Spring Flavors from Romania and Beyond with Irina Georgescu
Taught by Irina Georgescu, hosted by Six Dutchess Farm, on Zoom.
To celebrate the garden glories of May, we’re hosting a virtual cooking adventure loaded with seasonal flavors from the farm! Destination: Romania and the incredibly diverse culinary traditions of Eastern Europe. Armed with tangy rhubarb, spring greens, tender herbs, fresh eggs, and curd cheese, we’ll be cooking our way through a fascinating melting pot of cultures and culinary traditions with guest teacher, Irina Georgescu—author of the brilliant cookbooks Tava and Carpathia.
In this 2-hour virtual class, Irina will take you on a fantastic journey to the heart of Romanian cuisine with a seasonal spring menu that pays tribute to her native country. Together, we will cook and bake a Sunday menu of iconic recipes while learning about the many different regions of Romania and their ethnic communities.
The recipes are easy to make and versatile, a blueprint for experimenting with your favorite flavors and what’s in season. The class will also hopefully inspire you to travel to Romania, so get ready to ask Irina about planning a holiday and eating your way through the many fascinating regions of this beautiful country.
Our Menu for the Class:
Șuberec (Cheese-Filled Pastry) - Featuring a very simple and versatile dough, these pastries are filled with curd cheese and then fried quickly in a skillet. Their story starts in the Tatar communities in Dobrogea, eastern Romania, where they are served as a starter or snack. While making them, Irina will talk you through the many variations of this recipe and other ways to use it, both sweet and savory.
Ciorbă de Salată (Lettuce Soup with Fresh Eggs & Spring Greens) - A true celebration of spring, this soup gathers all the goodness of fresh greens and herbs. It’s unusual how it is served (hint: with an omelette) and Irina will explain the regional particularities and how you can adapt them. The story will take you to the Banat region near the Danube river in western Romania.
Prăjitură cu Rubarbă (Saxon Rhubarb Cake) - Coming straight from the Saxon villages in Transylvania, this rhubarb cake will quickly become a family favorite. The base is made with egg yolks, while the whites are whipped into a crisp meringue to balance the sharpness of the rhubarb.
Taught by Irina Georgescu, hosted by Six Dutchess Farm, on Zoom.
To celebrate the garden glories of May, we’re hosting a virtual cooking adventure loaded with seasonal flavors from the farm! Destination: Romania and the incredibly diverse culinary traditions of Eastern Europe. Armed with tangy rhubarb, spring greens, tender herbs, fresh eggs, and curd cheese, we’ll be cooking our way through a fascinating melting pot of cultures and culinary traditions with guest teacher, Irina Georgescu—author of the brilliant cookbooks Tava and Carpathia.
In this 2-hour virtual class, Irina will take you on a fantastic journey to the heart of Romanian cuisine with a seasonal spring menu that pays tribute to her native country. Together, we will cook and bake a Sunday menu of iconic recipes while learning about the many different regions of Romania and their ethnic communities.
The recipes are easy to make and versatile, a blueprint for experimenting with your favorite flavors and what’s in season. The class will also hopefully inspire you to travel to Romania, so get ready to ask Irina about planning a holiday and eating your way through the many fascinating regions of this beautiful country.
Our Menu for the Class:
Șuberec (Cheese-Filled Pastry) - Featuring a very simple and versatile dough, these pastries are filled with curd cheese and then fried quickly in a skillet. Their story starts in the Tatar communities in Dobrogea, eastern Romania, where they are served as a starter or snack. While making them, Irina will talk you through the many variations of this recipe and other ways to use it, both sweet and savory.
Ciorbă de Salată (Lettuce Soup with Fresh Eggs & Spring Greens) - A true celebration of spring, this soup gathers all the goodness of fresh greens and herbs. It’s unusual how it is served (hint: with an omelette) and Irina will explain the regional particularities and how you can adapt them. The story will take you to the Banat region near the Danube river in western Romania.
Prăjitură cu Rubarbă (Saxon Rhubarb Cake) - Coming straight from the Saxon villages in Transylvania, this rhubarb cake will quickly become a family favorite. The base is made with egg yolks, while the whites are whipped into a crisp meringue to balance the sharpness of the rhubarb.
Taught by Irina Georgescu, hosted by Six Dutchess Farm, on Zoom.
To celebrate the garden glories of May, we’re hosting a virtual cooking adventure loaded with seasonal flavors from the farm! Destination: Romania and the incredibly diverse culinary traditions of Eastern Europe. Armed with tangy rhubarb, spring greens, tender herbs, fresh eggs, and curd cheese, we’ll be cooking our way through a fascinating melting pot of cultures and culinary traditions with guest teacher, Irina Georgescu—author of the brilliant cookbooks Tava and Carpathia.
In this 2-hour virtual class, Irina will take you on a fantastic journey to the heart of Romanian cuisine with a seasonal spring menu that pays tribute to her native country. Together, we will cook and bake a Sunday menu of iconic recipes while learning about the many different regions of Romania and their ethnic communities.
The recipes are easy to make and versatile, a blueprint for experimenting with your favorite flavors and what’s in season. The class will also hopefully inspire you to travel to Romania, so get ready to ask Irina about planning a holiday and eating your way through the many fascinating regions of this beautiful country.
Our Menu for the Class:
Șuberec (Cheese-Filled Pastry) - Featuring a very simple and versatile dough, these pastries are filled with curd cheese and then fried quickly in a skillet. Their story starts in the Tatar communities in Dobrogea, eastern Romania, where they are served as a starter or snack. While making them, Irina will talk you through the many variations of this recipe and other ways to use it, both sweet and savory.
Ciorbă de Salată (Lettuce Soup with Fresh Eggs & Spring Greens) - A true celebration of spring, this soup gathers all the goodness of fresh greens and herbs. It’s unusual how it is served (hint: with an omelette) and Irina will explain the regional particularities and how you can adapt them. The story will take you to the Banat region near the Danube river in western Romania.
Prăjitură cu Rubarbă (Saxon Rhubarb Cake) - Coming straight from the Saxon villages in Transylvania, this rhubarb cake will quickly become a family favorite. The base is made with egg yolks, while the whites are whipped into a crisp meringue to balance the sharpness of the rhubarb.
PREPARATION:
Spring Flavors from Romania and Beyond with Irina Georgescu is a live, interactive cooking class, hosted in the Hudson Valley by Six Dutchess Farm on Zoom, and taught by Irinia Georgescu from her kitchen in Wales. Recipes, a full ingredient list, and a Zoom link will be provided one week prior to class. Though you are not required to cook along, it does make the experience more immersive and it provides you with a real weekend treat. We welcome and encourage you to cook and learn along with your loved ones.
RECORDING
This class is recorded in full and you will receive the live recording, along with the recipe packet, within 24 hours of the class to enjoy and cook along on your own time. This ensures that you will not miss any class content should you be unable to attend live.
CANCELLATIONS
Please note, due to the small size of this class and its virtual nature, registration is non-refundable and class credit is not given should you find yourself unable to attend.
