Chez Panisse and The Culinary Institute of America at Copia

The Famous Hungarian Cabbage Strudel,  Croatian Burek, and The French Pastis from Gascony all from one FABULOUS HAND STRETCHED...

Friday, September 16, 2016

CHEZ PANISSE AND CULINARY INSTITIE OF AMERICA AT COPIA


Chef Vera Eisenberg (Strudelqueen) Alumni of the Culinary Institute of America 2000, did her externship at Alice Water’s restaurant at Chez Panisse in Berkeley, California.
On September 19, 2016 her carrier will come to a full circle when as guest chef, she will demonstrate and make her specialty the Savory Hand Stretched Hungarian Strudel; Summer Chanterelle and Potato Strudel with Sorrel Sauce that’s will be served as the first course.
On September 20, 2016 she will demonstrate her craft at the Grand Opening of Culinary Institute of America at Copia with fellow alumni Chef Amanda Freiteg  1989.

Friday, April 15, 2016





The Famous Hungarian Cabbage Strudel,  Croatian Burek, and The French Pastis from Gascony all from one FABULOUS HAND STRETCHED HUNGARIAN STRUDEL DOUGH

Thursday, February 23, 2012

DEMO AT THE INTERNATIONAL CULINARY CENTER NYC


























I was honored that The Internanitonal Culinary Center called on my expertise and asked me to demo the art of Hand Stretched Hungarian Strudel for Students, Faculty and Alumni. The senior Coordinator of Pastry Arts J├╝rgen David "Strudel King" asked for a challenge, I am sorry to say I declined because the Strudel was amazing the Strudelqueen reigned. I asked my friend Amanda Freiteg to assist, thank you "Dahrling", you helped to make this a fun and very successful Strudelling.

Saturday, November 26, 2011

King Arthur Flour Company






Great Success and Fun making Strudel at King Arthur Flour Company, Norwich, Vermont

Sunday, October 2, 2011

Heirloom Apple Strudel Party at Scott Farm Vermont


We made apple strudel from heirloom apples Belle De Boscop apple from the Netherlands and Reine des Reinette the famous apple that Tarte Tatin is made from.