Nothing's more Bavarian than a breakfast of Weisswurst. It's a delicate, very perishable sausage made early in the morning with finely ground veal, pork and mild spices; heated in barely simmering water; served and eaten before noon with sweet mustard and soft, doughy Brezn. Of course you drink the cloudy, slightly fruity wheat beer called Weissbier.
That's your zweites Frühstück here at the beer halls in Munich, where your table companions are pensioners and local businessmen indulging in their traditional second breakfast. (The tourists will come for dinner; right now, they're out in the Rathaus square gawking at the Glockenspiel.) You slice the sausage lengthwise and pull it away from the skin. Minimum order is two, but it's considered unlucky to eat an uneven number. So give in to superstition, already! You can skip lunch and make a mid-afternoon pastry stop instead, right? Another excellent German tradition.
French Chef Sally is my friend Sally McArthur, who hosts luxurious,
week-long cooking classes at the Chateau du Riveau in the Loire Valley.
Local Wine Events.com,
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VinoLover, Seattle wine promoter David LeClaire's bulletin board of tastings,
dinners and special events.
Wine Educator Dieter Schafer maintains a full schedule
of Seattle-area tastings and seminars
for amateur wine drinkers and professional alike.
Nat Decants, a free wine e-newsletter from Natalie MacLean, recently named the World's Best Drink Writer at the World Food Media Awards in Australia. Wine picks, articles and humor; no ads.
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