Posted on November 9, 2015June 27, 2017 by danielaguerasweet and savory citrus cooking class Appetizers including pickled Mexican cucumbers and tomato jelly Ingredients ready to go Getting started Vegetable stock Working on the base for the monkfish stew Preparing prosciutto as a garnish for the salad Plating the salad Reviewing the recipe for carrot vichyssoise Preparing the monkfish Preparing the monkfish Checking the recipe Everybody loves the chef because of his friendly personality Rolling out the delicate mantecados (lard cookies made with toasted wheat and almond flours) Bread from Bloomfield bakery Bread and Salt (https://www.facebook.com/breadandsalt/?fref=ts No spectators in this kitchen–everybody’s working! Clams Everyone sits down to enjoy the meal we prepared together Monkfish stew with rutabagas, shrimp, and clams Share this:FacebookTwitterEmailMoreTumblrRedditLike this:Like Loading... Related
2 Replies to “sweet and savory citrus cooking class”
What a FANTASTIC evening with Chef Daniel, his wife Laura, my good friends Marla and Steve as well as all our new friends there for an evening of cooking fun! We had such a great time, and the class was worth every mile we drove from Chicago! Mark and I are still talking about all that we learned and ate… from prep tips to the chemistry of food, from the new ingredient combinations to the wonderful tastes we experienced! Well done chef, well done! We can’t wait for class number two 🙂
Wow! This was the real deal ~ a real treat to be in this kitchen with these fun people ~ Laura thx for hosting and Chef Daniel a real feast for the sensest! MarlaMeyerPapernick u rock for organizing this Saweet event!! STEVE U ROCK AND THE wines were so fab. So happy to make yr acquaintance 🙂 Joyce and Mark and Virginia and Scott!