This is the first Frankenmuth cookbook by our Head Chef, John Zehnder. These are some great recipes that have their roots right here in Frankenmuth. If you would like your copy autographed, just tell us in the ‘comments’ section when you order and we will make sure it happens.
About the Flavors of Frankenmuth Cookbook
Bavarian Festival, Music Festival, Octoberfest and Snowfest. That’s Frankenmuth! Almost three and a half million visitors make the pilgrimage annually to be part of our “Old World” charm. It all began in 1845 when settlers were recruited from the mountain regions of Bavaria to found Native American Mission Colonies in America. Enticed by promises of inexpensive land, freedom from military conscription and a new start in life, plus a chance to do God’s work; many eager volunteers came forward.
Fifteen adventurous souls made the long journey in the Spring of 1846. Excited by positive reports sent back to Germany, a second contingent made the trek to tall pungent pine forests of Mid-Michigan the following year. Among those travelers in the second group were my Great, Great Grandparents.
Determined to keep their culture alive, this hard brand of self-reliant farmers and craftsmen remained true to their “Old World” heritage. Denying access to the area by the railroad and continuing to speak a Bayrisch dialect, Frankenmuth remained Bavarian in culture until World War II.
To this day, “Gemütlichkeit”, a feeling of comfortable acceptance; permeates this small rural town where customs, foods and traditions continue to reflect its colorful past – FOOD! And platters of it, has left its impression on the palates and plates of millions of guests who make the journey to Frankenmuth each year. Chicken, pork, veal, baked goods and all the other culinary delights of Frankenmuth still reflect the Bavarian heritage of its people.
In this recipe book, I’ve tried to present a sampling of some of the dishes unique to our area. Also included are some up to date versions with lower fat and less salt. Through the recipe book, I offer little tidbits about Frankenmuth – its food and its people. I hope you enjoy the results!
Executive Chef John Zehnder, CEC, AAC, HGT
An excerpt from this cookbook “The Flavors of Frankenmuth”