This year has been full of unprecedented times and situations. Due to the COVID-19 pandemic, many families and individuals will be cooking at home this holiday season. That’s why we are bringing the dishes to you all month long in our Quarantine Kitchen series. We talked to twenty-three chefs who willingly shared some of their favorite dishes to prepare for the holidays. Stay tuned Dec. 1 through 24 on the blog as well as our social media channels for a new dish to feature in your home each day and let’s get cooking!
Capital Club 16 in Raleigh has been a hot spot for tourists and locals alike for about ten years. Housed in the historic Capital Club Building, the restaurant focuses on bringing traditional recipes to life in a brand new way with local ingredients and seasonal twists. Current owners, Jake Wolf and his wife Shannon, take pride in creating a local atmosphere for their customers both through their food and the restaurant ambiance.
Executive Chef Jake Wolf comes from a family of cooks. After graduating from the Culinary Institute of America in New York, he worked in a variety of restaurants before owning and cooking at Capital Club 16, including Lobos in Connecticut and the Pinehurst Members Club. One of the areas Jake and his wife draw their inspiration from is other countries and towns, including Germany. In fact, one of his favorite holiday dishes, Sauerbraten with Gingersnap gravy, has roots from two German states, Bavaria and Swabia. According to Chef Jake, this dish is one of the restaurant’s go-to holiday dishes, often served with dumplings, potatoes or most often Bavarian style apple braised red cabbage. See the full recipe below and bring a taste of Germany into your kitchen this Christmas season!
Sauerbraten with Gingersnap gravy
Dish takes 4 to 7 days to marinate and then 2 hours to prepare & cook