Oktoberfest at Rush Street

I grew up near Alpine Village where Oktoberfest is a big deal and frankly, kind of scary. But when Rush Street invited me to their Oktoberfest, I couldn't accept fast enough. I love Rush Street and there was no chance of being accosted by an oompah band.

There were two special beers on the menu, the bitter Paulaner Oktoberfest Draft and the more gentle, but still bocky and intensely flavored Spatan.

Whereas most restaurants would just boil up a sausage or toss a little sauerkraut around and call it a day, Chef Dave Northrup of Rush Street would never be so lazy. He came up with an ingenious version of the German Schweinebraten sandwich.

First he marinated a pork loin in Lost Abby Ale, then coated it with brown mustard and some caraway seeds. Thick slices of the pork were heaped onto pretzel bread, topped with a layer of melted Swiss cheese and the lightest touch of sauerkraut. You really have to be careful with that stuff, and Rush street knows when enough is enough.

The sandwich could easily be gimmicky, but even the pretzel bread was just right. The Schweinebraten was so hearty and comforting, I told Bob, "I can see how you would want this around October, before the first snowfall. I could eat this sandwich, then crawl into my cave and be ready to hibernate all Winter."

"...then you'd wake up in Spring craving that sandwich."

Owner Brian McKeaney

There was the uhhh traditional Oktoberfest magician (what? You never heard of that tradition? See what Alpine Village teaches us)...Fantastic Fig. I noticed he had sparkly rings and fingernails to distract the eye, and some tape under the rings, but he picked our card every time so that's still damn impressive, so umm, Achtung! Errr, schnell! Dang, I learned all of my German from watching Hogan's Heroes. I don't know any German exclamations.

 

Oh my God, the servers have no legs! Roll out the barrel!

Again, no legs! Ach du lieber!!!

It's hard to rock a Tyrolean hat and still be so cool. Weinerschnitzel!

Seriously, that sandwich is worth driving across town any day. I hope Rush Street makes the Schweinebraten a permanent menu item, or at least until it's time to hibernate.

Preparing an Altar for Dia de Los Muertos

November 1st and 2nd are the days set aside to celebrate Dia de los Muertos. Originally celebrated in Mexico, it is becoming increasingly common in Los Angeles. The origins of Dia de los Muertos have been traced back as far as Aztec festivals dedicated to the godess Mictecacihuatl. It is now celebrated on the Catholic holidays of All Saints' Day and All Souls' Day. It is believed that during this time it is easier for souls to travel back to earth to visit their loved ones. Altars with offerings and refreshments are set up to encourage a soul to visit and to provide sustinence and rest after their long journey back.

Making an altar for Day of the dead is a highly personal experience. Even though it may not be a part of your family tradition, you can always start a new tradition. The ritual of cooking your departed loved one's favorite foods and decorating the altar can be a peaceful and loving way to honor their memory. It can also be highly cathartic. It invites the spirit into your home for a loving visit without the tears and drama. It reminds us that their spirits are gentle and loving souls we once knew, not creepy ghosts and shadows.

Any counter, shelf or table can be converted into an altar; the size is determined by the number of people you are honoring, the size of the pictures, and the amount of food. Traditionally, small amounts of food and drink are set out to welcome your loved one. Often a little alcohol or even cigarettes are left for them to enjoy. It is a joyful if bittersweet holiday, and cartoonish calaveras depicting the hobbies or professions of loved ones are usually present. Flowers (especially marigolds), sugar skulls, candles, religious icons, letters, paper decorations and other mementos can also be used to personalize the altar.

I usually make a bread pudding for my father and blueberry muffins for my grandmother. My husband's dad only wants whisky and cigarettes. Sadly, this year I will be adding my Uncle Warney to the altar. Maybe some Nanaimo Bars will be in order - or another shot of whisky.

The important thing is that the altar is meaningful to you, and allows you to honor your lost loved ones in a way that that feels appropriate.


Dad's Favorite Bread Pudding

6 cups day old bread (approximately 1 long baguette)

1 tart green apple, peeled and chopped (approximately 1 cup

1/4 cup raisins

6 cups milk

3 eggs

1/4 cup sugar

1 teaspoon cinnamon

1/2 teaspoon vanilla


Preheat oven to 325 degrees. butter a 3-quart baking dish

Add bread, apple and raisins to dish.

In a medium-sized bowl, whisk together remaining ingredients.

Pour milk mixture onto bread and mush it all together

Sprinkle top with a little more cinnamon and sugar.

Bake for 1 hour or until brown and crusty on top.