Brian Schultz, Founder & CEO of LOOK Dine-In Cinemas, is offering an entirely new cinema experience, taking it many steps above popcorn and soda pop. Schultz is credited as the innovator of in-theater dining and a champion for the cinematic experience with his LOOK Dine-In Cinemas – a technology-first luxury cinema brand with locations in Chandler, Arizona, California, Florida and Texas with more to come.
Drawing upon his time as an aide to Arlen Specter, the late United States Senator from Pennsylvania, Schultz took in a film at the Bethesda Draft House in Maryland and was totally taken with the idea of combining dining and watching a movie. The experience led to him establishing what became Studio Movie Grill, his first in-theater dining company. The first such theater opened in 1993 and was soon followed by other locations.
Schultz, who currently lives in Texas and earned a Bachelor of Science in Business Finance from California State University, is an advocate for conscious capitalism, aligning his business practices with his own personal philosophy. With the mantra, “the more you give, the more you get,” he designed LOOK Dine-In Cinemas as a way of creating jobs that pay living wages while providing a shared space for the community to come together.
Sushi and Movies? Yes!
Menu offerings include jumbo chicken wings tossed with buffalo, Thai chili, honey BBQ, garlic Parm or mango habanero. Served with chilled celery and ranch dressing; slides ranging from cheeseburgers, Buffalo chicken, blackened salmon, to plant based and Spicy Tuna Rolls, Coconut Shrimp Roll, and Smoked Salmon Philly Roll. There are also pizzas, sandwiches, desserts like New Orleans beignets and fried peach pies.
Cocktails, Beer, and Wine
Even better, there are craft cocktails like their Sugar Bacon Old Fashioned madewith Brown Sugar Bourbon 103, candied bacon, orange peel, and a Luxardo cherry or Blueberry Lemonade with Western Son Blueberry Vodka, simple syrup, Sierra Mist, and fresh blueberries, draft and bottled beer, and wines.
But for those who want their movie experience to coincide with tradition cinema snacks, not to worry. LLO Dine-In Cinemas has you covered. There’s candy, soft drinks, and popcorn.
The others are located in California, Florida, and Texas.
The LOOK Dine-In Cinemas concert film series is ongoing and this Wednesday, January 19th at 7 p.m. MT with ZZ Top: That Little Ol’ Band from Texas. On Thursday, January 20 from 6 p.m. – 7 p.m. Check out the upcoming shows here.
Upcoming is the LOOK Brewing having a Grand Opening in Chandler. LOOK Brewing Co. adding another fascinating component to LOOK Dine-In Cinema. The Brewmaster, Marisa Bernal, is originally from New Mexico and worked in the wine industry before switching to craft beer. It was a move she really enjoys.
“Brewing allows for my self-expression,” said Bernal. “Add in movies and it’s the whole package of what I love to do with my time. LOOK Brewing Co, allows me to be creative and blend my art with movies.”
Are you ready for live music, specialty beers, games and local food trucks? Then Perrin Brewing Company’s Backyard Bash is the event for you. Celebrate the Michigan-based brewery’s 9th Anniversary Celebration and Backyard Bash on September 25 from 4-11pm. Tickets are available here.
The day’s funky local music lineup will include:
The Polyphonic Element 3:15pm – 4pm
Nathan Walton and the Remedy 4:15pm – 5:15pm True to the Michigan rock and roll spirit of Bob Seger, Rare Earth and Grand Funk Railroad, the soulful West Michigan native’s original music delivers a level of compassion, understanding and depth well beyond his years.
Melophobix 5:35pm – 6:35pm Cage-free funk from Grand Rapids. Melophobix presents dynamic live performances driven by genre-bending songwriting, and fueled by depth of instrumentation and vocal capabilities.
Flexadecibel 6:45pm – 7:45pm A high-energy seven-piece funk/rock/soul band that brings the heat!
The Hacky Turtles 8pm – 9:15pm Hailing from Grand Rapids, The Hacky Turtles whip up an eclectic recipe of Alternative Funk/Rock with a decent dollop of Durty Folk.
Desmond Jones Band 9:30pm – 10:30pm A sensational midwestern jamboree complete with twangy rock and rocking twang.
Every backyard hang needs great beer, so Perrin’s brewers crafted something special for the 9th anniversary Backyard Bash: Bashtoberfest (5.5% ABV). Offered on draft and in 6-packs of 12 oz. cans, this sessionable German lager offers notes of biscuit and caramel with aromas of black pepper for a sweet, malty finish.
Malted Milk Ball (12% ABV) will also return in 2021 on draft and in 22 oz. bottles. The beer deconstructs the flavor profile of a malted milk ball treat into a malt beverage brewed with lactose and spiced with vanilla and cacao nibs and laid down to age in oak bourbon barrels.
While you’re enjoying a freshly crafted Perrin beer, test your hand-eye coordination! The annual cornhole tournament will take place at 3pm. Early Registration is required. Cost is $40 for a team, and the fee includes admission to the party. Register here.
Other on-site vendors will include Nothing Bundt Cakes, offering mini bundt cakes; Pop Daddy Snacks, who will sample pretzels and popcorn; Maddie Ann Soap Co., with soap, candles, bath bombs and lotion; and MMS Pottery, with pottery and beer glasses. You can also find art by Old Growth Creative; creams and other products by Purely CBD; handmade headbands from Leopard and Lotus; etched glassware and collectibles from Cheers & Happiness; and freshly printed tees from Citizen Shirts.
Bash Your Own Backyard
For the second year in a row, Perrin will offer Bash Your Own Backyard take-home kits. Can’t make it to the celebration? We’ve got you covered. The Bash Your Own Backyard box includes:
6-pack of Bashtoberfest
Nothing Bundt Cake
Spotify Playlist of the Bands
Surprises from Vendors
Stickers and pin
Each box costs $28.99, and can be preordered online here. Boxes can be picked up from the Pub September 21-26 during Pub hours.
Senior Marketing Manager, Lindsey VanDenBoom said, “The Pub is a community-focused spot, and every year we look forward to putting on this fun backyard party for all of our friends and neighbors. We’re making up for missing last year’s bash, so bring your dancing shoes and come ready to party!”
Raised in Southern Appalachia in Stagg Creek, a slip of a town tucked in a corner of North Carolina hills and hollows near the Tennessee state line, Shane Graybeal describes the region as “food heaven” and the beginning of his fascination with food.
“Both my grandparents had farms,” says Graybeal, who after graduating from culinary school at Johnson & Wales University in Charleston, South Carolina worked in France, Italy, Washington D.C. and spent seven years in Chicago working at such well known restaurants as Bin 36 and Sable Kitchen & Bar. Along the way he was inducted into Chaîne des Rôtisseurs, the world’s oldest, largest and most prestigious food and wine society.
But he missed small town living and being close to the farms where he sourced his foods.
“I’ve been a fan of Southwest Michigan for many years,” says Graybeal who now is executive chef at the recently opened Hummingbird Lounge in New Buffalo. “When I was living and working in Chicago, I sourced a lot from Southwest Michigan.”
Another plus for Graybeal was being back in a small town.
“Though compared to Stagg’s Creek, which has a population of about 300, New Buffalo seems like a big city,” Graybeal adds with a laugh.
Graybeal describes his food as a “cheffy take on American classics, comfortable food all dressed up.” I loved the description but was surprised to learn that “cheffy” is an actual word meaning relating to or characteristic of a chef.
His take on food matches the overall philosophy of Hummingbird’s owner and operator Ben Smock who wanted to create a cocktail bar and restaurant that was comfortable and “served food you want to eat.” The lounge opened in April and is located in what had been a grand home built in 1901 that once housed a creperie in New Buffalo.
Smock has an extensive background in the food industry starting when he worked at his grandfather’s bowling alley in Davison, Michigan where he grew up. He graduated from Michigan State University’s hospitality program, worked at McCormick Place, Levy Restaurant group and the Ravinia Music Festival and started his own consulting business where he provided food service planning and events. He’s also opened a number of venues.
The menu changes frequently, depending on what’s in season. Graybeal was excited because the first peaches were hitting the market along with blueberries and raspberries.
“I’m thinking fruit cobblers,” he says.
He also brings a bit of Appalachia to the menu.
“Food is very important there,” he says, making one want to jump in a car and head south to see what he’s talking about. “And I think in the right context—pickling, charcuterie, foraging–it comes across very well.”
Earlier in the season, he took ramps, cut them into a tiny matchstick size and flash fried the garlicky wild greens to add to an asparagus dish. We’re guessing that the round super thin pickled with cherry Kool-Aid hails from the mountains as well—and they’re delicious.
Graybeal also made ramp vinegar which he now uses in some of his dishes. Now with fresh Michigan peaches available, he makes a jam to pair with pork, but kicks it up a notch with the addition of jalapeno peppers.
But, he notes, the food is a side note to the cocktails and what’s on the menu are more like a tapas bar—nibbles that are share,able. The Lounge’s cocktail team takes what Graybeal is preparing in the kitchen and concocts drinks to accent his flavors.
The cocktails—which also change frequently—have in the past included a Smoked Pineapple Margarita, a tequila based drink with seasoned and smoked pineapple and salted foam, The HRG Manhattan using Traverse City Whisky Company blend along with sweet Vermouth, Angostura bitters and a fancy cherry and A Real Dandy Old Fashioned with rum, demerara syrup, bitters and expressed orange. For those who don’t drink, there are spirit-free cocktails. There’s also a small wine list offering by the glass or bottle and local brews.
Why did they name the place Hummingbird? Smock says they chose it because hummingbirds drink all day and it just fit because they are open throughout the season. For warm weather dining, there’s a large back porch and garden area. The garage has been redone and is now an inviting event space. The interior of the restaurant itself is very cozy with a curated antiquated feel to go with the history of the home including a fireplace flanked by columns, its mantel topped with a large mirror and coach lanterns, cozy rooms, polished wood floors, and the deep gray walls are accented with lots of white woodwork. The bar is sleek—less Victorian and more urban trendy which makes for a nice contrast.
Chef Graybeal’ s Pork and Peaches
Rub pork belly with salt, sugar, and vanilla powder. Place in pot. Cover and marinate overnight. The next day cover with lard and cook on low heat for three to four hours. Cool and then crisp up in a hot pan until golden brown and tender.
Cook together for two hours, them finish with a squeeze of lime juice. Puree in blend until smooth and cool.
To serve—crisp the pork belly, put two ounces of jam on a warmed plate, top with the pork belly, slice a peach and toss with aged sherry vinegar, basil, parsley and mint and a little olive oil. Place on top of the pork.
Beef Skewers with Whipped Feta
For the Beef Skewers:
Grind the brisket, combine with the other ingredients and whip with the paddle attachment. Form into balls and then into long rolls, place each roll on a skewer. Grill for six minutes on both sides.
For the Whipped Feta:
Combine in the mixer, whip using the the whip attachment until light and fluffy-like similar to icing.
Just for fun, I thought I’d include a recipe for Kook-Aid brined veggies.
Trish Yearwood’s Fruit Drink Pickles
Drain the brine from the pickles into a bowl. Add the fruit drink packet and sugar into the brine and stir until dissolved. Pour the brine back to the jar, discarding any that’s leftover. Refrigerate at least 2 days and up to 1 month.
An archipelago of islands off the coast of Washington State, there are 172 named islands and reefs in San Juan County but the main three–all with ferry service–are San Juan Island (with the county seat Friday Harbor), Orcas Island, and Lopez Island. Not only are they the most populous but each offers a myriad of lodging, dining, and activities for visitors.
The 13 defining tastes of the San Juan Islands are salmon, heritage fruit, foraged botanicals, shellfish (think oysters and clams), crab, lamb, Mangalitsa Pork, seaweed and salt, lavender and hops, cider and apple brandy, grains, goat cheese and white wines.
Here’s a sampling of what visitors can find:
Spiced apple with chocolate and pumpkin cream-filled doughnuts. Cardamom buns. Buckwheat tahini chocolate cookies. Savory brioche tarts with leek, chevre, and kabocha squash. All of the ingredients for these mouth-watering pastries? Entirely sourced locally by creator and owner of new Seabird Bakeshop, Brea Currey, from Orcas Island farm stands like West Beach and Maple Rock, eggs from neighborhood chickens, and flour from Fairhaven Mills in Burlington. Since September, Seabird Bakeshop has been thriving on Orcas Island where chefs are thinking creatively about how to bridge food and entrepreneurism during the time of coronavirus. Thus far, Currey’s success is, among other things, a testament to the power of baking as a 2020 survival strategy on Washington’s farm-to-table captivated island. Find Seabird on Facebook and Instagram: @seabirdbakeshop
Myers Creamery on Orcas Island, Quail Croft on San Juan Island, and Sunnyfield Farm on Lopez Island all are expect at making fresh chevre, herbed cheeses, washed-rind and aged cheeses, all of which can be found at each island’s farmers’ markets, and at the Orcas Island Food Co-op and the San Juan Island Food Co-op. Following the seasons, goat cheeses start out fresh and creamy in springtime when the goats graze on spring grass. As the grass matures, so does the flavor of the cheese, until at the end of fall, the cheeses are more intense, earthy and, dare we say, “goaty.”
Cold pressed cider. Small batch granola. A box full of farm-fresh greens. Locavores, look no further: the newly aggregated Washington Food and Farm Finder features 1,700 farms, farmers markets, and food vendors with offerings “grown, caught, raised, or made” across the state. Find San Juan Islands favorites like Ursa Minor, Madrone Cellars, and Buck Bay Shellfish Farm. The guide has filters for pickup or delivery services, markets, food trucks, or specialty food and beverage locales. Icons designate sustainable fishing or animal welfare certifications, as well as veteran-, woman-, and BIPOC-owned businesses. For more information: https://eatlocalfirst.org/wa-food-farm-finder/
Island makers Girl Meets Dirt and Madrone Cellars & Ciders are winners in the annual Good Food Awards for 2021. Madrone’s Barrel-Aged Currant took top prize in the Cider category. Girl Meets Dirt has winners in both the Preserves and Elixirs category. Their Rhubarb Lavender Spoon Preserves are a great choice for charcuterie. The Rhubarb shrub and Shiro Plum Tree bitters give some extra oomph to your signature cocktails. Shop Girl Meets Dirt winners here: www.girlmeetsdirt.com/shop and Madrone Cellars here: https://madronecellars.com/
Local favorite San Juan Sea Salt is rolling out a new line of flavored salts: the Deli Series, starting with Everything but the Bagel. All the yum of everything bagels, none of the carbs! Try this on avocado toast, mixed with your breading for fried chicken, and snacking on it straight from the jar! Everything but the Bagel joins the Dill Pickle Salt as an homage to class deli flavors. The Dill Pickle Salt is a tangy, dilly, zesty, garlicky salt with just the right magic to give your mouth the déjá vu feeling of crunching into a darn fine pickle. Find these and others here: www.sanjuanislandseasalt.com/online-store/NEW-c48889151
Buck Bay Shellfish Farm on Orcas Island is a hidden gem where you can stop in for a couple of pounds of fresh clams or oysters, or you can while away a whole afternoon shucking oysters and drinking wine (BYOB) while looking out over the serenity of Buck Bay just yards away.
New owners Eric and Andrea Anderson rebuilt the docks and oyster shack at Westcott Bay Shellfish Farm on the north end of San Juan Island. They’ve also linked the property to trails connecting to English Camp, making their shellfish farm a destination for hikers and bicyclists as well.
Island wineries produce light, refreshing whites that pair well with seafood and other San Juan specialties. Owners Yvonne Swanberg of San Juan Vineyards, and Brent Charnley of Lopez Island Vineyards grow and makes Siegerrebe and Madeleine Angevine from their estate vineyards.
Westcott Bay Cider, one of the oldest cideries in the state of Washington, ferments three types of ciders from the “bitters” and “sharps” from their orchard, from traditional dry to medium-sweet styles. The cider is then distilled into a clear eau-de-vie and aged in wine barrels.
Local farmer Brady Ryan started San Juan Island Sea Salt, made by collecting salt water from the Salish Sea and drying it in special bins to retain the fluffy white crystals that are then flavored with such botanicals as smoked madrona bark, dried kelp, lemon peel and various dried herbs.
In any list of definitive island flavors, lavender deserves its own category, partly because it is a cultivated botanical rather than a forged one. But it’d also an important part of island culture.
Pelindaba Lavender Farm has been growing lavender and creating lavender products for almost 20 years. At the farm, you can stroll the lavender fields, learn about how lavender oil is extracted and distilled into almost 250 products made onsite, including many food products such as lavender teas, salad dressings, ice cream and herbal rubs.
Island grown hops are used in the beers made by Orcas Island’s Island Hoppin’ Brewery, adding floral and bitter notes and a local touch to these tasty beers. You can visit the brewery and tasting room just outside of Eastsound.
Chef Geddes Martin, owner of the Inn at Ship Bay, raises his own Mangalitsa hogs in partnership with his friend and farmer, John Steward of Maple Rock Farm and Hogstone’s Wood Oven. Mangalitsa is a breed that’s known as the “hairy pig that is the Kobe beef of pork,” with more flavor and marbled fat than standard industrial-raised pork, and makes for amazing pork belly or pork loin.
Cocktails when I was in college meant run and coke and, though I hate to admit it, since then I haven’t really upped my cocktail making skills except to use Diet Coke in the early years after graduating.
That’s why I decided to meet with Schueneman and Andrew Claeys at the 1912 white round barns that is the focal point of the Round Barn Estate, a winery, distillery and brewery in Baroda, Michigan to learn about the Shake & Stir workshops they hold each weekend.
“We try to use the fruits that are in season,” say Schueneman, the retail manager at Round Barn. “That’s why for the three cocktails we’re making in October we’re using pear juice and local honey for our Honey Pear Margarita which is garnished with a sprig of rosemary. We also have an Apple Cider Sangria we’ll be showing how to make using apple cider, pears and apples.”
A section to hold the workshop has been separated from the tasting room area and has a lounge-like look with comfortable stuffed chairs.
“We think it’s the perfect place to spend a fall afternoon,” says Schueneman. Indeed, it is very cozy while still being sophisticated—the perfect place to watch rain or snow come down and still feel snug.
But before one can relax, there are lessons to be learned. The recipes are displayed on television screen and they look easy enough. But there’s a complicated basket of wood and gleaming stainless steel cocktail making equipment. I recognize the two types strainers, jigger and zester as well as shaker, cutting board and several types of glasses. Schueneman explains one of the several objects is a muddler.
Giving the lesson today is Seth Claeys who shows how to make each recipe with a showmanship that is impressive. He can pour the drinks at great heights from the shaker without a drop being spilt. It would seem he’s done this many times before.
“We like the recipes to be easy so that people, after attending the workshop, can create them at home,” he says.
The 60-minute cocktail making masterclass costs $40 per person and includes creating and tasting three Round Barn cocktails as well as the weekend cover charge/
“The classes take place on Saturdays and Sundays unless people schedule ahead of time,” says Claeys. “We change recipes frequently so people can come back and learn how to make other cocktails.”
While the equipment stays there after the workshop, those attending receive a souvenir cocktail glass and $5 off every three-bottle purchase.
Since I have a strainer (though I’ve never used it before and it just gets shoved aside as I look for other equipment, zester and jigger from my parents who made martinis and Manhattans, I didn’t really need anything else to make the Honey Pear Margaritas at home. My husband said they were delicious but then what else can a husband say. But I haven’t learned to pour the drinks from a great height and have them fill the glass perfectly. In fact, I didn’t try figuring I’d rather drink the cocktail then clean it off the counter.
In a room where flickering flames highlight low beamed ceilings blackened with centuries of smoke and glass windows wavy from almost a millennium of time give views onto a cobblestone courtyard bordered by half-timbered buildings. I am at Maulbronn Monastery learning to make maultaschen, a centuries old dish that originated here. If I succeed, I’ll earn a coveted but very little known diploma in maultaschen making.
Built in 1147 and now a UNESCO World Heritage Site, the monastery was founded by Cistercians, a religious order of the Benedictines retreating from the world to establish a simpler life and find a balance between manual labor and prayers. Located in the village of Maulbronn in the Black Forest region of southwestern Germany, the monastery was a self-sufficient, fortified city within the boundaries of what was once the Duchy of Swabia. It’s all very charmingly Germanic, a storybook type place that has survived tumultuous times. Now Maulbronn Monastery, the best preserved medieval monastic complex north of the Alps, functions as a Protestant primary boarding school for both boys and girls. It’s most famous pupil is probably the author Hermann Hesse whose book Beneath the Wheel tells the story of a boy sent to a seminary in the village of Maulbronn.
The gates, once locking out the world, are open to visitors, the Romanesque cathedral offers services and tours and historic buildings house a restaurant, visitor center and shops. Frequent events include concerts, fairs, a farmer’s markets during warm weather and those famous Christmas markets they have in Germany. Besides that, this being Germany after all, there’s also Maulbronner Klosterbräu, a beer brewed according to an ancient recipe. Back then water wasn’t safe, so drinking beer, ale and wine started in the a.m. and continued on to night. Which may be one reason why the monks, who were given little food and often prayed for 16 hours straight in the Cathedral were able to do so.
Back in the day, all was lit by fire and in twilight I can almost sense the friendly ghosts of years past. This feel of what life was like a millennium or more ago includes making maultaschen, sometimes described as a German ravioli but so much more than that. Also, as an aside, if you think maultaschen is hard to pronounce, consider that in Swabian the term is Herrgotts-Bescheißerle, meaning “small God-cheaters.”
“It’s a dish created when two poor brothers were sent to the monastery because their father couldn’t afford to feed them,” our monastery guide, Barbara Gittinger, tells us as we roll out thin sheets of a shiny dough (note to those who don’t want to totally follow the ancient recipe—if you’re in Southwest Germany you can buy maultaschen dough at many of the markets; in the U.S., substitute egg roll wrappers instead) into perfect squares.
Seems one of the brothers took a delivery of meat during Lent. Not wanting it to go to waste, he chopped up the meat with vegetables and wrapped the mixture in dough. The idea was that God wouldn’t see the meat because of all the veggies and dough. Since that was centuries ago and they’ve been eating maultaschen ever since the subterfuge obviously worked.
But there are other stories about the dish’s origins as well including the one about the scandalous Countess of Tyrol who earned the nickname Maultasch, meaning vicious woman (they said worse too but we won’t go there) because of her political machinations and marriage to one man before divorcing her current husband. But you know, these things happen. Anyway, said to be amazingly beautiful, the Countess was also a culinary traveler and she supposedly brought the maultaschen recipe to Maulbronn from Tyrol in the Austrian Alps.
As I listen to the origins of maultaschen, I’m busy mincing Black Forest ham, one of several “forbidden” meats typically used to make the filling, mixing it with leeks, onions and dried bread soaked in water and then squeezed dry. Gittinger says that her family makes theirs with a type of beef mixture that sounds a lot like suet, blood sausage and vegetables such as spinach. Of course, maultaschen has gone modern and Gittinger says some substitute salmon for the meat.
I drop a tablespoonful of the mixture on the square of dough, fold it and pinch the seams tightly together (“so it doesn’t open up when cooking,” Gittinger tells me).
Originally, maultaschen would have simmered in a kettle of broth hanging over the open fire. Now, we use a gas stovetop hidden from sight.
Tasting maultaschen and schwäbischer kartoffelsalat (German potato salad), its traditional accompaniment, along with a glass of a dry red German wine) I reflect that the flavors must be different—the wheat milled for the flour to make the dough would be different from the wheat varieties we grow today. The same with the vegetables. But that’s not the case with the Black Forest ham, a variety of dry-cured smoked ham produced in this region since at least Renaissance times. Making and eating maultaschen at Maulbronn Monastery is a historic connection between past and present.
Oh, and I received my diploma. I’m officially a maultaschen maker now.
2 2/3 cups flour (all-purpose)
1/2 teaspoons salt
2 large eggs
1 tablespoon oil
3 tablespoons water
½ pound Black Forest Ham, American ham or bacon (or a combination of all—you can also use hamburger meat), cooked and chopped
1/2 medium onion, chopped
1 clove garlic (chopped)
2 ounces day-old bread or rolls, soaked in water and then torn into small pieces
1 leek including the green stalk, chopped
2 ounces spinach, cooked and squeezed dry
1 large egg
1/4 teaspoon salt
1 pinch pepper (fresh, ground)
1 to 2 quarts broth (beef or other)
For the dough:
Mix flour with 1/2 teaspoon salt, 2 eggs, oil and just enough of the 3 tablespoons water to make a smooth dough.
Knead for 5 to 10 minutes, until satiny. Form dough into a ball, oil surface, wrap in plastic and let rest for at least 1 hour.
For the Filling:
Cook bacon and remove from pan. Sauté onions, garlic and leeks in bacon drippings, butter or a little vegetable oil until translucent.
Mix remaining filling ingredients together until well mixed.
For the Dumplings:
Roll out half of the dough to 1/8-inch thickness or thinner. You should have a sheet about 12 inches by 18 inches. (You also can use a noodle roller to make flat sheets with 1/5 of dough at a time.)
Score the dough with a knife, one time through lengthwise and five perpendicular cuts to make 1 dozen rectangles.
Place 1 tablespoon dough on each rectangle.
Fold rectangle over and pinch sides to close.
Repeat with the other half of dough.
Bring broth to a simmer and place 1/3 of the maultaschen in the broth. Cook for 15 to 20 minutes.
Remove and drain. Keep warm if not serving immediately. Repeat with the rest of the maultaschen.
Serve in a bowl with some broth. Serve with Schwäbischer Kartoffelsalat (recipe below).
(Swabian Potato Salad)
3 pounds small Yukon gold potatoes of similar size, skins scrubbed and peels left on
1 medium yellow onion, chopped
1½ cups beef stock or bouillon
½ cup white vinegar
¾ tablespoon salt
¾ teaspoon freshly ground white pepper
1 teaspoon sugar
2 teaspoons mild German mustard (can use regular mustard)
⅓ cup vegetable oil
Fresh chopped chives for garnish
Boil the potatoes in their skins in lightly salted water until tender. Allow the potatoes to cool until you can handle them. Peel the potatoes and slice them into ¼ inch slices. Put the sliced potatoes in a large mixing bowl and set aside.
Add onions, beef broth, vinegar, salt, pepper, sugar, and mustard in a medium saucepan and bring to a boil. As soon as it boils, remove from heat and pour the mixture over the potatoes. Cover the bowl of potatoes and let sit for at least one hour.
After at least one hour, gently stir in the vegetable oil and season with salt and pepper to taste. If too much liquid remains, use a slotted spoon to serve. Serve garnished with fresh chopped chives. Serve warm.