Sunday November 3rd French Bistro Cookery with Jay Guerrero
I am thrilled to have Jay Guerrero back to lead a class at the farm this fall. He is a tremendous cook and an even better teacher. While attending art school in New York, he worked for Gabrielle Hamilton at Prune in the Lower East Side, then returned home to Seattle, cooking for Renee Erickson at both The Boat Street Cafe and Bar Melusine. I delivered cheese to him for years, and always enjoyed what was cooking in those kitchens.
Jay is the master of traditional French bistro fare and will begin this fall class with mushrooms in snail butter, followed by duck breast served with a cranberry gastrique sauce. I love potatoes Robuchon and Jay will teach is how to prepare this rich, and decadent dish. A salad of shaved fennel and parmesan will also be on the menu and then Jay will give us the skills to make a proper chocolate mousse.
I am thrilled to have Jay Guerrero back to lead a class at the farm this fall. He is a tremendous cook and an even better teacher. While attending art school in New York, he worked for Gabrielle Hamilton at Prune in the Lower East Side, then returned home to Seattle, cooking for Renee Erickson at both The Boat Street Cafe and Bar Melusine. I delivered cheese to him for years, and always enjoyed what was cooking in those kitchens.
Jay is the master of traditional French bistro fare and will begin this fall class with mushrooms in snail butter, followed by duck breast served with a cranberry gastrique sauce. I love potatoes Robuchon and Jay will teach is how to prepare this rich, and decadent dish. A salad of shaved fennel and parmesan will also be on the menu and then Jay will give us the skills to make a proper chocolate mousse.
I am thrilled to have Jay Guerrero back to lead a class at the farm this fall. He is a tremendous cook and an even better teacher. While attending art school in New York, he worked for Gabrielle Hamilton at Prune in the Lower East Side, then returned home to Seattle, cooking for Renee Erickson at both The Boat Street Cafe and Bar Melusine. I delivered cheese to him for years, and always enjoyed what was cooking in those kitchens.
Jay is the master of traditional French bistro fare and will begin this fall class with mushrooms in snail butter, followed by duck breast served with a cranberry gastrique sauce. I love potatoes Robuchon and Jay will teach is how to prepare this rich, and decadent dish. A salad of shaved fennel and parmesan will also be on the menu and then Jay will give us the skills to make a proper chocolate mousse.