Celebrate the food and wine of Bavaria in an evening full of regional specialties!
This class is the first in a new installment of menus based on famous wine regions. Watch as chef Mickey demonstrates advanced cooking techniques, including high heat roasting and skin crisping, pan deglazing and jus reduction, cider braising, dumpling preparation, and more. Guests will enjoy Bavarian Beer Cheese Soup with rye pretzel croutons to start, followed by a main course of crispy Bavarian pork knuckle with caraway pan jus, traditional bread dumplings, and cider-braised red cabbage. The evening will come to a close with vanilla bean cream with spiced local plum compote.
Upon arrival, resident sommelier & mixologist Tim Clark will welcome guests with an aperitif, followed by wines chosen especially for the evening's menu.
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Party size
1 ticket