6:30 pm - 9:00 pm

There is so much more to German food than Wurst and potatoes! Let chef Tracey introduce you to some of the regional specialties from the heart of Europe. Dishes in this hands-on class include Königsberger klopse (meatballs Königsberg-style), Spätzle (a small dumpling-like noodle); breaded fish served in a milk bun with remoulade, Kohlrabi and watercress salad, and for dessert Quark cheesecake.