Oktoberfest is just around the corner and the Market Street Group, which owns Craft, Mizu, and Waterfront Urban Diner, will host its first Oktoberfest celebration on Oct. 4.
The celebration will take place on Waterfront’s lawns at Camana Bay starting from 3 p.m., and partygoers are encouraged to get into the spirit by dressing in traditional Bavarian costume.
“We’re looking forward to everyone dressing up in lederhosen and dirndls and having a great time,” said Jason Moir, general manager of Market Street Group. “The staff are really excited about it, and we’re all looking forward to a fantastic day.”
There will be a mixture of music on hand, including two bands as well as a D.J. Traditional oompah music will play throughout the afternoon and evening as well.
And what would Oktoberfest be without the beer? As soon as the gates open, there will be a keg-tapping ceremony to kick off the celebration, in keeping with the Munich tradition of ceremonial tapping of the very first keg. In German, the phrase is “O’zapft is!” [oh-tsahpft ees], which means “It’s tapped!” Since Stella Artois is the main sponsor of the event, everyone that comes through the doors will get a free first Stella beer and a commemorative mug.
“There will be other beers from all over the world at the celebration,” Moir said.
“Partygoers will be able to try all kinds of different beers on tap and in bottles. There will be a full bar setup for the non-beer drinkers as well.”
There will also be a selection of food available, including pretzels with mustard, beer nuts, chicken schnitzel burgers, sausages and sauerkraut. Market Street Group’s executive chef Dylan Benoit will grill sausages, and his own recipe of beer-braised bratwursts served with apple bacon sauerkraut (recipe below).
And remember, each time you raise your mug of frothy beer, don’t forget to cheer your neighbors – or as they say in Munich, “Prost!”
Oktoberfest at Waterfront gates open at 3 p.m. Tickets are $10 and include a beer and a commemorative mug. Advance tickets are available at Craft, Fidel Murphy’s, Duke’s Seafood & Rib Shack, and Waterfront Urban Diner.
Yields 8 sausages
- 8 uncooked bratwurst sausages
- 1 L Stella Artois beer
- 2 Tbsp butter
- 1 Tbsp brown sugar
- ¼ onion, sliced
- 2 Tbsp salt
- 2 bay leaves
- 1 tsp fennel seeds
- 1 tsp mustard seeds
- 1 tsp caraway seeds
Heat butter in a medium sauce pot over medium heat. Add onion and a pinch of the salt, reduce heat to medium low and sweat onions until they start to caramelize, approximately 30 minutes. Add bay leaves, fennel seeds, mustard seeds, and caraway seeds; toast for 5 minutes with the onions. Add the sugar, stir well then de-glaze with the beer. Add the rest of the salt and the sausage;cook for 30 minutes at a very low simmer, do not boil.
Soak a handful of apple wood chips in water for 30 minutes. Preheat barbecue to 300 degrees. Once heated and sausages are done, add wood chips and wait for smoke. Once smoking place sausages on the grill and turn frequently so as not to split the casings, until colored on both sides.
Steam or toast buns and serve with apple bacon sauerkraut and mustard.
Apple bacon sauerkraut
Yields 1.5 quarts
- 1 quart sauerkraut
- 1 Granny Smith apple, julienned
- ½ lb smoky bacon, cooked and chopped
- Reserved bacon fat
- Picked-fresh thyme leaves
Sauté all together for a few minutes and serve warm.