German: means "bottled by", related terms: Erzeugerabfuellung (bottled by owner)

or Gutsabfuellung (buttled at estate)

small half moon shaped ravioli

Germany has 13 wine growing regions, namely Mosel-Saar-Ruwer, Rheingau, Rheinhessen, Nahe, Pfalz, Mittelrhein, Ahr, Baden, Franken, Hessische Bergstrasse, Wuerttemberg and in the East: Saale-Unstrut and Sachsen.

French gov. designation regulating wine growing regions,

can be also used in dsignating cheeses and food from specific regions.

AOC is the highest legal classification for French wine, then follows Vin delimite de qualite,

Vin de Pays and Vin de Table

Hungary: grapes with nobly rotten (very sweet) are collectd in 25 kg puttonyes (baskets)

in the Tokaj region.One crushed, the pulp is added to normal wine

Greek or middle eastern dessert made from fillo doe, chopped nuts and spices, baked an then soakes with syrup

French: a wooden barrel, with a capacity of 225 litres, designed in Bordeaux, the longer a wine spends in a barrel, the more oak flavor it will take on.

one of Rudi's Favorites:

braised rolled and stuffed beef, served with spaetzle and red cabbage

Germany: made from nobly rotten grapes, the higher quality is still Trockenbeerenauslese (a higher selection) and Eiswein (from frozen grapes)

Beet, the red succulent root of a biennial plant. It is boiled and often dressed with vinegar and served cold and sliced, but can also be served hot and is the basis of borschtsch.

cause of noble rot, it is a fungus, which attacks grapes on vines, can be very disastrous

but id also necessary to get sweet wines

a stew of certain fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron, and herbs, originating in Marseille (Provence)

Bramburi, Edaepfel

Kartoffel

food, slowly cooked in a closed utensil with a small amount of liquid,

on the stove or in oven

puff pastry, very thin pastry sheets made from wheat flour,

fillo dough can be substituted

Brimsen

Schafstopfen

Buchtl, Wuchtl

Bummerlsalat

Eisbergsalat

Burenhaeutl

Heisse  Bauernwurst

often recommended for cooking,

the salt covering the taste of a low-quality product

large, stuffed pasta tubes baked in sauce

salted roe from the Wolga sturgeon, served with blinis or toast, creme fraiche

and lemon

centigrade, European temperature scale,

0 represents freezing point of water and 100 the boiling point

French name for boletus, porcino in Italian. a brown meaty mushroom,

over here mostly sold dried, must be soaked for 20 min. in hot water

raw fish and/or shellfish in a citrus marinade

a trumped shaped wild mushroom with a nutty flavor (also called girolles)

French, referring to sausages, pate, ham, cured meats, etc.,

also butcher's shop

BRIE

Ile de France

Comté is an ancient cow milk's cheese. It has been produced since the time of Charlemagne. Comté is still traditionally made in more than 190 cheese dairies, known as the "fruitières" in the French Jura plateau.

Comté has an ivory-colored paste scattered of holes the size of a hazelnut. Comté has a complex, nutty and caramelized flavor.

Chevre is an artisan cheese with a taste and texture that reflects the care with which it was made.

About Reblochon: In the Middle-Ages, farmers in the mountains of Haute Savoie used to pay their taxes with part of their milk production. They did not fully milk their cows so as to lower their level of production. Once the tax officers came to measure the milk produced and left, the farmers went back to milk the cows again. The milk they got was much richer and was used to make Reblochon!

Reblochon has a creamy, softer-than-Brie texture; a nutty after taste; and a strong herbal aroma that is not for the timid. The cheese becomes bitter, however, when overripe. You can also find Reblochon in Italy, on the other side of the Alps

more about

French Cheese:

http://www.artisanalcheese.com

Italian Cheeses

www.italianmade.com/library/doc

Cheese from the Lombardy, belongs to the family of "pla stic curd cheeses" , molded by hand into the classic pear shape, melts beautifully

one of Rudi's Favorites:

thin beef cutlet, stuffed with Swiss cheese & jalapenos (or without), lightly breaded and fried, then topped with a light cheese sauce.

"When German settlers came to Texas in the 1840's", says Rudi, "they brought the dish with them. Here in Texas, with beef so readily available, they substituted the beef for the veal, and cook it the same way. That dish is known today as Chicken-Fried-Steak." Lamesa the seat of Dawson County on the Texas South Plains, claims to be the birthplace of chicken fried steak

(aacording to Wikipedia)

associated with curry and spicy food,

in Indian it means fruits/vegetables slowly cooked into spicy jam-like condiment

a rustic French dessert, in which a batter is popured over fresh fruit and baked

to melt butter, so that clear butter can be seperated from the milky sediment.

The crerified butter has a higher smoking point

duck, goose or pork cooked and stored in its own fat

may refer also to other preserved fruit or vegetable

literally meaning "Blue Ribbon". A Blue ribbon was often given to women as a reward for culinary excellence.

The dish itself is either made of veal or chicken that is stuffed or layered with prosciutto or another ham and gruyere or other swiss cheese. Usually breaded and sauted till golden.

cornflour,

potato flour can be substituted for cornstarch

France: is a slope or hillside., you find it many French regions: Cote Rotie (Rhone Valley)

Cote d'or (Burgundy), Cote de Brouilly (Beaujolais)

water, flavored with onion, celey, herbs, white wine or lemon juice, to poach

fish or seafood

the seperated grain of the wheat plant. When dried and milled, it becomes semolina flour. As a grain it makes a terrific rice substitute, being more flavorful

and five times quicker to make than rice.

thin, small French pancake, often flamed, Crepes Suzette

French: means growth, wine produced at particular vineyard.

In Burgundy the best vineyards are Grand Crus, in Bordeaux there are the Crus Classes,

a classification of chateau wines. The highest in Medoc are the Crus classes (1 to 5), below them the Crus Bourgeois

Process of Methode champenoise. The bottle will be opened after the neck has been frozen, out comes the frozen dead yeast from the bottle fermentation. The champagne gest its dosage and is resealed.

pouring wine slowly from bottle into carafe, to seperate wine from the sediment ,

or add oxygen (by young wines)

add to remaining bits of sauteed food a liquid and heat,

becomes a base for a sauce to accompany the food

Dekagramm

Denominacion de Origen

Denominacion de origen

Denominazione di Origine

Controllata

Spain (DO)

Portugal (DOC)

Italy (DOC)

                            quality level of wine of these countries

Dotter, Eidotter

Eigelb

rich brown reduction of meat stock, Madeira or sherry and other ingredients,

base for many sauces

Dolce

Doux

Dulce

Italian:     

French:         sweet

Spanish:

duensten

schmoren

a mixture of finely chopped mushrooms, shallots and herbs cooked in butter

garnish to flavor sauces and soups, also for stuffing

Eierschwammerl

Pfifferling

Eierspeise

Ruehrei

homogenous mixture of two liquids that normally won't combine smoothly (oil and water). Mayonnaise and Hollandaise are two familiar emulsions

in American English, the main course of the meal, in France and elsewhere starter,

the first course of appetizer

A stock is water extract of food. A common water essence is vegetable stock. Wien and beer are vegetable or fruit stocks.

A broth is more concentrated as in beef broth or bouillon.

French for smothering a vegetable

(cooking slowly in a covered pan with small amount of liquid)

Extrawurst

Fleischwurst

By putting the must into container at the right temperature, the yeast will turn the sugar into alcohol and carbon dioxide.

Faschierte Laibchen

Fleischlaberl

Frikadellen

Faschiertes

Hackfleisch

Italian: Pasta tossed with cheese and butter or cream

The story goes that the dish was invented by di Lelio at his restaurant Alfredo alla Scrofa

in 1914 as variation of fettuccine al burro. Butter was normally added before and after the fettuccine were put into the sewrving bowl. His original contribution was to double the amount of butter before the fettuccine would be poured in, thus creating a triple butter effect.

Fisolen

Gruene Bohnen

Alsatian pizza like very thin onion tart

Fleischhauer

Metzger

silk textured goose of duck liver, served as pate or sauteed

the most famous comes from perigord asnd Alsace, but also from Israel and Hungary

Fogosch

Zander

Viennese sausage, only in Vienna on calls it Frankfurter, because around 1900 a butcher

from Frankfurt would move to Vienna and create there the Frankfurter

Fritatten

Pfannkuchenstreifen

Germ

Hefe

Golatsche

Plunderteig Mehlspeise

Grammeln

Grieben

A: Grammelpogatschen

Griebenkuchen

Graved Lachs, Gravlax

Grenadiermarsch

Armer Ritter

Griesskoch

Griessbrei

Gschlader

schlecht schmeckende Fluessigkeit

mashed avocado, lime juice, seasonings, diced onions and tomatoes, used as dip

Mexican

A: Guglhupf

Napfkuchen

Haeuptlsalat

gruener Salat

Hetscherln, Hagebutten

Heurige, neue Kartoffeln

vintner's tavern, wine from this year

emuslion of egg yolks, lemon juice and hot melted butter, smooth and rich,

accompaniment to vegetable, egg dishes and fish

Hungarian Goulash

Gulyas

Indian (Austrian)

Truthahn. Pute

A: Indianer Krapfen

Mohrenkoepfe

Kletzen

getrocknete Birnen

KMV, Klosterneuburger

Mostwaage

a rich buttery yeast-raised cake containing raisins and candied fruit, taditionally

baked in a fluted tube pan; a so=pecialty of Austria and Alsace

diced bacon, blanched and fried

Lasagne (Continental)

Lasagna (American)

Lasagne al forno (Italian)

Lasagne is both a form of pasta in sheets and also a dish, sometimes named "lasagne al forno" (oven-cooked lasagne) made with alternate layers of pasta, cheese and often tomato sauce or meat sauce. While it is traditionally believed to have originated in Italy, evidence has come to light suggesting that a very similar meal known as "loseyns" was eaten in the court of King Richard II of England in the 14th century.

At Rudi's you will find a vegetable lasagna.

French term for lees, the sediment remaining in the tank of barrel after fermentation,

 often used to make marc (alcohol)

describes the climate of a large area, i. e. the Rhine causes such a mild climate, that Pinot Noir

and other grapes can still ripen much more North than Burgundy

Meatloaf,

Grand Ma's style

Melanzane, Aubergine

Eierfrucht

French, made from whipped egg whites and caster sugar

"Miller's wife" in French, light coating of flour before sauteing in butter

used primarily for fish

Wine tasting term. After taking a mouthful, hold wine in the mouth, and judge the flavor, tecture, acidity and tannin. The immediate description is the wine's entry. When swallowing

you judge the finish and afterwards the length.

the climate directly around the vine. It is influenced by the vintner's work in the vinyard.

The mesoclimate dscribes then the whole vineyard and the magroclimate the whole area.

raw, unfermented grape juice

there are different scales to measure the sugar in the must,

 in Austria KMW (Klosterneuburger Most Waage), in Germany and Switzerland Oechsle ,

in France Baume

French for hazelnut

small medallion of lamb or veal,cut from loin

beurre noisette: butter heated until it turns nut brown, used to finish dishes

Ochsenschlepp

Ochsenschwanz

is a two-week festival held each year in

Munich during late September and early October. It is one of the most famous events in the city and the world's largest fair, with some six million people attending every year.

The event traditionally takes place during the 16 days up to and including the first Sunday in October. The schedule was changed following German reunification in 1990 so that if the first October Sunday is the 1st or 2nd then the festival will go on until the October 3rd (German Unity Day).

Beer plays a central role in the fair, with every festival beginning with a keg of beer tapped by the Mayor of Munich who declares “O'zapft is!” (Bavarian: “It’s tapped!”). A special Oktoberfest beer is brewed for the occasion, which is slightly darker and stronger, in both taste and alcohol. It is served in a one-liter-tankard called Maß. The first mass is served to the Bavarian Minister-President.

Only local Munich breweries are allowed to serve this beer in a Bierzelt, a beer tent which is large enough for thousands.

Ein Prosit !!!

Rudi Lechner’s

Annual Oktoberfest Celebration

September 19th  through

October 31st

Live German Entertainment

wth Alpenfest

& other various bands

Wed. -Sat. nights 6:30-10:30 p.m.

Dinner Specials

Oktoberfest originated in 1810, when King Ludwig I of Bavaria married Therese of Saxony on October 12th.  The Theresienwiese  (Teresa Meadow) was recognized as the site where the public would be invited to participate in the celebration.  The National Guard originally started the celebration as a horse race,  but in 1811,  an agricultural  fair was incorporated into the festival.  Through the years it has evolved into a 16 day event that begins in mid September & ends the first Sunday in October. The horse races were discontinued, but the festival & agricultural  shows  still remain today, as well as the original  Theresien Wiese site that serves as the current location for the event.

The first celebration  drew 40,000 people and currently has grown to 7 million visitors annually.  Beer did not become the focal point at Oktoberfest  until 1818.  This was the year when food & beer stands were first introduced. The tradition of tapping the first keg by the mayor began in the 1950’s with major Thomas Wimmer.  On the first Wiesn-Saturday, the mayor taps the first keg at exactly 12:00 p.m. and shouts “ O’zapft is’ ! ” (the keg has been tapped).   Today, average consumption is 5,000,000 beers,  700,000 roasted chickens, 60,000 legs of pork, 80 oxen, and 400,000 sausages.  Enough bratwursts are served to circle Munich  three times.  There is a total of 94,000 seats occupying  over 14 tents. The Hofbrau, specifically, is the largest tent that holds 10,264 seats.   This year’s Oktoberfest in Germany starts September 22th and lasts until  October 7th. 

Today’s  Oktoberfest celebration no longer belongs to just Germany. 

It has also become a German-American tradition at

 Rudi Lechner‘s for the past 30 years.

The Specials:

1/2 litre or Litre (Mass) Draft Oktoberfest Spaten,

Franziskaner and Salvator dark

 Selection of Schnapps

Ask about our Oktoberfest Take Home Menu

OKTOBERFEST

WIES'N DICTIONARY

www.oktoberfest.de

Why is Oktoberfest called „Oktober"-fest when it actually begins in September?

The festivities began on October 12, 1810 and ended on October 17th with a horse race. In the following years, the celebrations were repeated and, later, the festival was prolonged and moved forward into September.
By moving the festivities up, it allowed for better weather conditions. Because the September nights were warmer, the visitors were able to enjoy the gardens outside the tents and the stroll over “die Wiesen” or the fields much longer without feeling chilly. Historically, the last Oktoberfest weekend was in October and this tradition continues into present times.

Italian braised Veal shank with white wine, tomatoes, olive oil, garlic etc.

Spanish saffron flavored rice dish, with chicken, shellfish, sausage and vegetables

olive oil, named for the large shallow pan in which it is cooked

French for dough, paste or batter

blended ground meat, fish or vegetables with seasoning, can be smooth or chunky

served in a croute or as terrine

France: a lightly sparkling wine. It may also occur with summer wines Germany),

where the wine is bottled with residual carbon dioxide , hewnce the sparking.

North American vine louse which devastated the vineyards of Europe in the late 19th century.

Photosynthesis is the process of converting through chlorophylllight energy from the sun into sugar. Photosynthesis takes place primarily in plant leaves

center cut boneless pork loin, roasted with garlic and caraway seed, the sliced,

Rudi serves it with red cabbage and potatoes

Pork shank, roasted

Schweinshax'n

Eisbein

One of Rudi's Favorites:

whole pork shank, cured and roasted with garlic and caraway seed, served with red cabbage, sauerkraut and poatoes

Germany, Austria: classification of wines depending on the must weight, three main qualifications: Kabinett, Spaetlese and Auslese, sugar has to be natural and cannot be added.

The qualifications beyond are QbA ((Qualitaetswein besonderen Anbaus). Till here all bottles are certified with a Amtliche pruefungsnummer (AP). Land wein and Tafelwein do not have this certification. At the last three wines sugar can be added.

flour tortilla which is folded over a filling of cheese, salsa, meat and refried beans,

and then fried or toasted

savory, open faced pie made from cheese and eggs, vegetables, ham or meat

one of Rudi's specialties from the beginning of the restaurant

France: bottle size in Burgundy and Champagne, equvalent to six standard bottles

The Reuben sandwich is made with corned beef, sauerkraut, Swiss cheese and Thousand Island (or Russian) dressing on toasted rye bread, with potato salad on the side.

The origins of the Reuben are disputed: Some claim that Reuben Kolakowsky, a grocer and member of the weekly poker game (between 1920 and 1935) in the Blackstone Hotel in Omaha Nebraska invented it in a contest.. The owner of the Blackstone Charles Schimmel (or his son) eventually put Kolakofsky's sandwich on the menu at Schimmel's hotel, and in 1956 Fern Snider, a waitress there, entered the sandwich in the National Sandwich Idea Contest. The Reuben won first place, and achieved national popularity.

However Descendents of Arnold Reuben of the defunct Reuben Restaurant on 58th Street in New York City claim the invention dates back to 1014, when he served it to the actress Annette Seelos, partner in a si;ent movie of Charlie Chaplin.

The ancient Greeks preserved wine by sealing the amphorae that contained

it with pine resin - a practice that happened to lend the product a noticeable piney character

Swiss potatoes, made out of boiled potatoes, which are peeled and grated,

seasoned and then pan fried

French word for rust, describes color of this spicy sauce made of hot chilis, garlic,

breadcrumbs, olive oil and diluted with fish stock

St.Patrick's Day

March 17th

is the feast day, which annually celebrates Saint Patrick (385–461), one of the patron saints of Ireland, on March 17, the day on which Saint Patrick died. The day is the national holiday of the Irish people. (Wikipedia)

We celebrate with an "Irish" decoration and the specialty of Cabbage and Corn Beef

Sauerbraten

Rheinischer Sauerbraten

Eye of round beef, aged, marinated and roasted, sliced, topped with a sweet/sour sauce

specialty from the Rhineland

one of Rudi's Favorites:

choice of 2 sausages from: Bratwurst, Knackwurst or Polish with sauerkraut or red cabbage

End piece of bread

Austrian denomination of part of beef

Schoeberl,

Biskuit Suppeneinlage

Greek, ground lamb meat marinated in olive oil, lemon juice, garlic and oregano,

placed on skewers and grilled

Tiny flour-and-egg=noodles of Southern germany and Switzerland,

one of Rudi's favorite pasta

frothy sherbet, made with light sugar syrup, mixed with champagne or dessert wine, while freezing mixed with uncooked meringue

liquid in which meat, fish poultry or vegetables have been cooked with seasonings

to extract their flavor, strained and used as base for soups or sauces

Tafelspitz

gekochtes Rindfleisch

to stabilize chocolate through a process of melting and cooling,

keeps its shine and brittle

Mexican: thin flat pancake from cornmeal

in Spain it refers to an omelette of eggs, potatoes and onions

Vogerlsalat, Feldsalat,

Rapunzelsalat

is a traditional Viennese dish. It is believed to have originated in Constantinople, where meats were breaded with gold flakes in an opulent display of the nobility's wealth. Food historians say the Venetians adopted the dish and popularized it throughout Italy. Then the common folk adapted the dish by substituting the gold flakes with golden breadcrumbs.

"During the Austrian occupation of Northern Italy," saiys Rudi, the chef/owner of Rudi Lechner's, "field marshal Radetzky, who so loved the dish, is credited with bringing it home with him to Vienna. It was during the Habsnurg's rule that the dish became popular in the Empire, and made it what it is today."

Wiener Schnitzel is supposed to made only with veal.

In Europe. veal is very expensive and the dish is sometimes made with pork.

However that dish must be listed as Pork Schnitzel on the menu it's against the law to call it Wiener Schnitzel.

   Recipe

Wine tasting breaks down into 4 basic steps:

1) Color of the wine

2) Clarity of the wine, when viewed against a light source

3) the nose (smell) of the wine

4) Taste

A special variety is BLIND TASTING, where the labels of the bottles are hidden, to

make a more objective tasting (not being influenced by great names)

1) Beer brewers classify yeasts as top fermenting and bottom-fermenting. Top-fermenting yeasts are so-called because they form a foam at the top of the wort during fermentation. They can produce higher alcohol concentrations and prefer higher temperatures, producing fruitier, sweeter, ale-type beers. Bottom-fermenting yeasts are used to produce lager-type beers. These yeasts ferment more sugars, leaving a crisper taste, and grow well at low temperatures

2) Yeast is used in baking as a leavening agent, where it converts the fermentable sugars present in the dough into carbon dioxide. This causes the dough to expand or rise as the carbon dioxide forms pockets or bubbles.

3) Yeast is used in wine making where it converts the sugars present in must into alcohol. Yeast is normally already present on the grapes, often visible as a powdery film (also known as the bloom or blush) on their exterior. The fermentation can be done with this indigenous (or wild) yeast; however, this may give unpredictable results depending on the exact types of yeast species that are present. For this reason a pure yeast culture is generally added to the must, which rapidly predominates the fermentation as it proceeds. This represses the wild yeasts and ensures a reliable and predictable fermentation.

amount of wine produced in vineyard or estate, and is usualle expreesed in hectolitres per hectare. Yields may be influenced by the winemaker, who may perform a green harvest to reduce the quantity in cutting the more unripen grapes from the vines.

Low yields are associated with increased quality

Zwetschgenroester

Pflaumenkompott