this menu at the farm. She is committed to creating rich, rustic flavors with great local products. Marie spent time cooking in Normandy and Florence before returning to Seattle where she cooked for years at Le Pichet, roasting chickens with finesse. She moved on to Boat Street Cafe and later The Whale Wins, where she helped created many of the signature dishes there that we all love.
Marie has made a classic Normandy fall meal for her class this season. She will teach us how to braise lamb together with chard, onions, Camembert and walnuts, followed by a salad of Belgian and curly endive with an apple cider - dijon vinaigrette.
We will also learn how to prepare mussels with cider and smashed potatoes, all followed by a tourgoule, a traditional Normandy rice pudding with an apple caramel.