October always brings a bevy of pumpkins with a bounty of fall food festivals. That is until this year.
The only thing that seems to have escaped the 2020 COVID-19 pandemic was the pumpkin crop. Much of everything else was forced to cancel, which included countless events and festivals, especially those with a German accent.
The thought of October without Oktoberfest was sad. Somehow a brat and beer at home just wasn’t the same. Thankfully, Hermann, Missouri is celebrating the harvest, wine and its German food traditions throughout October in what has been called a scaled-back Oktoberfest. Hermann has successfully met the challenges of social distancing and taken the steps required to keep visitors safe, yielding a reimagined Oktoberfest, a quieter, lower-key event maintaining smaller numbers of visitors at any one time at the area’s famous wineries and breweries.
“There isn’t any place prettier than Hermann in October, especially along the wine trail,” said Patty Held, spokesperson for the Hermann Wine Trail. “We’re all following the CDC rules to keep everyone safe, which has allowed us to open. And that’s good news because all of our wineries are open on the weekends and some are having live music. Of course, there will be plenty of food to enjoy.
“Adam Puncta has its 1855 Cellar Bistro with spacious outdoors and Hermannhof Winery, which also has food options and a wonderful outdoor patio; perfect locations where you can safely enjoy the season with a glass of wine,” she added.
The weather seems promising for the remainder of October. And that’s good news for anyone considering a Hermann German getaway.
“Come for a fall getaway. Relax, enjoy the fall colors and enjoy all our German-style food and wine,” said Tammy Bruckerhoff, Hermann Economic Development and Tourism director and small business owner.
Bruckerhoff owns Sugar Mama’s, a bakery and sweet shop where if you’re lucky, there may be a slice of German chocolate pie and old-fashioned German-style custard pie left in the case.
Beyond German cakes, pies, cookies, savory sausages and wursts, the gourmet may crave the finer side of German cuisine, like the three-course dinners served at the Alpenhorn Gasthaus and Kitchen, which is an authentic German guest house experience – actually Swiss-German – owned and operated by Kate Schandl and Adrian Sigrist, who is a native of Switzerland.
“Most of the time when you stay in a guest house (in Europe), the hosts are also running a small restaurant. It’s an experience that inspired us when we were in the Loire Valley in France. That’s when we decided we wanted to open our own place, and when we did, we knew we wanted to offer dinners. Since Adrian is from Lucerne, Switzerland, our menu has a lot of Swiss-German influences,” Schandl said. “Tonight, we have a Pretzel Crusted Schnitzel on the menu, along with a Black Forest Trifle that’s made with cherries, chocolate, whipped cream and Kirsch (German cherry brandy).”
Schandl is also the Alpenhorn chef, who is celebrating the harvest by adjusting the Alpenhorn menu with the addition of more old-country fare, perfect foods for cool fall nights, like hearty soups and stews, potatoes and the Swiss classic, fondue.
“We have about four different menus,” Schandl said. “Of course, the menu can change depending what’s in season and what might appear on the market that inspires me.”
October’s current menu features an apple salad with toasted pumpkin seeds and Swiss Gruyère cheese and multi-grain dinner rolls served with a compound or herb butter. When guests arrive, they’re greeted by the intoxicating smell of those dinner rolls baking.
Dinner reservations are required at the Alpenhorn, which due to social distancing is limited. If Alpenhorn’s tables are full, fear not. You won’t go hungry in Hermann, especially in October. Stone Hill Winery’s Vintage 1847 Restaurant is renowned for its German plates filled with German delicacies, such as schweineschnitzel (pork schnitzel), sauerbraten and kartoffelpuffer (potato pancakes) served with a side of spiced apple chutney.
The deli inside Hermannhof Winery can help fill a basket for impromptu picnics or provide brats and made-to-order sandwiches to grab and go, or enjoy in the adjunct hofgarten (patio). Serious sausage connoisseurs head for the Hermann Wurst Haus. Wurstmeister Mike Sloan entices customers and German wursts fans with 47 different kinds of bratwurst, in addition to a variety of sausages and smoked and cured meats. And yes, they have liverwurst.
To celebrate Oktoberfest, the Alpenhorn Gasthaus shared its recipe for Pretzel Crusted Schnitzel for Gazelle readers who are craving something beyond the brat and beer
PRETZEL CRUSTED SCHNITZEL
Servings: 4
4 pork cutlets, about 4 to 6 ounces each
Vegetable oil for frying
2 large eggs
1 cup all-purpose flour
1 cup pretzels, crushed
1/2 teaspoon salt or to taste
1/2 teaspoon pepper or to taste
1 lemon sliced for garnish
Italian parsley for garnish
Place a pork chop in a gallon-sized Ziploc bag. Use a meat tenderizer to pound the chop to about 1/4-inch thick. Lightly season with salt and pepper. Repeat for all chops.
Place flour, eggs (beaten) and pretzel crumbs in three separate bowls or pie plates. Dredge each chop in the flour on both sides. Shake off excess flour.
Dip flour-coated chops in the bowl holding the beaten eggs. Then place each chop into the pretzel crumbs bowl, turn chop to coat both sides. Allow chops to rest for at least 15 minutes to set breading.
Heat oil in a skillet over a medium-high heat – 375 F. Fry schnitzels until golden brown on each side. Takes less than five minutes on both sides. Remove from oil, drain on paper towels and serve.
Serve with sour cream garnished with fresh dill.
