Students Work, Learn Alongside Visiting Chef

– Photos by Jennifer A. Cline, writer/editor-One College Avenue

Students prepare vegetables that will later provide color to dinner courses.

Jaclyn C. Gregg, of Warriors Mark, chars carrots that will be used on the fourth course: bourbon barrel stout braised short rib and Louismill smoked mascarpone grits.

Danielson checks the work of student Colleen S. Masteller, of Williamsport.

Danielson demonstrates where to add crème fraiche to the first course before handing the pastry bag to student Wyatt E. Fink, of Cogan Station (right).

Student Nathan J. Schell, of Bloomsburg, adds cardamom “soil” to a plate of tiny garden vegetables.

Senior Christopher S. Kasler, of Kendall Park, N.J., adds crème fraiche to the first course.

Slivers of fresh beets join a colorful plate.

Students Katlyn J. Hackling, of Williamsport, and Magdalen C. Bennett, of Erie, carefully place beets on a plate.

Student Kassandra S. Sellinger, of Linden, adds nasturtium petals as Christopher S. Kasler, of Kendall Park, N.J., observes.

Student Kendra J. Riggle, of Montoursville, adds the base layer to the second course.

The first course: lemon goat-cheese panna cotta with tiny garden vegetables, romaine crème fraiche and cardamom "soil"

Danielson gives his endorsement to a plating scheme for the dessert course.

A garden on a plate: lemon goat-cheese panna cotta with tiny garden vegetables, romaine crème fraiche and cardamom "soil"

A Southern-inspired dessert: beignets fried in pork fat and served with bourbon caramel and pecan-praline ice cream with a Churchill Downs “Twin Spires”-inspired chocolate garnish.

Course two: Pickled shrimp with corn espuma, radish, Espalette and nasturtium-herb salad

Danielson demonstrates plating for the third course, pecan wood-smoked duck breast with braised turnips, pear gel, sorrel and hard-spiced spiked cider reduction.

Danielson shows how to add the final touch, carrot jus, to the fourth course: bourbon barrel stout braised short rib with Louismill smoked mascarpone grits and charred carrots.

Student Kayla M. Peters, of Pine Grove, artfully adds bourbon caramel to a plate.

Students Natascha G. Santaella, of Guaynabo, Puerto Rico, and Keegan D. Sonney, of Erie, douse hot-from-the-fryer beignets with bourbon caramel sauce.

Student Laura M. Ferrand, of Moutainhome, brushes caramel across a plate.

Paige E. Pearson, of Williamsburg, adds beignets to the dessert plate.

During day-ahead preparations Chef David Danielson discusses the menu with students Vincent M. Mass, of Staten Island; Jacob O. Spencer, of Millersville; and James E. Culp, of Northumberland.

Chef Danielson shares a bit of kitchen wisdom, gleaned from 20 years of experience.

Students Patrick R. Cook, of Tioga; Kathryn R. Knause, of Catawissa; and James E. Culp, of Northumberland, absorb the chef’s advice.