Monday, July 11, 2011

Classic Veal Jaeger Schnitzel by Chef Markus Georg

Classic Veal Jaeger Schnitzel by Chef Markus Georg






This Jaeger Schnitzel recipe is all about the delicious sauce. Literary translated as “Hunter” Schnitzel, this variation adds the moist and rich flavor of a white wine cream sauce with mushrooms and onions.
The cutlet itself varies depending on where you order it. Sometimes it will be a Wiener Schnitzel with sauce, and sometimes it will be an natural cutlet (no breading). This recipe uses floured cutlets, but feel free to substitute the Wiener Schnitzel recipe, if you prefer a breaded cutlet.

Classic Veal Wiener Schnitzel by Chef Markus Georg

Classic Veal Wiener Schnitzel by Chef Markus Georg







A Wiener Schnitzel is a breaded veal cutlet. It is dipped in flour, egg, and bread crumbs, then fried in butter or oil to a golden brown. It is traditionally served with a lemon wedge, which you can use to drizzle fresh lemon juice over the schnitzel.
 
A note to those who are not so familiar with German cuisine ... if you are in a German restaurant and do not know what to select off the menu, start with a Wiener Schnitzel. You will not be let down. It is delicious!

Thursday, June 2, 2011

Chinook Tavern is opening soon!





Markus Georg Executive Chef, Chinook Tavern

Some people spend their entire lives searching for their calling, while some lucky others, like Chinook Tavern Executive Chef Markus P. Georg, find theirs at a very early age.
"From the age of five, I knew I wanted to be a chef," said Markus. "I have always loved cooking and I love the energy of a kitchen. The busier the kitchen, the better."
German born Markus, is a 35-year resident of Colorado who started his career at a very early age. He used to stand on a chair so he could reach the kitchen counter in order to help and learn from his mother and grandmother. During his high school years, his first job was as a busboy at the Northwoods Inn in southwest Denver. He continued working at restaurants and honing his skills at every position in the business. 
In 1985, Markus decided to take his career to a new level. Markus left Colorado to work as an apprentice under legendary German chef Joerg Mueller at his namesake restaurant on the island of Sylt, Germany, which at the time was rated among the top 25 restaurants in the world, as well as a 2 Michelin Star rated restaurant and a Grand Cru Wine Award winner. To round out his apprenticeship years, Chef Markus also worked at Restaurant Freihof, in Zwigenberg/Bergstrasse, Germany with Chef Piero Salotti from Sicily.


Chinook Tavern