German Veal (wIEner schnitzel) with Wine and beer Pairing
Featuring Tony Legner
Sunday, March 10, 2024 | 2pM-4PM
$89 MEMBERS, $110 NON-MEMBER
Cooking demonstration and tasting
The ROCC, AEP Foundation Culinary Arts Kitchen
In this class Tony will demonstrate how to prepare a classic Wiener Schnitzel ( Veal cutlet pounded and breaded) served with a sweet and sour German style red cabbage and apples, homemade quick pickles, and a homemade spicy mustard sauce with a German wine and beer pairing and tasting after! Tony still adds this meal to a lot of his catering menus and it’s always a crowd favorite! Grab a friend and come learn how to he makes it!
Tony Legner is a Professional Chef, Restauranteur, and Caterer with over forty years of experience.
Over the years he has consulted with restaurants, private clubs, and clients, in all food service needs. He was the Executive Chef at Key Allegro Yacht Club at it’s inception, and created the menus enjoyed by many for years to come.
Tony and his wife Maddie opened their own Restaurant in 2001, Tony Legner’s Culinary Productions, which quickly became a crowd favorite.
Known for his creativity and unique dishes, he focused on local and neighboring cuisine cultures that enable him to put his experience and knowledge of food to good use. He has won many food competitions including an International First Place Award for his Cat 5 Food Polish.
Currently, Tony is a Private Chef for a number of clients that hold many dining events locally as well as ranches from Texas, to Colorado to Idaho to name a few. In his leisure time, Tony plays Lead Guitar in the local blues band, Bluestown. He enjoys playing golf and spending time at home with his wife and puppies.
March 10, 2024 | 2PM-4PM
$89 members, $110 non-members