This is not your typical Oktoberfest German cuisine. The Epicurean Circle visits the award-winning Funkenhausen (www.funkenhausen.com) restaurant in West Town on March 11th, for an exceptional 3-course event by Chef Mark Steuer.
Cocktails at 6:30pm. Dinner starts promptly at 7:30pm.
Chef Mark Steuer, formerly with Carriage House in Wicker Park, marries Southwest German with Southern American regional cuisines into eclectic fusion whose flavor, texture, and visual characteristics and refinement dazzle the palette in novel ways. Steuer’s menu showcases iconic dishes from Germany’s Black Forest Region, the land of Grimm’s Fairy Tales, and infuses that with a Charleston twist…or two. You will be pampered by southwest German hospitality and sample big and small plates that you might encounter on dinner tables in Stuttgart, Baden Baden, Freiburg or Konstanz. Steuer is going to assemble for us a three course winter tasting menu which features three (3) appetizers served family style, an individual main course and dessert, coffee and teas. See below for specifics. All courses will include a vegetarian option. We will assemble at the long bar for happy hour and schmoozing between 6:30 and 7:15, settle our bar tabs between 7:15 and 7:30, and kick-off the first course promptly at 7:30.
1st course (served family-style)
- Smoked Spare Ribs
2nd Course (choose one)
Confit Pork Shoulder - Duck leg and field pea cassoulet, smoked shallot jus, parsnip mustard
Skate Wing Schnitzel - Potato crust, scallop brandade, brown butter, capers, lemon, herbs
French Onion Spaetzle - Mornay, caramelized onions, parmesan, toasted breadcrumbs
3rd Course (dessert)
- Black Forest Ice Cream Cake