Renowned Austrian-Born Chef Edi Frauneder 'Wows' At The Daily Meal's Last Celebrity Chef Event Of 2016 Slideshow

Cavit's signature pinot grigio and Selected Red Blend

The Daily Meal was honored to have chef Edi Frauneder in our kitchen.

Colman Andrews, editorial director of The Daily Meal (left) with chef Frauneder. 

Apparently the sign of a properly cooked wiener schnitzel is if a man can sit on it without getting grease on his trousers. Nobody volunteered to test the theory.

One of the most popular appetizers of the evening. Chef Frauneder topped the luscious egg yolk with trout roe and pickled pearl onion. 

Finger sandwiches of thinly sliced salmon, crème fraiche, and dill fronds. 

Another Austrian homage, these potato pancakes were topped with spiced ricotta cheese, and either bacon or trout roe. 

Thinly sliced duck breast and cucumber on a sesame cracker. 

Guests were treated to a culinary demonstration and intimate conversation with chef Frauneder. Pictured left are two of his sous chefs, who were essential in producing a stunning spread of food. 

Guests listened intently as Frauneder answered questions about his favorite foods (ramen), and his favorite eating destination (you had to be there). 

Cavit's Lunetta Prosecco was the crucial component of chef Frauneder's signature cocktail. 

Check out chef Frauneder's three restaurants Edi & The Wolfe, Schilling, and Freud, and his bar, The Third Man. 

The chef demonstrated how to properly fry a piece of wiener schnitzel. 

Chef Frauneder accessorized his perfectly fried wiener schnitzel with classic Austrian sides such as potato salad, lingonberries, and mustard greens.