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The Food & Wine of Alsace at Astor Center
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November 4, 2009 (Wed)
6:00 PM - 9:00 PM
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COST:
$125
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EVENT DETAILS:
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The
cuisine of Alsace is remarkable marriage of German and French, at once
hearty and elegant, generous yet discreet, but always delicious. And
the wine, once again a union of German grapes and French techniques is
wondrously varied and complex. We begin our hands-on class by creating
a savory muenster and walnut kougelhopf (a cheese-filled bread filled
with Alsatian muenster, a complex aromatic cheese completely unlike its
American imitator) followed by a delicate trout in Riesling then a
magnificent dish of choucroute garni, a wine-scented casserole of
sauerkraut and a half-dozen smoky, porky meats. For dessert we turn to
a seasonal local specialty, the tarte aux riwele, a quirky layered
apple tart flavored with kirsch. Our wines will include the reserved
yet rich Pinot Gris, exuberantly floral Gewürtztraminers, delicate
Pinot Blancs and of course the region’s incomparable Rieslings. |
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