TRAVELIN’ MAINE(RS): Brunswick Tavern

November 6, 2014 - Picnic Time

Oktoberfest booze and splash cooking during a Brunswick Tavern brought behind lustful memories.


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The Brunswick Hotel and Tavern,


An invitation to The Brunswick Tavern to applaud their 3rd annual Beer vs. Wine cooking was a acquire one. But a fact that this one focused on German food and was celebrating Oktoberfest done it even improved for me. Fond memories of visiting Munich, Germany many years ago during Oktoberfest came back.

I adore German food and now find myself longing sauerkraut. we grew lots of cabbage this year with that in mind, and have recorded a gallon of this juicy things for a winter ahead.

We have been to other booze dinners, and we enjoyed a new “pairings” eventuality where we comparison possibly booze or splash to accompany a dinner. But a tavern’s cooking offering an surprising mix-and-match preference of booze and splash with any march to let a caf� confirm that worked best. With any course, we attempted a bit of splash and a bit of wine.

It is critical to note that these are not celebration events. Servings of splash and booze are unequivocally modest. You are not speedy to splash a lot.

Our feast started with house-made pretzels — big, light, sprinkled-with-salt, uninformed pretzels. These were served with dual house-made mustards. Along with Henkel Trocken Sec, a sparkly light wine, this was a illusory start to a meal. we could have eaten many of those pretzels, though calm myself.

Halfway by a meal, we looked adult during a vast list during a front of a room and a pretzel basket was still there. we mentioned to George that we competence wish to hide a integrate home in my purse. I’m still woeful that we didn’t make my move, since as a plate was circuitous down we beheld a basket had been removed. Rats!

White Asparagus and Spatzle done a good salad course. The spatzle had a good hardness and we favourite a virtuoso brownish-red butter sauce. They had cooking a asparagus in a same booze served with that march — a dry Reisling.

The cook told us he had purchased a uninformed pig and veal Bratwurst from The Sausage Kitchen in Lisbon Falls. we put a information into my memory bank, and I’m certain that we can speak George into a revisit to that store though most convincing needed. They served these sausages in a bun as they would on a streets of Germany. A plate of cold sauerkraut and dual mustards detailed these tantalizing things. They’d done a brownish-red mustard regulating a Oktoberfest splash and a lighter mustard regulating a Reisling wine, both served with this course.

The categorical march was Wiener Schnitzel. The crispy veal cutlet came with a saute of mushrooms. Mmmmmm.

Our final march was unequivocally illusory — grilled peaches with goat cheese and internal honey. we wouldn’t consider to span goat cheese with a fruit for dessert, though a combined sugar done it honeyed adequate though being overly sweet. The cook came out to speak to us during any course, and he was unequivocally vehement about anticipating internal sugar and built a dessert thought around that. He explained that grilled peaches are a German dessert.

I do remember grouping pears and sugar as a noted dessert in Italy. I’d never had grilled peaches though they were sublime. Our list had a opinion over a dessert booze verses a splash served with this course. It was a separate preference — a dual women favourite a booze and a dual group elite a beer. The male we dined with had a good quote, “Ladies like their dessert wine, while group have their brandies.” Ah well, we were all happy.


The tavern’s new executive chef, local Mainer David Pendexter, presented an engaging and juicy German feast. His culinary knowledge is diverse. His mom common French-inspired dishes of Aroostook County with him when he was young, and he was also unprotected to other cuisine while his family lived in opposite regions of a U.S. and other countries.

We’ve created about a Brunswick Hotel and Tavern before. The hotel is a favorite place to stay in Brunswick, accessible to a downtown, unequivocally good rooms, reasonable prices, accessible staff, good breakfasts and a ubiquitous manager, Rick Martin, who graduated from Maranacook High School in Readfield.

We stayed there after this Monday night cooking during a pub since we hatred to transport late during night, though we missed breakfast since Linda had to be during propagandize by 7:30 Tuesday morning.

At a dinner, we common a list with a Falmouth integrate who have attended several booze and splash dinners here. we asked, “Do we like German food?” And they replied, “Not really!” But a fact they were here pronounced a lot about how most they like a pub and a events.

When a hosts asked how many of a guest had been to Germany, scarcely any palm went up. A tough crowd! But everybody seemed to be carrying a good time via a evening.

Our primary server, Lisa Emery, was fantastic. And Sam Brown, of Pine State Beverage, was unequivocally entertaining, vocalization via a dusk about a wines and beers. He is unequivocally associating and a good speaker, that combined to a experience.

I was preoccupied to learn that a brewery that done all of a evening’s beers is 1,000 years aged — a oldest brewery in a universe and founded by monks. Well, no consternation they are removing it right — a thousand years of knowledge and boundless guidance!

Of course, if we put German food and splash in front of me, it’s going to be tough to defect me. Linda and we went to Germany for a honeymoon, and it was a initial time I’d ever tasted German beer. For years after, that was all I’d drink, until Maine’s good microbrews arrived.

Sam pronounced a initial German Oktoberfest was a marriage distinguished in 1810. This feast of food and splash has a prolonged history! Linda and we returned to Munich for Octoberfest, and we will never forget those outrageous tents, where 5,000 people sat during prolonged cruise tables celebration outrageous steins of splash and eating skinny slices of pickled white radishes. Beer heaven!

No warn that my favorite splash of a night was a Weinstephanger Oktoberfest, served with my favorite march of bratwurst and sauerkraut — a unequivocally clarification of German food. The wines were well-matched with any course, though we unequivocally enjoyed a beers, including a bock (another personal favorite — Oak Pond Brewery in Skowhegan creates a unequivocally good one) served with dessert.

And yes, Linda is right, a grilled peaches with goat cheese was an overwhelming dessert. The goat cheese unequivocally brought out a pink flavor. It contingency have been formidable to spin out a ideally grilled dessert like that for so many people.

The pub hosts many special events like this, so check out their website for information and get to an eventuality soon.

Visit George’s website — — for book reviews, outside news and all Travelin’ Maine(rs) columns, found listed in a “Best of Maine” section.

The Maine Harvest Festival

Last year The Maine Harvest Festival in Bangor featured over 120 of Maine’s tip producers with cooking demonstrations, lots of juicy food, farmers, foragers, craftspeople and many good stories. We were impressed! It was one of a best events we attended all year.

This year’s festival is even bigger, scheduled for this weekend: Saturday from 10 a.m. to 6 p.m., and Sunday from 10 a.m. to 4 p.m. during Bangor’s Cross Insurance Center. It’s on a site of a aged Bangor Auditorium, and — good news here — right opposite a travel from a Fireside Inn and Suites, if we wish to stay overnight and suffer a festival both days.

And if we don’t get adequate food during a festival, Geaghan’s Tavern — a favorite decoction pub with unusually good food — is also right opposite a street. Cheers!

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