Funkenhausen celebrates what would be the start of Oktoberfest with a six-course wine dinner featuring dishes created by the Funken team on Wednesday, Sept. 16. In addition to the German holiday, the dinner marks the West Town restaurant’s two-year anniversary since opening in 2018.
Known by the staff as ‘Project May-Ham’, the six-course pre-fixe menu features a mashup of recipes from members of the kitchen team — Executive Chef Mark Steuer, General Manager Joseph Carnahan and sous chefs John Paul Johnson, Felipe Hernandez and Froggy Martinez all had a hand in bringing new German and Southern-inspired dishes to life.
Further connecting the meals to the restaurant’s German roots, Carnahan—who doubles as the restaurant’s beverage director—will pair each dish with a wine from a German-speaking region. Additional beverages such as Funkenhausen’s signature Bier Boot will be available for purchase.
The evening will start at 6:30 p.m. with a welcome cocktail followed by these six courses:
- Grilled Oysters made with Riesling, clotten cream, pickled chilies, and cornbread
- Paired with Fritz-Ritter Riesling (Pfalz, Germany)
- Baby Carrots with rye hazelnut butter, grape preserves, puffed sorghum and petit salad
- Paired with Dr. Heyden Riesling (2014) Rheinhessan, Germany
- Smoked Whitefish Cake with dill aioli, cherry tomato & puffed fish skin
- Paired with Schwibinger Riesling (2015) Rheinhessen, Germany
- Rabbit Boudin “Corndog” served with grainy mustard jus and kraut puree
- Paired with Hajszan Neuman Gemister Satz (2016) Nussberg Germany
- Confit Pork Shoulder with sauerkraut crust, peach, Riesling vinegar, blackened zucchini
- Paired with Leo Hillinger Small Hill Merlot & Pinot Noir (2016) Burgenland, Austria
- For dessert, Johnnycakes served with grilled peach ice cream, beerenauslese syrup, cornbread streusel and candied lemon
- Paired with Hirschbach & Söhne, Riesling Beerenauslese (2015) Rheinhessen, Germany
For the safety and comfort of guests and staff alike, the restaurant will only be open for anniversary dinner reservations, which will be celebrated exclusively on the patio and along the front, open windows.
Reservations are required and available for tables of two to four at $75 per person.