Cooking class experience — learning Nakládaný Hermelin properly

I took a cooking class specifically to learn how to make Nakládaný Hermelin correctly. The instructor explained why pork knuckle is used the way it is — something I'd never understood from just eating it. The hearty and deeply savoury result when you make it yourself is different.

Czech cuisine is inseparable from beer culture, one of the world's highest per-capita consumption nations. We learned how a Prague pub restaurant shapes the way this dish is eaten. The class ended with the meal and a glass of Czech Pilsner Urquell. I've made it three times since and each time it improves. Highly recommend the cooking class approach.