Kochkurs - "A flieagats Fleisch"
06.05.2027 / 14:00- 20:00
Fuschl am See, Alpenkulinarik
Kulinarisches, Weinfest
"A flieagats Fleisch"
Course Information: The day of Ascension was formerly referred to as the Feast of the Ascension in many places. In some regions of the Alpine area, „a flieagats Fleisch“ was traditionally served on this festive day. For centuries, poultry was considered something special and was noticeably less common on peasant farms than one might suspect today. Hens were primarily kept for their eggs, which served as a valuable food source and important source of income. This was different for nobility and the church. There, poultry dishes regularly appeared on the menus. Capons, castrated and fattened roosters, were particularly prized and were among the most sought-after delicacies of their time. Numerous chickens and capons were even delivered from Southern Styria for the coronation celebrations of Napoleon – an impressive testament to the high value poultry held at that time. In this cooking course, we will dedicate ourselves to the diverse preparation methods of poultry and prepare dishes ranging from traditional peasant cuisine to festive cuisine. The menu includes hen dumplings in strudel dough as an addition to a clear chicken soup, crispy roasted rosemary chicken with raisin-nut broccoli, chicken in herb-wine sauce with polenta, paprika chicken, and back chicken with potato and lamb's lettuce salad. As another festive dish, we will prepare pink roasted duck breast with green asparagus and potato gratin, all while showing how to properly process and prepare different types of poultry. Besides the recipes, you will learn various cooking methods – from braising and roasting to frying – and discover how to prepare numerous dishes from a whole chicken. The course starts at 2:00 p.m. Cooking will take place together until about 6:00 p.m., after which we will enjoy the prepared dishes in a cozy setting. A course for anyone who wants to explore the diversity of poultry cuisine and learn about the history of a food that was considered a special delicacy for centuries.
Price: EUR € 165.00 / participant incl. VAT.
Minimum number of participants: 5 persons.
Beverages are not included in the course price.
Course Information: The day of Ascension was formerly referred to as the Feast of the Ascension in many places. In some regions of the Alpine area, „a flieagats Fleisch“ was traditionally served on this festive day. For centuries, poultry was considered something special and was noticeably less common on peasant farms than one might suspect today. Hens were primarily kept for their eggs, which served as a valuable food source and important source of income. This was different for nobility and the church. There, poultry dishes regularly appeared on the menus. Capons, castrated and fattened roosters, were particularly prized and were among the most sought-after delicacies of their time. Numerous chickens and capons were even delivered from Southern Styria for the coronation celebrations of Napoleon – an impressive testament to the high value poultry held at that time. In this cooking course, we will dedicate ourselves to the diverse preparation methods of poultry and prepare dishes ranging from traditional peasant cuisine to festive cuisine. The menu includes hen dumplings in strudel dough as an addition to a clear chicken soup, crispy roasted rosemary chicken with raisin-nut broccoli, chicken in herb-wine sauce with polenta, paprika chicken, and back chicken with potato and lamb's lettuce salad. As another festive dish, we will prepare pink roasted duck breast with green asparagus and potato gratin, all while showing how to properly process and prepare different types of poultry. Besides the recipes, you will learn various cooking methods – from braising and roasting to frying – and discover how to prepare numerous dishes from a whole chicken. The course starts at 2:00 p.m. Cooking will take place together until about 6:00 p.m., after which we will enjoy the prepared dishes in a cozy setting. A course for anyone who wants to explore the diversity of poultry cuisine and learn about the history of a food that was considered a special delicacy for centuries.
Price: EUR € 165.00 / participant incl. VAT.
Minimum number of participants: 5 persons.
Beverages 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.
