Join Nancy Martz and Anna-Katharina Preidl in making Wienerschnitzel in the classic Viennese style. In this hands-on class, we will prepare breaded veal cutlet and the traditional accompaniments. After preparing our delicious meal, we will dine al fresco in the garden.

(If there are vegans/vegetarians joining us, we can also prepare breaded eggplant.)

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.