NOVEMBER NIGHTS

From Munich to Vienna with Love:
“All aboard” as we take a culinary ride from Munich to Vienna and create these scrumptious classics
Thursday, November 3, 2011 (6pm - 9pm)

Roast Beet and Root Vegetable Soup (Borscht)
  (Chunky beet, turnip, parsnip and cabbage soup in a tangy broth)
Pork Schnitzel with Red Cabbage (Rotkraut)
  (Pan-fried, lightly breaded pork scaloppini with sautéed sweet and sour red cabbage)
Spaetzle (Special “German Style” Pasta)
  (Hand-made tear drop pasta strands sautéed with fresh parsley and butter)
Linzer Heart Cookies
  (Traditional Viennese heart-shaped cookies of a spiced nut dough sandwiched with raspberry jam)

The Prague to Budapest Connection:
Dig in as we create these hearty, robust and flavourful eastern European favorites
Thursday, November 10, 2011 (6pm - 9pm)

Stuffed Peppers (Töltött Paprika)
  (Roasted red bell peppers stuffed with rice, minced vegetables, spices and tomato sauce)
Hungarian Goulash (Pörkölt-the authentic one)
  (Beef stew in a rich broth with fancy paprika, cider vinegar and root vegetables)
Czech Dumplings (Knedlíky)
  (Light and fluffy, puffed dumplings cooked in broth)
Crispy Pear Strudel (Hruškový závin)
  (Pear strudel with crispy layers of fillo dough, laced with cinnamon and toasted almonds)

• Individuals, groups, couples and kids welcome!
• Book a private group of 6 or more and choose a menu and date that works with your schedule.
  
• Classes are limited in size - Call or e-mail to reserve a space:
  415.626.4379, joe@theculinarysalon.com
• Pay by check made out to Joe Wittenbrook, Google check out, cash or billed through Pay Pal