Bright New Tastes at Germany Pavilion Biergarten Restaurant, Sommerfest at Epcot

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The Disney Parks Blog shared an interview with Chef Wade Camerer from the Biergarten Restaurant in Epcot's Germany Pavilion. Camerer has been aided by Epcot Executive Chef Jens Dahlmann and sous chef Hang Groeger to enhance the menus at the Biergarten and Sommerfest restaurants.

Beginning September 1st, Sommerfest will see several new menu items:

  • Currywurst: sliced sausage topped with housemade curry ketchup and freshly made parika potato chips
  • Grilled leberkaese: German meatloaf
  • Reuben with sauerkraut and Swiss
  • Nudel Gratin is a new item on the kids menu

Nudel Gratin recipe:

Serves 8 to 10

2 cups heavy cream
2 eggs
1/4 teaspoon salt
Pinch ground white pepper
Pinch nutmeg
4 ounces Swiss cheese, shredded
4 ounces white cheddar cheese, shredded
1 pound cooked elbow macaroni

  1. Preheat oven to 375F. Spray a 16×9-inch baking dish with nonstick spray.
  2. Combine cream, eggs, salt, pepper, and nutmeg in a large bowl, whisking to combine. Toss cheeses together in a small bowl until combined; remove 1 cup cheese and set aside. Stir remaining cheeses into cream mixture.
  3. Cook macaroni until just tender; drain and add cream mixture, stirring immediately. Pour mixture into prepared baking dish. Cover with foil.
  4. Bake 30 minutes. Remove foil, and sprinkle reserved cheese over top of noodles. Bake 15 minutes longer.
  5. Cool 10 minutes before cutting into squares. Serve warm.

The chefs had the following to say about what's coming to Biergarten:

“Guests often think of German food as one style,” says Dahlmann. “We want to show the diversity of cuisine from Germany’s many regions.” From Bavaria’s leberkäse (meatloaf) with sweet mustard to sauerbraten (sweet-and-sour pot roast) and potato dumplings Rhineland style, the buffet tastes diners on a trip through the country.

We loved the summery asparagus soup on the buffet – for fall it might be mushroom bisque, says Camerer. And veggies will switch to carrots, parsnips, Swiss chard, and he’s adding a cheese course with German cheeses and pretzel bread croutons (perfect with a tall German beer). Camerer also added a host of smoked meats to the buffet, including smoke hams and liverwurst.

Guests may not always note the attention to detail, and it is little touches, like pickles imported from Germany and apple strudel made from scratch daily, that make the Biergarten a genuine experience.

For youngsters who love mac ‘n cheese, the new noodle gratin is a more upscale version with Swiss and Cheddar and a pinch of nutmeg. And Dahlmann requested his childhood favorite, chicken fricassee, be added to the lineup, a true comfort food with chicken, mushrooms and peas in a creamy sauce served over rice.