Zwiebelkuchen (onion tart) Class at DANK - 7:30 pm, 9-18-15

DANK Haus Kulturkueche Cooking Series continues:

German Onion Pie is a delicious specialty served in colder months and especially popular when the new wine, or "Moscht" comes out in the fall, a few weeks after crush. "Zwiebelkuchen" contains onions, as indicated, as well as caraway and/or bacon/ ham. In difference to quiche, it is usually baked on a yeast dough, like pizza.

This dough and onion combination is particularly flavorful because the lean dough becomes crispy in the oven and does not overwhelm the toppings.

The class will be taught by LTH's mrsm.

DANK Haus
4740 N. Lincoln Ave 5th Floor
Chicago IL 60625

Friday, September 19, 2014 at 7:30 p.m.

Fee is $16 and included instruction, samples and one drink. Tickets available on Brown Paper Tickets http://www.brownpapertickets.com/e/810537.

Giving this thread a bump. We can accommodate a few more students. This class is being held in conjunction with a Wine Fest Open Haus at the DANK Haus. All are welcome to join us for the classic combination of Zwiebelkuchen with a glass of white wine!

The Zwiebelkuchen class will be held again on Friday 9/18/2015. Because of the time involved in working with a yeast dough, the class time will run about 2 1/2 - 3 hours. One change from last year is that I'm told that the DANK Haus is working with Caputo's in Carol Stream to try to source some Neue Wein (new wine).

Tickets are available online $18 ($19.62 with service fee)