Oktoberfest

To celebrate the beautiful fall 

weather we've been having,

Kimberly hosted an

Oktoberfest dinner for 10.

Join us, won't you?  

For the appetizer course,

she selected six varieties of German wursts .....

Knockwurst, bratwurst, weisswurst, curry wurst and others.

The sausage board was dressed with bitter greens and mounds 

sauerkraut, as well as a selection of German mustards and curry ketchup.

Giant, just baked pretzels were alongside to tear up and dip, also.

German butterkase and dry cured salami, sweet and sour gherkins,

fresh radishes, raw fermented kraut, and Obatzta, a Camembert-based 

cheese spread blended with chopped radishes and onions for pretzel dipping. 

German Paulaner beir and Special Export (G. Heileman's Brewing) 

paired nicely with the smoky sausages and cheeses.

The table was set for 10, with each place setting 

marked with a real leaf that Kimberly had collected and pressed.
She artfully combined a Williams Sonoma soup tureen with
a pheasant salad plate from Pottery Barn and Royal Dalton Pheasants dinner plates
for a monochromatic masterpiece.

Invitations and the menu were all printed

in German and were a true representation of

Germany's culinary wealth.

The first course was a tantalizingly smooth
beer cheese soup with pumpernickel croutons.

Beir steins were scattered about the table
for an authentic vibe.

The entree was sauerbraten - made from scratch with
a delicious, sweet/savory gravy, homemade caraway dinner rolls,  and
spaetzel with Gruyere and Emmenthaler cheese and prosciutto.

It was a lovely evening and, of course, there were chocolate cakes with
cream filling and frambois-soaked cherries.
After 9 bottles of German wine and many cries of "Prost!!",
we didn't remember to take any photos of the desserts.
Delicious.  Trust me.

http://www.stonegableblog.com/the-scoop-237-2/

Partying with Chloe at Celebrate and Decorate