Cullman Oktoberfest 2019

Courtesy of the Cullman Oktoberfest Facebook page, here is the schedule for this year’s Oktoberfest. The primary locations are the Cullman County Museum, and the Cullman Festhalle, said to be the largest timber framed structure in the Southeast. Prost!

Monday, September 30, 2019

9:00 AM – 2:00 PM School Tours at Cullman County Museum

9:00 AM – 2:30 PM Wolfgang Moritz at the Cullman County Museum

9:00 AM – 5:00 PM Nimble Thimble Quilt Guild Display at Cullman County Museum

5:00 PM – 7:00 PM St. John’s Church Oktoberfest Dinner

Tuesday, October 1, 2019

7:00 AM – 2:00 PM Farmers Market at the Festhalle

8:30 AM – 2:00 PM Wolfgang Moritz at the Cullman County Museum

9:00 AM – 2:00 PM School Tours at Cullman County Museum

9:00 AM – 5:00 PM Nimble Thimble Quilt Guild Display at Cullman County Museum

10:30 AM – 2:00 PM Freddie Day Catering at the Festhalle

5:00 PM Busy Bee Café German Menu

Wednesday, October 2, 2019

8:30 AM – 2:00 PM Wolfgang Moritz at the Cullman County Museum

9:00 AM – 2:00 PM School Tours at Cullman County Museum

9:00 AM – 5:00 PM Nimble Thimble Quilt Guild Display at Cullman County Museum

10:30 AM – 2:00 PM Freddie Day Catering at the Festhalle

5:00 PM Busy Bee Café German Menu

5:00 PM – 7:00 PM Sacred Heart German Dinner

5:00 PM – 10:00 PM Carriage Rides

5:00 PM – 10:00 PM Cullman Oktoberfest Biergarten

6:00 PM – 7:00 PM Opening Ceremonies at the Festhalle

6:00 PM – 10:00 PM Children’s Activities at the Cullman County Museum Parking Lot

7:00 PM Paper Airplane Contest at the Cullman County Museum Parking Lot

7:00 PM – 10:00 PM Terry Cavanagh & the Alpine Express at the Festhalle

7:30 PM Pickle Eating Contest (Ages 14 & Under)

8:00 PM Best German Costume Contest & Longest Beard and Braid Contests

9:00 PM Stein Hoisting Contest

Thursday, October 3, 2019

7:00 AM – 2:00 PM Farmers Market at the Festhalle

8:30 AM – 2:00 PM Wolfgang Moritz at the Cullman County Museum

9:00 AM – 2:00 PM School Tours at the Cullman County Museum

9:00 AM – 5:00 PM Nimble Thimble Quilt Guild Display at Cullman County Museum

10:00 AM – 11:30 AM Terry Cavanagh & the Alpine Express at the Festhalle

10:00 AM – 2:00 PM Senior Day at the Festhalle

10:00 AM – 2:00 PM Cullman Oktoberfest Biergarten at Senior Day

10:30 AM – 2:00 PM Freddie Day Catering at the Festhalle

5:00 PM Busy Bee Café German Menu

5:00 PM – 10:00 PM Carriage Rides

5:00 PM – 10:00 PM Cullman Oktoberfest Biergarten

6:00 PM – 6:45 PM Cullman Community Band at the Festhalle

6:00 PM – 10:00 PM Children’s Activities at the Cullman County Museum Parking Lot

7:00 PM Paper Airplane Contest at the Cullman County Museum Parking Lot

7:00 PM Candlelight Walking Tour (Beginning at the Cullman Depot)

7:00 PM – 10:00 PM Terry Cavanagh & the Alpine Express at the Festhalle

7:30 PM Pickle Eating Contest (Ages 14 & Under)

8:00 PM Best German Costume Contest & Longest Beard and Braid Contests

9:00 PM Stein Hoisting Contest

Friday, October 4, 2019

8:30 AM – 2:00 PM Wolfgang Moritz at the Cullman County Museum

9:00 AM – 2:00 PM School Tours at the Cullman County Museum

9:00 AM – 5:00 PM Nimble Thimble Quilt Guild Display at Cullman County Museum

10:00 AM – 8:00 PM Arts & Crafts Show at Depot Park

10:30 AM – 2:00 PM Freddie Day Catering at the Festhalle

3:30 PM – 12:00 AM (overnight) Cullman Oktoberfest Biergarten

4:00 PM – 10:00 PM Children’s Activities at the Cullman County Museum Parking Lot

5:00 PM Busy Bee Café German Menu

5:00 PM – 7:00 PM Wine Tasting at the Biergarten

5:00 PM – 7:00 PM Christ Lutheran Oktoberfest Dinner

5:00 PM – 7:00 PM Avenue G at the Festhalle

5:00 PM – 10:00 PM Cullman Oktoberfest Classic Car Show

6:00 PM – 8:00 PM Living History Cemetery Tour (Every 30 Minutes; Departing from Festhalle)

7:00 PM Paper Airplane Contest at the Cullman County Museum Parking Lot

7:00 PM – 9:00 PM The Overtones at the Festhalle

7:30 PM Pickle Eating Contest (Ages 14 & Under)

8:00 PM Best German Costume Contest & Longest Beard and Braid Contests

9:00 PM Stein Hoisting Contest9:00 PM – 12:00 AM (overnight)My One & Only at the Festhalle

Saturday, October 5, 2019

7:00 AM – 9:00 PM Farmers Market at the Festhalle

8:00 AM Oktoberfest 5K & 10K Run

8:00 AM – 8:00 PM Arts & Crafts Show at Depot Park

8:00 AM – 10:00 PM Children’s Activities at the Cullman County Museum Parking Lot

8:30 AM – 9:00 AM East & West Elementary Singers at the Festhalle

9:00 AM K9s-4-A-Kause at Depot Park

9:00 AM – 10:00 AM Cullman Middle & Cullman High School Singers at the Festhalle

9:00 AM – 5:00 PM Nimble Thimble Quilt Guild Display at Cullman County Museum

9:00 AM – 5:00 PM Oktoberfest Junior Sidewalk Art Show

9:00 AM – 10:00 PM Carriage Rides

10:00 AM – 11:00 AM Wallace State Singers at the Festhalle

10:00 AM – 11:59 AM Cullman Oktoberfest Biergarten

10:00 AM – 7:00 PM Bingo at Sacred Heart Church (Concessions Sold)

10:30 AM – 2:00 PM Freddie Day Catering at the Festhalle

11:00 AM – 12:00 PM Wallace State Jazz Band at the Festhalle

12:00 PM Lions Club Bed Races at Depot Park

12:30 PM Bratwurst Eating Contest at the Festhalle

2:00 PM Round 2 at the Festhalle

2:45 PM Paper Airplane Finals at the Cullman County Museum Parking Lot

4:00 PM – 7:00 PM Corn Hole Tournament at Goat Island Brewery Sponsored by St. Paul’s Lutheran Church & School

5:00 PM Busy Bee Café German Menu

5:00 PM – 7:00 PM Wine Tasting at the Biergarten

6:00 PM Blind the Sky at the Festhalle

8:00 PM Best German Costume Contest & Longest Beard and Braid Contests

10:00 PM Stein Hoisting Contest

There’s still time to practice your chicken dance, so go ahead and shake those tail feathers.

Remoulade Sauce, Two Ways

Remoulade sauce in the South is used on everything from salads to shrimp. I make two versions, one for salads, and one for mostly seafood dishes, including the fabulous fried catfish po boy. We’ll start with the simple version.

Ingredients

Mayonnaise

Dijon Mustard

Ketchup

Lemon Juice

Salt

I usually only make enough of this for one meal at a time, so I stick to a ratio of four parts of mayo to one part each of mustard, ketchup, and lemon, and then salt to taste. A sweet Bavarian mustard is also excellent in this, if you can find it. You can also add sweet pickle relish.

And then there is the savory version:

Ingredients

Mayonnaise

Creole Mustard

Ketchup

Lemon Juice

Salt

Dill Pickle, chopped finely

Scallions, chopped finely

Parsley, chopped

Capers, chopped

Tabasco Sauce, to taste

This one is more traditionally Southern, as it has some kick to it, hot, salty, and sour. I just made some fermented Garlic Dill Pickles, and I can’t wait to add some of those to this recipe. Proportions of the four main ingredients should be roughly the same as the first version, and the others are a matter of taste. I go light on the pickles and capers.

I have all the makings for a fried catfish po boy for this upcoming holiday weekend, except for some good Carolina Classic catfish. Time for a run to the market.

Fermentation Lids–Theory and Practice

More Entertaining than Television, and You get Pickles

Since I bought a copy of The Art of Fermentation by Katz, I have just been walking around looking for things to ferment. I also made my own fermentation lids, so as to keep from having to buy overpriced ones that are half the quality of mine.

Materials

Ball Plastic Storage Lids

Tattler Rubber Rings

Three Piece Airlock

5/8″ Food Grade Grommet

As far as tools go, the minimum is a drill with a 1/2″ drill bit. After cracking a few lids, I went to drilling a pilot hole with a smaller bit, and then brought out the big bit. I also turned the lid upside down and put it on some scrap wood. The cracked lid rate went to almost zero. Here’s the buisiness side of the lid.

That Means, Not for Canning

The rubber ring is necessary to create a seal for the fermentation process. The fact that a 5/8″ grommet needs a half inch hole has to do with quantum physics, I believe.

Need a recipe? How about pickles.

Ingredients

5-8 Cucumbers

4 cups Water

1 tablespoon Sea Salt

1 tablespoon Dill Seeds

1 Bay Leaf

1 clove Garlic

1 teaspoon Mustard Seeds

1 teaspoons Peppercorns

Cayenne Pepper Flakes

1 quart Mason Jar

Dissolve the salt in warm water. After it has cooled, pour it over the cucumber/herb/spice mixture. Slap on a lid and an airlock, and ferment from one to three weeks. The longer they go, the more sour they get.

The same fermentation lid will also help you make the best sauerkraut you’ve ever eaten. I add a little homemade (fermented) Apple Wine to my shredded and mashed cabbage, and some caraway seed, just for a twist. After that, no vegetable in the kitchen is safe.