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Late Winter European Dishes

Our March fixed menu, fixed price tapas evening will say goodbye to winter with six late winter dishes from Central Europe.

You bring your wine – or beer -- of choice. Tim will introduce and discuss the dishes as they are served.

Menu: Berliner Gulaschsuppe (German meat, cabbage and sauerkraut soup with paprika and sour cream, originating in Hungary); Appetizer plate of spiced pot cheese (Hungarian) and smoked liver pâté (Czech); Kohlrabi braised with cream and a touch of horseradish (Hungarian/Czech); Weiner Paprikaschnitzel (Viennese sautéed cutlets  -- originally made from veal, but we’ll use turkey – in paprika, wine and cream sauce); Salata Yarzynowa (Polish sweet-sour potato salad with pickles and cooked winter vegetables); Central European sheep and cows milk cheeses, plum conserve, brown rye bread.                                                                                                                                                                                                                                                                                                                         

Tim’s preference on wines to pair with this group of dishes would be a medium to light-bodied red such as Pinot Noir or Chianti, or a chilled Grüner Veltliner or Viognier. But a lager or Pilsner type of beer would also work. 

Or -- for a great wine pairing at a modest price, visit Uncommon Gourmet (1087 Baxter St, telephone 706 353-3107). Tim frequently teaches cooking classes at the Uncommon Gourmet, and Anne Wells selects wines to go with Tim’s style of cooking.

Thursday, March 7th, 2019. Donderos’ Kitchen, 590 No. Milledge Avenue. First course served at 6:30 PM.

Price $30 person. Corkage fee is $2 per couple.

Seating is limited. To assure a place, please register in advance.