Thank
you for your
ongoing support of the Bavarian Grill Team
Please
feel free to forward this newsletter to your friends and invite them
to join you at your favorite Bavarian Restaurant in Plano, Texas
We Play the
cowbells
In this
issue:
1. "Winter Karte" - Winter Menu features the
GIANT Eisbein
2. Preview our New Year's
Eve Party Packages
3. Your Quiz:
Where in Bavaria are we?
4.
New at the Gift shop:
Steins and more Steins
5. Bier
Lovers Corner: Helles 101
..
your "Bavarian Bier Seminar" Schedule ...
December 9, 2004
Eisbein auf Ananaskraut
for your
friends Happy
Birthday!
your
"Live Musik Schedule" for December in the sidebar,
and the Bavarian Grill Dictionary
We
cure a giant ham hock in a special salty brine and simmer it in
Sauerkraut until tender. Served with split pea puree and mashed
potatoes. It’s big enough for two, or take home the left-overs for a
special sandwich. 26.75
Winter Speisekarte
The
Winter Menu is here!
The
Bavarian Grill is located at
221 West Parker Road
Plano, Texas
75023
In the Northwest Corner of US 75, Central Expressway, and
West Parker - in the Ruisseau Village Shopping
Center
As the fresh snow blankets the Bavarian
mountains and towns, people go skiing or to the
Weihnachtsmarkt and afterwards they go to the local Gasthaus
to warm up with heartier dishes. Enjoy some of these
traditional, authentic Bavarian winter favorites:
Schweins Haxe A whole
juicy slow-roasted ham hock, brushed with Salvator
Doppelbock for the crispy skin. Traditionally served with
bread dumplings and red cabbage. 18.75
G’selchtes Two cured
pork chops in sauerkraut, with pea puree and mashed
potatoes.
15.75
Rahm Schnitzel mit Spaetzle und Winter Gemuese A floured
and pan-seared Schnitzel is served on a bed of creamy sauce
derived from the pan, along with tiny pasta dumplings and
winter vegetables. 18.75
Waginger Rinderbraten mit Meerrettichsosse
A generous portion of savory braised beef roast served on a
creamy horseradish sauce with mashed potatoes and our winter
vegetables 17.75
Knuspriger Entenbraten mit Kartoffelpfannkuchen
One-half of a Roasted Duck with a crisp, crunchy skin,
flavored with our special rotisserie herbs and cooked in its
own juices. Served with a potato pancake and the vegetable
medley. 18.75
Bratfisch Juicy
filet of flounder, breaded and sautéed to a golden brown,
served with mashed potatoes and our mixed salad. 14.75
Zum Nachtisch gibt es Kirschen Michel
Try Joseph’s variation of an oven-warm bread puddingwith lots
of Bing Cherries, Kirschwasser and warm Vanilla sauce.
5.75
Zum Aufwaermen -
Good-bye cold feet! The
Bavarian ski huts are famous for the enticing aroma that
drifts out into the chilly air; it comes from the Gluehwein,
a warm, spiced, mulled red wine. 4.75
Or, for
even warmer feet, try the authentic Austrian Jaegertee. 5.25
In the
next issue: a preview of the "Winter Mittags Karte", the
Lunch Menu
The Dallas Morning News selected the Bavarian Grill Bankett
Stuben to the TOP 12 places in the DFW Metroplex to have a party
Bavarian Grill
Activities on New Year's Eve 2004 Five
ways to start 2005 in Bavaria
1. First seating in the Dining Room at 4 pm - New Year in Munich
A la carte menu includes Jaeger Schnitzel, Rinder Rouladen, Wurstplatte with 5 sausages, Huehnerbrust nach "Gaertnerin Art" and Lachsfilet pochiert in Sylvaner, a filet of Salmon poached in Sylvaner wine.
Various Appetizers, Soups, Salads and Desserts are available.
The Alpenmusikanten band will play
Complementary Champagne toast at 5 pm to bring in the New Year in Munich
2. Bavarian Bier Jazz Band in the Bier Garten starts at 7 pm
A la carte menu includes Jaeger Schnitzel, Rinder Rouladen, Wurstplatte with 5 sausages, Huehnerbrust nach "Gaertnerin Art" and Lachsfilet pochiert in
Silvaner, a filet of Salmon poached in Silvaner wine.
Various Appetizers, Soups, Salads and Desserts are available.
The Bavarian Bier Jazz
Razzmajazz Band will play into the New Year
Complementary Champagne toast at midnight Plano time to bring in the New Year with Dixieland music
In the Bavarian tradition we serve Gulasch Soup after midnight
3. A la carte dining in the Jaeger Stube with accordion music starts at 5:30
A la carte menu includes Jaeger Schnitzel, Rinder Rouladen, Wurstplatte with 5 sausages, Huehnerbrust nach "Gaertnerin Art" and Lachsfilet pochiert in
Silvaner, a filet of Salmon poached in Silvaner wine.
Various Appetizers, Soups, Salads and Desserts are available.
Karl Warzusen will play his accordion
Complementary Glass of house Champagne at the end of the meal
Our regular Children's menu is available
4. New Year's Eve Party in the Dining Room with the Alpenmusikanten
Seating starts at 8:15 pm - Reservations with deposit are required -
$ 20.04 per person includes:
Bring in the New Year with Alan and the Band
Guests Choice of Soup or Salad and a choice of these favorites:
Jaeger Schnitzel, Rinder Rouladen, Wurstplatte with 5 sausages, Huehnerbrust nach "Gaertnerin Art" and Lachsfilet pochiert in
Silvaner, a filet of Salmon poached in Silvaner wine.
Various Appetizers and Desserts are available a la carte.
Complementary Champagne toast at midnight Plano time
In the Bavarian tradition we serve Gulasch Soup after midnight
5. Join us at the Bars any time of the evening
Over 50 different German Biers and over 20 different German Weins
Full bar
Appetizers, Soups and Salads, and the a la carte menu
Musik
Schedule
Restaurant
7-Dec
Ludwig
Kobus
8-Dec
Ludwig
Kobus
9-Dec
Ludwig
Kobus
10-Dec
Alan &
Manfred
11-Dec
Alan &
Wolfgang
12-Dec
Closed
13-Dec
Closed
14-Dec
Alan
Walling
15-Dec
Alan
Walling
16-Dec
Alan
Walling
17-Dec
Karl
Koenig
18-Dec
TBD
19-Dec
Closed
20-Dec
Closed
21-Dec
Alan
Walling
22-Dec
Alan
Walling
23-Dec
Alan
Walling
24-Dec
Closed
25-Dec
Closed
26-Dec
Closed
27-Dec
Closed
28-Dec
Alan
Walling
29-Dec
Alan
Walling
30-Dec
Alan
Walling
31-Dec
Alpen
Musikanten
This Saturday in the
Biergarten: Die Kleine
Blasmusik
Biergarten
7-Dec
Bavarian
Bier Jazz
8-Dec
9-Dec
10-Dec
Karl
Koenig
11-Dec
Kleine
Blasmusik
12-Dec
Closed
13-Dec
Closed
14-Dec
15-Dec
16-Dec
17-Dec
Alpen
Musikanten
18-Dec
Karl
Koenig
19-Dec
Closed
20-Dec
Closed
21-Dec
22-Dec
23-Dec
Karl
Koenig
24-Dec
Closed
25-Dec
Closed
26-Dec
Closed
27-Dec
Closed
28-Dec
Bavarian
Bier Jazz
29-Dec
30-Dec
31-Dec
Bavarian
Bier Jazz
1-Jan
Closed
2-Jan
Closed
Next
Alpen Musikanten:
Friday,
December 17 in the Biergarten from 7 pm
Almost
SOLD OUT!
Our guests
always ask us about: German TV
German TV
24 hours
a day, all in German, a great way to learn and
to keep up, is now available on the
for $ 9.99
per month
Your Quiz: Where in Bavaria are we?
Please name the sight and the town it is in - many readers share
some of their travel experience with us, which we will publish to share with you.
Bavarian Grill
Stein Club
Corner
Your Hint:
This "Weihnachtsmarkt" is named after a small horseback
rider and draws visitors from all over the world to the medieval
walled city high above the Tauber river. The market has a tradition
of over 500 years. You can enjoy "Gluehwein", a very popular heated,
spiced mulled red wine at the Bavarian Grill, but that comes from
Nuernberg, another famous market.
All Stein Club Members are invited to join other
members for the Stein Club Christmas Party on
Wednesday, December 15, 2004 at 7 pm in
the Jaegerstube.
You can
win a Gift Certificate for $ 25 at the Bavarian Grill.
For more pics,
click
on
http://www.miltenberg.info/
for the town and the
surrounding area, and on the drawing to reach
the
webpage of the
"Gasthaus zum Riesen"
The
correct answer for the last quiz is:
Das Gasthaus "Zum Riesen"
in Miltenberg. Germany's oldest "Gasthaus", the legend says, that in
1158 A.D. Kaiser (Emperor) Friedrich I. „Barbarossa” stayed
here. The records from 1411 indicate for sure that this house for
the guests was paying taxes already and
is still operating today
The Gift Certificate
for $ 25 in the Bavarian Grill goes to: Lou Ann
Bracchi
Thank you for
all your right answers!
New at the
Bavarian Gifts and Souvenirs: Steins and more Steins
This Christmas you can give that perfect
Bavarian Bier Stein
Gift for the Bier Enthusiast in your life.
The Gift Shop will be open every
Friday and Saturday from 4 pm until 10 pm and upon request at all
other times.
Just arrived: XXL and XXXL Shirts
Your seasonal
Bier Picture:
Spaten Helles:
Great
for the light Bier fan in fall and winter: This is the standard
lager produced by Spaten, it pours very pale with a foamy, bubbly
head. The aroma is mostly herby hops, reminiscent of new-mown hay
and nettles, plus a light malty note. In the mouth it is fairly dry,
with more light, grassy hops. It is quite lively too. The clean,
light hop flavor is somewhat balanced by a sweeter touch of lager
malt. There is some acidity, particularly towards the dry, sharp
finish, and it leaves a lightly hoppy aftertaste. This is a simple,
subtly flavored brew - much less hop presence than a pilsner, but
refreshing and lighter than its alcohol content would suggest.
Bavarian Bier Lovers Corner:
Helles 101
To understand the true nature of a Helles, a few
brew-technical explanations are in order. Helles is a
so-called “Vollbier.” The term translates roughly into an
“entire beer.” A Vollbier is always full-bodied and made
from wort (beer before it is fermented) with a solids
content of 11 to 16 percent by weight. These solids are the
non-water components of the wort. In brewers’ language, they
are known as “extract.” The extract in wort consists mostly
of malt sugars, but there are also proteins, minerals,
vitamins, and flavor trace elements. Most of the malt sugars
are converted to alcohol and carbon dioxide during
fermentation, while the solids remain in the brew. The
solids are responsible for the finished beer’s
characteristic mouth feel and taste.
The overwhelming majority of beers made in Bavaria fall into
the Vollbier category, but there are plenty of variations on
that theme, most importantly in terms of yeast, grain,
extract strength, color, and bitterness.
The type of yeast used to ferment the wort determines if the
finished beer will be an ale or a lager. Some yeasts are
top-fermenting and make ales, while others are
bottom-fermenting and make lagers. Helles is a lager beer.
The type (or types) of grain used to create the wort also
make a significant difference to the finished beer. Bavarian
brewers use mostly malted barley and malted wheat in their
brewhouses, but malted rye and malted dinkel (a spelt-like
wheat) are used on occasion as well. Helles is purely a
barley-based beer.
The precise extract value of a wort influences the character
of the finished beer. Some beers are made from a strong
wort, with an extract value close to 16 percent, the top of
the Vollbier range, while others, like the Helles, are made
from a relatively weaker wort of 11 - 12 percent, at the
bottom of the Vollbier range.
Color affects the character of the beer as well. At one end
of the spectrum are beers that are very opaque and almost
black. In the middle are beers that tend more toward the
copper or amber range. At the other end are beers that are
pale or golden. Some beers are unfiltered and turbid from
suspended yeast, while others are filtered until they are
crystal clear. Helles is a thoroughly filtered beer of
translucent, straw-blond brilliance, capped by a tall, firm
creamy-white head.
Bavarian Helles is also one of the most delicate beers
imaginable. Made from only the palest of pale malts, its hop
bitterness is subdued so as not to overpower the subtle
maltiness from the barley. Different combinations of these
key variables — yeast, grain, extract strength, color, and bitterness
—
lead to different beer styles. There are literally dozens of
beer styles in the world, but only about a score of them
have gained the status of a major beer style, and of these
about half have been created by Bavarian brewers. Helles is
one of these major styles. Though deceptively light in
appearance, it is rich in taste, and surprisingly
full-bodied in texture. Just as with a mousse au chocolat or
a soufflé, however, the delicacy and richness of the Helles
are not necessarily opposites. With its sublime balance of
subtle maltiness and lingering, noble hoppiness, the Helles
is at once smooth, drinkable, and satisfying.
A Helles reveals its complex but gentle flavors best if
drunk at a temperature of 45 - 48°F
(7 - 9°C). A Helles that is served too cold will not
relinquish its flavor, while one that is served too warm
will not be refreshing. To prevent excessive foaming while
you pour, always use a clean glass, rinsed in cold water,
but not dried, and tilt the glass slightly as you fill it.
The drinking vessel of choice for a Helles is usually
straight-sided and ranges in size from a dainty 10-ounce
(0.3-liter) glass to the hefty 1-liter (33-ounce) mugs, the
signature serving vessels of Bavarian beer gardens and beer
halls.
In the next
issue: More about Bottom Fermentation
Please
visit the source for this article, the website of the
Bavarian Brewer's Association at
http://www.bayerisches-bier.de
You will
enjoy reading in English about all kinds of Bier related
topics.
Bavarian
Bier Seminars These entertaining and educational
Power Point Presentations include Bier and Food. We start at 7:30
pm. Seating is limited to 40 guests, minimum 12 students.
101 Bier and Brats
1-20 102 Weiss &
Schnitzel 1-27 103 Pils and Pilz 12-9
and 1-6
Bavarian Grill Dictionary
Hitzplotz:
Authentic Franconian Flatbread; the crispy, slim, slow-baked
pie is topped with crème fraiche, smoked ham, leeks and onions,
garlic and caraway, or 3 other varieties to be showcased soon.
Bavarian Grill
Bier Garten
Please
send us your feed back on this edition of the Bavarian Grill
Neueste Nachrichten and we will invite you to join us for a
Hitzplotz of your choice on us!
Home of the
Hitzplotz
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