[Music]
we are in the daytime kitchen with
executive chef Ted Poe felt great to see
you thanks for having me as always and
4:19 is hosting a oktoberfest coming up
on October 7th absolutely 37 so Sunday
I'm gonna start about 3 p.m. and we're
gonna bring in just a bunch of locally
crafted Oktoberfest style beers
hopefully a couple of traditional ones
too if we get our hands on it and we're
gonna do truman inspired menu with that
so left feet soul and brats and a German
potato salad are you German no okay
swedish scandanavian okay I was gonna
hey so who's coming up with the menu
items for this we're trying to stick
pretty traditional like you know I was
fortunate to go to Germany last year oh
that's right I'm trying to gear towards
that so we're making a traditional
German potato salad today um which is
traditionally we were joking with us
earlier I always heard it was
traditionally served warm that's how
it's in every cookbook I've ever seen
but I swear when I was in Germany it was
cool I don't know why but maybe it's
just the the area of Germany where I was
at but this one is we're gonna serve
warm vinegar-based sauce bacon and
mustard seed a little bit celery leaf
and chives so okay and that's a
traditional German because usually like
I have you know like a mayonnaise base
yeah and that's how that's how it is in
the south most places so um start out
with some diced tomatoes or potatoes I'm
sorry tomatoes not making your in
here I've got those dice the only thing
I'm gonna cook those in between our
segments but I just want to make note
you want to try to cut them as
consistently as you can oh that makes
sense
yeah you oh do you have them in water
yeah I'm sitting them watering so this
will make keep them from oxidizing if
you don't they get that weird kind of
brownish hue it's not necessarily
poisonous or bad it just doesn't look
great so we're gonna Park hook those and
really fork tender is what you're
looking for and that's when you can
stick a fork in it and it pulls out nice
and easy so if you stick it in there it
feels like an apple it's definitely not
cooked
yeah you guys done the Oktoberfest
before yeah we did it last year in the
past sometimes we'll partner with one
specific brewery but this year willing
to make sure that we kind of open it up
to a lot of a lot of different
localities we've got a lot of great
breweries in our region we want to make
sure we carry as much as we could and
then switch up the menu every year yeah
a little bit yeah like I like the I
can't do the same thing over and over
again we're gonna make that in a couple
minutes
[Music]
we are back in the daytime kitchen with
Ted Pohl felt and we are making a great
German potato salad we just boil the
potatoes yeah we just Park cook the
potatoes and so I left one here just so
you guys can kind of figure out our
cooked pork oak meaning it's personally
cooked all the way through Oh told you
guys you don't have enough time to say
partial it's getting weird to me what do
we want to push it and pull out really
easily and so with potatoes to put on
the style of potato it has more or less
stars depending on a russet to a Yukon
or whatever they all have different
different traits but you want to cook it
so it holds its shape and then turn to
mush okay okay for me if I do a
mayonnaise base like we do here in the
South that's okay if it's a little mushy
cos the story I kind of mix us with the
mayonnaise right but for these you want
them to hold their shape I do okay so
finding that balance I feel like yeah
absolutely and that's where that whole
fourth thing comes in so I started off
with a pan and I just put my bacon in a
pan the lower in Florida you can do this
it'll render the fat meaning it'll just
pull that fat out and when the fat comes
out that fat cooks your bacon till it's
nice and crispy almost like it I was a
good deep-frying it's just the easiest
terminology for me so that Bacon's nice
and crisp well add that to our salad
yeah let the grease in the pan because
now we're gonna use that to cook our
vegetables so I've got some onions and
celery okay then we'll use that bacon
fat to kinda help with us it's not mean
to bacon it's a farmer to the job so
that was a little higher than I wanted
to usually I'll I'll try to sweat them
which is meaning you add a little bit of
salt in that fat low and slow it until
they're translucent and it'll pull out a
lot of the natural sweetness from the
onions and the celery and I just think
it tastes better but okay so we let
those kind of slowly cook
essentially the next ingredients we're
gonna use we've got some vinegar some
whole grain mustard some celery leaves
and chive we're pretty much if you think
about making a vinaigrette in the pan
because we've got our fat the bacon fat
and so when we add our mustard and
vinegar and mix all that together by the
time we put it on there it's just adding
all of that stuff to the actual day and
where the onions are when they are
translated so we're kind of building
flavors as we've gone through cuz
everything's kind of gone in this pan so
it's left a little piece of itself
built up to it it makes sense so is a
lot of German food does I have vinegar
in it uh yeah I think they use a lot
more vinegar in Europe and Germany them
we use here we tend to like that a
little bit more
that's a butter but we like we put a lot
of mayonnaise and stuff but um yeah I
think so okay interesting okay so we get
those translucent yep so they're getting
there yeah close so next we're gonna add
our vinegar and you wanna be one type of
vinegar yeah there's so many different
kinds you're right this is apple cider
vinegar okay one time I asked somebody
as chef if I should use white white
vinegar and he says only if you're
washing laundry or something like that
okay so is that something I should avoid
it's interesting but I mean if you do if
you start with white but you've got to
flavor it in some way cuz it's pretty
blank slate yeah actually funny we
always talk about that in school it's
like vinegars used to preserve and
flavor and clean your baking sodas and
copper pine-sol so okay we've got
whole-grain mustard here you don't have
to use whole grain you could even use
dry mustard you could use regular
mustard you can use Dijon I just like
the whole grain because I don't I don't
need a lot of caviar because I'm not
fancy enough to but to me the mustard
seeds kind of pop it reminds me of
caviar they okay all right beauty ish
alright yeah so as we're we're closing
in on thirty Seconds relapse so we're
gonna put this in there and just mix it
up mix it all up we've got some chives
do we let this sit or do we serve it
right away you would be better to let it
sit at least for a little bit about an
hour so it'll soak up some of that stuff
I like to throw the soviets and they're
not very traditional but we've got the
celery we were cutting up anyways the
leaves are yeah just good flavor and
yeah can help can add to it I'll tell
you what I like it cold but that's my
preference
wow that's but yeah I do it right
Russell yeah this stuff ready to sit
okay that's good we're gonna off the
recipe on our website
daytime blue ridge calm but head on over
to 419 west and check out Oktoberfest
Thank You Ted yeah thank you thanks for
having me