Meat and Beer Class
An evening dedicated to the art of meats, beer and wine. A practical and hands-on cooking class, where you will be preparing more than a kilo of meat (per person), with plenty of side dishes.
The class is accompanied by a variety of high quality beers and fine wines.
The class is practical and hands-on, and participants make most of the dishes themselves. The class is held in Hebrew, but the chef will answer personal questions in English. Of course, recipes are also in English.
- Start off with freshly baked Beer and Onion Fuccacia
- Choucroute Garnie – Meats and Sausages with Beer
- Beef Carpaccio
- Spicy Kebabs in green tahini sauce
- Barbeque Asado in a fresh baked Bao buns
- Tex-Mex: Entrecote, Sirloin and Choriso Borito with Salsa Roja and black beans
- Sloppy joe served insider a potato skin
- For Dessert: Chocolate and Irish Ale cake
Sensitivity Adjustment:
The Choucroute is the only dish in which the gluten cannot be removed. In addition, there are dishes with gluten, but they can be served without it: the bun of the beef burger, the sauce of the potato skins and the dessert - participants can get a similar dessert (Chocolate Fondant, gluten-free).
All dishes are suitable for pregnant women, except the Carpaccio.
All dishes are with meat, except the dessert. However, it's possible to arrange vegetarian substitutes for most of the dishes - this must be booked in advance.
All the dishes in the class are not vegan.
- 10 October - Thursday - 21:30
- 31 October - Thursday - 21:30
- 7 November - Thursday - 21:30
- 14 November - Thursday - 21:30
- 21 November - Thursday - 21:30
- 28 November - Thursday - 21:30
- 5 December - Thursday - 21:30
- 12 December - Thursday - 21:30
- 19 December - Thursday - 21:30
- 26 December - Thursday - 21:30
- 2 January - Thursday - 21:30
- 9 January - Thursday - 21:30
- 16 January - Thursday - 21:30
- 23 January - Thursday - 21:30
- 30 January - Thursday - 21:30