The Beer Chicks Curate Tony DiSalvo's Oktoberfest at Whist
The last/only time we actually craved more German food was shortly before this year's widespread wienermania, when Tony DiSalvo made his own sausages, schnitzel, and sauerkraut, along with the best spatezle we'd tasted, over at Whist. With all the eats made from scratch, the chef and his team even brewed their own beers for the occasion, a light and a dark. This Sunday, DiSalvo is bringing his Oktoberfest menu back.
And not only is the chef planning to prepare three types of wurst and handmade pretzel rolls, but The Beer Chicks have been placed on brew duty, curating several domestic, Canadian, and European beers to go with nearly every bite (even dessert). The feast marks the debut of Whist's communal table "social Sundays," which will be held every Sunday through October with different themed menus. See DiSalvo's full Oktoberfest selection and The Beer Chicks' proposed pairings, below.
4:00 to 7:00 P.M.
Beer and Cheddar Soup - Big Eye IPA, Ballast Point Brewing Company, San Diego, CA
House-made Sausages with Traditional Pairing:
Weisswurst - Hopf Helle Weisse, Germany
Bratwurst - Reutberger Export Helle, Germany
Bockwurst - Schoenramer Gold, Germany
Knackwurst - Kostritzer Schwarzbier, Germany
House-made Sausages with ‘Un’- Traditional Pairings:
Apple/Coriander Sausage braised in Ephemere - Ephemere, Unibroue, Chambly Quebec
Duck/Orange/Pecan - Echt Kriekenbier, Belgium
Sweet and Sour Cabbage
House made Mustards
House made Pretzel Rolls
Dessert With Beer
Bienenstich - Allagash Curieux, Allagash Brewing Company, Portland, Maine
Stollen - Trois Pistoles, Unibroue, Chambly, Quebec
Black Forest Cake - Black Phoenix Coffee Chipotle Stout, Bootlegger’s Brewery, Fullerton, CA
Apple Streudel - Saphir Bock, Germany