October 15th

Oktoberfest German Dinner

 Anderson residence    

Time to get your best dirndl and lederhosen back out of storage!

Kris Anderson has worked with Chef Klaus Baechle to create a Chaine Oktoberfest dinner like few you have ever seen.  In addition to the fabulous German menu below, German beer, Riesling and Pinot Noir will be on hand.  Everyone who attends will also receive a Chaine-logoed embossed beer stein.

Come Sample German Faire by Klaus Baechle - Culinary Arts Instructor at Geo Corporation

Food Station One:

For Appetizers we have Charcuterie Boards with German Cold Cuts, assorted smoked Sausages, Cheeses and Grapes along with different Mustards, Cocktail Rye and Pumpernickel Bread and naturally, Pretzels

Sauerkraut and Bratwurst Balls with a Honey-Mustard Sauce

Food Station Two:

German Potato Salad, garni and Cucumber Salad in a Sour Creme - Dill Dressing

Stuffed Mini Beef Rouladen and Jaeger Schnitzel in a Mushroom-Bacon Wine Sauce

Hazelnut Pork Tenderloin Pin Wheels, Honey-Mustard Glaze

Traditional Breaded Pork Schnitzel, fried to a golden brown, Lemon garni

Assorted Brats over Sauerkraut, hard crusted buns

Potato Pancakes with Apple Sauce and Homemade Spaetzle

Sweet 'n Sour Red Cabbage and Bavarian Sauerkraut and naturally......Pretzels

Food Station Three:

and here comes the Dessert

Fresh Baked Apple Strudel with Vanilla Sauce

Kaiserschmarrn, a Bavarian and Austrian Tradition

Chocolate covered Fruit Skewers

Beer

Hacker Pschorr Märzen Oktoberfest

Warsteiner Oktoberfest Ayinger 

Bavarian Märzen Oktoberfest

Spaten Oktoberfest Ur-Märzen

Lumberyard Märzen from Flagstaff

Wine

Schloss Vollrads Riesling Kabinett

Pflüger Buntsandstein Pinot Noir Trocken

CHEF KLAUS BAECHLE

Originally from Germany, Chef Klaus Baechle has been a chef virtually his entire life starting at age 14. His apprenticeship culminated at age 17 when he got a job at a Michelin-starred hotel kitchen at Lake Titisee in the Black Forest, followed by a Five Star Hotel in Bad Reichenhall in Bavaria. He then started a culinary tour of the world beginning with the Shangri-La in Singapore, working as a cook and baker on an ocean-going freighter, in Sydney, Australia as the Chef of the European kitchen at the Grand Hotel Wentworth, a chef on Holland-America Line, Chef at the Oceanus Beach and Bay resort in Freeport, Bahamas, and finally to the US in Sarasota with the Marriott there. After several years with Marriott, Klaus worked all over the US on new culinary escapades working at small family-owned hotels to large resorts before finally settling down in Chicago and opening 4 Kosher delis. After a trip to Flagstaff, he and his wife Nancy fell in love with Arizona and bought the Parks in the Pines General Store there, which he promptly expanded to include a deli. He and Nancy sold the General Store to open The Matterhorn Grill in Flagstaff, which they ran until moving to Phoenix to take over The Black Forest Haus restaurant there.

Klaus and Nancy are now quasi-retired in Bullhead City, but Kris Anderson and Scott Law pulled Klaus out of retirement to put on this fabulous Oktoberfest dinner for the Sedona Chaine. The Sedona Chaine will be joining an A list of people that Klaus has cooked for over his career including the Shah of Iran, Bob Hope, Liberace, Barry Manilow and Tom Jones, among many others. Klaus and Nancy have been married since 1975, and they just don’t seem to want to slow down.

I haven’t seen a German buffet menu like this in one place, even in Munich. This is going to be fantastic!

Dress is festive German attire or Sedona chic casual.

                     
Vive La Chaine!

   Bruce Misamore, Bailli

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