One of the things we can look forward to in October—other than Halloween, pumpkin beer and apple-picking—is Oktoberfest celebrations that allow us to chow down on big soft pretzels dipped in spicy mustard like there’s no tomorrow.
This year, we’re diving deep into the German feast with our event at Brooklyn Brewery on Wednesday, October 5 at 8:00 p.m.: How to Prepare a German Feast. For only $10, you can get tips and samples from some of the experts featured below. We’ve also noted some other spots for you to go fulfill any hankerings for the very hearty cuisine.
These folks specialize in Nuremburg-style lebkuchen, a centuries-old German gingerbread. After spending time in Berlin and falling in love with the treat, founder Sandy Lee brought it back and began making the holiday sweet in small batches here in the city.
This is where to enjoy Hofbräu beer and authentic German cuisine in midtown (i.e., all the stuff you immediately think of when someone says “German food”). They’ll be bringing beer and currywurst to the Brewery for the panel, which is their speciality. At Bierhaus, they dust curry-dusted bratwurst in a “special sauce” and serve it with waffle fries—the perfect lager accompaniment.
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The Schaller in Schaller & Weber came to New York in 1927 as a master charcuterier and teamed up with the Weber ten years later. Ever since, they’ve been making premium charcuterie, and that’s what they’ll be bringing to the panel. It’s classic German charcuterie, a must-eat during Oktoberfest.
For handmade German sweets and savory dishes like cookies and onion cake, Sweet & Salzig can’t be beat. The owner began baking out of homesickness, and by using excellent ingredients, she’s carved out a niche in the city’s crowded pastry scene.
Sir Kensington’s barely needs an introduction at this point. For many, their ketchups and mustards (not to mention mayos) have replaced the big brands. They’ll be at our panel with mustard—a key component of German food, of course.