Join the Oktoberfest Fun at Altstadt

Chef Megan Coombes from Alstadt, a German bierhalle and brathaus, shares her favorite German-style brews, seasonal cocktails, and delicious food to kickoff Oktoberfest!

SEATTLE, WASH. - As we transition into fall, Oktoberfest becomes the new topic of conversation among Seattleites. Chef Megan Coombes from Altstadt, a German bierhalle and brathaus, visits the show to share her favorite German-style brews, seasonal cocktails, and delicious run of festive food to kickoff Oktoberfest in style now until Halloween.

Altstadt has gathered brewers from all over Washington state to give guests the most authentic Oktoberfest experience. This alongside the restaurant's authentic and housemade German fare are inspired by Chef Megan Coombes' time spent in Germany. 

For more information about Altstadt's Oktoberfest celebration CLICK HERE

Bacon Apple Kraut Brat:
1 T butter
1 c bacon, diced
1 red onion, minced
1 apple, sliced
1 T caraway
2 c sauerkraut
1/2 c sauerkraut juice
2 bratwurst
 
Cook bacon and red onion with butter in pan. Once crisped, add apples and caraway to coat. Ad sauerkraut, sauerkraut juice and stir. Place bratwurst on top and cover to heat through- (3-4 minutes).
 
 
Brown Butter Spätzle:
2 T butter
2 c spätzle
1/2 c caramelized onion
parsley
salt
 
Melt butter in pan. Add spätzle and brown. Toss in caramelized onions and brown. Add parsley and salt to taste. Serve.
 
Spätzle:
1 c AP flour
1 t  salt
1/2 t nutmeg
1/3 c milk
1 egg
 
Combine flour, salt and nutmeg. Beat egg with milk to break up. Combine egg mixture into flour until smooth. Let sit 15-20 minutes.
 
Bring pot of salted water to a boil. Squeeze spätzle through a press or ricer, or cut off a board into the water. Remove when it floats to the top. Allow to cool on a perforated pan in refrigeration.
 

 

 

 

 

 

Copyright 2016 KING


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