Among the classic Oktoberfest dishes – or any time in cooler months – is Bratwürstl, which in Austria means a slow-cooked pot of bratwurst, bacon, onions, sauerkraut and perhaps a bit of potato to thicken the sauce. It is seasoned with caraway and a dash of paprika.

Called Choucroute in Alsace (the German-influenced part of eastern France), bay leaf most often stands in for caraway and paprika.

We usually pair Bratwürstl with our Austrian Farmhouse Rye, a Viennese baguette or fresh pretzels.

$20/person includes the recipe, wine will be available by the glass or bottle.

Contact Us if you would like to attend.