German Weekends Banquets

Many of the weekend programs at CLV have a set menu with tweaks and changes made throughout the winter.  Here is a typical banquet from Waldsee this year.  The menu is by Ulrich, and the food is made by him, other cooks, and myself.


 The first course has been Tomato Basil Soup with White Sour Bread

Our Baker Adam gave it a hat.

The main course has one of my favorite main dishes Pork Roast Stuffed with Apple and Prunes drizzled with Apple-Prune Sauce and served with butter fried Spaetzle.  Other dishes include Carrots with a light Carmel and a Cucumber Salad.

 

 

Now normally we serve a cake with the end of this meal, however a couple of weeks ago Ulrich, Erin, and Adam worked together to make Berliners filled with raspberry jam.  It was so good. I had more then my fair share.

I had eight.