T he Dining Room menus showcase strictly seasonal ingredients, simply prepared and reasonably priced. Though Chef Danko is French trained, he is fascinated with cuisines outside the European tradition. His Moroccan style lamb with chermoula, a spicy coriander and parsley sauce, is a tasty example of his exacting technique blended with exotic flavors. He also weaves Indian, Japanese, Thai and Italian flavors throughout his continually evolving menus. His Maine-inspired Roast Lobster with Tomato Corn and Basil is a fresh, summery twist on the traditional New England Clam Bake.
H e unmasks multiple flavors in basic ingredients with different cuts, textures and cooking styles.
This is exemplified by the polyphonic tastes in his Pan-fried Soft Shell Crab with a light mustard sauce, served with wispy, fried salsify chips, inspired by a summer in Maryland. C hef Danko's menu changes regularly and features seasonally fresh ingredients. Betty Crocker Beginnings W ith lessons from Betty Crocker cookbooks, Chef Danko began his culinary career baking cookies and cakes at six years old in his mother's kitchen in Massena, New York. He first worked in a restaurant, at age 14, at Massena's Village Inn, beginning as a busboy and dishwasher. N orthern California has always been a magnet for Chef Danko's talents since he completed his formal training at the Culinary Institute of America, Hyde Park, New York, in 1977.