Spread lightly with mustard on one side, then with a little ketchup. If they are not, pound them with a meat tenderizer to flatten them. You can also see him this week on Frank Terranova's Cooking With Class show on Channel 10.īeef steaks should be very thin. But now, Germans eat everything - including American-style fast food."įor a taste of traditional German cooking, chef Guggenmos shared these recipes. We had cauliflower, cabbage, potatoes, root vegetables. Today's food incorporates many cultural influences - Asian, Italian, Turkish. He adds that Germans now eat a lot of chicken, which is new.
"The beef I knew when growing up was sauerbraten with a sour cream sauce near the Rhine River, sauerbraten had a dark sauce with raisins and ginger," Guggenmos says. In olden days, there were cattle bred for dairy products and there were oxen for work very little beef was raised for meat, and it would have been tough. Veal or pork roasts are more common than chops. Traditionally, Germany did not have a lot of short-cooked meats. Germany today is made up of 16 states, each with favorite breads, pastries, meats, hundreds of kinds of sausages and cold cuts. Fritters, cookies and pastries with fruit toppings are popular.Īsked about food in today's Germany, Guggenmos said it is hard to generalize, because of regional differences. Guggenmos says that the process of pickling cabbage was developed by the Chinese and brought to Germany by the Mongols in the 13th century.ĭesserts often include fruit, most commonly apples, grapes, pineapple, plums or bananas. Cabbage, kohlrabi and root vegetables - turnips, parsnips, celeriac - are staples.Īnd of course there's sauerkraut.
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Potatoes became common in the 18th century, when King Frederick the Great distributed free seeds. Year round, Germans traditionally enjoy sturdy fare: dumplings, potato salad, many kinds of rye and wheat breads, and thick hearty soups. The main beer of Oktoberfest is Marzenbier, characterized by its dark color and robust flavor. Over 10 million visitors a year flock to Munich for the 16-day festivities. Oktoberfest started as celebration of the wedding of the crown prince of Bavaria, and grew over the years. And most beer in Bavaria is consumed outside. The lid on a beer stein, he explains, has two purposes. "I seldom drink beer," Guggenmos said, "but if I do, it's Brauerei." His cousin married the owner of Hirsch Brauerei, a brewery in the Bavarian Alps. One tent had a whole ox on a spit, just like in olden days." You'll see a battery of 100 fish on a pole, veal legs, whole chickens on spits. "They cook whole fish, mackerel or herring, on sticks over wood-fire coals. "Most of the food is cooked on rotisseries," Guggenmos said. Whole roast pig is grilled on the spit and served with its crisp outer coating and moist, juicy meat. In Germany, a land of meat and potatoes, pork is the favored meat.Īs Guggenmos cooked for photographs last week at J&W, he spoke of the street food of Oktoberfest, from sausages to sauerkraut. Among his favorites are piquant warm potato salad, tender roll-ups of steak with a creamy sauce, and spaetzle - golden free-form nuggets made of fresh egg noodle dough.Īnother time he might have a pork roast, or bake a whole cabbage stuffed with meatloaf for himself and his American-born wife, Debbie. He moves in the world of fine cuisine, but once a month, chef Guggenmos cooks an old-fashioned Bavarian meal at home. This fall, Guggenmos was named dean of the College of Culinary Arts at Johnson & Wales University in Providence, after heading the culinary division at J&W in Charleston, S.C. Karl Guggenmos of western Cranston, who grew up in Augsburg, Bavaria (about 60 miles west of Munich), describes the feasting and frolicking, the gigantic beer halls set up under tents, brass bands of 80 or more musicians, and fairground attractions - Ferris wheels, roller coasters and merry-go-rounds. Oktoberfest, that exuberant festival of oom-pah music, beer and food, began nearly 2,000 years ago in Munich, Germany.
By Donna Lee / The Providence (R.I.) Journal Food Editor
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