T h e R o o s t e r & T h e C a r r o t
C o o k i n g S t u d i o
by Chef Kelly Unger
farm to table cooking classes
supporting local farms + connecting with ingredients
Thu, Feb 17|
Bretzels, Beirsupp & Gruyere and Sausage Salad Semi hands-on class.
Time & Location
Feb 17, 2022, 6:00 PM
Doylestown, 4230 Wismer Rd, Doylestown, PA 18902, USA
About the event
From sauerkraut, beer to Reisling, bretzels, foie gras, wine bars, smoking, pickling and Munster cheese, Alsace has so many amazing recipes that one menu could not possibly represent the region. But I have done my best! Soft pretzels are iconic of the region and the symbol for bread makers. With a delicious brush of butter just before baking, these Bretzels as they are called in Alsace, are just the beginning of the love affair. You will help shape the bretzels (soft pretzels) before they get their baking soda bath, then a brush of butter and sprinkle of salt before heading to the oven to bake to perfection. We’ll use local Castle Valley Mill flour to make ours. While the bretzels are rising, we’ll finish the Gruyere and Sausage Salad, a star of the wine bar menu. We’ll also get started on our Beer Soup or Beirsupp, a nice blend of the local beer and onions with Munster cheese topped croutons.
Semi hands-on class. Recipes contain meat, dairy, wheat.
Bring your own wine, preferable from the Alsace region of France.
Bretzels, Beirsupp & Gruyere and Sausage Salad semi hands-on class