Matt's Wurst

08/06/2022

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The menu is set for June 26th. Please stop by and sample some tasty food!

05/06/2022

19/05/2022

My version of Flammkuchen or as the French call it Tart Flambé. A thin pizza-like crust topped with crème fresh, bacon , and caramelized onions. It’s delicious;)

14/05/2022

Zirbelkiefer Schnaps Pots de Creme

29/04/2022

28/04/2022

I make pretty darn good Bavarian-style soft pretzels too. Available soon;)

21/04/2022

A key component of an excellent sausage sandwich is exceptional bread. I serve all my sausages on German-style hard rolls made by me from scratch.

15/04/2022

The Carniolan sausage after smoking.

14/04/2022

Carniolan Sausage… Growing up we called them Slovenian Easter Sausage. It’s a relatively simple sausage made from pork shoulder, bacon, garlic, salt, and water. Next step for these beauties is the smoker.

06/04/2022

Making the sausage!

05/04/2022

My version of an Alsatian Jambon Salad- Bibb Lettuce, Black Forest Ham, Gruyère, Fennel, Onion, Parsley, and White Wine Vinaigrette.

30/03/2022

Brûléed Alsatian Cheesecake with Palisade Peach.

28/03/2022

Chicken Schnitzel Sandwich with Cucumber and Potato Salads

24/03/2022

We made a donation to World Central Kitchen. It’s an organization started by Chef José Andrés. Its mission is to feed people in disaster situations. This donation will help provide meals for Ukrainian refugees. If you would like to help, you can go to their website. Thanks to Gold Star Pies for bringing this to my attention.

Your donation will help to provide fresh meals for those in need after disasters, and build long-term resilience in affected communities.

21/03/2022

I'm working on desserts. I thought this one came out nicely;) Pretzel Bread Pudding with Crème Anglaise and Butterscotch.

18/03/2022

Wust

17/03/2022

Grinding some pork

16/03/2022

Classic German Bratwurst w/ Käsespätzle

10/03/2022

09/03/2022

Pretzel dough kneading