September 15th, 2003

The gentleman is always properly dressed

Boston Oktoberfest

Beersummit will be hosting the Boston Oktoberfest this Saturday at the Park Plaza Castle. The beers of the Spaten and Franziskaner breweries will be served along with traditional food and music. Tickets are available now.

From the pages of
Dust off the lederhosen, breakout the German Steins, and get ready to Oompa the night away - Oktoberfest is Saturday! If you don't have your tickets yet, make sure to get them before Saturday. We are expecting a full house so if you want a ticket, make sure to get it in advance! You can purchase tickets for the September 20th, Boston Oktoberfest on or by calling 888-945-BEER.
Where: The Castle at Park Plaza (130 Columbus Ave)
When: September 20th, 2003
Time: 12 Noon - 10 PM
Tickets: $10 at or 888-945-BEER
*Your 1st pint
*pint glasses for the first 200 people
*all day access to the Boston Oktoberfest
Beer: Spaten Lager, Spaten Oktoberfest, Spaten Maibock (limited quantities), Optimator (limited Quantities), Dinkel Acker Pilsner (New this year!), Franziskaner, and Franziskaner Dunkel (Limited Quantities). Additional Beers are $4.00
Music: The Oberleander Hofbrau Band, and the Jolly Kopper Schmidts
Anyone dressed in Lederhosen gets free door prizes!
The gentleman is always properly dressed


My current favorite cookbook is entitled The French Country Kitchen. I picked it up a while back at the not entirely aptly named Buck-a-Book for in the realm of $7.00. All told, it was a steal, though I am beginning to understand why it didn't sell particularly well on its general release.

The book eschews the painful refinements of haute cuisine in favor of looking at the origins of French food. Here, you will find the simple and hearty fare that has likely been staple to the average French diet since agriculture was brought to Western Europe. The author spends a great deal of time talking about how she collected material by talking to people in villages all over the country. (Nice work if you can get it.) As a result, the book is as much a travelogue as it is a collection of recipes.

Of course, it's possible that recipes may not be the most appropriate word here. Perhaps better would be guidelines. There is enough that is vague or assumed in the instructions that very often, I find that I am winging it a little to figure out what needs be done. It sort of pushes me in the right direction without giving me hard and fast rules about what needs be done. It gets even more fun when you start digging through the text to find variants and new dishes with very little explanation beyond, "In Poitou, this soup is enjoyed with an abundance of garlic..."

Last night's project was soupe de tomate avec haricots made with tomatoes that Brenda gave me from her dad’s garden. It came rather thicker than I had anticipated, but was otherwise delicious and went well with the pear wine that Drew and Jen abandoned at my place.