This dinner is centered around an old world chicken dish from Alsace. The chicken and accompanying root vegetables are cooked in a heavy pot with a lid tightly sealed with a strip of dough. The dough keeps all the flavors and aromas in the pot to meld together. Although breaking the seal at the table inevitably makes a mess, everyone will enjoy the wonderful aromas when the lid is lifted. A fall apple and cheese dish will start the meal and Brussels sprouts salad will be served on the side to add some crunch and acidity. You will make a beautiful pear Tart Tatin (a variation on the traditional upside-down apple Tart Tatin) for dessert.
If you plan on bringing wines to pair with these dishes, this meal offers an opportunity to enjoy wines from the Alsace region. Many wines are white, such as Vouvray (Chenin Blanc), Sancerre (Sauvignon Blanc and some Pinots), Pinot d’Alsace (Pinot Blanc), but if you like reds, you could choose Chinon (Cabernet Franc).
Baked Camembert with Honey and Apple Cider; Brussels Sprouts and Apple Salad with Walnuts; Chicken in Pot with Fall Vegetables, Garlic & Preserved Lemon; Pear Tart Tatin
Instructor - Linda Lewis Elbert
Class Categories - Hands On; Adults Only
Menu Contains: dairy, gluten, nuts
***Sign up by November 13 to reserve your spot***
Pre-registration and payment are required! Absolutely no drop-ins. Mindful Cuisine Kitchen classroom is in a private home.
Parking available on address site, no street parking.