Residents of the Suites at Station Exchange recently celebrated October Fest Week.
As part of the festivities, they “traveled” through Germany via slideshow presentations and were treated to an authentic German three-course meal prepared by German chef Raphael Reichardt and his wife, Katharina, who were visiting Richmond Hill.
The appetizer consisted of a flaedlesuppe, a clear vegetable-based soup with a savory pancake sliced into thin strips. The main course was a krustenbraten (pork roast) with homemade rotkraut (red cabbage), steamed salt potatoes topped with crushed pretzels sautéed in lots of butter and finished off with a rich, brown gravy. The dessert was a warm apfelstrudel with a creamy vanilla sauce and a scoop of ice cream.
One of the staff members called it “German soul food.”
For more information about chef Raphael and his cuisine, find Funky Fresh Food on Facebook.