Drexel University’s Center for Hospitality and Sports Management is hosting a Pennsylvania Dutch Cuisine Dinner on Wednesday, May 14th at 6 p.m. The dinner highlights local “farmhouse cookery” with an upscale twist to create Pennsylvania Dutch Neideitsch “New Dutch” cuisine. The dinner will be prepared by Drexel Adjunct Professor William Woys Weaver, PhD and chef Steve Eckerd of Little Fish. Complimentary beer courtesy of Sly Fox Brewing will also be provided.
The Pennsylvania Dutch Cuisine Dinner will begin with a happy hour at 6 .p.m followed by dinner at 6:30pm. The all-inclusive dinner is $65 per person and will be held in the Academic Bistro, located on the 6th floor of the Paul Peck Problem Solving and Research Building (101 N. 33rd Street).
Drexel will be hosting a final spring dinner on Wednesday, May 28th when Jim Burke, former chef and owner of James cooks at the University.
Pennsylvania Dutch Neideitsch “New Dutch” Cuisine
Nettle Tarts and Catawissa Onion Tarts
Cornmeal Tarts with Sauteéd Onion or Nettle Filling
Toasted Salt Raised Bread Wedges with Beer Cheese
Hand Crafted Salt Raised Bread with Cheese Composed of Beer and Chow-Chow
Grated Potato Soup with Duck Dumplings
Shredded Potatoes in Marinade Flavored Duck Stock
Baked White Beans, Barley, Pork, Wine and Cheese
Braised Morels with Tiny Potpie Noodles
Sauer Marinated Duck
Duck Breasts Marinated 24 Hours in Vinegar, Fresh Herbs, Juniper Berries and Spruce Tips then Braised
Saffron Flavored Spice Cake
Chocolate Gingerbread with Mocha Crumb Topping
An Eggless Gingerbread from Union County
Stewed Strawberries and Rhubarb Baked under a Sponge Cake Topping
Heirloom Recipe from the Cumberland Valley
Tickets for Drexel Spring Dinner Series [Drexel University]