Food By Franz

At noon on September 18th – complete with a twelve gun salute, the Mayor of Munich will open this years’ Oktoberfest – with a cry of “O’zapft is!” (its tapped!). Millions will be rewarded with seeing a reenactment of the original horse race and period costumes that day. Oktoberfest turns 200 years old this year. What a party it will be! Oktoberfest is billed as the worlds largest annual fair – attracting over six million plus annually. It is a celebration of Bavarian and Austrian history, culture and foods. So in honor of my favorite german’s birthday we are sharing his favorite dishes here on FoodbyFranz.
Have you always wondered why Oktoberfest is celebrated mostly in September? Here’s why. The first Oktoberfest has its roots from Oct 18th, 1810 in honor of royal marriage of Crown Prince Ludwig to Princess Therese. Today the fair starts in September and runs through German Unity Day (3rd).

The ROM (recipe of the month) is our version of schweinsbraten or “pork roast-G style” as its referred to around here. Included are two methods of cooking the roast (slow cooker and oven) so take your pick. Left over pork from the roast makes great open face sandwiches the next day so make it easy on yourself and buy a larger roast and skip the cooking hassle next day. Another of his fav’s are Bratwursts with “potato salad-G style”. Brats are an easy entree – they can be grilled, floured and pan fried or our personal favorite – beer braised. Traditionally saurkraut or blaukraut should accompany any selection of sausages when served. Locally – Colosimos makes the best bratwurst we think! Of course Siegfrieds in SLC is the bastion of all things german – their spatzle and sausages are not to be missed. In keeping with this months theme, the VOM (veggie of the month) red cabbage which is used to make blaukraut – it is a great alternative to sauerkraut and one that is more friendly to taste buds as it has a sweet/tangy taste. The Herb/Spice page is featuring caraway. Germans love their rye bread and use caraway in many products – breads, liqueurs, meats and vegetables.

The food served at Oktoberfest is a blend of Austrian/Bavarian traditions. Tents serving traditional schweinsbraten (Roast Pork), Knodlen (potato dumplings), potato salad, sauerkraut, blaukraut, and the typical selection of bratwurst and weisswurst (german sausages). Brewing is a celebrated as a long standing tradition too – Marzen, Pale Lagers, Pilsners, many locally brewed as well as well known names as Löwenbräu, Budweiser and Spaten. In addition, wine is served in most of the fourteen tents. Interesting tidbit – drunken patrons are often called “Bierleichen” (or beer corpses).

USA holidays this month are Labor Day on the 6th, Patriot Day on the 11th – Please do something patriotic to honor our country and our fallen. There’s a full moon on the 23rd.