Pretzels, mustard, and beer, one of the best trios in food today provide us with the hearty brawn we so often crave during the cold, winter months. Mature, masculine snacks such as the pretzel require equally rugged pairings perfected in the spicy, delicacy of mustard and the hoppy decadence of beer. In this class, we’ll divulge the history of pretzels, mustard, and beer while enjoying artisanal beer crafted locally while developing your new knowledge and skills. We’ll be making a wide range of different pretzels from sweet to spicy and all sorts of mustards to accompany these varied saveurs to satisfy all. You’ll gain hands-on experience using the ingredients that make up pretzels and mustard, get your hands busy twisting dough, and explore the many different ways to liven up traditional pretzels and mustards. Come do “the twist” as we devour our chewy salty snacks good enough to fuel you for world domination (co-hosted by Ben Granger of Bierkraft)!
Beer Pairings to be determined but count on good stuff!
Pretzels: New York Street Pretzels; Horseradish-Herb Pretzels; Spicy Cherry Pretzel Knots; Chocolate Nutty Pretzel
Mustards: Dark Cherry Spicy Brown Mustard, Lavender-Honey Mustard; Sweet Maple Mustard
Class Type: Individual, hands-on cooking class
Class Notes: Co-Hosted by Ben Granger of Bierkraft
There’s no bigger enthusiast of combining homemade pretzels with mustards than Nissa Pierson, Managing Director of Ger-Nis International. Nissa strongly believes in artisanal products and what they offer to their community. In addition to traveling the world seeking organic & fair-trade conversation for her business, she specializes in fresh herbs and aims to prove that the art of eating and cooking well is relatively simple, just requiring enthusiasm and some tidbits of knowledge. She enjoys spice (in her food and in her life), good conversation and debates, kickboxing, surfing, and submersing herself in the food and culture of the world. Contact Nissa
Tina DeGraff, Culinary Assistant at Ger-Nis Culinary & Herb Center is no stranger to working in the food world and in the span of her career she has traveled the country and worked at Michelin star restaurants in San Francisco and Los Angeles, along with notable restaurants in Washington DC. She has honed her skills working with highly acclaimed chefs in fine dining kitchens, both in savory and pastry. Deciding to step out of the fast paced kitchen culture, she now brings her talents to the classroom setting, teaching on healthy eating and mindful thinking when it comes to our diets. The kitchen is her favorite place to be besides lounging on the beach. When Tina isn’t cooking, she enjoys being in the outdoors, biking, running or hiking. Contact Tina
Ben Granger of Bierkraft
Bierkraft, a gourmet grocery and beer emporium located on glorious Fifth Avenue in Park Slope, Brooklyn, NY.
They have a collection of over 900 beers that have been assembled by cellar manager, Timothy Ensor, and features brews from Brazil (Xingu), Harlem (Sugar Hill), Japan (Hitachino) and everywhere that makes great beers. Bierkraft carries over 250 Belgian beers and a thirst-quenching assortment of American microbrews in addition to an array of international ales, lagers, porters, stouts, APAs, IPAs, Double IPAs, lambics and every beer style in between. In addition to our stupendous assortment of bottled beers, we also feature 9 fresh beers on tap, available in our signature Bierkraft growler. Bierkraft owner, Benjamin Granger built our “growler machine” and devised a counter pressure fill so that our growlers stay fresher longer (as long as 3 months unopened). They choose beers that are not available in bottles and lean towards local breweries as much as possible. The beers on tap change daily.