In honor of Oktoberfest. We have been incorporating classic German cuisine into our daily specials all month, which have included Matt's incredible sausage and niffles, German Apple bread and warm buttery nutmeg Spaetzel.
We hand breaded thin chicken cutlets in lightly seasoned bread crumbs then deep fried until golden. Placed on warm pretzel bun and topped with a Märzen Slaw, Red Onion and spicy pickles. Served with a side of cinnamon sweet potato fries.
*Märzen is a full bodied amber lager from Bavaria. Its malty and full bodied and I used this in place of vinegar along side whole seed mustard, and mayo in the slaw*
We recently threw our annual Oktoberfest Dinner at Masonic Pathways. This year we featured:
Bavarian Beer Cheese Soup - Jagerschnitzel - Spagetzle - German Red Cabbage -Black Forest Cake
The residents raved about the meal. "The beer soup was so flavorful" and "the pork was so moist" was heard throughout the dining rooms.
We also hired a roaming accordion player for the resident's enjoyment. The meal was so popular that it is now part of our regular menu.
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The Breton Woods Ridge Celebrated Polish Fest in the Ristorante, featuring a full Polish Buffet. The menu included Salad Greens, "Golabki" Stuffed Cabbage, "Kielbasa and Kapusta" local Polish Sausage & Sauerkraut, "Pierogi" Polish dumplings filled with potato & cheese, "Kartoflane Placki " Potato Pancakes, Green Beans, Rye Bread and Butter with Lemon Cake for dessert. Smacznego!
Ann Marie Villarreal | Director of Dining Services