For snacks, or imbisse, we are happy to offer lighter fare made with the freshest of local ingredients. You can chow down on a schnitzel sandwich with cucumber and pumpkinseed oil. Or, try our house made sausages (with lentils and mustard), our königsberger klopse with meatballs, caper sauce, red beets and potato puree, or, our famous matjes hausfrauenart (cured herring with mayonnaise, apple and pickled cucumber). To top it all off, we offer a scrumptious portion of fresh sorbet & berries (with sparkling riesling) for dessert. We've been getting some great reviews for our exceptional and creative fine dining dishes, but Bauhaus Restaurant isn't just a place to enjoy high-end German cuisine. We also want to draw attention to our accessible, yet still of exceptional quality, bar and cocktail menus that you can enjoy after work or as a brief respite during your hectic day. For mixed drinks, or misch getränke, we have two main categories of cocktails: Contemporary German and Haus Originals. For those who want to whet their whistle with some modern German drinks, we recommend trying the refreshing and herbaceous Gin Basil Smash (gin, fresh smashed basil, fresh lemon), or the citrusy and aromatic Ranglum (dark rum, wray and nephew overproof, fresh lime, falernum). If you're looking for something lighter, try the floral and cheerful Hugo (fresh mint, bubbles, elderflower, fresh lime, soda), or for something fluffy, tart and entirely unique, the Buttermilch Margarita (tequila, buttermilk, fresh lime, lemon, agave nectar, quince jam) is for you. For our Haus Originals, we've concocted four delicious Bauhaus signature cocktails for you to fall in love with. For a spicy and earthy, yet smooth and refreshing, taste, try the Buck's Bunny (asbach uralt, becherovka, karotte, fresh lime, ginger beer, vanilla, star anise). For something more bold and complex, our citrusy and savoury Beet's Knees (gin, beets, fresh lemon, honey liqueur, celery bitters) will do the trick. For a cocktail that's bubbly, floral and fresh, enjoy The Pink Panther (gin, cocchi americano rosa, elderflower, peychaud's bitters, bubbles). And, last but not least, our signature take on the dirty martini: the Schmutz Martini (horseradish, vodka, herbs, riesling, olive mist.) Also, don't forget that we are proud to serve the delicious, crisp and light Früh Beer, the only authentic Kölsch available in Canada. Bauhaus Restaurant has been getting some rave reviews, particularly for Stefan Hartmann's innovative chef's tasting menu. But we want the world to know we are also open daily for lunch, so you can sample our contemporary twist on classic German dishes at midday. We are open for lunch everyday from 11:30am to 3pm and have creative daily specials starting at $15. (Don't forget about our crisp and authentic Früh Kölsch Beer, served at midday for only $4.) Among the selections on our fantastic lunch menu, handcrafted by Michelin-star chef Stefan Hartmann, are creative takes on German classic dishes, including Crispy Ham Hock (with Lentils, Salad and Remoulade), Wiener Schnitzel (with Mashed Potatoes and Green & White Asparagus), and Fish Stew (with Mustard Sauce and Rice). We're quickly becoming known for our delicious Poached Arctic Char with Cucumber Salad and Pumpkin Seed Oil (pictured above), which is also available on our lunch menu. With a choice between Wiener Schnitzel, Beef Roulade, Fish Stew and Braised Lamb for a main course (or Hauptgerichte), where can you go wrong? But lunch wouldn't be complete without a great dessert (or, Nachspeisen) to top it all off. We offer two excellent dishes made with fresh fruits and local ingredients: Rhubarb & Strawberries (with Tonka Bean Ice Cream) and classic Blueberry Pie (with Whipped Cream). A review by Vancouver food blog, The Vancouverite, described the Rhubarb and Strawberries dish as "the perfect light fare to balance out an evening rich with flavours and culinary weight." With so many great options and specials from $15, we hope to see you at lunchtime soon!
Bauhaus for Lunch (Menu) Everyday from 11:30am to 3pm Specials from $15. Beer from $4. One West Cordova Street, Vancouver Recipe reprinted from The Washington Post (February 18, 2015) INGREDIENTS
DIRECTIONS Melt the butter in a large saucepan over medium heat. Stir in the onion to coat; cook, stirring occasionally, for about 4 minutes or until the onion is somewhat translucent. Add the potatoes and hazelnuts; cook for 2 minutes, then pour in the water and cream. Increase the heat to medium-high; once the mixture comes to a boil, reduce the heat to medium and cook uncovered for about 25 minutes or until the potatoes are quite tender. Stir in the sugar and the salt (to taste). Working in batches, transfer the mixture to a blender. Remove the center knob of the blender lid, then cover the opening with a paper towel to allow steam to escape; puree until smooth and creamy. (You might wish to run the puree through the blender again, depending on which hazelnuts you used.) Return the soup to the saucepan over medium-low heat; cook just until heated through. Taste, and adjust the seasoning as needed. Divide among small bowls; garnish with some crushed pork rind and chopped hazelnuts, if using, and a drizzle of the oil. Serve hot. NOTE: To skin hazelnuts, spread them on a rimmed baking sheet. Bake in a 350-degree oven for 10 to 15 minutes, until the skins look cracked. While the nuts are still quite hot, transfer to a dish towel; fold or close over the towel and rub vigorously to dislodge the skins. (This will make a mess.) RECIPE SOURCE Adapted from "New German Cooking: Recipes for Classics Revisited," by Jeremy and Jessica Nolen (Chronicle, 2015). Tested by Bonnie S. Benwick. While the history of bratwurst is difficult to trace, most historians trace the oldest reference to sausage in the ancient Greek classic The Odyssey. In it, the narrator describes "some goats' paunches down at the fire, which we have filled with blood and fat, and set aside for supper; he who is victorious and proves himself to be the better man shall have his pick of the lot." Clearly, the history of sausage originates with a desire for proper butchering, to preserve as much meat from the catch as possible. Sausage may have its roots in ancient Greece, but it has certainly developed strong associations with German culture. According to historian Alan Davidson, the best cured sausage comes from colder mountainous regions, like Germany, where not only was food more available during cooler months, but the dry winds from the North aided in curing process. The now famous term "bratwurst" derived from the Old High German words brät ("finely chopped meat") and wurst ("sausage"), the latter likely stemming from the earlier wirren ("mixture"). In Germany, the appetite for sausage has always run deep. During the 16th century, a jailed man named Hans Stromer reportedly ate a total of 28,000 bratwursts behind bars. And famed butcher Karl Sterzing is said to have grilled more than 2 million sausages at his home between 1945 and 1985. In 2007, a historian named Hubert Erzmann discovered a yellowing piece of parchment dated to 1432 upon which was a handwritten law regarding the correct production and preservation of thuringian rostbratwurst, a popular style of sausage. This find proved the sausage preservation law stretched back even earlier than the Bavarian beer purity law of 1516, a significant claim to fame for many wurst aficionados.
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