Join Nancy Martz and Anna-Katharina Preidl in making Rindsroulade (also called Rinderrouladen) in the classic Austrian style. In this hands-on class, we will prepare traditional beef rolls stuffed with a pickle, bathing in its own hearty gravy. After preparing our delicious meal, we will dine al fresco in the garden.

The class will take place in Apples To Zucchini’s teaching kitchen, with dinner to follow in the garden. Wine will accompany the dinner.

About the chef educators:

Nancy Martz is the Executive Director of Apples to Zucchini Cooking School. Her family is from Austria and her grandfather and uncle were both professional chefs.

Anna-Katharina is a Stanford student who hails from St. Gilgen, Austria. She has attended Le Cordon Bleu in Paris and has baked professionally since high school.

Please wear close-toed shoes, as we will be in a commercial kitchen.

Bring a wrap or jacket for outdoor dining. In the event of inclement weather, we will dine indoors.