Article published August 16, 2009
German-American fest is a diner’s delight
Enjoy German food and a Bier & Wein Garten at the 44th German-American Festival Aug. 28-30 at Oak Shade Grove, 3624 Seaman St. in Oregon.
At last year’s festival, two tons of handmade German potato salad were made, as well as 660 smoked Old World-style frankfurters, 9,500 bratwurst, 500 bratwurst patties, and 1,000 servings of schnitzel for sandwiches.
Don’t miss any of these foods or some of the 50,000 handmade potato pancakes when this year’s festival opens at 6 p.m. Aug. 28. A parade and opening ceremonies will be at 8 p.m. Music and entertainment will be featured throughout the festival, and there will be amusement rides at an additional charge.
German foods at the Sidewalk Cafe will include kuchen, strudels, cookies, lebkuchen, and other homemade pastries. A German baking contest, new this year, will be Aug. 29; entries and recipes must be submitted at the Sidewalk Cafe by 2:30 p.m., with judging at 3:30 p.m.
Look for the Grill & Cheese Haus, the Maxi-Cooker that perfectly cooks thousands of chicken, and plenty of other foods such as ham shanks, pretzels, funnel cakes, sauerkraut, hand-cut pommes frites, cream puffs, and sweet corn. On Sunday, there will be a special dinner of Beef Rouladen with spatzle and red cabbage.
The Bier Garten has imported German beers. The Wein Garten features wines sold at The Andersons.
Admission tickets are $7 at the gate. Children age 12 and under are admitted at no charge when accompanied by a parent or guardian. Food and beverages are individually priced.
Festival hours are 6 p.m. to 1 a.m. Aug. 28; 2 p.m. to 1 a.m. Aug. 29, and noon to 11 p.m. Aug. 30. For more information, including shuttle locations, visit www.gafsociety.org/fest.htm or www.germanamericanfestival.net.
Earth-to-Table Dinner
Celebrate summer at the Earth-to-Table Dinner at 6:30 p.m. Saturday at the Culinary Vegetable Institute at 12304 State Rt. 13 in Milan, Ohio. The outdoor event will feature live jazz music and a family-style menu. The event’s goal is to educate guests about where their food comes from and why sustainable agriculture and farming are important.
Appetizers include panzanella with heirloom tomatoes, cucumbers, French bread and balsamic; grilled corn and shrimp salad, and chilled cucumber and mint soup. Entrees are slow-roasted pork shoulder and seafood potpie with summer vegetables.
Earth-to-Table vegetables include patty pan squash casserole with goat cheese, a green bean medley, eggplant tarts, roasted fingerling potatoes with arugula, and Toybox Tomatoes in an herb vinaigrette. Desserts are chocolate pound cake with lavender ice cream and fresh berries, and strawberry tiramisu.
Tickets are $55 per person, excluding tax and gratuity. Reservations are required by calling 419-499-7500.
Cookbook awards
The McIlhenny Co. established the Tabasco Community Cookbook Awards to recognize the role the books play in preserving local culinary traditions. Organizations may enter community cookbooks published in 2008 and 2009 in the 20th anniversary Tabasco Community Cookbook Awards. Deadline for submissions is Sept. 25. Winners receive contributions to their charities. Official entry forms and awards rules are available at TABASCO.com.
Food travels
• The 4th Annual Orlando Magical Dining Month will be Sept. 1-30 in Orlando. Participating restaurants will offer three-course prix-fixe dinners for $20 or $30 (excluding beverage, tax, and gratuity). Among the restaurants are Emeril’s Tchoup Chop (Asian and Polynesia cuisine), Oceanaire Seafood Room (a 1930s supper club-style restaurant), and the Bubba Gump Shrimp Co. For information, see Bubba Gump Shrimp Co.. For information, see orlandomagicaldining.com
• COOLinary New Orleans — Celebrating Dining in America’s Most Delicious City, offers special three-course lunch menus for $20 and three-course dinner menus for $34 through September. The event commemorates New Orleans’ restaurant community which recently celebrated the opening of its 1,000th restaurant.
This year’s participating restaurants include Bayona, Brennan’s Resturant, Cafe Adelaide, Dickie Brennan’s Steakhouse, Galatoire’s Red Fish Grill, and the Pelican Club. For information, visit coolinaryneworleans.com.
Kathie Smith is The Blade’s food editor.
Contact her at: food@theblade.com or 419-724-6155.
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