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. We travel to Jimmy’s No 43 for this class, and where we will not only divulge the history of pretzels, mustard, and beer but will also enjoy artisanal beer while developing 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 as a special beer “sommelier” will guide us through the beer.
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: Learn the idiosyncrasies of beer and how to make pretzels too!
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