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In
this issue: |
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April 30,
2004 |
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1. "Weisser
Spargel"
Picture and Offer
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2. Our suggestions for your Spargelfest Dinner
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3. Hitzplotz = Frankonian Flamecake Spring Special
this weekend
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4. Bier Lovers Corner:
Center: Your Updated Bavarian Grill Seminar Schedule
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And always in the sidebar: |
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6.
Your Seasonal Bier Picture:
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As I am
learning more about the worldwide web, I found that
there a hoax e-mails designed to eat up bandwidth and to
annoy good people. On the bottom of this newsletter is a
brief report and some sources to check, before you do
what I did - Thank you for all your valuable feedback! |
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König Ludwig Schnitzel Enjoy
Fairy Tale King Ludwig’s Favorite: A pan seared
Schnitzel topped with a half of a dozen Spears of White
Asparagus and our velvety Lemon-Sauce Hollandaise,
served with boiled, new Parsley-Potatoes |
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Enjoy this light Spring special, bring
the picture and we will pour you a shot of Schladerer Himbeergeist, the clear Raspberry Brandy from
the Black Forest,
on the house for you.
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7th
Annual White Asparagus Fest |
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A Spargel Fest
Dinner for Two to share |
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Ein frisches Dreiviertel Pfund mit geräuchertem und
gekochtem Schinkene
Eight Chilled spears wrapped with
Black Forest and Westphalian Hams. Enjoy dipping
into the light parsley vinaigrette and our low-fat
creamy herb sauce. A great Appetizer for Two to
share! |
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Weisser
Spargel Kreme Suppe - Unsere tägliche Tagessuppe
During the White Asparagus season,
this is our soup of the day, daily;try a cup and you
will understand why this is a
Must-Have-Second-Course |
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Ein frisches Dreiviertel Pfund mit einem Schnitzel
“Wiener Art”
A fresh ¾ of a pound of white Asparagus
with the
favorite Vienna style style Schnitzel |
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The Story of the White Asparagus |
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When you live in Germany, you will see people
from the cities making pilgrimages into the
countryside each spring to buy the Queen of
vegetables from the farmers right off the
field. In addition, they go out to eat the
fresh white asparagus in the village
Gasthäuser. The highlight of the season for
many small villages is the annual “Spargelfest,”
complete only with a large tent, where
guests enjoy various different asparagus
dishes, lots of Bier and a big formal
evening dance to crown the “Spargel Königin,”
the beautiful Queen of Asparagus for the
village. People consider Asparagus a
delicacy since Roman times. Traditionally,
Spargel is harvested from Easter until St.
Johannis Day, June 24. To harvest after this
date kills the roots, as the plant cannot
leaf out properly to make it through the
heat of summer and to gain the strength for
the next season. The old farmers say, “When
the cherries get red, leave the asparagus in
its bed” – a farmer who maintains the field
of asparagus can harvest for about ten to
twelve years.
To grow white asparagus, farmers plow the
sandy soil of their fields to create a
trench. Into this trench goes the straw from
the animal stables accumulated through the
winter and the new asparagus roots. Another
trench to the left and the right is plowed
with the soil covering the roots under a
furrow about a foot and a half high. The
farmers will firm up the furrow with
shovels. Now they will weed the field for
three long years, without taking any crop
from it. Very early one morning in the
fourth year, with the sun just rising, the
farmers will be out to look for the
asparagus heads breaking the soil. With a
special shaped slim knife, they dig into the
furrow and cut the shoot about a foot below
the surface. In the moment the shoots are
exposed to sunlight, they will turn green or
purple. The crop grows larger with a little
rain during the evenings and nights, and
warm and sunny days. Many “Spargelfreunde”
will be driving through the growing areas –
as early as 6:00 am, I have seen farmers
that sold out by 7:30 am. During the season,
most restaurants open their Bier Garten, and
the feeling of the warm spring sun, the
smell of the fresh asparagus and the happy
crowd is just an essential part of
describing the enjoyment of spring after a
long and cold winter.
To get the fresh white asparagus home in top
shape, we wrap it into a moist linen towel
and place it into a wicker basket. We will
save it in a dark and cool basement awaiting
further attention. Within a few hours, we
want to shave off the skin with a special
extra sharp knife, take off the lower 1”,
which tends to get woody – and finally,
poach the “Spargel” in the special water. –
Most people add their favorite amount of
salt, sugar and butter. Of course, the
marinade will be saved and is used to boil
the skin and the feet – to serve as the base
for a “Spargelcremesuppe” – the highest
royalty in soups – a “must have starter” for
every true Spargel lover.
Weisser Spargel should be poached just beyond
the “al dente,” that allows a spear to bend
at a smooth angle over a fork. Most
restaurants and “Gasthäuser” will offer a
“Fresh pound,” which is a whole pound prior
to skinning and trimming. Traditional
compliments include new, young spring
potatoes and drawn butter or a buttery
sauce, like the Hollandaise.
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Thank you for making the Bavarian Grill
part of your birthday celebrations.
Let us play the cowbells for you and your family.
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Quiz Question:
Where are we?
This postcard shows a famous Bavarian
tourist attraction, what is the name of this famous
Baroque monastery?
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Your hint:
This monastery is known as
a "castle against the worldly things"
mailto:bavarian@bavariangrill.com
before the next issue is published and you can win a
Bavarian Grill Gift Certificate
for $ 25
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Congratulations to:
Brenda Dunai
Your name was drawn from
all the correct
answers!
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Brenda correctly
answered the last quiz question:
The capital of Franken, Nuernberg
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Thank you for your many correct responses!
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Celebrate spring this weekend at the Bavarian Grill Bier Garten
with Hitzplotz, or "Fränkischer Flammkuchen" |
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We introduced this Franconian
specialty during our German Wein
seminars, and now our guests want to
see it on the Bier Garten menu.
And, NO, please do not call it a
Pizza!
Our main ingredients:Crispy crust, crème fraiche,
Franconian smoked Ham, Emmentaler
Swiss Cheese, Onions, Leeks,
a pinch of Garlic and Caraway.
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All different Hitzplotz variations will
be featured in our
"Spring
into the Bier Garten Fest"
starting
this Thursday, Friday and Saturday
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Bring in
a copy of this Bavarian Grill Neueste
Nachrichten, order the regular size
Hitzplotz on Thursday, Friday or Saturday
this week in the indoor or outdoor Bier
Garten and you will receive the introductory
$ 3.00 discount
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Come on
over for these new Bier Garten specialties |
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I
am embarrassed to have fallen for a hoax,
please allow me to apologize.
Just
for future reference, here are some websites
to check before forwarding messages you
trust and a very special thank you to those
of you who enlightened me on this absolutely
"no fun game"
http://www.snopes.com/computer/virus/wtc.htm
IT IS NOT WORTH THE FORWARD.
IT'S A TOTAL HOAX. IT WASTES
BANDWIDTH, CLOGS UP EMAIL SERVERS AND
EXPOSES ALL THOSE EMAIL ADDRESSES IN THE
FORWARDED MESSAGES TO SPAMMERS.
ANYTIME you see something urging you to
forward to all your friends in your
address book, you can be SURE it's a HOAX.
Again my sincere apologies!
Have a very happy, healthy and peaceful
weekend!
Juergen |
Here are five links you can
go to check out the validity of these so
called
urgent messages, which just trick you into
participating:
The AFU & Urban Legends Archive:
http://www.urbanlegends.com
HOAXBUSTERS:
http://hoaxbusters.ciac.org
The Straight Dope:
http://www.straightdope.com
Urban Legends and Folklore:
http://urbanlegends.miningco.com
Vmyths.com:
http://www.vmyths.com
Here's a direct link to this
specific
hoax: <http://vmyths.com/hoax.cfm?id=269&page=3> |
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Join us at either of our Bars any time of the evening
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Over 50
different German Biers
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Over 20
different German Weins Full
International bar
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German
and Austrian Shots
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Biergarten
Schmanker'l, snacks and
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the Full
Restaurant Menu
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Your updated Bavarian Grill
Seminar Schedule |
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Bavarian
Bier |
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Bier
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102 - Grain: Weizen and Wiener
Schnitzel
- $ 15.50 very
4th Thursday,
Next on May 27, 2004
Bier - 103 - Hops – Pils
and Pilz - $ 17.50
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German Wein |
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Wein - 101
- $ 12.50
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Every 1st Wed.,
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Next on May 5, 2004
Wein - 102 Grapes - $
15.50
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Every 3rd Wednesday,
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Next on May 19, 2004
Wein - 103 Regions - $
17.50
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Every 4th Wednesday,
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Next on May 26, 2004
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The educational and entertaining
Bier and Wein seminars include authentic food
and beverage samples during a Power Point
presentation in the Jäger Stube of the
Bavarian Grill at 7:30 pm. Space limits us to
40 students, and it is first come – first
serve, reservations suggested.
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Please call 972 881 0705 for reservations. |
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Bier Lovers
Corner:
Bavarian
Beer Is Balanced Nutrition
Beer is
mostly water. For example, the traditional
Bavarian Helles lager and the Pils are about
92% water by weight. The average adult
requires at least 4 to 6 U.S. quarts (2 to 3
liters) of liquid a day. This requirement,
however, should not be met exclusively by
beer. However, because beer has a relatively
favorable ratio between water and calories,
it is one of the great means for
replenishing the body’s liquids.
One liter
(0.264 gallons) of regular Bavarian beer
contains about 40 grams by weight or 50
milliliters by volume of alcohol. That’s the
equivalent of about 1.4 U.S. ounces
(avoirdupois) or 1.7 U.S. fluid ounces.
These 40 grams, however, are balanced by an
equal amount (also 40 grams) of
non-alcoholic nutrients which makes “real”
beer so much more than a beverage of “empty”
calories. The nutritional value of beers
stems from hops and malt, which contain more
than two thousand different elements or
groups of elements that are essential for a
healthy body. These include carbohydrates,
amino acids, minerals, vitamins, organic
acids, phenolic compounds, tannins, as well
as small amounts of dietary fiber.
However, not all beers are alike! This
applies not only to flavor but also to beer
as a food. Because of the variability and
the different ratios of the four Bavarian
beer ingredients (and there are only four!)
in different beer styles, moderate
consumption of Bavarian beer in all its
variety of styles and brands can make a
significant contribution to a healthy and
balanced diet.
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This information comes from the webpage of
the
Bavarian Brewery Association, please visit
them at:
http://www.bayerisches-bier.de |
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Learn
more about Weissbier on May 20 in Bavarian
Bier 102! |
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HAVE A GREAT
TIME:
Tuesday thru Saturday
Lunch: 11:00am - 4:00pm
Stein Hour: 4:00pm - 7:00pm
Dinner: 4:00pm - 10:00 pm
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