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American Dream Cuisine™
Hotel Bayerischer Hof
In Munich, Germany receives
5 Stars & 6 Stripes - Award
Extraordinaire - Society
5 Stars & 6 Stripes for
Extraordinaire - Society Cuisine & Service

The Ultimate Award:
Seven Stars and Stripes ™
As we entered the Garden Restaurant at the Bayerischer Hof, Restaurant Manager Sigmund Biel greeted us immediately. His demeanor was warm and friendly and we were escorted to our table surrounded by an international crowd of happy guests seemingly savoring their dining experience. We strolled past a decorative table piled high with all kinds of attractive food items designed to enhance the appetite by giving you a peak of things to come. Later in the evening this table with its unusually tall bottles filled with 'schnapps' will play an important role in the winding down of a tastefully done cuisine presentation.
As Thorsten and I were seated and began to scope out the menu, we were attended to by so many people that it almost made our heads spin. The sommelier brought us two Bellini Champagne cocktails, one made with fresh raspberry puree and the other peach. Then Restaurant Manager Biel came back to announce that our dinner had been planned and laid out by Executive Chef Pfister and soon after the first course of Warm Bavarian River Crayfish over Deep Fried Arugula and aged Balsamico arrived.
This creative and tasteful appetizer was followed by the above pictured Lobster Tail and Papaya with twin sauces and Bean Sprout Salad. Both selections went well with the accompanying wine selection of 2001 Rheingau Riesling Weingut Robert Weil. Cover crops, exclusively organic fertilizers, and a complete absence of herbicides are particularly important to the production and excellent quality of the Weil wines. Aromas of hay with citrus, light-bodied fruit with lively acidity, flavors of bruised apples, light mineral notes.
With the finishing touches being applied to the first two courses by Thorsten and myself, dinner was beginning to look like the gourmet Olympics. The superb quality and architectural designs of each course reminded me of works of art that were amazingly palatable. Our next course arrived of Sliced Loin of Bavarian Venison in porcini au poivre demi-glaze and thyme potato croquets and it was eagerly received by Thorsten. The ruby slices of venison offered a slightly wild aroma and delicately tender texture, while the porcini contributed just enough earthiness blended with the zest of whole black peppercorns.
A glass of "Owen's Estate" Shiraz, South Eastern Australia Geoff Merrill, Mount Hurtle Wine Estate was offered as the perfect accompaniment to this artfully crafted main course. It was well balanced and appropriate for this game entrée and the wine produced a very dense display of dark red color while blackberries and currents wafted from the glass.

We paused briefly after the outstanding presentation of culinary mastery to continue to savor the wonderfully smooth lingering texture of the Shiraz. This wine should reach its full potential in another few years to come.
Clearing the table was a tableside performance as the servers cleverly moved in sync with each other to remove dishes and crumbs and reset with suitable tableware and stemware for the dessert course.

Caramelized pear tart with hazelnut gelato and champagne sabayon arrived with fresh berries and sugared red currants. A fluted glass of Veuve Clicquot Rose Reserve Champagne was presented and this sparkler was created by blending Pinot Noir, Chardonnay and Petit Meunier grapes to produce a balanced nose of apples and pears.
Espresso and petit fours ended this evening's activities in the Garden Restaurant, or so we thought until Restaurant Manager Sigmund Biel arrived tableside with one of those very tall bottles we had seen upon entering the restaurant. The bottles, though decoratively long and ornate, contain a special distillation of fresh fruits such as apricots or raspberries. It must be poured into tiny glasses very carefully as the bottles being so long must be held at a distance. There is much tradition and pomp involved in the consumption of this liquid, which is reminiscent of grappa and one must look in each other's eyes and toast to a 'shoenen abend' or fine evening in order to complete the custom.
Sigmund Biel & Pierre Pfister & Thorsten Piosczyk
Sigmund Biel & Pierre Pfister & Thorsten Piosczyk
A perfect time for a photo op presented itself when Executive Chef Pierre Pfister joined together with Restaurant Manager Sigmund Biel to have an event ending toast to a great dinner and a new and exciting day at the fairgrounds tomorrow for Oktoberfest.
by John Lomitola & Thorsten Piosczyk

Editor-in-Chief: Ingrid Lemme

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Although the above information was accurate at the time of publication, it can change without notice. Please be sure to confirm all pertinent information with the companies in question before planning your trip.

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