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Erich shows us how to make our long-time menu staple, Hungarian Goulash. He explains the ingredients and the methods that we use in the restaurant, and that you can easily use at home.

Erich shows us that it's quick and easy to make a meatless lentil soup. Though we make it by the gallons in the restaurant, this video uses only one pound of lentils, for a manageable recipe for the home cook.

Erica shows how we make Springerle cookies for the holidays at the restaurant. These beautiful, embossed cookies are a traditional German Christmas cookie and there are a few tricks to making them well! The process is demonstrated from beginning to end. Video is edited by Tom Siler, who also provides piano music for it.

A short video on making Rhubarb Liqueur, a favorite at the Black Forest Inn. From chopping the rhubarb to bottling the liqueur, the whole process is described.

Erich demonstrates the Black Forest Inn's Hasenpfeffer recipe, including making the spice rub, butchering the rabbit, roasting and braising the rabbit, and eating it.

Black Forest Inn owner Erich Christ shows us how to make sweet and sour red cabbage just like we do at the Black Forest Inn. He uses a five pound recipe and makes it beginning to end. Erica is offscreen, asking him questions.

A short, tranquil video of a Black Forest Cherry Torte being frosted and decorated, with music.

Erica makes quark! During the first days of quarantine because of the coronavirus, we scrambled to use or freeze all the fresh and prepared food that we had in the restaurant. Erica made quark with whole milk and buttermilk in our production kitchen and here is the video showing how she did it.