Cookies! They are not just something we eat. This site uses cookies so we can provide you the best user experience and deliver advertising and offers that are relevant to you. To read more about our cookie policy, including how to change your cookie settings, please read our Privacy and Cookie Policy. By continuing to use the site you are agreeing to our cookie policy.

Learn to make German Cuisine in a private online class!

Approximately 1.5 hours
English or German

2e146ef4 b006 4d94 81d5 a95e56ec1611
Your host Martina
A true food lover, Martina is eager to share German culinary traditions and recipes with other foodies. A fun and knowledgeable host, Martina looks forward to teaching guests how to make classics such as German potato salad and Weiner Schnitzel. Martina has worked in food and hospitality for over three decades and received a hospitality and culinary degree in Germany. She has since worked in hotels around the world as an event planner. Martina is currently writing a cook and travel book. She wants to be a Traveling Spoon host because she loves learning about different cuisines, cultures and traditions and is delighted to share her own recipes she grew up with, cook and bake with others, and teach and share German traditions.

Highlights
  • Learn to make authentic German food
  • Private, one-on-one online instruction
  • Scheduled mutually at your convenience (host lives in Belmont, CA, USA (PST))
  • Customization available for dietary restrictions or preferences
  • Recipes and ingredients list will be emailed in advance of class
  • Travel from your own home and learn German culinary traditions!
What will you cook together
  • Weiner Schnitzel with Cranberry Sauce
  • Schwäbischer Kartoffelsalat, German Potato Salad
Ingredients
See Full Ingredient List
  • 2 lb veal cutlets or chicken breasts
  • 1 cup all-purpose flour
  • 1 1⁄2 cup breadcrumbs (plain or Italian)
  • 3 eggs
  • 2 tbsp water
  • 1 lemon
  • Canola oil
  • Salt
  • 2 cup cranberries
  • 1/2 cup water
  • 1⁄2 cup sugar
  • 1 orange, zested and juiced
  • 2 lb firm, waxy potatoes (e.g. Yukon Gold), peels left on
  • 1 medium yellow onion
  • 1 cup water
  • 4 tsp beef bouillon granules (vegans can use vegetable bouillon)
  • 1⁄4 cup white vinegar (not apple vinegar or balsamic vinegar - they are too sweet)
  • 1 1⁄2 tsp salt
  • 1 tsp of white pepper
  • 1 1⁄2 tsp Dijon mustard
  • 1⁄4 cup oil (grapeseed oil or vegetable oil)
  • Chives for garnish

Gallery

Online Class Reviews
Reserve Now

$36 initial guest
+ $18 each additional screen (max 9)
+ ADDITIONAL GUEST SCREEN DETAILS
x
x
+ ADDITIONAL GUEST SCREEN DETAILS
x
x
+ ADDITIONAL GUEST SCREEN DETAILS
x
x
+ ADDITIONAL GUEST SCREEN DETAILS
x
x
+ ADDITIONAL GUEST SCREEN DETAILS
x
x
+ ADDITIONAL GUEST SCREEN DETAILS
x
x
+ ADDITIONAL GUEST SCREEN DETAILS
+ ADDITIONAL TIME
HOW IT WORKS
  • Submit a request and get connected with your host
  • Pay invoice sent to your email and receive confirmation details and class link
  • Meet your host online at your agreed time for your private cooking lesson!
  • Free cancellation up to 48 hours before event