There's a New Duo in Town
The spring season is all about growth and change, and that’s exactly what’s happening at Bauhaus next month. You can expect to see two new chefs in Bauhaus’s kitchen beginning in May. Tim Schulte and David Mueller are Bauhaus’s new Executive Chef Team, bringing twice the passion, Michelin-level experience, and talent to Gastown.
Tim Schulte comes to Bauhaus from Germany, where he worked for over a decade in top restaurants. In 2013, he was awarded the distinction of ‘Best Chef of the Year,’ and after winning the award went on to work alongside the celebrity chef and restaurant owner Tim Mälzer in Hamburg. Tim worked in Vancouver for a brief time with a stint at Bauhaus before crossing the Pacific to work under Chef Neale White as Sous Chef in Melbourne, and helped to open 12 Micron in Sydney with New Zealand chef Andrew McCrea.
"I am very excited to take on the role as co-head chef of Bauhaus Restaurant with David Mueller. Vancouver has become an incredible food city with so much potential to work with great local sourced seasonal ingredients. My menus focus on fresh produce; I love to play with different textures in my dishes layering raw, cooked, crunchy, burned, and juicy... My philosophy is Simplicity is Complexity!” - Tim Schulte
David is a prime example of homegrown talent. Born in British Columbia, David has honed his skills in Vancouver working in some of the top restaurants over the last decade. Before joining Bauhaus, David worked with some culinary legends: at the Eldorado Hotel alongside Food Network Chef Michael Lyons and former Five Diamond Eden Chef Justin Best, Chef Marc Lepine of Atelier, and with Chef Lee Parsons of the Diamond Award-winning Wedgewood Hotel.
For David, cooking is an art form that is best appreciated when all five senses are balanced. He combines local, high-quality ingredients and masterful technique to achieve sublime flavours, aromas, and a visual appeal that will leave you wanting more.
"My previous work with Tim Schulte was only a glimpse into the possibilities that we together, can achieve for Bauhaus. I want every guest that comes to Bauhaus to feel welcome; like a friend that I have invited into my home for dinner. I truly believe that cooking is an art form that is appreciated best when all five sense is balanced. My goal is that each guest who dines here experiences something that they have never experienced before; through texture, taste or technique." - David Mueller
"I am very happy to have had the opportunity to bring Stefan Hartmann over from Berlin to open Bauhaus. For 24 years now he has been working long hours and late nights in kitchens around the world. Moving into consulting is entirely understandable and for him is a financial decision. My vision for Bauhaus has always been that we never stand still and move forward, getting better and better. I am very excited to have both Tim Schulte and David Mueller join as Bauhaus' executive team. They are both young, creative, and exceptionally talented chefs. They undoubtedly have the skills to achieve a Michelin Star one day!” - Uwe Boll, Owner of Bauhaus Restaurant
The one and only Wiener Schnitzel.
First of all, let's get one thing straight, at Bauhaus, we offer one schnitzel only, the Wiener Schnitzel.
Wienerschnitzel is a thin breaded slice of veal ( not pork). The word Wiener Schnitzel dates back to 1862. In Austria, the term Wiener Schnitzel is protected by law, and any Schnitzel called by that name has to be made from veal.
This coveted dish origin dates back to the Romans who left refinement of a thin slice of meat dredged in breading and fried in the one century BC by Apicius, the guy that we know of that wrote the first cookbook.
It was later when Roman armies brought their culinary traditions with them to Germanic countries. First officially appearing in Germany at the end of the 19th century, with the mention in a cookbook from 1831 and in the popular southern German cookbook by Katharina Prato. Today the dish is a staple in German cuisine.
One huge misconception is that the Wiener Schnitzel is a big piece of dry meat. If done right, this statement could not be further from the truth. Starting with a high-quality piece of veal, pounded very thin. The thinness of the meat allows for it to not only be broken down but can cook quickly resulting in the outside to be crispy and the inside tender and juicy.
Served with a lemon wedge, fresh seared potatoes, and cranberry jam. ( make sure to squeeze the lemon on the meat to bring out the sweet flavour.)
The Wiener Schnitzel is a beautifully fresh, crisp dish that is sure to become one of your favourite dishes on our menu.
Bauhaus Kitchen News
On January 16th, diners at Vikram Vij’s South Surrey restaurant My Shanti, are in for a culinary treat! That evening, in a one-of-a-kind event, Chefs Vikram Vij and Stefan Hartmann from Gastown’s Bauhaus restaurant, will share a kitchen, and create dishes from each other’s home countries – India and Germany respectively. This Bau-llywood pairing will see Vij returning to the European roots he set down in the 80’s – he lived and worked in Germany for a time, as well as being trained in Austria where German cuisine is the norm – and will mean Michelin-starred Chef Hartmann can revisit some of the Indian dishes he created for Berlin’s large Indian community before his move to Vancouver.
“I cannot wait to cook food with a German influence again,” says Vij. “I’m working on some great dishes, with some incredible and authentic ingredients, and I’m excited to hear what people think when they taste them.”
“It’s going to be a really wonderful experience" says Hartmann. “I’m a huge fan of Indian food, and when the idea of this culinary swap came about, I thought it would be a great chance to showcase a different style of cooking for both of us.”
The event will be ticket-only, and for $99, you will receive a four course dinner, complete with wine pairings from local wineries.
You can book by emailing: firstname.lastname@example.org with the subject line: “Bau-llywood”
During the holidays, we're offering exceptional seasonal menus crafted by Chef Stefan Hartmann. Our Holiday Group Menu includes three or four courses featuring a choice between several delicious dishes: smoked mackerel, duck liver mousse, braised beef (with potato dumpling), skate wing, hazelnut cake, white chocolate parfait. Our Christmas Eve Menu features four courses with butter poached lobster, cod, braised beef, and nougat parfait. Finally, our New Year's Eve Menu features five splendid courses: trout, mushroom consommé, turbot, beef tenderloin, and chocolate.
Limited seating available. To make a reservation please email email@example.com or online www.bauhaus-restaurant.com
Christmas Eve Menu
New Year's Eve Menu
At Bauhaus Restaurant, we like to keep on the cutting edge of culinary trends. That's why we provide the option for serving eau de vie in our cocktails. Eau de vie, which translates from the French to "water of life," is a un-aged fruit brandy that can be substituted for vodka in cocktails and other drinks. This spirit can be based on a wide variety of fruits, including pears, apples, and raspberries, which have been fermented and distilled. Much like other spirits, eau de vie provides a subtle fruit-tinged flavour so light that it does not overwhelm the taste of the cocktail itself.
Perhaps the best thing about using eau de vie at Bauhaus Restaurant is that it helps support local farmers. Because of the visually-imperfect nature of fruit-based spirits, it is less marketable in commercial liquor stores than clear vodka or whiskey. By serving eau de vie, we're directly supporting local producers by providing a market for the delicious spirit. Try eau de vie in our fabulous and refreshing cocktails at Bauhaus Restaurant.
Exclusive at Bauhaus, organic wine at it’s best!
Around the “Neusiedler See” in Austria, minutes away from the Hungarian border lays the Wine hills from Heinrich, “Gabarinza” and “Salzberg” in the dryer and warmer east, “Alter Berg” and “Edelgarten” in the west with more rain and a cooler wind coming from the huge forest behind the Vineyards.
Vineyards filled with fruit trees, berry bushes and grazing goats. Biodynamic agriculture without chemicals, beneficial organisms keep the soil alive and let the roots grow deep. The perfect ecosystem to produce outstanding Wine.
60% Zweigelt / 40% Blaufränkisch
2 sides of a coin is how the Heinrich’s describe “Pannobile”, pointing to the quiet, soft and silky aroma with fruit notes on the nose and the crescendo on the palate, impulsive and lively with dark cherries and spice.
40% Zweigelt / 30% Blaufränkisch / 30% Merlot
Notes of berry compote and hints of liquorish are on the nose with ripe cherries, spices and slight smokiness. powerful tannins and again ripe fruits that stay for a long finish. Full bodied, oak and dark ruby colors make this wine another gem in Heinrich’s cellar.
50% Blaufränkisch / 50% Merlot
This dark red and full bodied Wine comes with notes of rosemary and vanilla paired with wild berries fresh from the forest. Firm tannins with lively acidity give a nice structure, cherries and chocolate notes round the tasting experience.
We hate to say it, but summer in Vancouver is coming to an end.
To celebrate the beautiful West Coast weather, we've got a brand new summer's end tasting menu that is sure to surprise and delight. Sample some of Chef Stefan Hartmann's newest fare at two different price points (5 courses for 85 / 6 courses for 95) and don't forget to pair your meal with a great wine (70/80).
Chef Stefan Hartmann newest tasting menu starts with Sturgeon with cucumber and dill (pictured above), followed closely by Skate Wing with white mushrooms, capers, and lemon. Then move on to Potatoes with summer truffle and beurre blanc. Your tastebuds will revel in the famed Veal Tenderloin with artichokes, sweetbread, and quinoa, as well as the Venison with chanterelles, green asparagus, and peach. (Don't forget the wine!) Lastly, enjoy the Dessert Cherries with a cinnamon roll and chocolate.
We're salivating already.
View more details of our menus at bauhaus-restaurant.com.
Spring has sprung and patio weather is upon us! To celebrate the turning of the seasons, we are introducing three new menus for you to enjoy: a chef's tasting menu, an à la carte dinner menu, and a lunch menu.
Chef's Tasting Menu - Start with King Crab with fennel, vanilla, and lemon, followed closely by Sturgeon with artichoke, red lentils and cilantro. Then, satisfy your tastebuds with the Fried Egg Yolk with potato and herb sauce. Moving on to the main, sample the famed Duck Breast with cauliflower, radishes, and black sausage, as well as the Duck Confit with dandelion, semolina dumpling, and foie gras. (Don't forget to pair with a great wine, like Torbreck woodcutters shiraz from Australia.) For dessert, enjoy the Buttermilk Mousse with strawberry and spruce.
À La Carte Dinner Menu - For starters, choose from Mackerel with green apple, White Asparagus Soup with lobster, or Backhendle with cucumber and pumpkin seed oil. For the mains, try the Chicken Fricassee with risotto, the Beef Ribeye with tortellini and lemon, or Braised Veal with fried onion purée. For German classics, try the Simmered Flat Iron, the Veal Beuscherl, or the Schinken with white asparagus. Finally, for dessert, try the Rhubarb with honey whiskey, Tiramisu with espresso and amaretto, a Fresh Fruit Sorbet, or our crumbly Quark Cheesecake.
Lunch Menu - German classics shine on our new lunch menu. Traditional dishes like Simmered Flat Iron, Wiener Schnitzel, Meatballs, and Cheese Spatzle give you lots of choice for lunch. Plus, a new Cod dish with herb risotto and mushrooms, and Gnocchi with radishes. Yum.
Spring has sprung, so come and join us on the patio!
Little known fact: Germans love their white asparagus.
It's known as spargel in Germany but also white gold, the vegetable of kings and edible ivory. Part of the allure may be due to the fact that the vegetable has a short growing season - usually mid April to mid June.
We are now featuring our white asparagus across our menu. For those looking to incorporate the vegetable in their home cooking,
White Asparagus Side Dish Recipe
Chef Stefan Hartmann shares his recipe for the perfect white asparagus side dish.
Method for Cooking
Want to try our white asparagus? Check out our daily lunch specials featuring white asparagus this month.
Monday - Friday: 11:30am – 2:30pm