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Article: Food from the Black Forest
- Article from:
- Tribune-Review/Pittsburgh Tribune-Review
- Article date:
- March 21, 2007
- Author:
CopyrightCopyright 2007 Tribune-Review/Pittsburgh Tribune-Review. Provided by ProQuest LLC. (Hide copyright information)
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Many people draw a blank when asked what they know about the Black
Forest region of Germany, says Chef Walter Staib.
Well, there's that chocolate cake made with cherry pie filling and
cherry brandy, and a ham that's one of the most expensive to buy in
the delicatessen -- if you can find it. Oh, and isn't that the place
where everybody revels with huge mugs of beer during Oktoberfest?
"That's usually the end of it," says Staib, proprietor of City
Tavern Restaurant in Philadelphia and author of "Black Forest
Cuisine: The Classic Blending of European Flavors" (Running Press,
$35). "A lot of people confuse us with Bavaria (southeastern Germany)
-- Munich has made a big splash and people come ...