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In this Small Bites Big Sips students will enjoy tasting apples of Normandy, France a wonderful fall fruit, but this time dressed in a very different bottle from the standard apple cider jug.
Calvados is an apple cider distillate made in the Normandy region of northwest France. Normandy has long been renowned for its proliferation of apple orchards and for the excellent quality of its harvests.
In Normandy, the tradition is to enjoy a Trou Normand (Normandy Hole) that is a small glass of Calvados in the middle of a multi-course meal. The Calvados is believed to serve as an aid to digestion and to reinvigorate the appetite for the dishes that lie ahead.
Come and learn all about the official rules of Calvados, the regions of Normandy, the various Calvados labels and the brewing process of the simple apple and how it creates the finest quality Calvados.
Our expert will be Larry Neuringer of Palm Bay International
Calvados Menu
Boulard Calvados Grand Solage
Boulard Calvados VSOP
Boulard Calvados XO
1-2 Calvados cocktails (perhaps we start with one, to break the ice and people are arriving)
Some of the lovely recipes we may sample are:
Camembert Normand
Creamy Apple Soup
Apple Clafoutis
Chicken Liver Pate with Apples and Calvados
Smoked Salmon (marinated in Calvados)
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LocationCooking by the Book (View)
13 Worth Street, 3rd Floor
New York, NY 10013
United States
Categories
| Minimum Age: 21 |
| Kid Friendly: No |
| Dog Friendly: No |
| Non-Smoking: Yes! |
| Wheelchair Accessible: Yes! |
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