A Taste of Nuremburg Essay

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Josh Sievers
Professor Scott Kruh
ENGL 1031
06 July 2013
A Taste of Nuremburg My traveling life has given me the opportunity to try some of the most delicious food in the world. From the fiery zest of Mexican enchilada’s in Juarez, to the internationally famous Gouda cheese in the Netherlands, to succulent Buffalo steaks in Jackson Hole, Wyoming, trying new and exotic foods has always been one of my passions. However, the best cuisine I have ever had the pleasure of enjoying was at a charming little street side bistro in Nuremburg, Germany. It was a lazy overcast Saturday evening of touring through the historic downtown of Nuremburg, birthplace of the famous Nuremburg Trials, and home one of the oldest railway systems in Europe. My Uncle (Dan) and I had been walking for some time when we spotted it; a small little eatery/bar, with a tempting outdoor table view of the bustling cobblestone street. A sky blue overhang shaded the al fresco dining area, and an ornate white sign above the entrance read “Schaufelewartschaft” in bright red and gold lettering. The antique copper tables and chairs gave the forum an aged European feel. Upon taking our seats, we were immediately greeted by a friendly attendant with a rich German accent, who offered up a large menu of assorted wines and appetizers. After ordering a fine white wine, I began perusing the ornate menu. Enticing images of German dishes, Kasespatzle, Katoffelpuffer, Sauerbraten, and Schnitzel, popped off the pages at me. After much consideration and discussion with Dan, we finally both settled on an extremely savory looking rib-eye steak with a side of crisp green beans sautéed in lemon juice. I opted for my steak to be grilled until well done, and also asked for some Worcestershire sauce to go along with my meal. The wait for our food seemed to take forever, and I can only remember those mouthwatering moments as complete torture. The creamy pastas, juicy meats, and flavorful vegetable dishes being laid out on the tables all around us taunted our taste buds without mercy, and even the attention-grabbing sights passing by on the cobblestones next to us could not distract our appetites. In actuality it only took about thirty minutes, but after what seemed like an eternity, our server returned with the promised delicacies; two steaming plates of absolute perfection! The dark side of green beans flawlessly complemented the thick grilled steak both on a visual and aromatic level. Tangy wafts nurtured
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