Join chef owner Kathryn Joel for an evening exploring the distinctive cuisine of Alsace, a region shaped by both French and German culinary traditions. We'll make Tarte Flambée, a thin, crisp base spread with crème fraîche, onions, and lardons, cooked at high heat until the edges blister; Choucroute d'Alsace, sauerkraut braised with sausages, pork hocks, and ribs in Alsatian white wine with juniper and bay; and Kugelhopf, the region's yeasted, subtly sweet cake baked in its signature fluted mould, studded with raisins and almonds and dusted with icing sugar. Whether you come with a date, a friend, or on your own, it's an evening of cooking and shared food.