Q&A With Chef Hans Huber From the Ambry German Restaurant in Fort Lauderdale
Elsewhere on this blog, the ever-erudite eating machine John Linn proclaimed the Ambry German Restaurant his very favorite place to eat German food and drink German beer. It sure is a cool-looking place (who hasn't driven past it a million times?), and it has a dizzying array of food from the old country, including some very traditional fare. Things you don't see often.
I was 16, I went to cook's school, but I never worked at any restaurants
in Germany. I came here, and I worked as a butcher. For 12 years, I ran a
deli and a butcher shop in Margate.
we serve lots of Tucher Oktoberfest from Nuremberg. For the Oakland Park
Oktoberfest (Octobter 1-2), we usually have between 7,000 and 8,000 people
over those two days. I always get 110 kegs, and whatever they don't use
there, I bring back to the restaurant. We also have
all-you-can-eat sausage. I make my own sausage. I take the pork and the
veal we don't use for schnitzel and I make the sausage by hand; I grind
the meat and stuff them myself. I also make liverkasse, which is a
German liver-sausage loaf.
bratwurst is made with pork and veal, and knockwurst is usually with
beef and pork. There's also different levels of spiciness -- the
bratwurst is usually spicier.
really can't compare one to the other. But some of the bratwurst over
here is not too bad. If it's from Wisconsin, it's usually not too bad.
It's just different. You really can't compare them.
You know, during the rest of the year, they might get away with
drinking Miller Lite. But not during Oktoberfest. That's when they'll
drink all the German beers.
in the U.S. I go to Oktoberfest in Munich every year -- I haven't missed
one yet. And let me tell you, I have never seen anyone do the chicken
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