Page 10 - Leisure Living Magazine: August 2020 Edition

Das Lokal Biergarten
Continued from page 9
Austria and Germany and thus they truly know not only their “biers”, but they also know what makes a great schnitzel, bratwurst, goulash and other specialties. “Caroline spent time living in Austria as a student and tourist”, says Scott. “Her guest mother in Austria is an accomplished chef and baker who authored an Austrian cookbook. Caroline was able to cook with her and returned home with many delicious recipes.”
In addition to sharing the tastes of Austria, Das Lokal Biergarten offers guests the authentic experience of “gemütlichkeit”, a very important concept of traditional biergartens. The German word “gemütlichkeit” conveys a feeling of warmth, friendliness, well-being, good cheer and a sense of social belonging. For over 200 years, biergar- tens have been a welcome place for everyone, re- gardless of social or financial stature. The banker sits and drinks with the plumber...the bricklayer toasts with the lawyer...everyone is equal and at peace at the biergarten.
There will be plenty of “gemütlichkeit”, brew, music and traditional Austrian street food as Das Lokal Biergarten celebrates their “Oktgoaterfest” season, its version of Oktoberfest. On select- ed days Chef Nicholas Kujala of the Goat, Soup and Whiskey will be sharing his famous Austrian goulash and Caroline will be serving her cabbage noodles along with many of the same food items that are found at Austrian festivals and biergar- tens. Beer will include a Pauliner Oktoberfest on tap as well as German and Austrian lagers, pil- sners and a Stiegl Radler. You are invited to put on your lederhosen and join the fun! Fortunately, the outdoor setting of the biergarten lends itself well to appropriate social distancing, so you can raise a frosty mug and shout “Prost!” to a new friend who is a comfortable six feet away.
The popularity of Das Lokal Biergarten and the Goat, Soup and Whiskey is testimony to the vision, creativity, and dedication possessed by owners Caroline and Scott. Having opened their first Goat, Soup and Whiskey in beautiful Key- stone Resort, Colorado in 1997, they were thrilled to be able to open their second establishment on Put-in-Bay, the island they have loved for a life- time. Just recently, in 2019, “The Goat” was born again in fabulous St. Croix in the U.S. Virgin Is- lands. Visit all of these locations on YouTube at
Prost! Pinky Batt and Chef Nicholas Kujala
www.soupandwhiskey.com while waiting out the Covid-19 crisis.
Chef Nicholas Kujala’s Famous Austrian Goulash
Chef Nick of the Goat gained his experience in Austrian cuisine at Hotel-Gasthof Gramshammer in Vail, Colorado. The owner, Pepi Gramshammer, is a former Austrian Olympic Ski Team member who has been serving delicious Austrian classics since 1964. Chef Nick shares his own recipe for Austrian goulash below, but not before uttering a few words of wisdom:
“I state unequivocally that making soup does not require a recipe. Far too often home cooks obsess over ratios and ingredients, resulting in confusion, stress and anger. Preparing soup should be an enjoyable experience that ends with a flavorful spoonful of deliciousness—nothing more. A modest, humble food of the peasants should be very simple with only a few ingredients, only necessary ingredients. Keep in mind vegetables can be cut into any shape or size that makes you happy and quantities are to your liking. For example, if you don’t like garlic, then don’t put garlic in the soup. Replace the beef with chicken for all I care. It’s your soup after all. So, let’s hop off the soap box, and get into the kitchen.”
Beef cut into 1/2 inch cubes Onion
Celery
Red bell pepper Potatoes
—Chef Nick
Enough cooking oil to almost cover the beef Garlic
Hungarian Paprika Ground caraway seed Red wine
Beef stock
The GOAT Soup and Whiskey goulash is prepared using trimmings and beef scraps generated from breaking down beef tenderloins into center cut 8 oz filet mignon steaks. Parts of the Chateaubriand and any remaining beef is cut into 1/2 inch cubes and seared in a very hot rondo with enough oil to almost cover the beef. Next, aromatic vegetables are added and cooked until most of the water content has been removed. Add garlic, Hungarian paprika, and ground caraway seed and deglaze with red wine. Cover with beef stock, add potatoes and cook until beef is tender. Whisk in roux and adjust seasoning. Enjoy!
10 |LeisureLiving August 2020
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