AUTOBAHN OKTOBERFEST!

We invite you to join us in our first-ever German drive-thru meal fundraiser! Authentic German food, prepared in our kitchen by Chef Lisa Quested and her team. All funds will go to support the Smoky Valley Cares Fund, a fund that grants cash gifts to people with cancer.

RSVP is required, only 200 meals are available!
Minimum suggested donation, $20 per meal. Pr. Chris Deines has donated his famous homebrewed root beer served icy cold in a souvenir mug. Suggested donation, $5. Cash or check only.

Please call 785-450-5237 or 785-450-5134 or email program.enroll@lindsborghospital.org to RSVP!

We will need to know how many meals you would like to reserve, as well as a good phone number, and make and model of your car.

We hope to see you there!

Guten Appetit

Menu

Sauerbraten: Sauerbraten is a German pot roast, marinated in vinegar and spices, then slow-cooked until tender, often served with gravy. Sauerbraten has been a traditional German dish since at least the 19th century, with roots possibly extending back further. Its preparation evolved over time, reflecting regional variations and culinary traditions.

Jägerschnitzel: Jägerschnitzel is a German dish of breaded, fried pork or veal cutlets served with a rich mushroom gravy. Jägerschnitzel has been around since at least the early 20th century, emerging as a popular dish in German cuisine with its origins linked to traditional hunting meals.

Dumplings: German dumplings, or "Knödel," are soft, round dumplings made from potatoes or bread, often served with meats and sauces. German dumplings have a long history, dating back to at least the 14th century, evolving through regional variations over time.

Sweet and Sour Cabbage: German sweet and sour cabbage is a side dish made from cabbage, cooked with sugar, vinegar, and spices for a tangy flavor. This has been a staple in German cuisine for centuries, with its origin dating back to the 17th century or earlier. The practice of pickling cabbage dates back even further, but the sweet and sour version became popular over time.

Bavarian Rye Bread: German Bavarian bread is a dense, hearty loaf often made with a mix of rye and wheat flour, characterized by a chewy texture and a dark, crispy crust. German Bavarian bread has been a staple since at least the 19th century. Its origins are deeply rooted in Bavarian baking traditions, evolving from older regional bread-making practices.

Apple Strudel: German apple strudel is an apple pastry, filled with spiced apples, raisins, and cinnamon, baked until crisp. German apple strudel, with its roots in Austrian cuisine, dates back to the 18th century. Its origins are tied to the broader history of strudel pastries, which evolved from Middle Eastern and Byzantine influences.

About the Chef

Chef Lisa Quested was born in Gosport, UK, and grew up in Plymouth. She is a Certified Dietary Manager and graduated from Plymouth College of Further Education where she received a degree in Restaurant Management with emphasis on Institutional Operations. She worked in German restaurants for 2 years before moving to the United States where she owned and managed a German restaurant in Marquette, KS called Valley Cafe. Now, Lisa is a Certified Dietary Manager here at LCH and creates an elevated dining experience for our hospital!

Lisa participated in a Copper Pot Culinary Competition involving 19 top chefs. This competition consisted of three rounds. For round one, she made a quail egg with pork belly served with homemade pasta and Carbonara sauce with toast point. The second round had to be vegetarian with either tofu or fava bean, so she made a tofu korma (curry) with tempura battered purple cauliflower and homemade Naan Bread. For the final round, she received an ingredient box containing bing Cherries, European bass, cashews, and fresh corn. With those ingredients, she made a deconstructed lettuce wrap with charred corn and red pepper succotash, served with toasted cashew and cherry sriracha sauce.

Each round allowed for 15 minutes of shopping time and 30 minutes of cooking time.

Lisa came in 2nd place out of 19 chefs, losing by only two points!