ATLANTA - Oktoberfest Brings Taste of Germany to Atlanta: Oktoberfest might be a huge annual German tradition, but that doesn’t mean people right here in Atlanta can’t partake in the festivities, too.
German restaurant Der Biergarten, located on Marietta Street in downtown Atlanta, is celebrating Oktoberfest all month long with special German food, beer, and special activities including live music. Der Biergarten’s menu includes German favorites including Weiner Schnitzel (lightly-breaded veal) and Bratwust, along with classic desserts like Schokoladenkuchen (German Chocolate Cake) and apple strudel. The restaurant also boasts an impressive beer menu, featuring authentic German beers on draft including Zunft Kolsch.
Good Day Atlanta’s Paul Milliken spent the morning at Der Biergarten, getting in the Oktoberfest spirit and doing a little taste-testing, too.
WEB LINK: http://derbiergarten.com/
Metro Fresh quick easy healthy meal recipe with Mitchell Anderson from MetroFresh Inc. Ppasta with fresh veggies and turkey sausage recipe below for more on MetroFresh click here.
Pasta with Fresh Vegetables and Italian Turkey Sausage
This light, healthy pasta is a perfect one pot meal. Serve it with a crusty baguette and you don’t need anything else on the table. The recipe serves about 8 people, but leftovers are perfect for cold pasta the next day. I know kids are picky when it comes to vegetables, so you can modify this dish to fit their tastes. My advice, though, is to lightly challenge them to explore new foods.
You will need:
- 1 medium size zucchini - diced
- 1 yellow squash - diced
- ½ bunch asparagus, cut into 1 inch pieces
- 2-3 cloves garlic
- ½ yellow or white onion (Vidalia onions are the best in the summer), julienned
- 1 cup cherry or grape tomatoes cut in half
- 1 small package baby arugula (Or spinach)
- 1 cup white wine
- 1 cup chicken broth
- 1 cup pasta water
- 3-5 Italian turkey sausage – casings removed
- Shaved parmesan cheese
- Kosher salt
- ¼ cup extra virgin olive oil
- 1 box fusilli pasta (Or penne/rigatoni)
Boil heavily salted pasta water. Cook as directed. While pasta is boiling – heat olive oil in large skillet over medium high heat. Crumble in turkey sausage out of the casing and sauté until brown. Add onions and garlic and sauté for 1 minute or so. Add vegetables and continue to cook for another minute. Deglaze pan with white wine. Turn up heat to high. Bring to boil and add about a cup of chicken stock and about a cup of pasta water (you can use a ladle and take it from the pasta pot while pasta is cooking.) Cook until squash is just tender and then add tomatoes and arugula. Salt to taste (you shouldn’t have to add too much). Remove from heat.
Drain pasta and toss with vegetable/sausage mixture in large bowl. Top with shaved parmesan and serve in pasta bowls.