Okay, so I think we can all agree that spring is officially here, right? And with spring comes asparagus.
People do crazy things for asparagus. Food legend has it that one English asparagus enthusiast wanted to consume his asparagus as quickly after he picked it as possible, so he developed a Rube-Goldberg-esque contraption that picked asparagus and flung it into a pot of boiling water (that he had set up in his garden) within seconds of it leaving the ground.
The Germans really like their asparagus (or, “spargel,” which often actually is used to specifically refer to the white asparagus that is grown underground and thus does not photosynthesize and turn green) too, so to celebrate the beginning of spargel season (and spring), Brauhaus Schmitz is once again hosting Spargelfest all throughout May.
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Photo by Vanessa Beahn
Yesterday, we drew some attention to the Instagram work being done by Kevin Sbraga as he showed off some details from his new spring menu at Juniper Commons. Today, it’s the photo-snappery being posted by chef Henrik Ringbom over at Brauhaus Schmitz that caught our eye.
Ringbom has been filling up his Instagram with photos (all taken by Vanessa Beahn) like the pea soup with Westphalia ham, creme fraiche and pea shoots pictured above. There is also got a pan-roasted salmon with mustard green sauce that looks fantastic, a gorgeous endive salad, and a half-chicken (with cauliflower puree, fried Jerusalem artichoke and Hungarian pesto) that looks so good I had to include it below.
Show me the chicken
If you’re into the whole bar crawl thing, but not interested in huge crowds of people dressed in green, here’s an option that may be more appealing.
The Craft Beer Express is Saturday, March 14th, featuring 12 different bars in Philadelphia. The bars include Kraftwork, Johnny Brenda’s, Standard Tap, The Institute, Bishop’s Collar, Kite & Key, Jose Pistola’s, The Sidecar, Pub on Passyunk East, Devil’s Den, Brauhaus Schmitz, and Race Street Cafe.
Each bar will feature their own selection of craft beers, with some offering food specials and fun activities.
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Brauhaus Schmitz, the restaurant we turn to for all things German, is helping two legendary German beers make their American debut. And they’re tapping the first keg tomorrow, Friday, February 20th.
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A close up of the fastnachts.
It’s called Fat Tuesday for a reason, folks. Head down to Brauahaus Schmitz today for pastry chef Jessica Nolen‘s “fastnachts.”
Fastnachts are a traditional Pennsylvania-Dutch potato donut, fried up and dusted with a combination of nutmeg and sugar. They’re the perfect pre-Lent indulgence–or if lent isn’t your thing, they’re just the perfect indulgence for a Tuesday. Also, there’s nothing like hot donuts to make you feel a little less cold and miserable during these arctic temperatures.
You can get a half dozen donuts for $8 or a dozen for $14.
Brauhaus Schmitz [f8b8z]
Tonight, Brauhaus Schmitz is hosting its annual Karneval party. The German version of Mardi Gras kicks off tonight at 7 p.m. Brauhaus Schmitz will be offering half-priced Kölsch for the women and raffling off a kegerator at 10 p.m. Each Kölsch gets you a ticket in the raffle and an order of a Kölsch Kranz gets you five tickets.
A costume contest will also be held with the winner walking away with a $50 Brauhaus gift card.
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Brauhaus Schmitz, the South Street German restaurant and beer hall, is hosting a book event for exec chef Jeremy Nolen and pastry chef Jessica Nolen on Wednesday Feb. 4 at 6 pm. As we have mentioned before, the Nolens just released a cookbook called New German Cooking: Recipes for Classics Revisited on Jan. 27, which they’re celebrating with the release party next week.
Regarding the recipes, Jessica Nolen says, “Many German recipes, especially cookies and pastries, are rich with tradition – making them as fascinating and fun to prepare as they are delicious.”
Light appetizers and dishes featured in the book will be served in the restaurant’s Bauer Bund room, complimentary for all those purchasing a copy of New German Cooking.
New German Cooking [Amazon]
Brauhaus Schmitz executive chef, Jeremy Nolen, and pastry chef, Jessica Nolen, release their first cookbook this Tuesday, January 27. But if you’re eager to get your hands on a copy, head over to Brauhaus Schmitz.
New German Cooking: Recipes for Classics Revisited is a contemporary, ingredient-driven revival of traditional German dishes. The Nolens hope to make classic German recipes more approachable by bringing them to the modern table.
“At Brauhaus Schmitz, and with our new cookbook, we’ve tasked ourselves with bringing this overlooked culinary style the recognition it deserves,” Nolen said.
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Starting on Tuesday, November 11th, St. Martin’s Day, and ending on December 21st, Brauhaus Schmitz chef Jeremy Nolen will be preparing traditional a German Christmas Dinner for parties of eight or more. The dinner will feature a 10-pound whole roasted goose, served family-style, stuffed to the brim with house-made pretzel, apple and sage stuffing.
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