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
Dinner with Daniel 
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 🙂
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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!
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