INSIGHT
comes from Southern Germany.
The key is using a Spätzle machine
to cut the pasta.
The dough is a simple, reliable mix
of flour, eggs, water, a little bit of
salt, and melted butter. “When the
dough starts to show bubbles that
means we have a good dough,”
explains Gardner. “So we just need
some hot water and in a few min-
utes we have Spätzle.”
Using the Spätzle machine, Gard-
ner demonstrated how he creates
the pasta. You may be surprised to
learn that it only takes a matter of
seconds to cook the Spätzle. When
it’s ready, scoop the pasta out into
a bowl over ice, rinse and voila! you
have Spätzle!
You’ll find Gardner cooking up
his homemade authentic German
dishes any given Wednesday in the
kitchen at Heroes, and look for the
German Night Menu on Sundays
too, later this summer. ✽
ABOUT THE CHEF
Axel Gardner
“I worked as a chef for 40 years and
never worked a day, I only had fun.”
Gardner trained as a chef in Germa-
ny in 1972. He completed appren-
ticeships in Spain, Italy, and France
before going back to Germany to
complete the master chef program.
Gardner then went back to work in
Spain, and ended up working on a
cruise ship which brought him to
America. He was forced to end his
career due to health issues, and now
cooks part-time on German Nights
at Heroes.
FATHER’S DAY
SPECIALS
•
•
•
•
Double-Rib Porkchop
Corn on the cob
Baked Potato
Herb Butter made with garlic,
parsley, dill, onion, and lemon
• Pork Tenderloin with Rosemary
Garlic Crust
• Bacon-Wrapped Green Beans
• Garlic Butter Roasted Potato
Wedges
All orders made fresh to order.
18
June 2017
INSIGHT