NEW ORLEANS (press release) – Chefs Donald Link and Stephen Stryjewski have announced an Oktoberfest celebration will take place throughout October at Cochon Butcher with a German-inspired menu of small plates, German wines by the glass, German-inspired cocktails, and of course, German beer. “It’s October, and we’re bringing the wanderlust of Germany to you,” said Stryjewski. “We have put together a special menu of our favorite German bites and dishes and we’re offering a scrupulously hand-selected list of German beverages—so we invite you to come in, raise a mug, and toast Germany and the arrival of fall.”
The Oktoberfest menükarte (menu) features Kraut und Bratbalken (fried sauerkraut and bratwurst balls), Kartoffelpuffer mit Apfelßauce (potato pancakes with apple sauce), Schnitzel Spieß mit Senfcreme (breaded, fried and skewered pork with mustard cream), Weißwurst mit Kohl und Senf (traditional veal and pork sausage with cabbage and mustard), Pilzstrudel mit Ziegenkäse (mushroom and goat cheese pastry) and an assortment of Bretzeln (Bavarian style pretzels with beer mustard, ham and cheese stuffed, and bites with beer cheese and mustard).
Zack Shelton, Butcher general manager, has curated an exclusive list of Bier Vom Fass (beers on draft) that include Klosterbrauerei Weißenohe Monchskeller, Bavaria; Mahr’s Bräu Mastodon Lager, Bavaria; Ritterguts Original Gose, Saxony; and Great Raft Oktoberfest, Louisiana. cocktails include Tschunk with rum, demerara and yerba mate; Jägertee with red wine, lemon, Jägermeister, and plum brandy; Der Radler, a German lager with housemade lemonade; and Das Boot, a shot a chilled Underberg and German lager. Wein (wines) are Sekt, Riesling, Rosé, and Blaufrankisch. For Digestif, Underberg is available.