Oktoberfest festivities have already started in Munich this year. In fact it started three days ago, on Sept. 17, with the opening ceremony in the Schottenhamel tent, with the phrase “O’ Zapft Is!” This means, “It’s tapped, yo!” The Oktoberfestivities have officially begun, prost!”
Six million people have already started drinking seven million liters of beer!
There is a tour company, Thirsty Swagman, that can get you to Munich but there are rules and you can get kicked off the tour with no refund if you are an idiot. It is not an all-you-can drink binge.
You will be kicked off the tour if you:
1. Have to apologize to multiple people everytime they drink.
2. Are a loud, obnoxious drunk who doesn’t shut up when told to.
3. Start drinking at breakfast everyday.
4. Is rude or violent.
5. Shows no respect for local customs and rules.
6. Wants to take any form of illegal drugs while on tour.
7. Has to be escorted, carried, dragged home after a night out.
8. Tendency to get kicked out of bars, clubs, or refused entry in the first place.
9. Doesn’t remember anything or typically drinks to the point of passing out.
10. Has skipped their weekly AA meetings to go on this tour.
P.S. — You may get fined, arrested, and publicly shamed if you try to steal a stein during the festival.
So if you can say yes to any of the above, save your money and stay home.
Proper attire to Oktoberfest include a dirndl for the women, with a white blouse, knee-length or longer dress, apron, and comfortable shoes that will get dirty. For the men, a lederhosen, with a white or checkered button-down shirt, half socks that just cover the calf, Alpine hat with feathers and comfortable loafers.
You could have an Oktoberfest dinner with the following beer:
Altbier: A brown ale that is slightly nutty and pairs well with chicken.
Pilsner: A crisp tasting beer, great with spaetzle.
Oktoberfestbier: Stronger than a lager, with a sweet finish.
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There is no need to purchase a spaetzle maker from Amazon. The experienced German grandma uses a cutting board and knife to cut the spaetzle right into the simmering water.
This spaetzle recipe will work well with the pilsner:
Herbed Spaetzle
Serves 8
Kosher salt
3 cups all-purpose flour
Freshly ground pepper
Large pinch of freshly grated nutmeg
1 cup sour cream
1 cup seltzer
3 large eggs
1/3 cup chopped fresh dill and/or parsley
1 tablespoon whole-grain mustard
2 tablespoons plus 2 teaspoons extra-virgin olive oil
4 tablespoons unsalted butter
Bring a pot of salted water to a bare simmer. Combine the flour, 2 teaspoons salt, as pinch of pepper and the nutmeg in a large bowl. Whisk the sour cream, seltzer, eggs, herbs, and mustard in another bowl, then stir into the flour mixture.
Fill a large bowl with ice water. Working over the simmering water, place about 1 cup dough in a colander and push the dough through with a rubber spatula. Cook the spaetzle for 1 minute after they float to the surface, then remove with a slotted spoon and transfer to the ice water. Repeat with the remaining dough, letting the water return to a bare simmer between batches. Drain the spaetzle, spread out on a baking sheet and pat dry with paper towels. Toss with 2 teaspoons of olive oil.
Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Increase the heat to high and add half of the spaetzle in an even layer. Cook, undisturbed, until golden brown on the bottom, about 5 minutes. Shake the pan and loosen the spaetzle with spatula; continue cooking until heated through, one minute more. Season with salt and pepper. Repeat with the remaining butter, oil and spaetzle.
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Here’s a roast chicken that works with the altbier.
Oktoberfest Roast Chicken
Serves 4
1 whole chicken
1 bunch Italian parsley
1 stick butter
Salt and freshly ground black pepper
With a paper towel, dry the chicken. Preheat the oven to 390 degrees F.
Rub the chicken with salt, inside and out.
Wash the parsley and fill the chicken with it.
Melt the butter in a pot. Use 1 tablespoon to fill into the chicken cavity.
Roast the chicken for 20 minutes at 390 degrees, then increase to 450 degrees and cook until meat is fully cooked, about 45 minutes. Brown the butter and during the roasting, brush the butter on the chicken every 15 minutes.
Cut the chicken into serving pieces and serve with a pretzel.
Foodie notes
Hawaii Community College Culinary Arts program’s Da Ohana Corner and The Cafeteria are open from 10:30 a.m.-12:30 p.m. Tuesday-Thursday. Please call 808-934-2559 for The Cafeteria and 808-934-2591 for Da Ohana Cafe. Provide your order, name, phone number and pick up time when placing your order with the students. Menus are available as follows:
The Cafeteria: http://hawaii.hawaii.edu/cafeteria
Da Ohana Cafe: http://hawaii.edu/ohana-cafe
Please support the culinary students. They are our future chefs!
Email Audrey Wilson at audreywilson808@gmail.com.