His Oktoberfest feasts of
sauerbraten, braised red cabbage and gingersnap gravy were fan favorites, and rivaled the best restaurants around.
Inns in Leavenworth also serve beer from Bavaria and offer schnitzel and
Sauerbraten stews, Roulade meatloaf and LeberkEnse spam.
The menu also includes traditional Bavarian ham and cheese fritters and meatballs in beer, while beef lovers can opt for a braised steak roulade with ham, onions and gherkins or
sauerbraten Owner Gary Hutchinson - slowly cooked marinated beef served with mashed potato and red cabbage.
Deer Butchering Demonstration and lunch with Scott and Tiffany Haugen, with Scott showing his method for butchering a whole venison (for this demo, lamb, as opposed to farm-raised venison, will be used; the anatomies are nearly identical) and Tiffany creating Venison Red Curry and Rice, Neck Roast, Ginger Coconut Steaks and Venison
Sauerbraten; students will go home with a share of lamb, recipes and a signed copy of Scott's DVD "Field Dressing, Skinning & Camping." $145, class size limited, reservations required.
A favourite in many restaurants is
sauerbraten - roast pork in gravy - and dumplings are common.
In this recipe, a bear roast gets the traditional
sauerbraten treatment with a long marinade in red wine and vinegar, with a slightly sugary sauce that pairs with the natural sweetness of the meat.
Some of the house specialties include: roast pork with crackling, goulash,
sauerbraten and Wiener schnitzel.
For dinner, Monday to Saturday (P1,976 nett per person), German-born executive chef Mike Peter Wehrle and Escolta specialty chef Gregory George have prepared a buffet dinner of traditional Oktoberfest favorites-Pork Schnitzel, German Beer-braised pork knuckles,
Sauerbraten (Beef pot roast), Bratwurst, Bavarian Roasted Chicken, Kohlroulade (Veal-stuffed cabbage), Schweinshaxen (Pork shank with beer gravy) and Spanferkel (Bavarian roasted pig).
- My favourite meal is
sauerbraten mit rotkohl and kloessen (vinegar marinated beef roast with red cabbage and dumplings) made by my great grandmother.
There's usually
sauerbraten (German pot roast), baked honey hams and roast chicken for the main dishes; mounds of mashed potatoes drowning in waterfalls of dark, rich gravy; homemade stuffing with onions and sage; and golden-brown yeast rolls slathered in Amish peanut butter for sides.
And it's here that my recipe started, with the remembrance of delicious oversized spatzle-type things, like soft potato-y pillows that once accompanied a marinated roast pork dish I had once near Stuttgart (very similar to a classic
sauerbraten, as I recall).