Archive for October, 2012

Friends, Family, Fun … And a Fine Fall Feast!

Wednesday, October 17, 2012
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I’m still in a German food coma following this past weekend’s Blocktoberfest, an annual blowout the wife – she of Austrian heritage – and I host for friends and family this time of year.

Although we scaled back the bash several years ago when kids came along, we’ve been ramping it back up recently by incorporating everyone’s little ones into the festivities.

My Little Lederhosen Boy

Ryan Keith, 5, wears authentic German lederhosen that once belonged to his Austrian-born uncle. Needless to say, he was a hit at the par-tay!

Saturday night’s soiree drew about 80 guests to our house, with adults sampling a dozen different German beers around the firepit, while the kids bobbed for apples, tested their limbo skills and toasted marshmallows for s’mores.

And a bigger crowd means more food, so we biggie-sized the buffet as well.

While I was outside grilling sausages and brats (shipped in from Germany, this year) Amy was inside setting up a table full of her homemade German potato salad, sauerkraut, cooked purple cabbage, sautéed peppers, cucumber salad and apple salad, along with assorted pickles, mustards and jumbo pretzels.

Guests added to the bounty by bringing pecan pie, pumpkin cheesecake, appetizers and more. From fine friends and family to fantastic food, it was an affair to remember.

Have a Great Recipe? Get it Published!

Wednesday, October 3, 2012
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A local food market in Huntington is inviting folks to submit up to five of their favorite recipes for possible inclusion in an upcoming cookbook.

The Wild Ramp, located in the Shops at Heritage Station, is looking for those dishes that people always ask you to prepare for a potluck or family meal. They can be recipes you have cooked for years or a new dish that turned out particularly well, but they should embrace the “whole foods” concept as much as possible.

What’s that, you say? Just making sure you avoid or limit the use of prepared or highly processed ingredients. The goal of the “Wild Ramp Cookbook” is to encourage people that cooking from scratch is an easy and enjoyable thing to do.

But to ensure the book is out in time for the holidays, the deadline for recipe submission is pretty quick. As in they need them emailed to by 7 p.m. this Friday. Recipes should be typed or legibly written, and you must include your name, phone number and email. If you’re submitting a recipe you received from someone else, be sure to note that as well.

The Wild Ramp is open Wednesday, Thursday and Friday from 11 a.m. to 7 p.m. and Saturday from 10 a.m. to 4 p.m.