69,00 EUR
19 % VAT incl.

Wishlist

This class does not have a proper date yet. But there is hope: If you‘d like, you can help making it happen by adding yourself to the list here. We will of course remind you once the class is back.

Availability:
List of Wishes
Language:
English

Cooking class in English
Glorious German Grub: Fall Edition
Seasonal German food featuring herbs, mushrooms and plums
with Lisa Shoemaker

Fall abounds with fruit and vegetables. Though there is one vegetable not to trust: those pale gigantic winter squashes, hopelessly watery and devoid of flavor.

Everything else is delicious. The Brassica family is at its peak. We will roll and stuff savoy cabbage and beef, make bread dumplings (great recipe for using stale bread!) and Swabian ravioli called maultaschen, I will introduce you to a number of German herbs and mushrooms.

The dampness, not always appreciated by us, spurs the growth of everything fungi. Droves of Germans swarm the woodlands to gather mushrooms, “in die Schwammerln gehen” – heading into the sponges – as my Bavarian grandmother used to say. I would accompany her on her excursions, but instead of teaching me how to select edible fungi, she told me terrifying tales of people who died of mushroom poisoning. To this day, I will only go on guided mushroom hunts. Don’t worry, I will not gather the mushrooms we will eat. I will buy them.

Damsons, sweet and purple, are the best autumn fruit. Bavarians combine them with a thin yeast dough. Topped with whipped cream – heaven.

 

When possible, we will source all the ingredients from organic farmers.

Menu (example):

  •  This course is suitable for vegetarians and people who don’t eat pork. There is stuffing containing meat but that will be replaced with vegetables and grains for those who don’t eat meat.
  •  
  •  A starter with – EU protected - Frankfurt Green Sauce – 7 fresh herbs like burnet, borage, sorrel....
  •  Soup with maultaschen (i.e. Swabian ravioli)
  •  Bread dumplings (semmelknödel) with the autumnal abundance of mushrooms
  •  Beef or savoy cabbage „rouladen“
  •  Zwetschgendatschi (Bavarian plum cake)
Lisa Shoemaker

Lisa Shoemaker

Lisa Shoemaker cooks and bakes with children, young people and grown-ups. She also writes and translates cook books. Works: Let's Cook (for young people) and Englisch kochen, as Amerikanisch Kochen from the series Gerichte und ihre Geschichte. She translated among others Cynthia Barcomi's baking books.

» More classes with Lisa Shoemaker

Class type:
Cooking in groups — In this class you will form small groups and each group will be cooking some of the dishes listed in the menu. The other dishes will be cooked by your fellow cooking class participants. However, important steps and basic techniques will be demonstrated in front of the entire class and/or practiced together. Of course you will also see and hear what is going on around you and you are very welcome to ask the teacher questions. The class is designed for you to experience diverse dishes and menu components.
Language:
English
Duration:
Generally 3.5 to 4 hours (no guarantee).
Menu (example):
  •  This course is suitable for vegetarians and people who don’t eat pork. There is stuffing containing meat but that will be replaced with vegetables and grains for those who don’t eat meat.
  •  
  •  A starter with – EU protected - Frankfurt Green Sauce – 7 fresh herbs like burnet, borage, sorrel....
  •  Soup with maultaschen (i.e. Swabian ravioli)
  •  Bread dumplings (semmelknödel) with the autumnal abundance of mushrooms
  •  Beef or savoy cabbage „rouladen“
  •  Zwetschgendatschi (Bavarian plum cake)
All prices in EUR incl. VAT and excl. shipping costs.