Sauteed chantarelles and Westpahlian ham and a handful of wine-soaked dried cherries, in a salad of endive and frisee.
A colorful herring salad wiht multiple flavors in a sour-cream dressing, served over mesclun, adapted from a dish served at SZMANIA’s.
Browned prosciutto and garlic flavor the vinaigrette that warms the greens and cheese in this salad adapted from a dish served at SZMANIA’s.
Chef Szmania developed this rich goulash recipe in honor of his mother, Mathilde Szmania.
Chef Szmania’s version of the classic Bavarian Jäger schnitzel presents pork cutlets in a savory mushroom sauce.
Of the many versions of Sauerbraten, this one by Chef Szmania uses dark German Altbier in the marinating stage.
Chef Szmania’s version of the classic Alsatian ‘dressed sauerkraut,’ combines chicken, spices, sauerkraut, and sausages.