Event Description
As a part of the Spring Dinner Series, the Center for Hospitality and Sport Management will be hosting the Pennsylvania Dutch Cuisine Dinner on May 14 at 6pm. Join us for an exclusive dinner from Adjunct Professor William Woys Weaver, PhD and Chef Steve Eckerd of Little Fish. The dinner will be accompanied by a complimentary beer pairing courtesy of Sly Fox Brewing Company.
The Pennsylvania Dutch Cuisine Dinner will begin with a happy hour at 6pm followed by dinner at 6:30pm. The dinner will be held in the Academic Bistro on the 6th floor of the Paul Peck Problem Solving and Research Building (101 N. 33rd Street).
Menu
Pennsylvania Dutch Neideitsch (“New Dutch”) Cuisine
Local Harvest Farmhouse Cookery with an Upscale Twist
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Nettle Tarts and Catawissa Onion Tarts
Cornmeal Tarts with Sauteéd Onion or Nettle Filling
Toasted Salt Raised Bread Wedges with Beer Cheese
Hand Crafted Salt Raised Bread with Cheese Composed of Beer and Chow-Chow
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Grated Potato Soup with Duck Dumplings
Shredded Potatoes in Marinade Flavored Duck Stock
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Schweizer Ritscher
Baked White Beans, Barley, Pork, Wine and Cheese
Morel Potpie
Braised Morels with Tiny Potpie Noodles
Sauer Marinated Duck
Duck Breasts Marinated 24 Hours in Vinegar, Fresh Herbs, Juniper Berries and Spruce Tips then Braised
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Saffron Apeas
Saffron Flavored Spice Cake
Chocolate Gingerbread with Mocha Crumb Topping
An Eggless Gingerbread from Union County
Strawberry-Rhubarb Clafty
Stewed Strawberries and Rhubarb Baked under a Sponge Cake Topping
Heirloom Recipe from the Cumberland Valley
The cost of the dinner will be $65 per person including tax and tip.
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