Chef John Zehnder’s Culinary Dinner “What’s Old is New Again” | Zehnder's of Frankenmuth

Chef John Zehnder’s Culinary Dinner “What’s Old is New Again”

By Executive Chef John Zehnder, CEC, AAC, HGT

On Friday, March 27 I’ll be hosting my spring cooking class. If you’ve attended in the past, you know that I do things a little different. It’s not the traditional “and now you put the butter in the sauté pan”, but rather a series of dinner courses specially selected to allow the attendee to learn about and experience the unique food items I’ve selected.

Seems like all you hear on food shows these days is heirloom and retro style foods. They’ve become very popular in this day of GMO, over processed and commercialized foods.
Just a quick run-down of some of the foods we’ll be looking at:

Ginger and Pea Tendrils

Arctic Char (fish) and Heirloom Kale (the “hot” new/old green vegetable)
Pullet Eggs

All Things Pork
Heirloom Pork Bellies
Heirloom Duroc Pork – Brought to the Americas by Christopher Columbus
Wild Boar

Hutterite Beans
Grown by a group similar to the Amish, but strangely modern in many ways

Rare Olive Oils and Aged Balsamic Vinegars

AND…a very special dessert. Hope you can join us!

6 Comments

  1. Sharon Mitchell says:

    Looking for a cost for this class.

  2. Stephanie Mink says:

    Have you ever done, or thought of doing, a kids’ class? My son is a budding chef and would love to participate in a cooking class. With the success of shows like Kid’s Baking Championship and Kid’s Chopped on the cooking channel, I think it would be a hit!

  3. Earl Copeland says:

    How do I register for this class and what is the cost?

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