UI Press Presents: Honey, I'm Homemade

Do you like honey? What's not to, right? It's gooey, it's fragrant, it's nourishing, and those amazing little creatures known as honey bees make it. I recently received a copy of our own University of Illinois Press's new book filled with honey lore and recipes (it's really a cookbook), so naturally, I wanted to try a recipe from the book and share.

The book's subtitle is "sweet treats from the beehive across the centuries and around the world," and it includes chapters on drop cookies, bar cookies and brownies, rolled cookies, breads and muffins, pies and puddings, and cakes. When I saw, in the Rolled Cookies section, recipes for two Italian sweets that have been mentioned in my beloved Inspector Montalbano novels, I knew I had to try one of those.

The two sweets in question are struffoli (Italian honey balls, as they're called in the book) and mostaccioli (mustache) cookies. I decided to go with the struffoli because that recipe called for the most honey. And not just any honey; it was noted that "orange blossom works well." Thus, one week at farmers' market I procured a bottle of exactly that from the very nice fella at the Campbell Apiaries stand (I'm sure you've seen or bought from him if you go to the Urbana market at all).

You can see the recipe in the photo. It worked out quite well. The struffoli are not real sweet, despite being bathed in melted honey (and orange zest). Because they're deep fried before taking their honey bath, the outside of the balls is quite crispy. The inside is kind of like a cake doughnut. I discovered that struffoli are very nice with coffee.

May Berenbaum, the editor of Honey, I'm Homemade, will be doing a book signing at Urbana's Market at the Square this Saturday, October 30, from 9:00 to 11:00 a.m., so if you're interested in this book, stop by, pick one up, and say hello. You can also get the book on the UI Press Web site and on Amazon.

Quick Bite: Barbecue at Lord and Lacy

UPDATE 6/9/2011: Look below—Lord and Lacy are at a new location this summer. Plus, they'll be serving their BBQ at the North First Street farmers' market on Thursdays. -Lisa

I'm excited to tell you that there's a new kid on the BBQ block. Yep, there's wood-fired barbecue going on in Champaign that you probably don't know about. Thanks to my friends J and D, I got the lowdown yesterday and went to check it out.

The southeast corner of Prospect and Bradley Avenues is where You'll find this new vendor of smoked delicacies near the Tire Barn in Champaign. Don't blink or you'll miss it. Look for a small, white tent, and behind that, a large smoker filled with ribs, chicken, Polish sausage, and "hot links."

That's how you'll know you're in the right place. The outfit is called Lord and Lacy, and they're serving BBQ on Fridays and Saturdays until the weather becomes uncooperative.

My friend J and I went for lunch yesterday. What you do is pull into the lot, find a place to park, approach the tent, peruse the menu, and place your order. Take cash, because Lord and Lacy's doesn't do cards or checks. You won't need a ton of cash, though; as you can see, prices are right.

No whole ribs, but you can get rib tips, a quarter chicken (that would be the leg and thigh), or the Polish/hot link. The chicken and sausages are served as either dinners or as sandwiches. Dinners come with a piece of corn on the cob, baked beans, and a slice of bread. Can't decide between BBQ chicken and rib tips? No problem; order the combo dinner and get both.

My friend went with the chicken dinner, displayed here:

And I opted for the rib tips. They were finger-lickin' good, with lots of char but also plenty of tender, meaty bites. The corn was a bit soggy, but I liked the fact that it was soft enough to eat off the cob easily. The baked beans were basic; nothing to write home about, but tasty and just fine on the side. I thought the single pepperoncini was a nice touch.

You put the barbecue sauce on yourself, from the bottles on the table where you order, so you can have as much or as little as you want. The sauce was tasty; pretty sweet but, as Beverly Lacy told us, "with a bit of a twang."

Regarding the sausages: Of course, I know from Polish sausage, but I must tell you that I am not absolutely sure what a hot link is. It sounds spicy, though, and I'm definitely going to try one next time I visit.

Now, there's no seating (unless you eat in your car, like my friend and I did), so this is a carryout situation. On the other hand, if you want to hang out, you could bring a couple of folding chairs with you. On the street, in the comfort of your home, or wherever you chow down, you'll be eating something good. You can get a soda or bottled water to accompany your meal.

The partners who run the business—that would be Marvin and Beverly Lacy—hope to move the operation to an indoor location soon. For my part, I hope they find a nice spot that's as close to where we live and work as their current location is. Oh—did I mention that Marvin hails from Kansas City? Enough said.

New this year (2011): Lord and Lacy will be smokin' at the North First Street farmers' market. You'll find them there (the market is located just north of the Champaign police station on First St.) from 3 to 7 p.m. every Thursday while the farmers' market is running.

Lord and Lacy Barbecue
Corner of Prospect and Bradley Avenue
NEW LOCATION! Near the Tire Barn (806 Bloomington Rd.)
Champaign, IL
Phone: 217-359-3972
Hours: Fridays and Saturdays from 12 noon to 6:30 p.m.
Catering also available

Cash only, no credit/debit cards taken.

Update: Keith and I went for lunch today, and they didn't have the hot links, so I wasn't able to sample one. However, he got a Polish, which I did taste, and it was fabulous. I tried the combo dinner—rib tips and chicken—and both were delicious. If you like barbecue, take yourself to this place pronto.

Pot Roast Pasta

When I think of pot roast, I usually think chuck, but this recipe called for a round roast—which was lucky, because that's what I had on hand. The recipe comes from those mavens of 80s cuisine and builders of the Silver Palate empire, Sheila Lukins and Julee Rosso. The dish is quite fitting for these cooler fall evenings.

Pot Roast Pasta
From The New Basics Cookbook, by Julee Rosso and Sheila Lukins

Headnote to the recipe: "A stracotto is actually a stew, long simmered to concentrate the juices of the meat into a dense flavor. When spooned over tubular pasta, the bits of meat that have not disintegrated nestle into the cavities. Over flat noodles, the full-flavored sauce will cling to the tender ribbons."

3 tablespoons olive oil
2 pounds beef bottom round roast
1 1/2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery (I used a fennel bulb from farmers' market instead)
4 cloves garlic, slivered, plus 1 teaspoon minced garlic
1 cup homemade beef stock or canned broth
1 can (28 ounces) plum tomatoes, drained (I didn't drain the tomatoes)
3 tablespoons tomato paste
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves (I used 1 1/2 teaspoons fresh thyme)
1 bay leaf
1/2 cup dry red wine
1/4 cup chopped flat-leaf (Italian) parsley
1 pound penne or pappardelle

Heat the oil in a Dutch oven over medium-low heat. Add the pot roast and brown on all sides. Remove the meat from the pan, and set aside.

Add the onions, carrots, celery, and slivered garlic and sauté until soft, 10 minutes. Remove the vegetables and set aside.

Set a rack in the bottom of the pot and place the roast on top. Pour the stock into the pot. Bring it to a boil, reduce the heat, cover, and simmer for 1 hour. (Instead of a rack, I put the stalks of fennel under the roast.)

Preheat the oven to 350 °F.

Remove the roast and the rack from the Dutch oven, and cut the meat into 1/4-inch-thick slices (they will be quite rare). Return the slices to the pot, layering them evenly.

Crush the plum tomatoes slightly, and add them to the pot along with the tomato paste, the 1 teaspoon minced garlic, pepper, salt, thyme, bay leaf, red wine, and reserved vegetables. Bring to a boil, tranfer to the oven, and bake, covered, until the meat falls apart, 1 1/2 hours.

Remove the meat and bay leaf from the pot, and allow the meat to cool slightly. Discard the bay leaf. Shred the meat and return it to the pot. Add the parsley, and heat through.

Bring a large pot of water to a boil. Add the pasta, and cook at a rolling boil until just tender. Drain. Serve the stracotto over the hot pasta. (I mixed the sauce and pasta together in the pot.)

6 portions

A salad of baby greens doused with olive oil and lemon, slices of La Brea Bakery three-cheese bread, and glasses of Valpolicella finished us o—er, rounded out the meal. I had never heard the term stracotto before, but it equals delicious in any language.

Where to Get Local Meats and Poultry All Winter

If you're interested in starting or continuing to buy locally raised, organic meat and poultry, even after the market closes for the season, talk to Stan Schutte of Triple S Farm at the Urbana Farmers' Market one of these Saturdays, but don't wait too long—he'll be there only through October. His stand is located along the Illinois Street side of the market, near Vine Street.

We've bought all of our chicken, turkey, beef, and pork from Stan for the past four years now, and we find the flavor and quality of the meats and poultry he produces outstanding, a fact noticed by local chef Thad Morrow, who runs downtown Champaign's bacaro. Thad, who routinely uses produce and meats from local farms and is a big supporter of the eat-local movement, recently purchased a Triple S hog and featured the meat for three or four nights at the restaurant. Thad advised customers coming in on those nights, "if you've never eaten any of Stan's pork, prepare to have your mind blown."

Others have noticed, too. Stan won the 2006 Upper Midwest Organic Farmer of the Year Award, sponsored by Midwest Organic and Sustainable Education Service and the Rodale Institute, and chefs at hotsy-totsy Chicago restaurants also feature his meats. I highly recommend buying from Triple S if you're trying to get away from factory-farmed meats and poultry. The farm is located in Stewardson, IL, about an hour from Champaign-Urbana.

You can get everything from all-beef bologna to filet and deli ham to baby back ribs, plus chicken and turkey from Triple S. Some sample prices: bacon, $7.50/lb.; filet (beef tenderloin), $18.50/lb.; chuck roast, $4.00/lb.; pork chops, $7.50/lb.; pork roast, $4.00/lb.; baby back ribs, $9.00/lb.; flank steak, $10.50/lb.; whole chicken, $2.95/lb.; cut-up chicken, $3.20/lb. A full list of the farm's products is on the Triple S Web site.

Triple S has a buying club that you can join. You pay a small deposit up front, and then each month Stan sends you a list of what he's got and you place an order (all very easily done via e-mail). You pick up your order from the Triple S stand at the farmers' market once a month, or, from November through April, at the Lincoln Square Village parking lot (Stan drives up one Saturday a month during that time, just to deliver orders to customers in C-U).

The buying club deposit amount for a family is $50; for a couple, $20; and for a single person, $15 (a one-time deposit your first year, and you get that deposit back, because Stan takes the amount off of your last "winter" order, in April). As a buying club member, you get a 15% discount on all of your Triple S purchases, so that's really the way to go if you feel like you can make the commitment.

Another benefit of belonging to the buying club is that you get invited to the customer appreciation day Triple S puts on every year. This year it was held in September, and I snapped some shots of the event.

On customer appreciation day, everyone in the Triple S buying club is invited to the farm so they can tour it and see the operation. On a walk with Stan, we saw and talked with him about the farm's chickens,

the cattle (I could capture only a few of them grazing in the distance),

the pigs (one of these hogs provided the meat for the dinners at bacaro),

and the turkeys (I'm not sure if you can still get a Thanksgiving turkey from Triple S; usually you have to order well in advance, but if you're interested, just ask Stan at the market or e-mail him).

We were also treated to a wonderful dinner at the farm, which was served buffet-style. We enjoyed our meal at long tables in the barn.

Piato Catering used Triple S meats and local produce to create a mind-boggling array of delicious dishes, including beef brisket, baked chicken, pulled pork with a choice of several homemade BBQ sauces,

and pasta with veggies,

as well as numerous salads and other sides,

breads, homemade pita chips, muffins, freshly baked pies, and more. It was really a feast! Oh, and there was musical accompaniment for the proceedings, as well.

Toward the end of the evening, three lucky winners received door prizes—gift certificates for Triple S products, naturally. Just a great afternoon and evening courtesy of the farm.

And there you have it. Triple S is a great example of a local family farm dedicated to sustainable practices and to keeping small farming in existence. Thanks to Stan, his family, and the rest of the farm staff for all of your hard work, your care of animals and the land, and your interest in customer relations and education.

Triple S Farm (Stan Schutte and family)
Rt.1, Box 122A
Stewardson, IL 62463
217-343-4740
E-mail: stan@triplesfarms.com

Stan will be at the Urbana farmers' market through October; become a member of the Triple S buying club to enjoy delivery of and a discount on the farm's poultry and meats during the late-fall, winter, and early-spring months.

You can also find Triple S Farm's meats and poultry at the Common Ground Food Co-op in Lincoln Square.

Sairam Om: A Taste of India in Southwest Champaign

Food—Indian, with Chettinad and other South Indian specialties
Drink—Lassis (plain and mango), chai, lime juice (sweet or salt)
Location—The Crossing, corner of Windsor and Duncan
Average prices—Appetizer: $4.50; Dosas: $5; Main dishes: $9
Atmosphere—Casual, comfortable
Child friendly—Yes
Vegetarian friendly—Big YES
Service—Eager
Outdoor seating—No

The first time that I ever tasted authentic Indian food was in an ashram where I was staying, near Mumbai (the very same ashram, as I discovered while reading Eat, Pray, Love, that Elizabeth Gilbert stayed at, only this was, ahem, many years before). All of the food cooked at the ashram was vegetarian, of course, and what I mainly remember about it is the extreme burning sensation in my mouth and throat as I tried to eat it. I heavily depended on chapatis and rice, and the raita, to quell and cool the burn, let me tell you.

I've experienced something similar to that same burning feeling while dining at C-U's newest Indian restaurant. Not to the same degree, I don't think, and I'm much more used to hot and spicy foods now, but even so. Thus: if you don't enjoy highly spiced and/or spicy-hot foods, don't go to Sairam Om. However, if you do like spicy-hot food, take yourself over there right away. (That said, there are some dishes that aren't so spicy-hot; you can ask your server for guidance, but see my note below about the servers' knowledge of the menu items.)

The decor may still be a little lacking, but the chairs are comfy, the background music pleasant, and the food delicious, so I can wait for the folks who run Sairam Om to do more fixing up inside. I can also wait for the servers to become more knowledgeable about the dishes they're serving. Every waitperson I've had has told me that s/he knows very little about the various dishes, so I hope that the owner will make a systematic effort to let the wait staff taste each and every dish on the menu and learn something about it so that servers can help patrons who aren't familiar.

The good-sized menu includes appetizers like chicken 65 (small pieces of boneless chicken coated with spices and deep fried—be sure to squeeze the lemon over them); vadai (fried lentil patties, served with sambar), and samosas. I've tried the chicken 65 ($4.99) and the cauliflower 65 ($4.91), and both were great: crispy, not greasy outside, tender inside, and quite spicy. This is the version made with chicken:

I've also tried the samosas, and I like them very much, too. Filled with a mildly spiced potato-and-pea mixture and served with a minty chutney and a sweet tamarind sauce, these housemade snacks/apps are most definitely a favorite (two samosas go for $3.56).

Sairam serves a number of different types of dosas; the only one I've had so far is the Mysore masala dosa ($5.99, pictured below). This is an Indian crepe coated with spices, stuffed with spiced potatoes, and served with a cup of sambar (a very spicy soup) and two chutneys. I could make a meal of this dish, be quite satisfied, and not spend a lot of money. There are nine varieties of dosas to choose from, including one stuffed with chicken tikka masala, one topped with butter, and one with chilis and shallots.

Another dish I've tried at Sairam is what's called tadka dal fry on the menu ($7.99, served with rice). This was a tasty and warming stew-like concoction made with three types of legumes: split pigeon peas, mung beans, and garbanzos cooked with Indian spices (and hot red peppers, as you can see; if you don't want it so spicy, you can simply pick out the peppers). I loved this dish; took half of it home and had it for breakfast the next day.

On a different occasion I sampled dal makhani ($7.99); that dish also contains several types of legumes, including lentils, and it's cooked with onion, ginger, garlic, tomatoes, cream, and, of course, Indian spices. Another winner in my book.

If you aren't a legume lover, you might try the Chettinad vegetable kurma ($8.79). This mixed-vegetable dish, typical of the Chettinad region in southern India, is made with a special masala that gives it a distinctive flavor. It's served with rice as well (as are most of the entrées).

And get this: A discovery I made while dining at Sairam is that they serve what I'm calling Indian chilaquiles. The dish consists of torn parottas (griddled, flaky flat breads, made in-house at Sairam) fried with onion, egg, and, in this case, shredded chicken, and served with chicken curry. It's called chicken kothu parotta on the menu ($8.97). The chicken curry comes in a cup on the side, so you get the dish:

And then you pour the chicken curry all over it:

Oh, my goodness, yes. If you don't eat chicken, try the egg kothu parotta ($7.99) instead.

There are many, many other menu items to choose from, including 11 chicken dishes (everything from butter chicken to chicken kadai to chicken vindaloo); 5 shrimp and fish dishes (shrimp tikka masala, fish malabar); dishes made with goat meat (curry, vindaloo, kadai); and biryanis (goat, chicken, egg, vegetable). Those entrées are all in the $10 to $12 range. The vegetarian entrées are 10 in number; I talked about several of them above, and you'll also find chana masala, spinach dal, paneer butter masala, and an okra curry on the menu. The veg dishes go for around $7-8.

In the beverage department, I've tried the mango lassi (a creamy drink made with yogurt). Also on offer is a plain lassi, plus a housemade lime drink, chai, and coffee. If you want something a little stronger, try an Indian beer with your meal.

I wish that Sariam Om were not "way out there" in southwest Champaign; selfishly, I want the restaurant to be more convenient for me to get to. However, it's well worth making your way to, to taste some authentic and satisfying Indian food.

Sairam Om 
2502 Village Green Place
Champaign, IL
217-352-9867
Serving lunch from 11 a.m. to 2:30 p.m. Tues. through Sun.; dinner from 5 to 9 p.m. Tuesday, Weds., Thurs., and Sun. and 5 to 10 p.m. on Fri. and Sat. The restaurant is closed on Mondays.

Madhur Jaffrey's Curried Red Lentil Soup

I picked up the thick tome titled Madhur Jaffrey's World Vegetarian at the Champaign library last week. Coming in at around 750 pages, this cookbook's length rivals but doesn't quite best that of my old copy of Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking (almost 800 pages). With more than 650 recipes, and sections on dried beans, peas, and lentils; vegetables (of course!); grains; dairy; soups, salads, and drinks; and sauces, as well as information on equipment, an extensive glossary, and a resource list, this book looks to be one I'd like to own.

True to its name, the book includes recipes for non-meat dishes "from around the globe," among them Nigerian red kidney bean stew, Turkish green-bean salad, Indian flatbreads (paratha) stuffed with cauliflower, Vietnamese pancakes (banh xeo), homemade white Latin American cheese (queso blanco) and Italian mascarpone, Japanese miso soup with bean curd, Indonesian sambal, and minty Iranian lemonade.

I was looking for a quick soup in which I could use the red lentils I've had languishing in the cupboard, and I was in the mood for Indian flavors. World Vegetarian came through for me in the form of the recipe that follows.

Curried Red Lentil Soup
Masoor Dal Soup

Serves 4

Madhur Jaffrey's comments in the head note to the recipe: "This is a quick soup that I have devised for family lunches and easy weekend entertaining. It is based on my mother's recipe, which was heavily accented with cloves. I have carried those childhood flavors a step further, adding a little bit of curry powder and a few more vegetables. My mother used to serve her soup with fried croutons or thin slices of bread that had been crisped in the oven; I like to put 2 tablespoons of cooked rice per person right into the hot soup.

If you are using stock that is salted, check your soup before adding any more salt."

2 tablespoons olive oil
3 tablespoons chopped onion
1 garlic clove, peeled and chopped
1 teaspoon freshly grated peeled ginger
2 teaspoons hot or medium curry powder (Jaffrey likes Bolst's curry powder)
1/4 teaspoon ground cloves
1/2 cup diced peeled potato
1 small carrot, peeled and sliced into thin rounds
1 cup (6 ounces) red lentils, rinsed and drained
4 cups vegetable stock or water
1 1/4 teaspoons salt, or to taste
Freshly ground black pepper
Lemon or lime wedges

Put the olive oil in a medium pot and set over medium-high heat. When hot, put in the onion, garlic, and ginger. Stir and sauté 2 to 3 minutes, or until the onion softens and just starts to brown. Add the curry powder and stir for 10 seconds. Now put in the cloves, potato, and carrot. Stir for a few seconds, then add the lentils and stock or water. Stir and bring to a boil. Cover partially, leaving the lid slightly ajar, turn the heat down to low, and cook gently for 45 minutes, or until the lentils are completely soft. Add the salt and pepper to taste. Taste again for the balance of flavors.

Empty the soup into a blender and blend briefly; the soup should not be completely smooth. Serve hot with lemon or lime wedges on the side.

The only changes I made to the recipe were that I used pav bhaji masala (a spice mix used to flavor the dish of the same name) instead of curry powder; I sliced one long, thin, hot green pepper and added it with the lentils and stock; and about 5 minutes before the soup finished cooking, I stirred in a couple of big handfuls of finely sliced fresh spinach. I also squeezed the juice of one lime directly into the soup pot, and I didn't purée the soup.

This soup/stew is subtly spiced; it is not spicy-hot. It's great comfort food—delicious, hearty, and nutritous. It reminded me of the split pea soup we used to sometimes have when I was growing up. An added bonus is that it's quite comforting to your wallet, as well.

I ate the soup with rice, and I topped it with dollops of mint chutney. I procured the red lentils at World Harvest International Foods and the chutney at Schnucks (at different times; you can find both the red lentils and the chutney at any of the Indian markets in town and at World Harvest).

Special Events Around C-U in October

So many things are going on around town this month—and these are just the food-related events that I know about—that I thought I'd better put all of the information in one place for you. Note that all of the following are benefits for local organizations, so you can eat, drink, have fun, and do some good, too.

Eastern Illinois Food Bank Food for Families Fund Drive
When: October 2 through 16
Where: Online; at local schools and workplaces; and at County Market, IGA, and Schnucks grocery stores
What: The food bank's yearly drive to gather enough funds and food to help people in need in C-U and throughout the region.
How much: Your choice; you can donate money online, or donate food by buying prepacked grocery bags at participating stores or taking items to your school or workplace.

Piccadilly Beverage Shops and Art Mart Food Tasting
When: Monday, October 4, from 5 to 7 p.m.
Where: Krannert Center for the Performing Arts
What: Piccadilly, local purveyors of wine, beer, and spirits, partners with the Art Mart for a combined tasting of wines and cheeses. Plus, Lee Greene of The Scrumptious Pantry will have food samples.
How much: $10, with 100% of proceeds going to the Junior League of C-U's children's charities

Asha UIUC Fall Cultural Event: Sharad Saavan
When: Saturday, October 16, from 6 to 9:30 p.m.
Where: Wesley Foundation, 1203 W. Green Street, Urbana
What: Enjoy delicious home-cooked Indian food (see the full menu); performances by a cappella group Chai-Town; and Indian classical and Bollywood dances. Hand painting and eyebrow threading will also be available. Complete information on the Asha Web site. All proceeds benefit Asha's work on behalf of underprivileged children in India.
How much: Admission is free; food is priced a la carte; hand painting is $3 and eyebrow threading is $6.

Sun Singer Gala Wine & Spirits Tasting
When: Wednesday, October 20, from 5 to 8:30 p.m.
Where: I Hotel and Conference Center, 1900 South First Street, Champaign
What: 200 international wines available for tasting; auction of local items, including rare and large-format wines and museum packages; discounts on wine, beer, and spirits purchases at the event; and each attendee will receive a souvenir Stoltzle crystal wine glass. The tasting is a benefit for the Orpheum Children's Museum.
How much: $20; purchase tickets in advance at the Orpheum Museum, online at www.orpheumkids.com, or at the door.

Simple Elegance: Japan House Auction and Bazaar
When: Sunday, October 24. Sake tasting and bazaar 4 to 5:30 p.m.; dinner and auction 5:30
Where: Japan House, 2000 South Lincoln Ave (sake tasting and bazaar), and the I Hotel and Conference Center (dinner and auction).
What: A fundraiser for the UIUC's Japan House. Sake tasting and bazaar (items for sale include clothing, handbags, home goods made from kimono and obi fabrics, handcrafted tea bowls and jewelry, children's toys, gifts, and more) first, at 4 p.m., followed by dinner and auction at the I Hotel. Dinner menu includes Tat Soi Maki Roll Salad with Edamame and Wonton Crisp; Filet Mignon and Colossal Shrimp with Wasabi Whipped Potatoes, Sugar Snap Peas, and Hearts of Palm Saute. There will also be a vegetarian option of Vegetable Curry over Jasmine Rice. Served with assorted breads, desserts, Gen Maicha Tea, and wine.  You may attend either or both of the events.
How much: Sake tasting and bazaar $10 (tickets available at the door at Japan House); dinner and auction $70 (e-mail ngquinn@illinois.edu or call 217-244-9934 to reserve tickets). A ticket for both can be had for $75. See the Web site for more info and this PDF for descriptions and photos of items for sale at the bazaar.

Bayern Stube Celebrates Oktoberfest

I'm re-posting this report from last year, seeing as how Oktoberfest is upon us once again. Here's the 2010 info on Bayern Stube.

You can also celebrate Oktoberfest right here in town, at 88 Broadway and at Das Cafe in Urbana (Das Cafe was formerly called La Gourmandise Bistro on Main). Check the links for more info on the happenings at both of those venues.

Have you been to Bayern Stube, the German restaurant in Gibson City? It's about 35-40 minutes from C-U, and worth the drive if you want to experience authentic Bavarian-style food and drink. And decor. While the exterior's not much to look at, the inside of the place is jam-packed with all kinds of memorabilia, from steins and clogs to cow bells and antique musical instruments.

And the staff all dress the part. When we went this weekend for the Oktoberfest celebration, the bartender was wearing lederhosen and the female servers wore fetching dirndls.Our server, in particular—a tall, fresh-faced blond in dirndl and clogs—looked like she had stepped right out of a picture postcard.On weekend nights during Oktoberfest (which runs through October 24), a trio of musicians playing "Edelweiss" and "Roll Out the Barrel" adds to the festive and fun atmosphere.The food is—well, it can only be described as hearty. Bayern Stube offers three specials during Oktoberfest, which you can see on the menu above. I tried the pork shank with potato dumplings, red cabbage, and sauerkraut, and Keith went for the combo plate: sausages, smoked pork loin, and chicken schnitzel. He chose the red cabbage and spaetzle as sides.While we waited for our entrees, we imagined ourselves in Munich as we munched on one of the special appetizers: a cheese spread made with Camembert, paprika, and dark beer and served with warm rolls. The spread was smooth and buttery and especially good washed down with half-liters of Spaten Oktoberfest beer (you have your choice of half-liter or liter "glasses").We enjoyed the music and the general atmosphere, but our dinner orders seemed to have gotten caught in a time warp, because we waited . . . and waited . . . and waited for them to come out, while the dining room emptied of its first round of diners and started to fill up again with the second wave.Finally our entrees came. By that time I'd finished most of my beer and had eaten lots of cheese, bread, and the smoked-sausage spread we didn't know would be offered as a complimentary starter. I could've almost stopped there, but I had to soldier on, as suddenly I was faced with an enormous plate of meat, potatoes, and cabbage.The shank was a bit difficult to tear into, but once I did, there were copious amounts of meat under the crispy skin. The potato dumplings I found bland, and with a sort of gelatinous texture that wasn't my favorite. The gravy that came with them, though, was delicious. I liked the sweet red cabbage well enough, but the sauerkraut, which I normally love, had caraway seeds in it, and I'm not a fan of caraway.Keith traded me pieces of schnitzel, pork loin, and Swiss-cheese-stuffed bratwurst for the remainder of my pork shank, and all of those items were great. The schnitzel was crispy, the pork succulent and smoky, and the brat rich and ooey-gooey, what with the cheese in there and all. The whitish sausage on the plate is the Nuernburger bratwurst.

At some point I realized that if I ate one more bite of cheese-stuffed sausage, the owners might have to call in a taxidermist for me (did I mention that there are also lots and lots of animal heads festooning the walls?). Thus, dessert was out of the question, though we saw large slices of Black Forest and other types of cake on trays the servers took around to tempt other patrons.

The Oktoberfest specials were pricey, at $21-$27. Meals on the regular menu were not, in general, as high priced; you can get a schnitzel dinner (veal, pork, or chicken) for around $14.95 and a sausage dinner for about the same price. You can check out the entire regular menu on the Bayern Stube Web site. You'll also find a map and driving directions on the site.

There are three dining areas: the main dining room, where Keith and I sat; the bar, which has some tables in it as well; and then there's another dining room, set up with large, round tables, at the back of the restaurant. If you have a big group going, that's where you would no doubt be seated, and it looked like fun. The people at those tables were really getting into the music, singing and clapping along with the band and generally having a ball.

If you want the Oktoberfest experience at Bayern Stube, on a weekend night, at any rate, you must make reservations early; it's a hugely popular fest. And it might be a good idea to eat early, as well (say, between 4:30 and 6:00). As we were leaving, around 7 p.m., we had to make our way through a bar area filled with people standing in line, and they were packed in around tables of people trying to eat, which didn't make for a very comfortable-looking situation.If you're in the mood for some rib-sticking German cuisine and you feel like a mini-road trip, take yourself over and celebrate Oktoberfest, Gibson City style. This is Bayern Stube's 19th annual party. Prost!

Bayern Stube
209 North Sangamon Avenue
Gibson City, IL
217-784-8304
Hours of operation on the restaurant's Web site