Werner Fricker Jr. tells the tale of our favorite Hungarian Smoked sausage. Is this story the definitive end of that tale? Who knows, after all everything has an end but the wurst has two.
Category: Bar & Kitchen
Recipes and stories from the Bar & Kitchen
Manhattan Club: 1960 Beverage List
Inflation is rampant despite what my neighbor would like us to believe.
Where’s the Gaufest Liverwurst?, by Michael Fricker
EDITOR'S NOTE: Huge thanks to Schaller und Weber and Oscar Mayer for inspiration in this article. (not sponsors...yet)
Two “Oma” Recipes, by Mike Stirm II
Two things I love in this world are my Oma and her cooking. Recently, I spent some with Anna Stirm learning how she makes two of her famous dishes.
An ‘Ode’ to Paprika, by Michael Fricker
You might just say we can't get enough of the stuff. I used to say, “Paprika makes everything better.” It was mostly tongue in cheek but when I really contemplate the idea there isn’t much, I can think of that it would not improve.
Goulash: “I knew it had to be good,” by Sasha Malofiy Jr.
One of my favorite meals is a traditional Hungarian goulash. There is nothing better than eating this delicious meal on a cold winter day.
Manhattan Club: John Reiter’s Spirited Challenge!
Inspired by Joe Reiter's ever present Manhattan, we have invited our members to share their favorite recipe for the whiskey cocktail or whatever beverage wets their whistle.
Manhattan Club: Hand-Crafted & Sweet Just How Joe Reiter Likes It
Inspired by Joe Reiter's ever present Manhattan, we have invited our members to share their favorite recipe for the whiskey cocktail or whatever beverage wets their whistle.