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Traditional Czech “Dutch Schnitzel” with Creamy Mashed Potatoes

Dutch Schnitzel in the Czech & Slovak Cooking Series? Of course! The reason this dish is referred to as “Dutch” for that the gouda cheese originated in Holland, but rest assured that this is a totally Czech and Slovak meal. Dutch Schnitzel, or “Holandský řízek” in Czech, is a combination of delicious pork meat with shredded cheese, herbs, and other ingredients, all of which are breaded and fried for a flavorful meal you will not be able to get enough of. We will be frying it in Ghee (clarified butter) or “přepuštěné máslo” in Czech to give the meal a nice, buttery flavor (the preparation of Ghee will be part of this lesson). As a side, we are going to prepare perfect and creamy mashed potatoes.

Not 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 and 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 of 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 the 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 24
Time:
6:00 PM - 8:30 PM
Event Categories:
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