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 a wonderful whiff of the 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).
Menu: Baked Camembert with Honey and Apple Cider; Chicken in Pot with Fall Vegetables, Garlic & Preserved Lemon; Brussels Sprouts with Pickled Carrots, Walnuts and Citrus Vinaigrette; Pear Tart Tatin
*** Sign up by September 27 to secure your spot ***
Instructor - Linda Lewis Elbert
Class Categories - Hands On; Make and Eat; Adults Only