Cacciatore ("the hunter's sauce") is an Italian classic most often made with chicken but also turkey (great after Thanksgiving) or venison. In this version, rendered pancetta and ground venison lead to a soffrito (mir poix, in the French) of onion, celery and carrot, followed by fresh rosemary and crushed tomato. It simmers gently until the […]

Focaccia is the original "flatbread", thicker than pizza yet flatter than pagnotta (bread loaf). Like some other ancient bread forms, its dough is developed in layers - adding ingredients in stages - allowing for the unique texture and flavor of focaccia to result. No special ingredients or equipment is needed, just the right technique. $20.00/person […]

Nothing says "Oktober" better than a freshly made pretzel washed down with a glass of crisp white wine (actually, a schmear of Liptauer makes it a lot better). See how quick and easy it is to make soft pretzels from scratch. They're a Mount Salem tradition you can make in your own home. $20/person includes […]

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 […]

With apple season upon us, what else comes to mind than Apple Strudel? This Mount Salem classic pairs beautifully with a glass of our dry, crisp Riesling. We promise. See how easy it is to make what some have called the best apple strudel they've ever tasted. Ah, and schlag (freshly whipped cream) is included. […]