Culinary Delights from the Land of Lederhosen
Our Bavarian Bistro project has been affected by a few set-backs. These are minor issues that can (and will) be worked out. However, our opening plans have been delayed again. Now we’re looking at some time during the the first half of June… A family emergency called one BB partner away for a couple of… [Continue Reading]
Talking like a Texan? I can’t even speak English without my German accent pokin’ its nose out, every three words or so. Let alone talking like a Texan! But as you’ve seen earlier on this blog, I love to embarrass myself. (My contribution to keeping Austin weird.) I love the word “pizzer”. Or better yet,… [Continue Reading]
Bratwurst can be made from beef, pork, chicken, and a number of I-don’t-wanna-know ingredients. Veal bratwurst, however, is in a class by itself. It takes a true master sausage maker to produce a quality wurst made from veal. In our efforts to source the best wurst for our Bavarian Bistro, we’ve discovered a true gem!… [Continue Reading]
Chef Keem at the Bavarian Bistro does not keep any secret recipes. He shares all his chef’s secrets through blogs and personal conversations.
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