• gutes Essen: Jeanette’s Edelweiss offers healthy, traditional German fare to Los Angelinos

    By James Sved on April 16, 2015

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    LOS ANGELES (Herald de Paris) —  Jeanette Millio, one of Germany’s most successful movie producers, and her husband, Jim, an Emmy Award-winning writer/director/producer, are longtime Los Angelinos.  But that doesn’t mean Jeanette didn’t miss the traditional German food and ambiance of her hometown.  A movie producer with a restaurant?  Epicurean German food?  Before you scoff, you have to understand that Jeanette has teamed with Presidential Chef, the legendary Kurt Erlich, a former Chef at the Waldorf Astoria, and personal Chef to US Presidents from Nixon to Reagan.

    PSPEAKSThis is a German restaurant with a serious culinary pedigree.  Chef Erlich’s specialty is in serving traditional German dishes, which are often heavy.  But Chef Erlich cooks them in a way that is light, healthy, and, if I am being blatantly honest, delicious.  Erlich insists on using only the finest ingredients, and sources fresh, locally grown spices, herbs, and meats.  Having more than my own share of Bavarian bloodline, there was no way I was going to pass up the opportunity to give Jeanette’s Edelweiss a try.

    Don’t let the location fool you.  Tucked in a strip mall in Thousand Oaks, Jeanette’s Edelweiss presents a warm, authentic ambiance, offering a mix of private and community tables.  The patrons next to us were all speaking German.  In the far corner, a young couple were kissing near the Oktoberfest stage, from which German bands play genuine German music in the evenings.  Then there’s Denise, our server, who greeted us with hugs and kisses.  This was certainly a nice way to start our meal.

    At the suggestion of the restaurant’s general manager, Vanessa, I ordered Chef Erlich’s Rinderrouladen, a Beef Rouladen.  This is a traditional German dish of premium beef wrapped around bacon, homemade mustard, a pickle, and then roasted to perfection and topped with a rich brown gravy of juniper berries, red wine vinegar, red wine, cloves, bay leaves, and apple cider vinegar.  The gravy tastes every bit like a rich, beefy gravy, but in Chef Erlich’s unique way, it is vegetarian, and is also served on the vegan selections on the menu.  That’s right, Jeanette’s Edelweiss and Chef Erlich have managed to create vegan German food, and as my dining partner does not eat meat, I can assure you that at Jeanette’s Edelweiss, vegan patrons are offered the same satisfying experience as the meat eaters.  My Rinderrouladen was paired with house-made red cabbage and Spätzle, the traditional German dumpling/pasta.

    The food is exquisite.  This is European comfort food of the highest order, leaving diners satisfied, warm, and well-stuffed.

    unnamed (1)Then dessert happens.

    You can’t pass up an opportunity to try Chef Erlich’s desserts, and so we tried two.

    The first was a baked apple pastry with almond paste, hazelnut chocolate, and Bavarian cream.  The other was a Black Forest Cake authentically made with cherries and Bavarian cream.

    I would recommend going to Jeanette’s Edelweiss for dessert alone (And you can – they serve afternoon tea), but the main courses are too good to miss.

    “Ich bin ein Berliner.”  Get your Saxon on and visit Jeanette’s Edelweiss for lunch, dinner, tea, or Sunday brunch.

    2160A Newbury Road
    Newbury Park, CA

    (805) 498-7300
    http://jeanettesedelweiss.com



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