Cook, author, presenter…Danielle Alvarez…
Hello everyone
I am simply delighted to invite you to share a day in the company of DANIELLE ALVAREZ on SATURDAY 22 APRIL for COOKING and a beautiful AUTUMN LUNCH.
Best known for her six year tenure at Fred’s (the Merrivale Group’s Paddington restaurant designed and headed by Danielle) and her first published book Always Add Lemon; it was to Fred’s that Danielle brought her passion for sustainability, old-world techniques and appreciation for cooking from scratch; learned with care and tutelage in California…at lauded restaurants The French Laundry, Boulettes Larder and…Chez Panisse. Sigh…
At Fred’s, Danielle assembled a team of like-minded chefs and staff; and carefully curated a list of local suppliers – farmers of fruit, vegetables, dairy, poultry, fish and meat, who provided the bulk of ingredients on the daily-changing menu. “The restaurant was built around a large open kitchen and designed to feel like home; with all the cooking over open fires, adding an element of theatre”. Certainly Fred’s is a bustling space!
Accolades for both the restaurant and Danielle pepper her bio. All I can add is...she is pure delight; and a day in her company is bound to be relaxed yet informative; inspiring, insightful, conversational, open…and positively delicious! Danielle has planned a rough menu, but it won’t be too fixed in advance because who knows what the season will throw at us between now and then? As you know, I’m a stickler for eating what’s in season and have things on Danielle’s ingredient list to sow…but will they grow in time? Thank goodness Danielle still holds that list of trusty suppliers!
The cooking part of the day will be part demonstration, part participatory….so be prepared to roll up your sleeves but also to float along on the stories Danielle has to bring to the day…“born into a food-loving Cuban family in Miami…it was the lure of the kitchen that first took her to California…” (let’s not spoil the rest!).
“Danielle cooks with both heart and mind. Her food is created to nourish, with an eye to respecting and valuing our producers. This is food that plays a role in building better, more thoughtful societies. This is considered cooking.” Enough said.
During the morning we’ll pick from the kitchen garden and after lunch (at the long table in the loggia where you can almost touch the Borders) you will be welcome to linger longer in the garden.
All the details and booking form are here and if you have any questions at all, please don’t hesitate to get in touch.
Danielle and I will so look forward to seeing you here for this tantalising day!
With very best wishes,
Mickey
