Oktoberfest at Tria Restaurant

8:21 AM, Oct 2, 2013   |    comments
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GOLDEN VALLEY, Minn. -- Celebrate Oktoberfest at Tria Restaurant on Thursday, October 3.

The evening begins at 6 p.m. with buffet filled with German cuisine and festive beer. From 8-10 p.m., the Bavarian Boys band will perform upstairs in Tria's conference center.

Tria's Executive Chef Brian Bossert will create a buffet that will include assorted German sausages with mustards and sauerkraut, various charcutiere, house smoked ham, Jagerschnitzle, German potato salad, spatzel with brown butter, Black Forest cake and a host of other items. Traditional German Oktoberfest beers, as well as Craft Oktoberfest beers from the US will be offered (one beer with dinner is included, along with tastings).

Entertaining guests from 6:00 to 10 p.m. in Tria's large gathering room will be Bavarian Boys, a Twin Cities-based polka band.

Tria is located in the northeast metro, one half block west of 35E and County Road J and across the street from the White Bear Township Theaters. Tria, 5959 Centerville Road, can be reached by calling 651-426-9222.

The cost for Oktoberfest is $35 per person (plus tax and gratuity). Reservations can be made by calling Tria at 651.426.9222.

Online reservations can be made at triarestaurant.com.

Jagerschnitzel

1 cup bread crumbs

1 Tablespoon Flour

2 Tablespoon Vegetable oil

4 pork cutlets, pounded thin

1 egg beaten

1 small onion

8oz sliced mushrooms

1 ½ cup water

1 cube beef bullion

1 Tablespoon Corn Starch

½ cup sour cream

Salt & Pepper to taste

Place bread crumbs and beaten egg in separate shallow bowls
Season pork cutlets with salt & pepper

Dust cutlets with flour

Dip into egg and then into bread crumbs, coating thoroughly

Over medium, heat oil in sauté pan, add the cutlets.

Cook on first side for 4-5 minutes or until brown  flip and repeat on second side. Remove to a platter and keep warm.

Return the pan to the heat and sauté mushrooms and onion.

Add water and bullion, simmer for 10 minutes.

Mix together cornstarch and sour cream.

Stir it into saute pan, being careful not to boil.

Spoon over pork cutlets and serve immediately

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