Swiss Chow

We're excited to welcome Chef Fadi Alkaasamani for his second Chow this year! Though he grew up in Lebanon, he got his culinary education in Switzerland. So this time, he's sharing some of his favorite Swiss-inspired dishes.

— May 29 & 30 —

1st Course – Alpine Welcome

House Fermented Sourdough

Warm, homemade, sourdough. Served with cultured European butter, whipped and seasoned. And aged Gruyère from the Swiss Alps, one of Switzerland’s more than 365 official cheeses! 

Vegetarian. Vegan/GF option: ​​Beet salad with walnuts and red wine vinaigrette 

2nd Course – From the Mountains

Bündner Gerstensuppe

Graubünden barley soup is a thick, hearty Swiss Alpine specialty originating from the Graubünden canton. It features pearl barley, root vegetables (carrots, celery, potatoes, shallots), leeks, cream, and fresh herbs. It is a creamy yet rustic, slow-simmered comfort food often served as a full meal. Vegetarian. Vegan option: Finished with olive oil instead of butter/cream

GF option: Brown rice instead of barley

3rd Course – Hearty & Rustic

Schweinsbraten

While this roasted pork dish has roots in Bavaria and Austria, it’s also popular in the German-speaking parts of Switzerland, including around Lucerne, where Fadi trained. His version reflects a Swiss approach with softer, herb-forward seasoning (bay leaf, caraway, mirepoix) and a clean jus rather than a heavy gravy. The roasted neck and shoulder are served with crackling, natural jus, and braised red cabbage with apple and red wine. 

Gluten-free. Vegan Alternative: Wild mushroom ragout with thyme and white wine over braised red cabbage.

4th Course – Alpine Comfort

Pan-Roasted Chicken Breast

The chicken course is inspired by simple Alpine cooking, focusing on quality ingredients and clean flavors rather than heavy sauces. The chicken is pan-roasted to achieve a crisp, golden skin while keeping the meat tender and juicy, then finished with a Swiss-style herb butter sauce made with fresh herbs and aromatics for a light, silky finish. It’s served with crispy pommes frites, which adds a comforting, familiar element while still fitting into the rustic alpine theme. Gluten-free. Vegetarian Alternative: Roasted cauliflower steak with Swiss herb butter sauce and pommes frites. Vegan: Roasted cauliflower steak with a sauce of vegan butter and coconut cream. and pommes frites.

5th Course – Sweet Finish

Swiss Yogurt Mousse 

The delicate sweetness of the mouse comes from the combination of yogurt, whipped cream, lemon juice, and a touch of sugar. Topped with tangy lingonberries. Vegetarian and Gluten-free Vegan: Coconut mousse with lingonberries