Raise your stein, it’s time to celebrate Oktoberfest at FRESH! From September 12th to 18th enjoy a smorgasbord of German specialties. You’ll discover some new and familiar dishes as we enjoy food, brews and traditional flavors of this Bavarian celebration.
Throughout the week, here’s a taste of the fun and flavor you will want to experience:
Taste Oktoberfest: German items featured daily on the hot bar and in Chef Prepared. Plus try German cheese and meats in Charcuterie and the Market with housemade Bratwurst, imported German salami, mustards, sauerkraut and sausage.
Raise Your Stein: Discover an assortment of German & Oktoberfest beer (tastings available daily).
Flammkuchen Pizza: Served daily at Pizza di Napoli, the Oktoberfest favorite Flammkuchen – the most famous pizza specialty from the southwestern German border.
Live Music: Every night, the patio will transform into a Bavarian beer garden with live music and German specialties on the grill menu.
Friday & Saturday: Oktoberfest Tap Takeover on the Patio 5 PM – 8 PM.
After it’s over and you’ve stocked up on all your favorite German beers and specialty products, you’ll definitely want to try this amazing pizza that features German charcuterie items and everyone’s favorite – sauerkraut – a popular pizza topping in Germany!
Sauerkraut & Salami Pizza
1 pkg refrigerated pizza crust
1 cup pizza crust
4 oz fresh mozzarella cheese, torn
1 cup sauerkraut, drained and squeezed dry
8 thin slices Black Kassel Old Forest Salami, halved
1/2 cup Grand Noir blue cheese, crumbled (see note)
1/4 cup gruyere cheese, grated
2 tsp fresh oregano, chopped (see note)
Preheat oven to 400 degrees. Spray a baking sheet with cooking spray. Unroll the pizza crust and stretch slightly. Prebake for 8 minutes. Remove and let cool for 10 minutes.
Spread pizza sauce over the top of the crust. Scatter the mozzarella, sauerkraut and remaining ingredients over the crust. Bake for an additional 10 minutes until cheese is melted and crust is golden.
Note: Another German cheese available is Cambozola. If fresh oregano is not available, dry can be used, but reduce the amount by half.