THE Dish: Chef Eduard Frauneder's Wiener Schnitzel

Fried brussels sprouts

2 lbs brussels sprouts

Canola oil

Juice of 1 fresh lemon

1 tbl. Parsley

1 tbl. Chives

Chili pepper flakes



1.Heat canola oil in a deep fryer

2. Cut-off brussels sprouts stems, then peel soiled outer-leaves off

3. Cut into quarters. Place in hot oil and fry until sprouts begin to gently flower (appx. 3-4 minutes)

4. Remove and drain excess oil into paper towels

5. Add lemon juice, parsley, and chives

6. Season with chili pepper flakes, salt, and pepper to taste

Spatzle gratin with wild mushrooms and fava beans

4 eggs

3/4 cup milk

3 cup flour

1 tbs. creme fraiche

1 cup sliced mushrooms

1 cup fava beans

1 cup grated gruyere cheese

2 tbs. Chives

2 tbs. Parsley




1. Preheat oven to high broil

2. Bring 6-8 cups of water, canola oil, and salt

3. Mix eggs, milk and flour in a blender for a semi-firm dough

4. Press spatzle dough through a 5mm holed hotel pan into boiling water, so pea- sized drops form in the water (in case to thin or to thick adjust consistency)

5. Boil for 3 minutes. Remove from heat and strain

6. Sautee mushrooms and fava beans (in separate pans)

7. Pour spatzle into a large bowl, and then gently fold in creme fraiche

8. Add sauteed fava beans, mushrooms, parsley, & chives and mix until well-integrated

9. Add salt, pepper, and nutmeg to taste

10. Pour into baking dish and top with gruyere cheese. Broil until top is golden-brown.

11. Cool for 15 minutes, then enjoy!


* makes 1 cake, 12 pcs.

3/4 cup soft butter

1/3 cup confectioner's sugar

5 eggs (separated)

3/4 cup melted bittersweet dark chocolate

3/4 cup flour

2 cups granulated sugar

Apricot jam

1 cup bittersweet dark chocolate pieces

1 cup water

1. Preheat oven to 350 degrees

2. In a large bowl, mix soft butter and confectioner's sugar

3. Stir in melted chocolate and beaten egg yolks

4. In another bowl, beat the egg whites and a hefty ½ cup of granulated sugar until soft peaks form

5. Gently fold egg white mixture and chocolate mixture together in a large bowl

6. Pour batter into a 2" x 9" round cake pan

7. Bake for 30-35 minutes

8. Remove cake from pan and cool on cake board

9. Bring water and 11/2 cups of sugar to a boil and add chocolate pieces

10. Use a thermometer, reduce heat and gently stir glaze to 110 degrees celsius (230 farenheit)

11. Cool until mixture until at glazing consistency.

12. Slice cake into 3 layers

11. Coat top of bottom layer with apricot jam, then place 2nd layer, then repeat with jam, before placing last top layer

12. With a small knife, gently shave off any hard edges

13. Glaze cake with chocolate glaze

14. After the glaze is firm cut the cake with a heated knife

15. Serve with whipped cream.

Spirit of '49 cocktail

.75 oz lemon juice

.75 oz honey syrup

.5 oz myrtleberry

1.5 oz bourbon

2 dash bitters

1.Shake with ice & fine strain into rocks glass.