Oktoberfest at Silverlake Wine
Camille’s Kitchen celebrated Oktoberfest at Silverlake Wine on Sunday, October 13 with a menu that featured traditional German specialties with a twist. George and Randy paired a stellar line up of Oregon Pinots that rounded out the richness of the food.
We began with an amuse bouche of a brothy Swabian soup shot, Flaedlesuppe, made with savory herbed crepes cut into strips and served in a clear beef broth.
Next we served a Let’s Be Frank bratwurst slathered in German mustard on a house made roll. Let’s Be Frank was founded by Sue Moore (former meat forager for Chez Panisse) and Larry Bain. They support an ever-shrinking group of family farmers and ranchers committed to raising animals in a humane and healthy way. Camille’s supports small producers like Let’s Be Frank because they produce local food with a conscience that just tastes better! The richness and spice of the bratwurst was perfectly balanced by the bright notes of cherry and blueberry in the 2011 Mouton Noir “Oregogne” Pinot Noir from the Willamette Valley.
Our next dish, Maultaschen – a meat and spinach-filled “Swabian ravioli” – was served with a German potato salad spiked with smoky bacon and a tangy mustard dressing. These two rich, assertive dishes paired brilliantly with the spicy clove and bright fruit of the 2011 Two Messengers Pinot Noir from the Willamette Valley.
The fourth dish was our signature Buba — a house-made German dumpling pan-roasted with sauerkraut and crisped apple wood smoked bacon. Our smoky Buba paired nicely with the 2011 “O.P.P.” Pinot Noir with its herbal undertones rounding our the robust flavors of the dish.
Our slow-braised classic Sauerbraten was served alongside vinegary braised red cabbage and house made spatzle. A Camille’s favorite, Big Table Farm’s “Resonance,” held its own with notes of ripe berry and brown sugar rounding out the acidity of the cabbage and beef.
As a final Oktoberfest treat, Camille’s served zwetschgen knoedel, house made plum dumplings, with vanilla sauce and cinnamon.
Here are the tasting notes for the five Pinot Noirs we tasted, along with our recipe for zwetschgen knoedel.
Oregogne, Pinot Noir, Willamette Valley 2011
Blended from two single vineyards in the Eola-Amity Hills A.V.A. at different elevations. Bright cherry fruit, blueberry, bramble and sous-bois, followed by flowing minerality from start to finish.
Two Messengers Pinot Noir Willamette Valley 2011
The nose opens with bright aromas of cherry and raspberry backed by a hint of leather. Floral notes are complimented by tones of dried orange peel. The entry opens with rich flavors of brown sugar and sweet fruitcake with a touch of spice and clove. The medium bodied mouth feel features chewy tannins and nicely balanced acidity, leading to elements of juicy red fruits on the finish.
“O.P.P.” (Other Peoples’ Pinot) Pinot Noir 2011
This is the second release ‘OPP’ (‘Other People’s Pinot’) and delivers more classic Willamette character, showing spicy red cherry and gingery earth spice aromas and flavors with floral top notes and herb undertones.
Big Table Farm “Resonance”
The Resonance Vineyard Pinot Noir spent 10 months aging on the lees in 30% new French oak, which adds layers of vanilla, licorice and brown sugar to the ripe berry palate. As with all of Big Table Farm’s wines, these Pinots are unfiltered.
All wines are available at Silverlake Wine.
Camille’s is grateful to Beth Herzhaft Photography for the beautiful food shots. See more of Beth’s work here: www.herzco.com.
Zwetschgen Knödel (Plum Dumplings) serves 12
4 large russet potatoes
1 teaspoon salt
1 tablespoon butter, softened
2 eggs, beaten
3 TBS cup semolina
1 cup all-purpose flour, plus more as needed
2 California Plums
1/4 cup Sugar
3 TBS Rhum
1/2 cup white sugar
1/8 cup cinnamon, ground
Additional melted butter and sugar if needed
1 1/2 pint Vanilla Sauce
Peel the potatoes, cut them into quarters, place them into a large pot with enough water to cover, add the salt bring to a boil, and cook until tender, about 40 minutes. Drain, and cool. When potatoes are cool enough to handle press through a ricer into a large bowl. Set aside.
Cut the Plums into 1” cubes and marinate with sugar and Rhum (best when done a day ahead)
In a large bowl, mix together the prepared potatoes, egg, and 1 tablespoon of butter until well blended. Gradually stir in the semolina, and then the flour. If dough is still wet, more flour can be mixed in. Turn dough out onto a floured surface, and knead until smooth, about 5 to 10 minutes.
On a floured surface, roll out the dough to 1/4 inch thickness. Cut into twelve 3 inch squares. Place one plum cube into each square, and bring the corners around to the top. Pinch together all of the seams to seal. Roll in between your hand to form a perfect round dumpling
Bring a large pot of water to a slow boil. Place about 4 dumplings into the water at a time. Once they float to the surface, continue to cook them for about 5 more minutes. Transfer cooked dumplings to a covered bowl, and keep warm.
Before serving roll the dumplings in a mixture of sugar and ground cinnamon
Serve with Vanilla Sauce