Oktoberfest
Last weekend we decided to refresh our German experience with a bit of local October culinary action at the Messina Hof winery here in Bryan. They had an Oktoberfest cooking class and of course we couldn't resist ... hey, schnitzels r us.
As usual in these classes the above menu was explained by the chef as he prepared the dish along with some very neat cooking techniques and then once he had finished, the group of about 25 or so was served that dish ... with copious paired wines from the winery of course. With the really neat backdrop of the vineyard in the background he is chopping up cabbage.
Somewhere in here I need to apologize for the cell phone pics as we now have new "smart" phones ... I will work on them so they don't come out fuzzy ... I promise.
And as we progressed through the five courses, all nicely prepared and explained he got to the step on how the schnitzel is pounded out ...
Yeah that old frying pan is what Anthony Bourdain would use in the five star joint in New York to whack the pork to a thinner state. The point was that like Anthony this chef uses whatever it takes to make a great dinner ... the high end cookware doesn't make for better food ... only the chef does that.