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Culinary Demo — Chef Dan Delancey
Chef Dan Delancey will discuss the influences of the flavors in his Taste of Spring demonstration by walking the audience through making a simple dish inspired by spring in coastal New England.
The recipe for Taste of Spring includes ricotta gnocchi, fresh peas, snow peas, snap peas, asparagus, pea tendrils, and fresh Maine crab meat, with a tarragon mint emulsion. Chef Dan begins by demonstrating how he makes his house-made gnocchi live on stage for the audience to see. He will also demonstrate various cutting techniques for the vegetables, create the sauce, and teach cutting edge plating techniques to elevate a light pescatarian dish.
Chef Dan will highlight the great organizations to which he belongs, such as the American Culinary Federation of Cape Cod and its growing partnership with the Massachusetts Restaurant Association (MRA).
