I stayed till the cows went home.
But let me back up…to the two cooking demos I did for the Chamber of Agriculture. The demo kitchen was set up smack in the middle of the cows, cows that mooed and bellowed as they waited for their time in the ring where they would be judged on ear shape and udder formation. (There were a couple of donkeys to my left, but they pretty much kept to themselves.)
Since the theme of this year’s fair was California, the recipes I prepared were Californian (more or less) using foods grown and raised in Brittany. There were carrot cupcakes made with carottes de sable—sand carrots grown in the sandy soil in the lowlands near Cancale. There were quesadillas filled with poulet de Janzé–Janzé free-range chickens and Petit Breton cheese. There was shiitake bacon as a nod to my vegetarian food editor/California days. And there was KALE—because kale is starting to make its way into the French food mainstream, thanks to Kristen Beddard and The Kale Project.
There wasn’t much time to take pictures, but here’s what I was able to capture of my time at the fair.