Please join Chef Jacques Haeringer and Klaus Wittauer, former sommelier of L’Auberge Chez François on Saturday March 16th at 11:00 AM, for our “Blue Danube River Reflections” Cooking Demonstration and Luncheon.
The afternoon will feature a luscious menu of seafood, Elysian Fields Lamb and the famous Salzburger dessert. This afternoon, we will take a delectable tour of Austrian wine, as guided by Klaus.
To start the day, you will sip chilled Gruner Veltliner from the beautiful Wachau region as Chef Jacques presents his cooking demonstration. As a special treat, Klaus will
join in and show us how to prepare Salzburger Nockerl, an Austrian dessert soufflé. After the demonstration, retreat to our Garden Room where you will enjoy a four course luncheon, expertly paired with three Austrian wines.
We hope you take a journey with us to Austria this summer and join us on our just announced Blue Danube cruise, with Chef Jacques Haeringer and co-host Klaus Wittauer aboard Tauck’s lovely M.S. Joy, August 14, 2019. Please contact firstname.lastname@example.org for more information.
Austrian Cooking Demonstration
Tegernseerhof Federspiel Gruner Veltliner
Blue Danube River Reflections Menu:
Seabass Mousse, Baked in a Maine Lobster Sauce
Heinrich Hartl Rotgipfler 2016
Organic Mesclun Salad, Vinaigrette Maison
Garden Herb-Crusted Elysian Fields Lamb Chops, Roasted Root Vegetables
Steindorfer Blaufrankisch 2016
Austrian Soufflé specialty from Salzburg prepared by Klaus Wittauer
Cuvée Klaus Beerenauslese 2015
Gilette’s Locally-Roasted Coffee, Selection of Harney & Sons Fine Teas
excluding tax and gratuity for a total of $127.00
We are happy to accommodate guests’ dietary concerns, so all may join the festivities. Please email email@example.com or call 703-759-3800 with special requests
Patrons will have an opportunity to purchase these wines at a very special price this afternoon.