The Oktoberfest weekend was like a mini-vacation for us. Friday night we attended a fundraiser at St. Stephen's where the Friars (pun intended) made the most delicious sauerbraten and warm potato salad I have ever eaten. Apparently they began the process days ago by soaking meat in brine and performing other time-consuming steps to yield the most tender and flavorful meal ever served in a church fellowship hall. I wore my lederhosen (buckskin) from Bavaria to support the theme of the party and, quite frankly, because they are comfortable.
On Saturday we had SFO Symphony tickets to hear Yefim Bronfman play Brahms' 2nd piano concerto, a magnificent and difficult work. We chose to continue the German theme by eating at Suppenkuche (soup kitchen http://www.suppenkuche.com/dinner.html) at the corner of Laguna and Hayes. Normally if you are there by 6pm, you can be seated right away. But because of Fleet Week, Oktoberfest, Columbus Day and the President's Cup Golf event, the restaurant was packed and a 45-minute wait faced us. Undaunted, we each downed 1/2 liter of Erdinger Hefeweizen, a light wheat beer, while waiting for our table. Our meal was extraordinary with tender venison, the mandatory red cabbage and spaetzle. And then we shared one order of apfel strudel. Yum!
I love the serendipity of sitting family style at Suppenkuche. We sat with five thirty-somethings who were celebrating the near-ready launch of their new business. In these tough economic times, it's delightful and motivating to discuss possibilities with brilliant, enthusiastic and smart people who are turning their vision into reality. Perhaps they shared with us a glimpse of "...the next big thing..." in technology.
Our symphony seats provide a good vantage point for the soloist's hands, so I was in heaven listening to Brahms while watching the amazing technique required. The gracious performer signed CDs after the concert, and we drove home happy, well fed and feeling as if we had a mini-vacation without the jet lag.
Sunday was a day to do absolutely nothing, and that's just what we did because we are good at it! Right now there is a eucalyptus fire in the fireplace, burning hot and clean, and the pasta is nearly ready for dinner. Dennis harvested what may be the next-to-the-last batch of organic tomatoes from the garden. Along with his tender basil and some fresh mozzarella, the feast continues.
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