Eastern and Central Europe
Pierogi and Pirozhki Festival, Munich to Vienna and Prague to Budapest Connection

Pierogi and Pirozhki Festival! (125.) per person/ 3-hour class
In this class we'll create a bounty of handmade Polish style Pierogi and Russian style Pirozhki, both styles are absolutely delicious! The Polish Pierogi is made with a dumpling style dough, filled with potato, cheddar and chives, poached, then fried in butter and onions. The Russian style Pirozhki is made with a yeast dough, filled with seasoned ground beef and aromatic vegetables and baked off to a golden brown. We'll also make jam and fruit filled Pirozhki, baked off and dusted with powdered sugar! YUM!!!
Polish Pierogis
Handmade Polish style dumplings, filled with potato, cheddar, sour cream and chives, poached, then sautéed in brown butter and onions.
Russian Pirozhki
Handmade yeast dough, filled with ground beef, cheese, onions, herbs and garlic, fashioned into oval shapes and baked to a golden brown.
Fruit and Jam Pirozhki
Handmade yeast dough, filled with jam and/or fruit, shaped into small rolls, glazed and baked to a golden brown. Finished with a dusting of powdered sugar!

Munich to Vienna  Connection/ (135.) per person/ 3-hour class
“All aboard” as we take a culinary journey from Munich to Vienna creating this tantalizing, heartwarming Central European feast.
Celery Root -Apple-Walnut Salad
Julienne celery root-carrot and apple salad tossed in Rémoulade sauce w/toasted walnuts.
Schweinefilet braten (Pork Tenderloin Roast) with Rotkraut
German style pork tenderloin roast with a pearl onions, prunes, rosemary, mustard and port wine sauce and braised sweet and sour red cabbage with caraway seeds.
Spätzle
Tear drop shaped pasta-dumpling sautéed with butter and parsley.
Linzer Torte
Austrian lattice torte made with spiced pastry dough of nutmeg, cinnamon, cocoa powder, cloves, ground nuts and lemon zest baked with a layer of raspberry jam.

The Prague to Budapest Connection/ (135.) per person/ 3-hour class
Savor the depth, richness and deliciously robust flavors Eastern European Czech-Hungarian Cuisine.
Stuffed Red Bell Peppers (Töltött Paprika)
Slow roasted red bell peppers stuffed with rice, minced vegetables, spices and tomato sauce.
Hungarian Beef Goulash (Pörkölt)
Beef stew simmered in a rich broth with fancy paprika, cider vinegar and root vegetables.
Czech Dumplings (Knedlíky)
Light and fluffy dumplings cooked in a savory broth.
Crispy Pear Strudel (Hruškový závin)
Pear strudel in crispy layers of fillo dough, crushed amaretti cookies, raisins, ginger, cardamom and toasted almonds.