Sud Forno Oktoberfest Meal

$80.00

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*Current issue with UPS where UPS delivery will display as a shipping option, but we do not ship our meal boxes with UPS. Please select "Local Delivery" or "Store Pickup.* 


We are back this week with a new box from Sud Forno's Executive Chef Giovanna Alonzi! This week Giovanna teamed up with Chef Boris to take us way north...past Italy...all the way to Germany to bring us an Oktoberfest themed meal! Together the chefs have prepared dishes such as cheese fondue, pretzels and apple strudel, sausages with potato puree and kraut salat and schupfnudel, a potato noodle similar to gnocchi. 

Like always we'll have fresh Sud Forno bread made by our Head Baker Luca Rotatori. Choose the multi-course meal on its own or pair it with a Krombacher Pilsner or Lager beer or choose from a selection of wines from our wine agency Cavinona 


Local Delivery

We now deliver our meal boxes with Trexity! Enter your postal code when you checkout to see if you are eligible for local delivery (20km radius from Spaccio at 22 Sackville Street). Deliveries arrive between 3pm-6pm. You will receive same day delivery if you order before 3pm. Orders placed after 3pm will arrive next day. Deliveries with Trexity can be tracked from the moment your order is being prepared up until you receive your order. 

Store Pickup

Store pickup for this item is available at Sud Forno Queen (716 Queen St. W.) or at Spaccio (22 Sackville St.) on Friday the 30th, Saturday the 31st or Sunday the 1st. Choose your pickup date and time on the checkout page. 

Please note this is a local delivery/pickup item and cannot be checked out with other items unless they are eligible for local delivery/pickup. Please make a separate order for items to be shipped.  




 

*ONE BOX SERVES 2 PEOPLE*  

Included in the box:

Pane Pugliese: mother yeast (white flour and water), semola rimacinata from Altamura, salt

Fonduta di Formaggi: fonduta (milk, grasso d’Alpe, taleggio, parmigiano, butter, flour, nutmeg, black pepper, salt) Bread (flour, malt, sugar, dry yeast, salt, olive oil, cream, egg yolk, mother yeast, water)

Bretzel: flour, water, baking soda, salt, active dry yeast, egg, butter, sugar

Schupfnudel with Mushroom Sauce: schupfnudel (potato, flour, egg, nutmeg, pepper, salt) mushrooms sauce (oyster, button, cremini, shiitake mushrooms, olive oil, white wine, salt, pepper, bay, garlic, onion, bay leaf, thyme, rosemary), butter, parmigiano

Oktoberfest Weisswurst: pork, onion, parsley, nutmeg, salt, white pepper, Bavarian style grainy mustard

Potato Pure’: potatoes, butter, salt, pepper 

Kraut Salat: cabbage,apple cider vinegar, cumin, olive oil, parsley, salt, pepper

Strudel di Mele: flour, extra virgin olive oil, butter, sugar, cinnamon, raisin, pinenuts, lemon, apples


Extras: 

4-Pack Krombacher PilsOn the nose, Krombacher Pils provides an abundance of fruity hop aromas, which give way to a beautifully balanced malt backbone on the palate. Fresh and smooth, the famous Felsquellwasser and Halletau hops ensure the beer is crisp, clean and offers a refreshing , long-lasting light bitter finish.

4-Pack Krombacher HellLightly opal but gleaming in golden appearance. The fine bitter notes are very restrained, reminding you of freshly harvested hops and the beer is well balanced with a diversity of flavors and a satisfyingly pleasant malty sweetness on the finish.

2019 Müller Thurgau Alto Adige DOC: Müller Thurgau is the result of a crossing between Riesling and Sylvaner. The bunches are fine and have green-yellowish fragrant grapes. The wine’s delicate notes of aromatic walnut and nutmeg combine with a moderate acidity while exhibiting an elegant freshness. 

2018 Barbera d'Alba DOCRuby red, with aromas of fresh red and dark fruit. Medium bodied, light tannins and supporting acidity make for a Barbera that is very easy to drink. From the same vineyards as Barbera d'Alba Superiore, 1,500 bottles were produced from this vintage.



Instructions:

Fonduta di Formaggi: Preheat oven to 300F. Open fonduta jar and stir its contents. Fill bread with fonduta and bake for 20 minutes.

Bretzel: Heat bretzel in its tray for 5 minutes at 300F.

Schupfnudel with Mushroom sauce: Heat a non-stick pan with EVOO over medium high heat. Put schupfnudel in pan and sear each side for two minutes until golden brown. Add butter and allow it to turn golden brown. Add mushrooms and parmigiano and serve.

Kraut Salat: Sprinkle salt on kraut salat and let sit for 10 minutes. Dry any moisture released, season with dressing and serve.

Oktoberfest Weisswurst and Potato Pure’: Bring a pot of water to a boil and then lower heat to a simmer. Drop weisswurst sausage and potato pure’ in simmering water for ten minutes. Remove the sausage package. At this point you can remove the casing and serve the sausage as is (this is the traditional method) or you can pan sear it and enjoy it with the casing. Serve the sausage with the potato puree, kraut salat and mustard.

Strudel di Mele: Heat apple strudel in oven at 300F for 8-10 minutes and serve.