One of my favorite parts about writing A Spicy Perspective, is getting to share all the wonderful experiences and food-finds I come across. Especially those right here in my beautiful hometown Asheville, North Carolina. I recently had the privilege of participating in an Octoberfest Tasting Dinner at the Grand Bohemian Hotel’s Red Stag Grill.
The Grand Bohemian is one of Asheville’s newest and most unique hotels, located in historic Biltmore Village, right across from the entrance to the Biltmore Estate.
The appeal of the Grand Bohemian is not only the prime location, but also the eclectic hunting lodge motif, luxurious rooms, an extensive art collection, impeccable service, and of course, the dining.
If I were visiting Asheville this fall, this is where I would stay. Just so you know…
The Grand Bohemian’s Red Stag Grill offers casual fine-dining, at it’s best. Lt. Dan and I have spent many date-nights, anniversaries, and birthdays enjoying the comforting southern-inspired cuisine of Chef Adam Hayes.
Chef Hayes’ style of creating elegant dishes in an unpretentious manner is exactly the way I like to eat. Plus he’s fairly easy on the eyes. wink
Red Stag Grill always has something new to tempt the taste buds, using seasonal and locally grown foods. This fall Red Stag Grill is offering a marvelous Octoberfest Tasting Menu that is hard to beat. The rustic, classic German flavors were a feast for the senses.
We enjoyed:
Trout Schnitzel with Spaetzle and Mustard Caper Cream Sauce Pickled Red Cabbage Freshly made Pretzels and Breads Smoked Duck with Potato Pancakes Applesauce made from Local Apples Rustic German Sausages Pork Belly and Sauerkraut German Linzertorte for Dessert
Speechless. I was speechless and big-bellied, but very happy indeed!
If you live in the area, or are a “leaf seeker” visiting Asheville this fall, you’ve got to experience Red Stag’s exquiste Octoberfest menu for yourself.
Chef Hayes has generously shared his Trout Schnitzel Recipe with Mustard Caper Cream Sauce and Spaetzle Recipe with us today.
This refined version of rustic German comfort food is perfect for fall and full of flavor. The crisp buttery trout schnitzel and pan-seared spaetzel are elevated to new heights with the ultra creamy sauce that packs a punch.
There are three elements to this recipe: the trout schnitzel recipe, the spaetzle recipe, and the mustard cream sauce. Yet each recipe is simple on it’s own, so don’t let that discourage you from trying it.
Trust me, you are quite capable of making this dish and you will feel like a Bavarian Chef when you do! Share This Recipe With Friends!
