Sunday October 20th Fancy French Cookery with Danny Conkling
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 and then The London Plane. Currently he is the chef of 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 fall class, Danny will be making Poulet Demi Deuil, a crazy dish of chicken with thinly sliced black truffles placed under the skin -- all to appear " in half mourning".
To start the class off we will learn how to make a smoked black cod rillettes, followed by a radicchio, beet and black walnut salad. A very seasonal pumpkin stuffed with sourdough, mushrooms and gruyere will accompany that chicken in mourning.
For dessert, a chocolate cremeux. Of course.
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 and then The London Plane. Currently he is the chef of 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 fall class, Danny will be making Poulet Demi Deuil, a crazy dish of chicken with thinly sliced black truffles placed under the skin -- all to appear " in half mourning".
To start the class off we will learn how to make a smoked black cod rillettes, followed by a radicchio, beet and black walnut salad. A very seasonal pumpkin stuffed with sourdough, mushrooms and gruyere will accompany that chicken in mourning.
For dessert, a chocolate cremeux. Of course.
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 and then The London Plane. Currently he is the chef of 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 fall class, Danny will be making Poulet Demi Deuil, a crazy dish of chicken with thinly sliced black truffles placed under the skin -- all to appear " in half mourning".
To start the class off we will learn how to make a smoked black cod rillettes, followed by a radicchio, beet and black walnut salad. A very seasonal pumpkin stuffed with sourdough, mushrooms and gruyere will accompany that chicken in mourning.
For dessert, a chocolate cremeux. Of course.