Cooperative Living November/December 2022 - 26

DINING WITH PEGGY
Got a restaurant for Peggy to review?
Let us know at editor@co-opliving.com.
Crossing New Frontiers
by Peggy Hyland, Contributing Writer
There's more to German food than just sauerkraut
O
pened in 1974, The Bavarian Chef is now a secondgeneration
family operation. Remaining true to the
old-world food and the family tradition, the menu
has regular favorites
supplemented by a
rotating list of
specials.
Unable to decide
on any one appetizer,
we ordered a variety:
cream of wild
mushroom soup,
snails in beer batter,
a Bavarian sausage
platter, and one of
the night's specials:
a Bavarian pretzel
with a zesty beer
cheese sauce. The
sampler came with
three mouthwatering
types of sausage, a
stone-ground mustard
dipping sauce and
sauerkraut. Despite
having grown up
in Baltimore, where
sauerkraut is a
staple served at the
Thanksgiving school
lunches, I have always
hated sauerkraut ...
until now. This one was delicately flavored, beautifully
textured, and quite delicious. That surprise clued me to the fact
I was in for a much more delicious evening than I expected.
The variety of entrées have options for nearly every palate,
Traditional Bavarian
Sausage
Grand Marnier
Crème Torte
and the portions are huge. The " princess cut " of the beef
medallions was still enough to warrant leftovers. I went for
the Rheinischer Sauerbraten; vinegary marinated beef in a
sweet and sour raisin sauce. The sauce, a rare combination in
American cooking, is a German standby for a reason. The beef
was fork-tender, silky, and paired beautifully with the sauce.
My companion got distracted by the schweinshaxe, a jawdropping
mountainous pork shank topped with crispy onions
and served with a side of homemade sausage stuffing that made
24 ● Cooperative Living ●
November-December 2022
me go weak at the knees. Pork lovers will want to try the
zigeuner schnitzel, delicately breaded pork over a fantastic
sauce of mushrooms, onions, peppers, tomatoes and bacon.
Sides for the
Black Forest Cake
main course are
served family style,
so be sure to ask for
tasting plates if you
do not want to mix
them in with the
sauce on your
entrées. The whipped
potatoes were divine,
a tangy, smooth treat.
The German potato
salad had all the
warmth and comfort
I longed for. The
absolute star was the
red cabbage, tender
and delectable. I
love red cabbage in
myriad ways, but this
completely stole
my heart.
Completely
Marinated roasted
beef in raisin sauce
full and eyeing our
leftovers, we still
could not resist the
allure of the dessert
tray. My friend and
I decided to split the
Sachertorte, a flourless dark chocolate treat with apricot filling.
The Grand Marnier Crème Torte was a creamy, fluffy dream,
drizzled with chocolate sauce. If you are too full for dessert
but want a sweet treat, perhaps try a sweet martini.
I had driven by The Bavarian Chef countless times over
the years, always thinking, " I should go there sometime. " A
reader suggestion gave me the nudge to make it happen. Maybe
now, this is the nudge you need to make it happen, too. 
The Bavarian Chef
5102 S. Seminole Trail, Madison, VA 22727
540-948-6505
thebavarianchef.com
co-opliving.com
http://www.thebavarianchef.com http://www.co-opliving.com
Cooperative Living November/December 2022

Table of Contents for the Digital Edition of Cooperative Living November/December 2022
