Glorious German Grub: Spring Edition
Photo: CC0 Public Domain 
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: Spring Edition
Seasonal German food featuring asparagus, berries and herbs
with Lisa Shoemaker

Ever wondered why everyone in Germany goes crazy over white asparagus from late April to the 24 the of June (the last day to harvest the white spears)?

Try it in a salad with chervil, or in a wonderful almost forgotten dish with sugar snaps, morels and young kohlrabi in a white wine sauce (and for non-vegetarians with seasonal crayfish), or as the classic version with Sauce Hollandaise.

Seven fresh herbs, e.g. sorrel, borage and burnet, go into the green sauce from the Frankfurt area, probably based on the French sauce verte, which came east with the Huguenots in the 17th century, assimilating by making use of German herbs. Traditionally served with jacket potatoes, eggs or beef, nowadays also popular with schnitzel.

And for desserts we will make Rote Grütze, a far cry from the sweet goo you buy at supermarkets, with fresh berries and vanilla sauce, and bake a red currant meringue.

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

Menu (example):

  •  White aspargus salad with chervil
  •  White Aspargus, sugar snaps, morels and young kohlrabi in a white wine sauce with seasonal crayfish
  •  White Aspargus with Sauce Hollandaise
  •  Frankfurter 'Green Sauce' with jacket potatoes, eggs or beef or schnitzel
  •  'Rote Grütze' with vanilla sauce
  •  Red currant meringue
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 to 3.5 hours (no guarantee).
Menu (example):
  •  White aspargus salad with chervil
  •  White Aspargus, sugar snaps, morels and young kohlrabi in a white wine sauce with seasonal crayfish
  •  White Aspargus with Sauce Hollandaise
  •  Frankfurter 'Green Sauce' with jacket potatoes, eggs or beef or schnitzel
  •  'Rote Grütze' with vanilla sauce
  •  Red currant meringue
All prices in EUR incl. VAT and excl. shipping costs.