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Nantucket Culinary Center

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Wednesday, October 4

Baroque Dinner with Chef Greg in Private Dining Room

Description

This event is SOLD OUT!

Join Chef Greg Margolis of Nantucket Culinary for a culinary exploration of the cuisine of Germany in celebration Nantucket Art's Festival 2017 Baroque Concert.  Limited to 14.

On the Menu:

Spätzle

Essentially a sort of pasta, Spätzle is a simple combination of eggs, flour, salt and often a splash of fizzy water to fluff up the dough - yet in the right hands the results are wonderful. Traditionally served as a side to meaty dishes, and sometimes dropped into soups, it can be transformed into a simple but delicious main by adding Emmentaler or another Swiss cheese to make what’s often referred to as the German macaroni and cheese.

Schnitzel

I know what you’re thinking: Schnitzel is Austrian, not German. Well as a matter of fact it’s Italian in origin, but that hasn’t stopped it becoming associated mostly with Austria - especially Wiener (Vienna) Schnitzel, which by actual law has to be made with veal - and Germany, where it is often made with tenderized pork and is a staple of most traditional restaurants. The German varieties are often served with sauces: Jägerschnitzel comes with mushroom sauce, Zigeunerschnitzel with bell pepper sauce, Rahmschnitzel with a creamy sauce. At Kanonesteppel in Frankfurt you can enjoy a particularly enormous one along with a local Applewine (Ebbelwoi). For a classic Austrian version try Felix Austria in Berlin, whose Wiener Schnitzels are so big they’re served in two pieces.

(We will add some sort of a green salad/spinach etc to the Schnitzel so that it’s a substantial entrée)

 Stollen

For those sugar cravings, Stollen might just be what you’re looking for. Usually eaten around Christmas time, Stollen is a bread made of dried or candied fruit, marzipan, nuts like almonds, and spices like cinnamon and cardamom. It is usually topped with powdered sugar! The most famous Stollen originates in the city of Dresden, where the annual Stollenfest is held. The festival takes place on the second Saturday in December, or the 2. Advent weekend. The city’s Stollen measures 3 to 4 tons! If you find yourself in Saxony around Christmastime someday, don’t miss out on this celebration – and eat your piece of the cake!

For more information about the festivalclick here 

To purchase tickets, click here

Tickets are NOT available through Nantucket Culinary. Please visit links above.

When

Wednesday, October 4
7:30 pm–10:00 pm
Website:
Registration Info

Venue

Nantucket Culinary Center
22 Federal Street
Nantucket,MA02554United States
Phone:
508-228-2665

Organizer

Nantucket Arts Council
Website:
www.nantucketartscouncil.org