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Video: Cooking with the Cap Times featuring chef Evan Dannells of Cadre

Video: Cooking with the Cap Times featuring chef Evan Dannells of Cadre

Cooking with the Cap Times: Evan Dannells

In the first event of a series, Cap Times food editor Lindsay Christians talks with chef Evan Dannells of the Madison restaurant Cadre as he makes the classic French fish stew known as bouillabaisse.

If you would like to try the dish yourself, here's the recipe Dannells used.

Enjoy!

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