More Swag for Edible Escapees: Buy a Ticket for Wednesday Night and Win Wein (That’s Austrian for Wine)

Also on hand Wednesday night will be Monika Caha of Monika Caha Selections– she’s a Viennese expert on Austrian wine. Her portfolio comprises more than 70 wines from 10 boutique producers. With her help we want one of you to take home a little taste of Austria, meaning mixed case of Austrian wines. Winners will be chosen at random from our ticket holders, so don’t miss out on your chance to win (and eat and drink)–get your Edible Escape tickets right here.

Taste Vienna tomorrow night at Edible Escape (and read about it in the pages of the current issue).

Austria, the home of the Von Trapp Family Singers, apfelstrudel, Mozart and schnitzel, is just one of the stops on the culinary tasting tour that is our Edible Escape event tomorrow (tickets can be purchased in less than 5 minutes here) at the Angel Orensanz Center on the Lower East Side.

Chefs Eduard Frauneder and Wolfgang Ban are the Austrian natives behind Edi & the Wolf (it’s a play on their own names), a wine tavern in the East Village. Luckily for us, tomorrow night they’ll be serving up a twist on an old Austrian favorite: Sacher Cake Reinterpreted will be served with Chocolate Mousse and Apricot Gelée. And that’s not the only taste of Austria at Edible Escape.  Also on hand will be Monika Caha of Monika Caha Selections– she’s a Viennese expert on Austrian wine.  Her portfolio comprises more than 70 wines from 10 boutique producers.

With her help we want one of you to take home a little taste of Austria, meaning mixed case of Austrian wines.  Winners will be chosen at random from our ticket holders, so don’t miss out on your chance to win (and eat and drink)–get your Edible Escape tickets right here. To learn more about more prizes, go here. And to learn more about the flavors of Österreich, check out our tale of following the Vienna-born chef Kurt Gutenbrunner  in the current travel issue of Edible Manhattan here.

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With an affinity for making lists (complete with check boxes), a history of smuggling goat cheese into college cafeterias and a never ending obsession to perfect her pie crust, it was only natural that Michaela Johnson would find her way into the position of planning and executing events for a food magazine.