Tuesday, September 21, 2010

Eclipse and Oktoberfest!

The temperatures are falling here in San Diego which means its almost that time again! The past few days my German roots have been showing as Susan, Autumn, and myself have been pondering the chocolatey possibilities of our next dinner: Chocolate Oktoberfest!

This will be our third year in a row we've celebrated all things Kraut, and we're up to more delicious beer-related dishes again. If you joined us last year, we featured a house-made cocoa nib-infused sauerkraut, but this time around we're taking a different route. As it turns out (and this was new to even me!) Germans are famous for their fetish with everyone's favorit
e albino vegetable the white asparagus! They have even been known to devote entire dinners to it! Well, we're happy to feature our version of a multicourse Oktoberfest dinner, but white
asparagus is only one of our guests stars. Here's the whole line up:

Join us Saturday, October 16th, at 4, 6, and 8pm for a three course celebration of delicious beer & chocolate! For just $30 a guest, you can enjoy:

Soft Baked Pretzel Bites with Beer Cheese-Bacon Dip (optional appetizer)
Root Vegetable Soup with Cream Cambozola Cheese & Cocoa Crouton
Cheesy Bake Spaetzel with Caramelized Shallot -or-
Smoked Gouda-Stuffed Brautwurst with White Chocolate Mustard
both served with
Roasted White Asparagus & Chile Burnt Caramel Hollandaise
White Chocolate Apple Struedel with Whipped Creme Fraiche

Sounds good, eh? Well don't wait, because these babies sell out. Make an RSVP by calling the cafe at 619.578.2984. Until then, here's the yum-yums from our last event:

Starter: Cheddar and Chive Biscuits with Maple Sausage Gravy

First Course: Cocoa Buckwheat Crepes with Caramelized Shallot-Creme Fraiche Filling and Mushroom Marsala Sauce.

Entree: Spinach-Parmesan Quiche -or- Chocolate Glazed Bacon and Chive Waffle with Rosemary Potatoes and Chile-burnt Caramel Hollendaise Sauce.

Dessert: Blackberry Merlot White Chocolate Shortcakes with Vanilla Bean Creme Fraiche.