Great dinners do not always require advanced planning. Sometimes, you just have to wing it with what you have on hand. If you keep your pantry and refrigerator stocked with some basic supplies – and a few surprises – you will never be at a loss when you have to whip up something great for dinner with very little notice. Here is a list of baking supplies to keep on hand at all times so that you will never be caught by surprise without something to cook for dinner.

In the Pantry

At a minimum, you should have unbleached white flour, whole wheat flour and cake flour stocked in your pantry. In addition to being the base for breads and cakes, flour can be used to whip up a batch of fresh pasta, spaetzle or dumplings in no time at all. Use it to make gravies and sauces that can transform a meal from commonplace to sublime.

Cornstarch makes smooth gravies and is an ideal thickener for sauces, stews and stir fries. In addition, when you need an emergency dessert, cornstarch, milk, vanilla and sugar or sweetener make a quick, impressive “from-scratch” vanilla pudding.

Sugar substitutes are convenient to have on hand, especially if you are trying to cut down on sugar in your meals. They are ideal for use in sweet and sour sauces, desserts, drinks and other recipes that call for sugar.

Flavored oils have been popular in gourmet circles for years, and they have finally made their way to the supermarket shelves. Chili, lemon, pepper, orange and basil are just a few of the flavored oils you can tuck into your cupboard to add flavor to simple dishes. Try using them in stir fries and salad dressings, or as a base for marinade. Also consider olive oil, almond oil, walnut oil and grapeseed oil.

Flavored vinegars, including balsamic vinegar, red and white wine vinegar, herb or fruit infused vinegars and cider vinegar are all great additions to the well-stocked pantry. Pick up one or two each week when you do the grocery shopping, and you will soon have a full selection of vinegars to experiment with.

Other baking ingredients to keep in your pantry include canned unsweetened juices, unsweetened fruit spreads, raisins, dried fruits, sunflower seeds, sliced almonds, cocoa powder, salt, kosher salt and sea salt, whole peppercorns (so much better freshly ground than pre-ground), cream of tartar, baking soda, vanilla and other flavored extracts as well as cooking sprays. Canned tomato paste is incredibly versatile and can be used in a huge variety of recipes from soup to dessert.

Dried beans, especially lentils, cook up quickly with brown rice and vegetables. A variety of grains like couscous, quinoa, cornmeal, rolled oats and kasha make delicious sides or alternatives to rice and potatoes.

Pasta in a variety of shapes – bow-ties, angel hair, linguine, shells and elbows may all be pasta, but they each show off the flavor of different dishes best.

Rice is another ‘bland’ ingredient that has a lot of character, especially if you branch out to some of the more exotic varieties. Basmati and jasmine rice are just two varieties of rice that can elevate a rice dish to new heights. Of course, plain white rice is great as a side dish, under a stir fry, tossed into a soup or simmered into a delicious dessert.

In the Refrigerator

Eggs and egg substitutes are a must to have on hand at all times. They are one of the most versatile and useful ingredients in your kitchen.

Important dairy products to stock in your refrigerator include margarine, low fat or fat free sour cream and fat free plain yogurt. Low fat, skim or 1% milk is another ingredient that is important to have on hand.

A fresh lemon and a fresh lime, orange juice, applesauce and apple juice can be used to enhance flavor or sweetness.

Carrots and bagged salads are the two packaged convenience foods that can be worth the extra cost. Whole peeled baby carrots and matchstick carrots cost a little more than buying them and cutting them yourself, but you will save time and perhaps eat more carrots. You will always have them ready to be tossed into a simmering dish to add color and flavor.

Bagged salad is another convenience that is worth paying for – but skip the ones that come with prepared dressings. When all you have to do to make a salad is pull a handful out of the bag and add embellishments, the whole family will be far more likely to eat their greens more often.

In the Freezer

Stick with frozen fruits and vegetables with no sauces or seasonings. They make quick work of stir fries, can be added by the handful to rice dishes or quickly steamed in the microwave as side dishes.

Individually frozen chicken breasts and thighs, and individually frozen, unbreaded fish fillets are great for quick, delicious dinners.

Keep these baking supplies and basic food stocks on hand at all times, and chances are you will never be trapped without something to cook for dinner. Who knows, you might expand your diet and taste palette at the same time.

Strasbourg
The beautiful city of Strasbourg lies to the east of France and borders Germany – thus it has elements of both French and German culture. The city plays a prominent role in European Political Administration, as it is the home of the European Parliament, and home to many diplomats and impressive buildings with conference centres.

There is much to see and do in the city – you will be astounded by the quality of the architecture, which is Germanic in flavour. Take a cruise along the Ill River, and taking such a trip is like travelling through the Italian City of Venice! Make sure to take a trip to the area known as “La Petite France”- an area bordered to the front by the Ill River, and the timber buildings are peppered with delightful window boxes of flowers. Take a trip to the Cathedral, the Gothic architecture is sure to dazzle you with its beauty. If shopping is your passion, check out Place Kleber, the square area home to some wonderful stores.

No trip to Strasbourg is complete without sampling the local food and drink – the dishes have authentic French flavour but have their roots in the German culture. Check out white wines such as the Reislings and Gewurztraminers at a local winstub (bar). The Alsatian beer is also recommended.  Some of the most popular food to savour is Baeckoffe and Coq au Reisling. Baeckoffe is like a stew of local meat, potatoes and spices. Coq au Reisling is similar to coq au vin but is made with Reisling instead! Check out the Germanic noodles known as Spaetzle.

Any time of the year is perfect to visit the city, but especially at Christmas time, when the lights and decorations transform the city into a magical winter wonderland. The Christmas Market is well worth visiting if you are in the city come December.

Lyon
Lyon is located to the south of the country and combines culture, gastronomy, great nightlife and shopping all in one location! Close to the Alps, the city is a great base for also touring other local towns such as the skiing haven of Grenoble, and the charming town of Vienne.

In terms of attractions, the city is awash with Roman ruins, one of which being the Amphitheatre des Tres Gauls. Two rivers (the Rhône and the Saône) wind a path through Lyon, so why not explore these rivers on a cruise? Visit Vieux Lyon (Old Town) for the World Heritage Attractions of La Croix-Rousse, Saint Jean and the Basilica of Notre-Dame de Fourvière. This is a late 19th century cathedral adorned with mosaics and fabulous stained glass designs. Also, check out the Basilica of St-Martin-d’Ainay and the Opera Nouvel if you are fan of the performing arts!

Lyon is home to wonderful restaurants catering for all tastebuds, and great nightlife. And for those holiday gifts, check out Le Carré D’Or which has many hight street and brand name stores. Similarly Rue Edouard Herriot has some wonderful chain stores such as Dior and Escada.

Bordeaux
This city is a bustling place, which ticks all the boxes in terms of things to do and see. Bordeaux is located in the heart of wine country, and also home to some outstanding historical attractions. Check out the cool sidewalk cafes and bars – a real youthful vibe is ever present in the city. The local cuisine is divine, and it is complemented perfectly by the delicious local wines.

Associated with wine production since the 1st century AD, Bordeaux is world renowned for its magnificent wines. For the wine buff, no visit to Bordeaux is complete without taking a trip the local Wine Museums, of which Vinorama is one, along with the Chartrons Museum. A trip to the local wine school will teach you all you need to know about making wine! You could also visit the Bordeaux Wine Chateaux, or indulge in vinotherapie spa treatments at local hotels.
Bordeaux is also known as a shopper’s paradise. Some of the most popular brand names in the market are for sale in the city, from Hugo Boss, Lacroiz, Rolex and Louis Vuitton. It’s fair to say that Bordeaux has something for everyone.

Montpellier
The southern France city of Montpellier is the capital of the Languedoc Region. The city is wonderful, with attractive architecture and has a rich and varied history. Adorned with boutique shops and sidewalk cafes, and magnificent squares, the city has much to please the discerning visitor. Check out La Place de la Comedie, which is located at the heart of the city, and lined with cafes and plenty of shops. Here you will also find some wonderful markets. Check out the Opera and the Three Graces Statue.

The city is home to many students, due to the presence of a large university. Try and get to visit the Faculty of Medicine – this was established since the 12th century and still in place! If you want some relaxation and some solitude away from the busy streets check out La Promenade Royale du Peyrou – a local park which is situated right next door to Montpellier’s replica of the Arc de Triomphe!

Orleans
Located 130 km south west of Paris is Orleans – the hometown of St Joan of Arc, one of the most revered French icons. It is located at a bend of the River Loire and a total of 5 major bridges cross the Loire in Orleans. The city has many Roman ruins which bear testimony to its importance along the river in Roman and later in Medieval times. Check out Maison de Jeanne d’Arc and the magnificent 9th century cathedral. Orleans is a good base for exploring the entire Loire Valley Region.

Hope you enjoyed our guide to the Top City Break Destinations in France. Obviously the best way to get to and explore these wonderful locations is to avail of a top quality car rental. Check out our Car Hire France page.

Even the most experienced professional chefs sometimes overlook the value of specialized restaurant supplies. If you have ever inherited a box of unidentifiable kitchen contraptions from your grandmother, you have probably seen some strange-looking, specialized tools. Decades have passed since these gadgets were common to the majority of households, but do not throw out your grandmother’s treasures. A lot of these tools are just as useful today as they were then, and other specialized items have been developed that you can purchase from a restaurant supply store. These utensils offer a great addition to both residential or commercial kitchens. With a little creativity, you can find all kinds of ways to use them.

Melon Ballers

Using a knife to cut a melon is messy and time-consuming, and the end result is lacking in presentation. Melon ballers offer the perfect solution. They resemble a small spoon with a hole in the middle to allow air and water through. Simply twist the baller to scoop out the melon flesh. If you believe that you do not prepare enough melon to merit the purchase of a melon baller, think again. They are perfect for forming a spherical garnish out of just about anything, including the following:

• Papaya
• Pear
• Ice cream
• Butter
• Cooked potato

There are a variety of other potential uses, including scooping out the cores and/or seeds of other fruits and vegetables. When making stuffed cherry tomatoes or mushrooms, use a melon baller to remove the unwanted cores. Just be careful not to go too wild with your baller, or you might find yourself serving little spheres of every food imaginable.

Baking Mats

Anyone who does a lot of baking, whether at home or in the commercial kitchen, should invest in a baking mat. If your grandmother knew you had one, she would be jealous. Baking mats are reusable, non-stick pan liners made of laminated silicone. They are oven-, freezer- and microwave-safe. Since they can be used thousands of times, they are cost-effective and good for the environment, eliminating the need for greasing the pan or lining it with single-use parchment paper. The mats also serve as the perfect non-stick surface for kneading and rolling dough. They are an essential addition to your restaurant supplies, but make sure you store your baking mats flat or rolled-up, rather than folded, since any creases will ruin their functionality.

Potato Ricers

Although rotary models exist, a simple potato ricer looks like a giant garlic press and functions similarly. It processes food by forcing it through tiny holes about the size of a grain of rice. Originally, potato ricers were designed for cooked potatoes, producing creamier, more velvety mashed potatoes than a mere potato masher could ever achieve. However, they can be used to process a huge variety of other foods, including the following:

• Roasted garlic
• Pumpkin
• Grapes
• Spaetzle
• Liver

You can use a ricer to puree any cooked vegetable, like cassava and carrots, or to make baby food, chopped liver or pumpkin pie. It is also perfect for creating butter dots to cut into flour, squeezing the water from thawed or cooked spinach, cutting eggs for egg salad, and, of course, making hair out of Play-Doh.

Pie Markers

Everyone wants a fair share of the pie. Using a pie marker will guarantee even slicing. The metal teeth on the tool “mark” the pie so that it is easy to cut into uniformly sized pieces. While pie markers represent one of the most specialized tools, they are not just for dessert pies. You can also use a pie marker to evenly slice the following:

• Cornbread
• Cakes
• Quiche
• Pizza
• Flat breads

Pie markers are available in restaurant supply stores with as little as five cuts or as many as twelve. Any pizza place or bakery should have a variety of pie markers available at any given time for slicing pizzas, pies and cakes of all sizes. Pie markers are also useful for creating perfect slices in the home kitchen, and they are always a good excuse for the houseguest that “just wants a little piece” to take a temporary break from dieting.

China Caps and Chinois

China caps and chinois, which is French for “Chinese,” resemble their name-sake: a conical Chinese hat. A china cap is made of perforated metal and is suitable for straining seeds or large chunks out of sauces, juices and soups, while a chinois is made of mesh that is fine enough to strain custards, drinks or sauces into a smoother texture.

Use a dowel, a matching cone or a small ladle to apply pressure on the mixture and force it through the strainer. For the smoothest possible consistency, you can use a cheesecloth in conjunction with the chinois. This is perfect for making smooth drinks, like almond milk. The chinois or china cap can also be used to evenly dust food with a layer of powdered sugar. Just make sure any children lurking nearby know that it is not actually a “cap,” or they will have a finely powdered mop of hair.

Corers and Slicers

A modern day food processor simply cannot cut with the accuracy of a traditional hand-held slicer or cutter. When it comes to cutting fries or coring an apple, there is no substitute for a manually powered utensil. The following kitchen gadgets can save a lot of labor in the kitchen:

• Tomato corers, or “tomato sharks,” and tomato wedgers
• Melon peelers
• Onion wedgers
• Egg slicers
• French fry cutters
• Apple slicers, corers and peelers

These tools speed up the process of coring and slicing, and they are also safer than using a knife. Whether you are preparing food in a commercial kitchen or at home, specialized corers and slicers will save you a lot of time, and maybe even a finger.

Reasons to Purchase Specialized Supplies

Specialized restaurant supplies open up new opportunities. Without an onion slicer, you probably would not realize how much time you waste cutting onions, and you certainly would not consider serving a blooming onion. You never thought you needed one, but if a melon baller is not available in your kitchen, you may not even think to add spherical cuts and garnishes to your menu items. The more specialized tools you add to your residential or restaurant supply, the greater your opportunities for culinary creativity.

Walt Disney World offers its guests more than 100 different dining options.  Formal restaurants, family dining, theme dining, character meals, quick bites and treats from cart vendors are all available throughout Disney’s complex.  From mouthwatering steaks to sushi to smoked turkey sandwiches with avocado mayonnaise, dining in Walt Disney World is diverse and delicious.  The Florida vacation hot spot continually offers guests culinary choices to please even the most discerning palette.

There are four main theme parks at Walt Disney World.  Within each park reside a variety of sit-down restaurants, counter-service restaurants, theme or character dining options and food cart vendors.  Several of the best dining options at Disney World are eateries located within the theme parks.

Magic Kingdom

* Cinderella’s Royal Table

Located in Cinderella’s Castle, the “Dreams Come True Dinner” is a recommended dining experience, especially if you have a little princess in your party.  This is a character dining experience.  Characters that appear may include Cinderella, Fairy Godmother, Prince Charming, Jasmine, Aladdin, Mary Poppins, Peter Pan, Princess Aurora and Snow White.

The dinner meal includes choices of appetizer, entree and dessert as part of a fixed priced meal. Appetizers range from green salad to a delicious corn and crab chowder.  The lemon lavender chicken is a recommended entree choice as are the pork chops or cavatappi pasta.  For dessert, don’t miss the créme brulée.

* The Crystal Palace

Located on Main Street U.S.A. around the corner from Casey’s Corner, The Crystal Palace has one of the best breakfast buffets in Disney.  Make a reservation for this restaurant to share a breakfast buffet experience with the character of Winnie the Pooh.  Dine on fluffy eggs, decadent pastries, fresh fruit, Mickey Ear waffles and amazing omelets.  The characters including Pooh Bear, Eyeore, Piglet, and Tigger will visit each table and pose for pictures while you eat.  The food is outstanding and the atmosphere festive.  Breakfast at The Crystal Palace is a great way to start a Disney day.

* Liberty Tree Tavern

To the left of Cinderella’s Castle is the pathway to Liberty Square.  In the square is the Liberty Tree Tavern, a great lunch spot serving an amazing New England clam chowder.  Visit the Tavern for a hearty lunch of tasty  New England pot roast, a juicy Angus cheeseburger or even a flavorful vegetarian potpie.  The Ooey Gooey Toffee Cake is recommended for dessert.

Epcot

Epcot is divided into two sections, the World Showcase and Future World, both with many great places to eat.  If trying dishes from different countries sounds exciting and delicious, plan several meals in the World Showcase.  There are eleven different countries represented serving sit-down meals, quick-bites and some of the tastiest coffee drinks in Epcot.  Future World offers an equally eclectic collection of food choices from traditional American burgers to pan-seared Ahi tuna.

* Le Cellier Steakhouse (World Showcase:  Canada)

One of the most popular restaurants in Walt Disney World, Le Cellier Steakhouse is one you will need reservations in order to get a table, even for lunch.  The atmosphere is warm and the food is extremely hearty and flavorful.  For an appetizer, start with the rich Canadian cheddar cheese soup.  It is a steakhouse, so a steak is recommended.  Excellent choices include the mushroom Filet Mignon and the coffee-rubbed Kansas City Strip Steak.  However, for the non-meat eater, the sauteed potato gnocchi is outstanding.  For dessert, consider the chocolate “Moose” or the apple-rhubarb crumble.

* The Biergarten Restaurant (World Showcase:  Germany)

A festive, family atmosphere, The Biergarten is an all-you-can-eat German buffet served in the Oktoberfest tradition.  There is a polka band and guests are encouraged to take a twirl on the dance floor in between feasting on the best German food at Disney.  Diners are seated at long tables with other guests so the atmosphere is very friendly.  The buffet includes hot and cold offerings as well as amazing pastries and strudels for dessert.  For beer lovers there are many German and European choices available.  On the buffet, do not miss the sauerbraten, Bavarian cabbage salad, homemade spaetzle, pork roast and baked veal loaf.

* Teppan Edo (World Showcase:  Japan)

Miso soup, sushi and Teppan-Yaki entrees are all served around a flattop grill/table combination and cooked to perfection by your personal chef.  Kids will love the show the table chef gives as he flips shrimp tails behind his back and creates a steaming volcano out of onion slices.  The food is fresh, hot and full of flavor.  The atmosphere is relaxing and suitable for  couples, families or larger parties.

* Coral Reef (Future World:  The Living Seas)

If you are going to eat seafood during a Disney World trip, this is the restaurant to visit.  They offer succulent seafood that is fresh and cooked expertly by top chefs.  For appetizers the creamy lobster soup and the shrimp and lobster cakes are superb.  The blackened catfish served over pepper jack cheese grits is spicy and full of rich flavors but for non-seafood eaters, try the wild mushroom lasagna or the grilled New York Strip Steak.  The almond gelato with passion fruit sauce is a dessert favorite.

* Sunshine Season Food Fair (Future World:  The Land)

Perfect for lunch, the Food Fair offers items from sandwiches and salads to noodle dishes and pork chops.  There is something for everyone and many of the fresh ingredients are grown right there in The Land’s greenhouses.

* Kringla Bakeri og Cafe (World Showcase:  Norway)

Viking coffee, espresso and pastries are all recommended at this small counter service stop.  This is the perfect place to grab a specialty coffee and treat before Epcot’s evening fireworks display.

Disney Hollywood Studios

* Hollywood Brown Derby

The Brown Derby is located on Hollywood Boulevard across from the giant Mickey Sorcerer’s hat.  It serves American food with Hollywood style and is most famous for its Cobb salad.  They are open for lunch and dinner but reservations are recommended.

* Sci-Fi Dine-In Theater Restaurant

Eating at this restaurant is like dining at an old-fashioned drive-in that only plays snippets of classic Sci-Fi movies.  The table are cars and you dine while the movie clips play.  It is a great place to eat with kids.  The Rueben is outstanding and the hamburgers are always a hit.  Not to be missed is the large and extremely filling ice cream sundae for dessert.  It is located on Commissary Lane.

* Toy Story Pizza Planet Arcade

A replica of Pizza Planet from the Toy Story movie, it is a great place for pizza, salads and fun.  It is located on the Streets of America across from Muppet Vision 3-D.

Animal Kingdom

* Tusker House

This restaurant located in the Africa area of the park is a lunch and dinner buffet.  It features American and African cuisine with dishes like couscous salad, hummus, curry chicken and rotisserie pork loin.  The warm banana pudding is excellent for dessert.

Dining in the Resorts

* California Grill
(Contemporary Resort)

Featuring Californian-Asian fusion cuisine, this amazing restaurant is located on the top floor of the Contemporary Resort with one of the best views of the evening’s fireworks from the Magic Kingdom.

* Boma (Animal Kingdom Lodge)

African and American cuisine served buffet style, Boma is a flavorful bounty of delicious foods.  Make sure to try the FuFu, mashed sweet and white potatoes spiced with cinnamon and coriander.

* Victoria and Albert’s (Grand Floridian)

This is the ultimate in elegant Disney dining.  Victoria and Albert’s is not for a casual family meal or a quick bite before taking in a fireworks display.  This fine dining, Disney style.  Meal choices include Poulet Rouge, Wild Turbot, lamb, duck and Australian “Kobe” beef tenderloin to name but a few.  Reservations are required.

Finding a good place to eat or dine is not difficult when visiting Walt Disney World.  Most restaurants and quick-service eateries are participating members of the Disney Dining plan. The Dining Plan can be included in most vacation packages and can save guests about 40 percent on their vacation dining.

It is strongly recommended for guests to make advanced dining reservations at most Disney table service restaurants, Character dining, Dinner Shows, and Grand Gatherings. Reservations can be made by calling (407) 939-3463 (407-WDW-DINE), through your concierge at your Disney Resort hotel, from your in-room telephone by touching 55, or by touching *88 on any Disney World resort pay telephone.

I could hardly believe it. More than a year had passed and it had once again been time for the annual company ski trip to the Pocono Mountains. Unlike last year, almost everyone had decided to go the night before and stay in the same hotel, getting a full night’s sleep and reaching the slopes early, without getting lost on the way. Or so I thought. Although Sidonie had intended to join us the previous year, her excessive amount of alter-names had proven too many to fit on the invitation and she had therefore stayed home. This year she had been asked verbally. But perhaps the greatest difference between the two years is that this time I would attempt to ski, an experience, I must admit, I greatly looked forward to–with as much enthusiasm as root canal therapy without Novocain.

Having been the first to make the almost three-hour drive, I approached Mount Pocono shortly before 7:00 p.m., seeing the sun, low on the western horizon, cast a soft, yellow glow through the ubiquitous, bare, brown trees on the snow-devoid mountains. Wait, I thought, no snow meant no ski. The thought of not having to face my ski schizophrenia provided a momentary relief, but I felt sorry for those who had really come for the experience.

Although Mike had not traveled the night before and therefore had not shared the room with me, his ability to dictate my unearthly wake up time had hardly been eradicated. In order to reach the slopes by 9:15, I had to get up by 7:30–at least physically. He would see the rest of me by noon, I had warned.

Making my way down the long hallway and into the breakfast room like a zombie the next morning, I immediately caught glimpse of equally sleep-deprived Dorit, the other company Duty Manager.

“Did you sleep?” she anticipatorily asked.

“Nope,” I answered.

“I didn’t either,” she responded with a hint of desperation. “How could I with the noise in this hotel?”

“What noise?” I inquired.

“From the group,” she answered.

“You mean our group?”

“Yes, I mean our group.”

“What time did you get here last night?” I wondered.

“I arrived at 11:45 and the rest came at 1:19.”

1:19, I thought. At least her state had not robbed her of her accuracy.

I later learned that their late arrival had been due to loss of directions and the need to stop at Burger King.

“It seems they availed themselves of the hotel’s facilities,” she continued to explain, “going from room to room, to the pool, to the Jacuzzi,” whereupon, one by one, they entered the breakfast room, pajama’ed and barefoot. This year had already begun to vie with last year for “events,” I thought.

Leaving the group to its lengthy, “morning-after” preparation, Dorit and I decided to depart on time, as scheduled, she in the lead car with David and I in the trailing car with Damian. David, requesting a momentary bathroom visit before departure, reappeared 20 minutes later, at which time we drove out of the parking lot. Boy, did he have to go, I thought. Adhering to a self-restricted five words per day, he confidently led me to believe that he would not shatter Dorit’s cherished early-morning silence during the drive.

Following her jeep down the long, winding road toward Jack Frost Mountain, I turned into the parking lot. One year later and there he stood: the Mike. I had awakened at 7:30 and could barely see through my eyes. (I had actually forgotten that Damian had been next to me the entire time.) He had awakened at 5:00 and looked so damn chipper and cheery. With a positive mood like that, there must be snow up here somewhere, I thought. All right, so much for Plan A. There must be a Plan B.

Tires crunching over gravel alerted me to an approaching red car containing the only three who had not elected to drive the previous evening: Annie, Sidonie, and Jenner. Sidonie, wearing her Viking hat, sat in the back and folded the map a final time. Annie, owner and driver of the car and a person who had little patience for lengthy, embellished conversations, sat next to Jenner in the front who, unlike David, restricted herself to five words per second. In fact, she had initiated a sentence upon entering the car in New York and had just reached its verb as it pulled into the parking lot three hours later. As Annie opened the door, I attempted to read her thoughts, which assuredly must have gravitated round a single desperation: I need a Valium!

Jenner, getting out of the car, adjusted her sunglasses and stood before me.

“How was your ride?” I inquired.

Thinking it over, she responded with her universal, one-word-fits-all-occasions response, “Lovely!”

Walking across the road, we entered the lodge. Ordinarily used as a lounge and designated “Canteen,” it had been four times larger than last year’s and had featured a bar, multiple tables and chairs, a fireplace, a sofa, wall-hung sleighs, and a wooden, outdoor deck with picnic tables. Serving as the group’s base, it would be the location to which we would return throughout the day.

As the others settled in, Damian and I elected to inspect the public areas and have a look at the ski slopes. Opening the door and catching first glimpse, I went into mild panic. There it was: the white stuff, blanketing the mountain. Didn’t it know how late in the season it was and that it should have melted by now? The snow and I were already not getting along. Oh, God, where was Plan C?

Because the group would travel the same short distance as Dorit and I had and would not be given misdirections by Adam, who had been unable to attend this year, they should theoretically have trailed us by only a few minutes, but, in fact, pulled into the Jack Frost parking lot almost two hours late.

“Where have you been?” Dorit inquired, as they filed across the road to the lodge.

“We stopped in McDonalds,” Patrick explained.

Could this group not go anywhere without stopping at a fast-food place first? I wondered.

Back in the lodge, Mike prepared to purchase the ski tickets. Counting the number of people who intended to take lessons and those who intended to partake of full-fledged skiing (do you think I was part of the latter group?), he temporarily left and returned with the stack of ski passes, the sight of which sent fear through my body like a bolt of lightening. Those tickets may well have been gallows! I could not believe that I was going to go through with this!

Mike distributed the triangular-shaped hangars which attached to one’s clothing and on which the peeled, gummed passes were glued. Examining these two items, I could not imagine how they could possibly be united into a single, hanging identification badge, and took some 20 minutes of attempting multiple configurations before I had been able to do so. If attaching the badge were this complicated, I thought, what would it be like putting on the actual skis?

The sheer thought of this only heightened my nerves–so much so, in fact, that a fart slipped through my body, but got stuck between its exit point and the hard, plastic bench on which I sat, vibrating with earthquake intensity as it attempted to escape and sounding very much like submachine gun fire. Bobbing up and down in a virtual blur, I assuredly must have looked as if I rode atop a jackhammer.

Somewhere at the ski resort, a nasal voice asked, “Ena, what’s that noise?”

“I don’t know,” an equally throaty voice croaked back.

I later learned that Ena and her friend had been in an enitrely different room.

Successfully hooking the assembly to my pants, I stood up.

“You suddenly look very confident, Robert,” Mike observed.

Silently looking at him, I thought: there’s a fine line between confidence and stark terror. Besides, I had also just released enough wind to create a tornado and my body was now a lifeless sack of organs.

Thus provisioned for my pending trauma, I left the main lodge with Sidonie, Damian, and Jenner, crossing the snow-covered ground to the ski equipment rental shack. Directed first to the ski boot room, we walked among the aisles of boots. If Jenner had so much as hinted that this lead-weight, Jolly Green Giant footwear appropriate only for walks on the moon was “lovely,” I was going to scream! No shoe store ever looked like this, I thought. “Look at these fashions,” I commented, attempting to deliver a milder statement, as Damian, making no attempt to ascertain the correct size, aimlessly began to try on the closest boots to his reach. Then again, there seeemed to be only one size: HUGE!

Deciding upon a set of boots (did they have to have a pair that fit me?), I moved to the next station. As I clumped across the floor in my 100-pound foot armor, displaying as much finesse as a rhinoceros walking down an aisle of Swarovski crystal, I shared a reflection from last year’s ski trip with Jenner and Sidonie. “Now I know what Joseph was talking about last year when he put his ski boots on for the first time and said, ‘These shoes are damn tight,’ only damn’ wasn’t quite the word he had used.” Sidonie gave me that glazed look.

In order next to obtain the properly-sized skis, we had to present ourselves at two counters, where we were required to complete and sign a consensus form more detailed and complicated than that preceding open-heart surgery.

“You have to circle one of the numbers between one and three,” the representative instructed me.

“What do they mean?” I asked.

“One is the lowest amount of ski experience and three is the most,” she answered.

“Don’t you have anything lower than a one?” I desperately inquired.

Assessing my ski boot size, she then waded her way through the racks until she had found the corresponding skis, returning to the counter and, after tightening them with a screw driver, handed them over to me.

Shakingly, I cradled them in my arms and looked at her pleadingly. Puzzled, she looked back, wondering what I could still have wanted. What, I thought, no prayer? I’m a first-time skier!

Now fully outfitted with boots and skis, I walked toward the exit, following Damian, Jenner, and Sidonie, at which time one last person stopped me. Did he want to see my ski badge, too? I wondered.

“Wait,” he said, “you have to get your poles.”

You get those, too? I thought. For all I intended to do, I probably could have done without them.

As the four warriors now emerged on to the battlefield of virgin snow, led by Sidonie in her Viking hat, Jenner proudly proclaimed, “I’m not a novice! I’ve had former skiing experience.”

“Where?” I asked, already anticipating how inferior I would look in comparison to her.

“Holland,” she enthusiastically shared.

With a country entirely under sea level, you could have done better than that, I thought, and my anticipated inferiority image rapidly faded. Sensing my disbelief, she supported, “No, there are small hills there.”

I didn’t know that the country was so overrun with ants, I thought!

Damian had been the first of the four to actually ski…in other words, make the initial plunge into danger. Attaching his left boot to his ski and then the right, he stood erect, grabbed his poles, and catapulted across the snow-covered ground like an F.104 fighter launched from an aircraft carrier deck, careening into a snow bank.

I will certainly look more professional than that, I thought. Following his lead, I attached my ski to the left boot, praying that it would not fit (the moment of truth was at hand and I had run out of plans), and then the right. As if the plug on all friction had suddenly been pulled, I accelerated forward, passing Sidonie and picnic table in a helpless blur, and yelled, “Sidu..” until the facade of the lodge intervened and arrested my travel. So much for the improvement over Damian! I thought

New activities often provide new perspectives and I must admit that, during my initial ski experience, that I had had a profound revelation–namely, that everyone has a goal in life and that mine was to return to the ski rental shop and kiss my concrete-griping shoes to kingdom-come.

Mike, sensing the need for a personal ski lesson, stood next to me, issuing a submachine gun fire of instructions: “Stand up straight…poles on the side…skis directly ahead…bend the knees…lean back on the shin bones…ankles stiff…head forward…eyes ahead…center of gravity over the skis…in other words, work your way into a position like you have to go to the bathroom”

I shot him a glance and stated through chattering teeth, “It may not be like!”

“Okay,” he stated, “that’s it. You’re ready! (Ready for what, I wondered?) “I suggest you ski to the right toward the beginner’s slope.”

“Ah,” I nervously pondered, “I actually think I’ll ski to the left.”

“The left?” he puzzled. “What’s there?

“The place where I return the equipment,” I hesitatedly answered.

“Well, then,” he answered with attempted patience, “I’ll go off skiing myself.”

I almost felt sorry for him after all his work. I said almost, because the question of whether there had been a cast for every part of the body–yes, that part, too–had not yet been answered.

Jenner, upon inquiry from her Station Manager concerning her initial ski experience, stated, “I fell down” and promptly bent face forward to reveal, as evidence, the round, wet spot on the pants covering two half moons which, when put together, equaled a full butt, no buts about it.

Fear certainly has a way of distorting perception. First-time skier Ecaterina had somehow passed me and made it to the top of an 8,000-foot mountain with a vertical drop. “Robert!” she yelled. “You should see the view from here. It’s beautiful!”

“Marvelous,” I yelled, fearing a noise-induced avalanche. “Take pictures! I’ll look at them later.”

I subsequently learned that her elevation had been three feet higher than mine had!

While performing one of my cross-country ski expeditions–translated as between one picnic table and the other–a passing skier yelled, “How’re you doing? By the way, which group are you with?”

I stretched a crooked arm and pointed to the three souls clinging to the picnic table like capsized ship survivors clutching a floating life raft. Cowardly, yes, but they were my group and I loved them!

During one of my “ski walks,” which must have made me appear as graceful as a hippopotamus attempting the ballet, a blue, stocking hat image blurred by to the right, caught his ski on an ice protrusion, and plunged into an almost sequence-indistinguishable maneuver of impact: the right ski tripped on the elevated surface; the left ski rose vertically toward the sky; gravity pulled his rump toward the hump; the skier plunged into the snow, careening toward the left; the right leg flipped over; the head bored a trench into the ice; snow entered the left nostril like a plunger into a backed up toilet; and the entire discombobulated, white-sheathed ice bank came to a halt.

“Are you all right?” I yelled.

The snow pile nodded.

“I’ll try to make it there and help,” I returned, “but at the speed I move, I think spring thaw will get there first.”

Luckily, a more experienced skier passed, lifted the man up, and transformed him from snowman to human. By the time the situation had been remedied, I myself had significantly closed the gap to the scene–by at least a foot!

Meanwhile, picnic table-bound Sidonie had bravely attempted several unaided skiing positions herself, which justifiably must have made her very proud: at the end of the bench, on the middle of the bench, half a butt hanging off the bench, and a full, double-diamond switch–from the bench to the table. I could not help but wonder: why did she look more content than I?

The waning sun beckoned everyone back to the lodge, where the pear-filled schnapps glasses, sporting miniature flags, lined the picnic table on the outdoor deck, and the goulash, dumplings, and spaetzl warmed in chafing dishes on the bar, filling the room with aromas of Austria. One by one, they returned to the comfort and safety of the hut like soldiers seeking refuge in their barracks from battle, nursing their wounds: George, with a black-and-blue buttocks, Munny with a swollen leg, Ricky with torn ligaments, and Sidonie with splinters (from the picnic table). Swelling seemed to be a common denominator in Munny’s ski adventures. Last year, as I recall, he had brought some girl, disappeared, and did not resurface until the end of the day with very swollen lips, as if some cosmetic doctor had gone hog-wild on him with collagen injections.

All too soon it had again come time to leave and make the long drive back to New York.

As I drove out of the parking lot, I could see Mike recede in the rearview mirror and I somehow sensed that the recipe for next year’s trip had already begun to simmer on the back burners of his mind.

Driving through Pennsylvania on Interstate 80 and passing the Delaware Water Gap as Damian and Noemi slept, filling the car with a cacophony of snores and snorts, I reveled in the fact that I had come a long way in overcoming my ski phobia: last year snow tubing, this year ski lessons, and next year–who knows, I may actually put on both skis…

I want you to do me a favor. Close your eyes, and think back: back to college, back to Mardi Gras, back to Cancun. Imagine biggest party you’ve ever been to in your life. For some, it’s that once-in-a-lifetime trip to New Orleans; for others, it’s the frat fest at Halloween where there are more little party cups than there are human beings. Whatever that uber-party is, picture it in your mind.

Now multiply it by, oh, at least a million. You might-might-approach the jubilee that is Oktoberfest, the largest public festival in the world. With an average of six million annual visitors and only God knows how many beers, the yearly festival in Munich dwarfs every other celebration on earth-save, maybe, the millennium celebration. And unlike other parties that stop after, oh, one or two days, Oktoberfest sees fit to keep on truckin’ for two weeks. That’s a lot of beer, but fortunately there are plenty of people to drink it. Stretching from the last weekend of September to the first weekend of October, Oktoberfest attracts visitors from every corner of the globe-and has inspired a plethora of tributes in just as many countries. Odds are, if you’re anywhere near some fairgrounds, there’ll be people in Bavarian dress clinking mugs and singing polka.

But despite the legions of drunk youths (known as “beer corpses” by the locals) stumbling through Munich every year, Oktoberfest certainly isn’t just about the bier. In fact, overconsumption of alcohol is looked down upon by nearly every Oktoberfest veteran as a sign of youthful inexperience. Oktoberfest is also about the people, the food, and the music-all of them coming together to celebrate a German cultural tradition dating back to 1810.

The first Oktoberfest began on October 12, 1810 as a massive horse race, all to celebrate the marriage of Bavarian Crown Prince Ludwig and Princess Therese von Sachsen-Hildburghausen. The festival grounds were named Theresienwiese in honor of the princess; even today, locals refer affectionately to them as “Die Weisen.” Unsurprisingly, the revelry surrounding the races was tremendously popular, and by 1813 the festival was declared mandatory for every year. People loved it so much it soon stretched to two weeks in length; as the years went on, organizers pushed the starting point back into September to take advantage of the milder weather. So now-somewhat counter-intuitively-a festival named for October begins the month before!

It’s not all fun and games, though; even good times hit their bad times. In the past 197 years, Munich has called off Oktoberfest 24 times due to famine, disease, and two world wars. In 1980, a lone far-right nutcase struck another blow with a pipe bomb that killed thirteen people and injured 200 more. Despite it all, however, Germany’s most famous party always bounced back, and today an estimated 15% of its 6.5 million visitors come from overseas.

Every Oktoberfest begins the same way: a crowd of people 8,000-strong marches through Munich, dressed in traditional Bavarian clothes and led by the town “kindl”–a sort of ‘town mascot,’ usually a small child or young woman, who represents the Munich coat of arms. After the parade, the city mayor officially kicks off the festivities by tapping a ceremonial keg and declaring (to the joy of the crowd) “it’s been tapped!” From there, thirsty festival-goers (many who arrived at 9 AM for the evening event) finally get to taste the special Oktoberfest beer, a strong, dark brew only made during the festival. It’s drank by the gallons in streets, bars, and especially in the 10,000-capacity festival tent!

Of course, some (most) of us can’t hop a plane to Munich any time soon, so how do we celebrate on our side of the pond? Well-prepared brewmeisters can twist open a bottle of homemade beer, but the rest of us can find ways to participate, too.

Consider cooking one of these German and Bavarian cuisine-inspired recipes:
Holly’s German Spaetzle Dumplings
Shrimp and Fresh Herb Spaetzle with Creamy Tomato Sauce
Grilled Bratwurst with German Potato Salad
German Soft Pretzels
Ritter’s Inn Sauerbraten and Dumplings

Or try making your own sauerkraut with help from this video.

For the less culinarily-inclined, many towns around the country throw Oktoberfest bashes-all you need to do is go, pay, and enjoy. We recommend doing this even if you do cook for yourself; part of Oktoberfest’s appeal is the crowd!

Whatever you end up doing, you’d better make sure to do it soon. There’s only 11 days of Oktoberfest left…and the clock is ticking!

Perfect Pairings

October 10, 2007 – as published in the Beacon News and Naperville Sun

By Bill Garlough

When you think fall, you think of gorgeous colors, football and Oktoberfest celebrations.  And when you think of Oktoberfest, you naturally think of German food and drink.  While Oktoberfest is known for brats and beer (a lager style beer is best), German wines are also a staple and worth exploring.

 Germany’s two Rs – Rieslings and Rotweins (red wines)

Germany has a long tradition of quality wine making.  This is somewhat surprising due to this country’s northern location.  Located in the 49-51 latitudes, Germany is on par with Newfoundland.  Because of this northern climate, the Germans learned to position their vineyards with Southern exposures (for maximum sunlight), sloping into river valleys (to capture the warmth and moderation of water) and plant in soil and rocks that reflect sunshine (like slate).  This approach is all designed to give their grapes the best chance to ripen.  This has become less of a factor lately, as the Earth’s climatic shifts have given Germany warmer weather for the past decade.

Most of Germany’s vineyards are located in the Rhine and Mosel river valleys, with the Rheingau, the Mosel-Saar-Ruwer, the Rheinhessen and the Pfalz regions being the most important.  Rieslings are Germany’s most famous (white) wine, ranging from bone dry to super sweet.  Their high acidity and sugar levels allow for long term ageing. Only 20% of Germany’s production are Red wines, and are not as noteworthy.

 Everyday German table wine is designated as QbA.  Quality wine is termed QmP (Qualitätswein mit Prädikat).  This category is broken into 6 grape ripeness levels. The Germans harvest their grapes at different times in the Fall/Winter, which determines the grape juice’s sugar content.  Kabinetts are the driest wines and Eiswein generally the sweetest wines.  Look for the term Trocken if you prefer a very dry style. 

Food Pairings

German wines tend to be low alcohol with high acidity.  The benefits are the wine is food friendly and more quaffable.  A glass of German Riesling may have an alcohol content of 7% versus a New World Chardonnay with 13-14%.  The sweetness and good acidity of Rieslings are a favorite foil with spicy Asian dishes. 

Two red varietals of distinction are Dornfelder and Spätburgunder.  Dornfelder is an increasing popular wine due to its light and fruity character.  They also have good acidity, are aromatic and easy to grow.  Being light, they pair well with rich, heavy German food.  Spätburgunders are Germany’s Pinot Noir.  This wine tends to be more complex, higher quality and more difficult to grow.  Germans pair this with nicer meals, including pork and beef dishes.

My company, My Chef Catering, has been involved with Oktoberfest events for 16 years.  The largest is the Rotary Clubs of Naperville Oktoberfest, which routinely draws 12,000 patrons annually.  We have served the following family recipe at these events:

 Spaetzle

2                      Eggs

1 ½ Cups         Flour

½ tsp               Salt

1/3 Cup             Water

¼ tsp               Baking Powder – Optional for lighter Spaetzle

¼ cup              Buttered, toasted Bread Crumbs

 Bring a large pot of salted water to a boil.  Lightly beat eggs.  In a separate large bowl, mix together the dry ingredients.  Add the eggs and beat until smooth and elastic.  If too thick, add more water.  Spoon half the mixture into a potato ricer.  Press down the lever and the strands of dough will drop into the boiling water.  Stir spaetzle gently to separate.  When the water returns to a boil and the spaetzle rise to the surface, remove with slotted spoon, let drain for a few seconds, then place in a serving bowl.  Place bowl in a 180 degree oven to keep warm.  Repeat cooking process until dough has been used.  Top finished spaetzle with toasted, buttered bread crumbs for a nice crunch.

 Bill’s Picks

At a recent dinner with friends, we preferred the Riesling Kabinett and Spätburgunder for overall quality and sweetness level.  Here are some good German wines that are locally available, with suggested retails prices:

German Whites

Listed in order from dry to sweet

Ress Kabinett Riesling                  $13

Fitz-Ritter Gewürztraminer           $17

Studert-Prüm Riesling Spätlese     $20

Dr. Loosen Riesling Auslese         $37

German Reds

Bretz Dornfelder                            $13

Schäfer Spätburgunder                   $15

For more from Bill Garlough’s Perfect Pairings visit My Chef.

In 1956, Fred Voll, a Master Sausage Maker, and his wife Kathe moved to Madison from Schweinfurt, Bavaria. Fred worked for Red Owl for awhile and then decided that he wanted to be free to make his sausages in his own way. He bought some land near Madison, Wisconsin and opened the first Bavaria chalet in 1961.

His family recipes from the Old World and dedication to quality produced German bratwurst, knackwurst, nurnbergs, weisswurst, schnitzel, and many other authentic German specialties that would make Sergeant Schultz proud.

The second generation of wurstmachers, Fred and Käthe’s daughter and son-in-law, Judy Voll-Cottrell and Steve Cottrell, are carrying on the tradition, bringing with them a new perspective and new ideas. One thing, however, has never changed. All their recipes are still mixed by hand using traditional spices and authentic seasonings. Judy was quick to point out, “We still stay to the strict quality we started with: no fillers, no additives, no MSG. We are still natural hickory smoked, everything is the same. The product is as lean as it was. He (Fred, who is retired but still actively involved) doesn’t change his recipes for anybody.”

Sausage is the house specialty but Bavaria sausage is about so much more. Filling the cases along with the sausages is an impressive collection of liverwursts, salamis, schinken (ham), and sandwich and specialty meats. Complementing all that is a nice selection of imported and domestic cheeses, including Cheddars aged by Bavaria Sausage up to ten years. A perfect example of their commitment to authentic products is their Black Forest hams. Judy says, “We’re the only one in the United States that makes the true Schwarzwald Schinken. It takes four months of smoking, starting with a 24-pound ham.”

As if that weren’t enough, a recent visit to their store yielded a culinary treasure trove. In addition to their meats, I was able to peruse shelves of baked goods, pretzels (both hard and soft), cabbages ands krauts, candy from gummy bears to marzipan to liquor-filled chocolates, curry ketchups, mustards, spaetzle, preserves, spices, soups, and much more. Especially intriguing is their ready-made frozen selections for those who want a good German meal at home but don’t have the time to prepare it themselves. Try the sauerbraten; you owe it to yourself.

You can get your German food one of three ways. You stroll into their retail store for the total experience, phone or fax your order in, or visit their easy, comprehensive website. Unlike other mail order or online stores, Bavaria sausage only charges you the actual cost of shipping. They’ll pick the best method to ensure you get your order in good shape.

Bavaria’s bread and butter for many years was wholesale business. They were, and continue to be, a prime supplier for many restaurants, ball parks, grocery stores, and private labels for other retail chains. However, in recent years there has been a shift to Internet and mail order sales. Judy thinks this is in large part due to Wisconsinites who have moved away but want a taste of home as well as visitors to the state who were hooked and now need a fix of Badger State cuisine. For you hunters out there, Bavaria sausage processes wild game, a service they’ve offered for over 50 years. They accept all kinds of wild game including deer, elk, bear, antelope, wild boar, mule deer, caribou, and moose. They are a sausage kitchen so they will not butcher your game and accept only clean, lean, de-fatted meat with no bones. What they do with that meat is as varied as it is delicious. They can turn your meat into five different kinds of summer sausage, double smoked wheel sausage, eight different brats, ring bologna, wieners, breakfast sausage, liver sausage, and landjager. If none of that appeals, you can also have it ground or canned for future use.

If fish or fowl is more your thing, Bavaria sausage will let your game rest in a mild brine for around five-six days to keep them moist and then smoke them to perfection. They freeze your game to preserve moisture and flavor. Best of all, the turnaround time is only 7 to 10 days. As with any truly great establishment, it’s the people who work there that really make the difference. The Bavaria Sausage staff is knowledgeable, friendly, and very helpful. “We’re big into customer service,” explains Judy, “I don’t hesitate if I get an email from someone who has a question or had a problem with shipping to call someone on Sunday or at night and they’re shocked that a person is actually calling them.” That kind of desire to take care of the customer carries over to everything Bavaria Sausage does. You don’t have to be from Berlin or Heidelberg to appreciate and use the more than 1000 items that Bavaria Sausage has to offer. They give the experienced German food aficionado a valuable resource and the others the chance to get their feet wet in a varied and flavorful cuisine. Either way, you’re in for a major treat. As the Germans say, “Guten Appetit!”

If you go: Bavaria Sausage, Inc. For more information contact Bavaria Sausage, Inc. at BavariaSausage.com. The store is located at 6317 Nesbitt Road, Madison, WI 53719. Store hours: Mon. – Fri. 8 a.m. – 5 p.m. and Sat. 8 a.m. – 1 p.m.

The easiest and best way that a spaetzle maker works is by a sliding motion. You have a contraption that looks like a long cheese grater with a safe handle on the end that you can hang onto. There is also a sliding ‘bowl’ that moves across the grater, of which the contents will be cut apart. When the spaetzle maker is used to cut apart the noodles, make sure that you scrap it over a boiling pot of water so that the spaetzle noodles fall directly into water without you having to get another bowl dirty trying to move it from one part of your kitchen to another.

A good spaetzle maker will also come with a recipe for good dumpling dough that can be used for making homemade spaetzle. All you really need is half a cup of butter, milk and water respectively, 2 eggs, 2 ½ cups of flour and ¼ teaspoon of salt. After you mix all of the ingredients together and cook them up, you should have a delicious concoction that even the Germans would be jealous of. Once the spaetzle maker has cut up the noodles and they have boiled in the pot for a few minutes, take it out and put them onto a dry paper towel to dry off. After you have done that, place them into a bowl and combine it with almost any type of sauce imaginable. Any sauce will work because the noodles are so versatile. Then just add any type of meat to the noodles for your enjoyment. Beef, pork, chicken, veal, lamb, turkey, and even emu can go well with spaetzle any day of the week. If you don’t believe me, ask the Germans. They eat it almost every day.

As you can see, a spaetzle maker can be one of the best investments you make into your kitchen if you like to entertain people with different dishes from all around the world. If it can work for the Germans for hundreds of years, then it can definitely work for you.

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