Transport yourself to a dinner in Germany, where Chef Simon Cordes creates immersive dining experiences that welcome in a new era of German dining like the city’s never seen. With nods to hundreds of years of tradition, you’ll enjoy a night of dining on fine German cuisine as reimagined through Chef Cordes’ artistic, modern lens.

With wine pairings for each course, you’ll begin with a welcoming dish of seasonal harvest flavors in an elaborate plating of oyster mushrooms, edamame, pumpkin, and asparagus served with a truffle-sunchoke purée; followed by slow-braised, meltingly tender Central Market Olive-Fed Wagyu that’s known for its subtle sweet creaminess and clean mouthfeel.

You’re invited to sit back, enjoy dinner, and hear about Chef Cordes’ unique path introducing fine German cuisine to NYC after working in world-class kitchens around Europe.

About Chef Simon Cordes

Born and raised in a small town in Germany, Chef first took an interest in food when he ate a pincho as a young boy on a trip to Spain with his family. After graduating the culinary institute in Cologne, he moved to France and entered the world of creative cuisine.

Driven and passionate for the culinary world, Chef Cordes has worked in the Michelin-starred kitchens of Le Château de Nantilly in Gray, France; Noma in Denmark; La Vie in Germany; Baeren Hotel in Switzerland; Red Bull Hangar-7 in Austria, and the corporate executive dining room at JP Morgan Headquarters.

Leipziger Allerlei (German Vegetable Medley)

Oyster mushrooms/edamame/pumpkin/asparagus/truffle-sunchoke purée

Wagyu Tenderloin Rouladen (Thinly Sliced Rolled Beef)

Smoked celeriac purée/charred scallions/glazed pearl onions/demi-glace

Apple Strudel

Cinnamon whipped cream/raspberry coulis

Paired with German wines. For ages 21 & up. Demonstration. You will not be cooking in this class.