For three weeks every fall, the German city of Munich throws a gigantic beer, food and music festival that rivals the massive celebrations of carnaval in Brazil and Burning Man in Nevada.
Originating as a royal wedding held in a meadow outside Munich in 1810, the folk festival known as Oktoberfest has continued to grow in popularity through the years, with entertainment add-ons ranging from horse races and parades to rides and brass bands.
Dressed in leather shorts and dirndl skirts, the Bavarians sing folk songs and drink special Oktoberfest brews out of 1-liter mugs while sharing their love of suds and schnitzel with visitors from all over Germany and the world.
“It’s all about eating and drinking,” said Gesine Kicherer, co-owner of Franchetti’s Wood Fire Kitchen in Santa Rosa, who grew up in Stuttgart, Germany. “It’s held outdoors with hundreds of tents set up, and each tent is hosted by a beer company … and there’s live music in every tent, with all the traditional bands and German country music.”
Along with other German immigrants across the U.S., Kicherer and her husband, chef John Franchetti, will be serving traditional German foods this month at their restaurant as a warm up to their own Oktoberfest Grand Finale Buffet this Sunday, Oct. 8, featuring a whole roasted pig along with generous sides of German potato salad and roasted spaetzle, dumplings and red cabbage.
“This is our third year, but it’s the first year we’re going to elevate the Oktoberfest with music and dancing,” Kicherer said. “We will have an emcee … I want people to have a good time like they could if they were in Germany.”
With the price of a trip to Germany for Oktoberfest soaring to around $5,000 for an American (according to WalletHub, a personal-finance website), it pays to celebrate Oktoberfest closer to home in order to have more dough to spend on those tasty bread dumplings and hefeweizen wheat beers.
At all three HopMonk Taverns in the North Bay — Sonoma, Sebastopol and Novato — owner Dean Biersch is also serving traditional German dishes this month as the opening act for his second annual Funkendank Oktoberfest, a gala beer and music party set for Oct. 21 at SOMO Village in Rohnert Park. The big brew-haha includes live music on two stages and a beer garden serving traditional, unfiltered German beers from wooden kegs (the funky sours in Funkendank) as well as an array of hoppy beers (the dank in Funkendank) from local breweries such as Fogbelt, Sonoma Springs and Bear Republic.
“What’s interesting is those very unique flavor profiles pair well together,” Biersch said. “We basically have built the festival around those two styles.”
Here’s a look at some of the traditional German foods you may want to try out this month in your kitchen for your own Oktoberfest celebration, with recipes supplied by both Franchetti’s and HopMonks:
Starting in late September, Franchetti’s started rolling out a few German specialties every week that range from the salty German pretzels and crunchy Schnitzel with Fries to a more exotic fare like German Gulasch and Dumplings.
“You find schnitzel everywhere in Germany, both at home and at restaurants,” Kicherer said. “It’s the pork tenderloin, but it has some fat in it. That’s what you need — you can’t make it with lean meat.”
1 flat-topped pumpkin with a stem that has no soft spots or cuts in it
— Sanitizing wipes
— Spray adhesive craft glue and a face mask
— Sphagnum Moss (aka Green Moss)
— A Lazy Susan
— A mini warm glue gun and vinyl gloves
A chop stick to press the cuttings into place without burning your fingers
— An assortment of succulent cuttings with a variety of colors, shapes and textures including 3 large rosette-type thrillers for a large pumpkin, some branching fillers and trailing spillers.
— Tiny pine cones, fir cones, seed pots, etc. for embellishments.
— A trivet
Cut the stem of the pumpkin down to about half an inch.
Clean the pumpkin with sanitizing wipes or a 10% bleach solution on a damp rag.
When the pumpkin is dry put on the face mask and spray the top of the pumpkin with the spray craft adhesive.
Once the glue is tacky press a ½-inch pancake of green moss firmly onto the pumpkin.
Put the pumpkin on the Lazy Susan and pick out some large cuttings for the focal point.
Leaving a ½-inch stem, apply hot glue to the succulent and attach it firmly to the moss with your chopstick, holding for 3 seconds. If using 1 thriller, place it slightly off center.
Build around your thriller(s), packing the plant material in tightly to prop the larger cutting and to keep the glue from showing as the succulents become less plump as time goes by.
Add acorns, nuts, etc. as desired.
Place in a shaded cool indoor location or in a sheltered outdoor location. Place on a trivet for good air circulation beneath the pumpkin to prevent rotting.
Mist with a spray bottle and set outside occasionally in fresh air to preserve the succulents.
Handle with care, as this is a long-lasting but fragile arrangement.
When you are done with your arrangement plant your succulent cuttings and compost your pumpkin.