Raclette & Riesling: An Alpine Experience 21+ (November 12)

Raclette & Riesling: An Alpine Experience (21+)
Thursday, November 12, 6–8 pm
Holladay Market
Chef Tara Walker

Gather around the table and experience one of the Alps’ most beloved traditions. In this cozy, hands-on class, we’ll explore the art of Swiss raclette—a communal meal built around bubbling, melted cheese, simple accompaniments, and thoughtful balance. Guests will learn how to properly melt and serve traditional alpine raclette cheese, building the perfect bite with warm potatoes, cured ham, bright cornichons, and fresh baguette. We’ll discuss the history of raclette in the mountain regions, why acidity is essential when cooking with rich cheeses, and how to compose a plate that feels rustic yet refined. This class is relaxed, interactive, and designed for sharing—the kind of food meant to be lingered over with good company and a glass of wine.

Menu
- Traditional Alpine raclette, melted and scraped tableside
- Jambon
- Warm baby potatoes, lightly crushed
- Cornichons and pickled alpine accents
- Warm torn baguette
- Riesling-poached pears with vanilla and citrus
- Crème fraîche

All guests must be 21 years of age or older. Please bring a government-issued ID. Seats are priced per person. Please list any dietary restrictions in the comment section.

To receive a refund or credit, cancellations must be submitted no less than 48 hours before the class begins. Contact the school at [email protected] or 385-257-8309 with any questions.

You’ll work together with other students in a fun, hands-on environment led by professional chef instructors. Students work in small groups, sharing workstations and equipment. Classes are 2 to 2½ hours unless otherwise noted above. You’ll be standing, cooking, and working for most of the class. Please wear comfortable, closed-toe shoes and tie back long hair.