Victoria and Sven Maier treated us to a remarkable German feast, which included: Pretzeln mit senf (pretzels with mustard), Reihnischer Sauerbraten (braised beef aged marinated in red wine, vinegar, and spices with gravy), Rotkraut (red cabbage), Kartoffln Kloesse (potato dumplings), Gurken salat (cucumber salad), Marzipan Plaezchen (marzipan cookies) and Kirschwasser Schnapps (cherrywater schnapps). The meal was just the right mix of that warm-your-belly goodness that we need to prepare us for the winter months. We decided to serve a 30 person meal and Sven and Victoria were given a $300 budget to ensure a no-more-than $10/plate donation. They delivered with style, panache and deliciousness.
Danke schoen Victoria and Sven.
Ananda Brady and Doug Lee played some great jazz on the piano and stand up bass; and after dinner there was some fine singing accompaniment by Martine Algier and Cadance Lynam. Special thanks to Susy Mills, Vera and Bill Braasch for the use of your crockpots and to Joan Lamphier for her magical way with the dishes. Another delightful night.