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Monday, March 11, 7pm: Springtime in South Germany with Valentin Bay of Brauhaus Schmitz
Monday, March 11, 7pm: Springtime in South Germany with Valentin Bay of Brauhaus Schmitz


 
Price $155.00

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Description
 
Valentin Bay, chef at Philadelphia’s own German beer hall Brauhaus Schmitz, grew up in southern Germany, outside of Stuttgart. His culinary path began while helping his parents and grandma prepare and preserve the seasonal harvest. Valentin worked in traditional restaurants in Bavaria and Berlin prior to coming to the US in 2011, when he became friends with Brauhaus opening chef Jeremy Nolen. In 2018, Valentin took over the kitchen at Brauhaus, where he continues to focus on authenticity and seasonality, bringing rustic and bold German cuisine to the Philadelphia dining scene. This March at COOK, Valentin will give spring the Teutonic treatment with a seasonal spread of frühlings-flammkuchen (Swabian style mini flatbread with sour cream, peas, radish and speck); forellenmaultaeschle mit weissem spargel (trout stuffed pasta, white asparagus, crawfish hollandaise, caviar); schweinebraten im eigenen saft mit leipziger allerlei (the perfect pork roast, jus, German potato pancake, morel mushrooms, baby vegetables); eiswein mousse (ice wine, white chocolate, frozen housemade joghurt, elderflower meringue, elderberries). Hey, winter… aufedersein!