Kochkurs - "Osterküche"
18.03.2027 / 14:00- 20:00
Fuschl am See, Alpenkulinarik
Kulinarisches, Weinfest
“Easter Cuisine"
Course Info: Few festivals in the annual calendar are as closely associated with certain dishes and culinary traditions as Easter. After the weeks of abstinence during Lent, Maundy Thursday, Good Friday, and Easter Sunday mark the transition from fasting to feast. Many of the dishes served during this time have a long history and are still cherished today in families and regions of the Alpine area. In this cooking class, we will focus on traditional Easter dishes and prepare specialties that are served around the holidays together. On Maundy Thursday, wild garlic soup and spinach pancakes are on the agenda. The green color of the ingredients symbolizes the awakening of nature and the beginning of spring. Good Friday is traditionally a meatless day. Therefore, we will prepare a fish soup, crispy fried char fillet, and Waldviertel root carp. The conclusion features Buchteln, which are considered classic fasting and holiday dishes in many regions. Finally, the feast returns to the table on Easter Sunday. Together, we will prepare roast lamb and baked Easter kid, two dishes that have been among the most significant foods of the Easter season for centuries. In addition to the recipes, you will learn interesting facts about the origins and significance of the individual dishes as well as regional Easter customs in the Alpine region. This creates a cooking class that combines culinary traditions, customs, and artisanal cooking. The course begins at 2:00 p.m. Together we will cook until about 6:00 p.m., after which we enjoy the prepared dishes in a cozy setting. A course for everyone who wants to celebrate Easter, but also get to know and preserve their culinary traditions.
Price: EUR € 190.00 / participant incl. VAT.
Minimum number of participants: 5 persons.
Drinks are not included in the course price.
Course Info: Few festivals in the annual calendar are as closely associated with certain dishes and culinary traditions as Easter. After the weeks of abstinence during Lent, Maundy Thursday, Good Friday, and Easter Sunday mark the transition from fasting to feast. Many of the dishes served during this time have a long history and are still cherished today in families and regions of the Alpine area. In this cooking class, we will focus on traditional Easter dishes and prepare specialties that are served around the holidays together. On Maundy Thursday, wild garlic soup and spinach pancakes are on the agenda. The green color of the ingredients symbolizes the awakening of nature and the beginning of spring. Good Friday is traditionally a meatless day. Therefore, we will prepare a fish soup, crispy fried char fillet, and Waldviertel root carp. The conclusion features Buchteln, which are considered classic fasting and holiday dishes in many regions. Finally, the feast returns to the table on Easter Sunday. Together, we will prepare roast lamb and baked Easter kid, two dishes that have been among the most significant foods of the Easter season for centuries. In addition to the recipes, you will learn interesting facts about the origins and significance of the individual dishes as well as regional Easter customs in the Alpine region. This creates a cooking class that combines culinary traditions, customs, and artisanal cooking. The course begins at 2:00 p.m. Together we will cook until about 6:00 p.m., after which we enjoy the prepared dishes in a cozy setting. A course for everyone who wants to celebrate Easter, but also get to know and preserve their culinary traditions.
Price: EUR € 190.00 / participant incl. VAT.
Minimum number of participants: 5 persons.
Drinks are not included in the course price.
Alpenkulinarik
Oberdorfstrasse 1, 5330 Fuschl am See
Phone+43 664 7378-8864
E-Mailessl@alpenkulinarik.at
Webwww.alpenkulinarik.at
Alpenkulinarik
Oberdorfstrasse 1, 5330 Fuschl am See
Phone +43 664 7378-8864
E-Mailessl@alpenkulinarik.at
Webhttps://www.alpenkulinarik.at
Please get in touch for more information.
