Prost! Oktoberfest bei COOK!

Lederhosens, Dirndls and Bier Steins.. Oh My!

Put on your lederhosen or dirndl, and ready the bierfass!  O’ zapft ist!  Jeremy Nolen of Brauhaus Schmitz kicked off Feastival month at COOK properly with an Oktoberfest celebration on August 1st 2012!   The class was an excellent preview to Brauhaus Schmitz 4th annual Oktoberfest on September 29th 2012!

20th street was alive with the scent of whole roasted suckling pig!  It wafted down the street causing a large crowd to gather in front of COOK’s windows!  It had nothing to do with Harrison Ford filming next door at Twenty Manning Grill.  But, since he was around we started off the celebration with an icebreaker question of “What is your favorite Harrison Ford movie”?

Indiana Jones, Star Wars, Clear and Present Danger, Air Force One were a few of the responses.

Frau Michelle, Herr Jeremy, Frau Lily

Contrary to popular belief, Oktoberfest was not started as a celebration of the harvest.  Instead, this was a celebration of the marriage of Prince Ludwig and Princess Therese of Bavaria on October 12, 1810.  Munich was treated to the festivities of the royal event on the field in front of the city gates which was named Theresienwiese after Princess Therese.

In the spirit of Oktoberfest, I donned my lederhosen and brought my beer stein!

Oktoberfest is known for the beer tents and the amazing variety of traditional foods.  Jeremy prepared a menu that paid homage to the traditional Oktoberfest fare that incorporated his Modern German cuisine.  Guten appetit!

Obatzda, Bavarian cheese spread

I started the party off with some Franzikaner in my big boy cup.  It paired nicely with the Rye bread and Bavarian Cheese spread mixed with butter.  A lot of butter.   Additional brews available throughout the night were Reutberger Dunkel, Arcobräu Zwickl,  and Aventinus.

Vorspeise: Bayerische Krautsalat – Bavarian Cole Slaw of Red and Green Cabbage, Bacon, Caraway Vinaigrette with Pumpernickel

Not to be outdone by the Bavarian Cheese Spread with butter, the cole slaw’s vinaigrette was prepared with the leftover rendered bacon fat.

And this little piggy was stuffed with sausage, whole roasted and brought to COOK

Take a guess at the age of the whole roasted suckling pig?   The answer in the video below.

Jeremy Nolen Pig Pickin’

“The head is for the beast. It’s a gift” – Lord of the Flies


A happy Frau Lily

A stern Frau Lily

Hauptspeise: Spanferkel – whole roasted suckling pig, sausage stuffing, herb roasted potatoes, sauerkraut

Plating the plum preserves for the Nachtisch

Nachtisch: Bienenstien “Bee Sting” Cake – Toasted Almonds, Honey, Plum preserves

This is Doug Hager, owner of Brauhaus Schmitz, and he brought us a surprise!

Check the video as he explains this lovely surprise.

What a rough morning after…I had one too many beers and shots of Himbeergeist…Oktoberfest with Jeremy Nolen of Brauhaus Schmitz was a great way to kick off Feastival month at COOK. If you haven’t purchased your FEASTIVAL tickets yet, get them NOW as tickets are limited!

Now the countdown to September 29th begins when South Street is transformed into Munich for Brauhaus Schmitz 4th Annual Oktoberfest! To reserve a VIP ticket, contact the restaurant at 267-909-8814. Oh, and put on your finest lederhosen or Dirndl!

Guess the age:


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