Kulturkueche - Schnitzel Spargel Spaetzle, May 4

Kulturkueche - Schnitzel Spargel Spaetzle

Join DANK Haus as Frau Ingrid demonstrates this towering triplet of tastes
April marks the beginning of Spargelzeit, asparagus season, in Germany. The first crop is harvested around mid-April and the season runs through the feast of St. John the Baptist, June 24. Whereas the tender vegetable, especially the green variety, is increasingly available in supermarkets year-round, in Germany asparagus still is a distinctly seasonal product. Just as apples mark the fall season, nothing epitomizes spring quite like this revered stalk.

Attendees receive instructions, recipes, tasting and one drink

$16 class fee
Space is limited - Reserve today

Dank Haus
4740 N. Western Ave
Chicago, IL 60625

Our own Ms. Ingie will be teaching the class. I should be working the door that night. So, if you are an LTHer, be sure to flash the secret handshake.

We've signed up!

Thanks for posting this. I'll be doing pork schnitzel, spätzle and asparagus with hollandaise. I offered to do asparagus and schinken, which is a staple during the month of May in Germany. During white asparagus season, German homes (at least in the north) make a meal of white asparagus with hollandaise and thinly shaved smoked ham, very much like proscuitto. I think it was misinterpeted and became schnitzel, which is fine by me. We're doing pork because veal is out of the budget. The asparagus will probably be green because white is hard to find, and when you can find it, runs around $5 a pound. I may get a little so we can at least have a small taste.

Question - the DH is anti-hollandaise, is it possible to leave one serving plain?

this sounds like a great event I will try to attend.

Hi,

Unfortunately, I won't be there due to a prior commitment.

You may want to contact Chef Jeff Adamek of Julius Meinl, who taught the asparagus class last year. He may help you get the white and green asparagus via wholesale distributors, because he had a lot of white at his class last year.

Regards,

leek wrote:Question - the DH is anti-hollandaise, is it possible to leave one serving plain?

Everyone usually helps themselves to what they wish to try. It is quite informal.

Cathy2 wrote:Hi,

Unfortunately, I won't be there due to a prior commitment.

You may want to contact Chef Jeff Adamek of Julius Meinl, who taught the asparagus class last year. He may help you get the white and green asparagus via wholesale distributors, because he had a lot of white at his class last year.

Regards,

I totally forgot that they had that class last year. I didn't attend due to my daughter's graduation.

Ms. Ingie wrote:

Cathy2 wrote:Hi,

Unfortunately, I won't be there due to a prior commitment.

You may want to contact Chef Jeff Adamek of Julius Meinl, who taught the asparagus class last year. He may help you get the white and green asparagus via wholesale distributors, because he had a lot of white at his class last year.

Regards,

I totally forgot that they had that class last year. I didn't attend due to my daughter's graduation.

Your approach is different from his, so it is not precisely a repeat.

Regards,

Ms. Ingie wrote:The asparagus will probably be green because white is hard to find, and when you can find it, runs around $5 a pound. I may get a little so we can at least have a small taste.

Last year, Meijer had white asparagus, same price as green.

Iu'm going to spend some time this week sourcing white.

I saw White asparagus at a decent price at Costco this past week.

I'm going to try Costco. I was at Pete's Fresh Market this afternoon and spoke with one of the produce manager's. He called his guy that goes to the market daily and he hasn't seen any there as yet. I'm wondering where Costco gets theirs?

Mariano's on Roscoe @ Western had white asparagus last Thurs, for the same price as green, I'm pretty sure.

Meijer had white, green and purple, all the same price, $2.49/lb., the other day.

My sister picked up three pounds at $1.99/lb for me at Mariano's .