Italy is known for its pastas and pizzas. Japan is famous for its sushi and sashimi. Austria is renowned for its scrumptious desserts! Join Nancy Martz and Anna-Katharina Preidl in making Marillenknoedel (apricot dumplings) and Topfenknoedel (sweet cheese dumplings, similar to cheesecake bombs). In this hands-on class, you will learn tips and tricks for forming, cooking, serving and storing these delightful little packages of flavor!

The class will take place in Apples To Zucchini’s teaching kitchen, with dining to follow in the garden. (We will enjoy our tasty treats after we've cooked them, mid-afternoon. You may want to have lunch before you arrive.)

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.