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Pickled Brie Cheese and Utopenec with Czech Lentil Soup

Start your meal off right with this combination of two delicious pickled appetizers and one popular soup. The first is Pickled Brie, a tasty appetizer typically served with wine. The second appetizer, Utopenec, is a lightly-sour pickled kielbasa that goes great with any beer. Finally, we’ll be making Czech Lentil Soup, which is a popular Czech and Slovak soup that is served in people’s homes, in cafeterias, and also in fine-dining restaurants. We are going to prepare a fully vegan version of this delicious soup, which is the most common version of this soup, though meat lovers will certainly enjoy the flavors as well!

Note: Suitable for vegetarians.

Hop onto Zoom from the comfort of your home and learn from Czech-born Chef Tom Slepicka in these hands-on interactive classes. This series, just like the previous series, will be focused on classic and modern Czech and Slovak dishes, so anyone with Czech & Slovak heritage or anyone who is a fan of Czech and Slovak culture will not want to miss out.

Slepicka graduated from culinary school in his hometown, Brno, located in the Czech Republic. While still in school, he established a successful full-service catering company which operated in the Czech Republic, Slovak Republic, and Austria. Slepicka moved to the U.S. with his wife in 2014. From 2015-16, he operated the Czech Deli at the NewBo City Market. The goal of this course is to make tasty and high-quality meals accessible to everyone.

Individual class:
$25/members or $30/non-members

Special offer for the bundle of 5 classes:

$100/members or $120/non-members
Complete series includes all 5 classes (for the price of 4!)
$10 discount in the museum store on a purchase of $20 or more and a free “Cooking with Family” apron from www.cookingwithfamily.com (no purchase necessary)

After registering, you will receive a confirmation email containing information about how to access the class. Participants will need high-speed internet and a computer, tablet, or smartphone to access the course content. You will need a webcam and microphone to interact with the chef during the class (interacting with Chef is optional). The recipe, tools needed, and any prep you might need to do ahead of time will be emailed one week before each class. You will purchase the ingredients and cook along with the chef during the class (or you can watch class recording that will be provided after class).

For additional information or need assistance or an accommodation for any ticketed programs or RSVP events, please call 319-362-8500 or email info@ncsml.org.

Details

Date:
March 17
Time:
6:00 PM - 8:30 PM
Event Categories:
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