As September draws to a close and October approaches, Germans everywhere raise a stein of frothy, amber brew and enjoy traditional German fare in celebration of Oktoberfest — a 200-year-old Bavarian festival held in Munich, Germany, each year to commemorate the 1810 wedding of King Ludwig I and Therese of Bavaria.

Would you love to get your hands on some bratwurst or a real Oktoberfest beer to partake in the festivities, but can’t seem to make it to Munich for the 17-day party? Well, you can enjoy a hometown version at the area’s only German eatery, Richard’s Restaurant on Main Street in Brunswick.

“Everything we make is homemade,” says Owner Richard Gnauck, sitting in the pub-like section of his restaurant deemed the Edelweiss Lounge. “We serve all the food items that you’d usually have in Germany — all the traditional dishes — and they’re all prepped in the traditional cooking methods.”

Gnauck knows German food. He grew up in Manheim, Germany, the son of parents who both worked in the food industry. After getting his culinary degree and working several years in his home nation, he decided to move to the United States in 1968. He worked as a chef until the fall of 1993, when he decided to move to Brunswick and open Richard’s Restaurant, specializing in German and American cuisine. He is now joined by his three adult sons, Wilhelm and Erik, who run the kitchen, and Karl, the brew master.

One can find tempting German dishes from appetizers to desserts, including rheinischer sauerbraten (pot roast), jägerschnitzel (breaded pork tenderloin) and kasekuchen (cheesecake). Four seasonal soups and a salad bar are menu staples as well. And for those a little hesitant to dive into German food, familiar dishes such as grilled chicken breast and steaks are among the American choices available.

“There’s a misconception that German food is only sauerkraut, red cabbage and herring, or that it is really very heavy,” says Gnauck. “It isn’t always like that. Germans eat potatoes and vegetables too, and the food isn’t very heavy, but pleasant.”

For Oktoberfest, Gnauck and the crew have created an additional menu with traditional specialties. It includes a braised pork shank that takes five hours to bake, Nurnberger pork sausages specially ordered from a German butcher in New York and a homemade plum cake.

Beside great food, what Oktoberfest meal is complete without bier (beer) to wash it all down?

According to tradition, only breweries in Munich are able to create the true Oktoberfestbier. It’s characterized by its amber color, high alcohol content and drinkability. For the celebration, Richard’s son Karl, the resident beer meister, has imported an Oktoberfestbier from Spaten Brewery in Munich, which he considers to be one of the best brews available.

“Oktoberfest beer is a little stronger,” says Karl, switching from German to English. “It has to be a little sweeter and darker, and it’s not a very bitter beer, but a well-rounded rich beer.”

Aside from the holiday specialty, Richard’s carries a selection of imported beers, many of which can only be found in this area right here at the Brunswick restaurant. A rauchbier, a “smoked” beer, and Kölsch, a beer similar to a pilsner, are just two examples of the seven German beers on tap.

So, off to Brunswick and “ein prosit auf der gemutlichkeit” (a toast to good times), as they say in the homeland. Lederhosen not required.

RECIPES:

Kalbsgeschnetzeltes (strips of veal sauteed with mushrooms in a buttery cream sauce)

Ingredients:

4 ounces of  veal top round, cut into strips

1/2 cup flour (for coating)

4-5 pads of margarine

5 button mushrooms, sliced

1/4 cup cream

1/4 cup dark beef stock

Salt and pepper to taste

Directions:

Over medium heat, melt 2 to 3 pads of margarine. While margarine is heating, coat the veal strips in flour. Shake off any excess flour. Add floured veal strips to melted butter and sear until just browned. Add 2 more pads of margarine to the pan and a sprinkle of both salt and pepper. Add in the sliced button mushrooms and saute for about 30 seconds. Add cream and beef stock to pan and stir until thoroughly mixed. Keeping the stove on medium heat, simmer, stirring occasionally about 30 seconds. Remove from heat and serve with red cabbage and spatzle.

*Instead of veal, you can also use chicken or turkey breast or shrimp. Tender meats work best.

Spatzle (German boiled noodles)

1 pound flour

5 medium eggs

Pinch of salt

Pinch of pepper

Pinch of nutmeg

Directions:

Heat a large pot of salted water to boiling. While water is heating up, mix flour and eggs together until well blended. Add in a pinch of both pepper and nutmeg and stir. Take the dough and place it on a small cutting board. Holding the cutting board in one hand and a sharp knife in the other, spread a thin layer of the dough down the cutting board. Using quick motions, flick small noodle-like portions of the dough into the boiling water, repeat until all of the dough is used. Cook until the noodles rise to the surface of the water. Strain and serve.

 *You may need to add a splash of water if the dough is very thick.

Red cabbage

Ingredients:

1 head of red cabbage, sliced

1/2 medium onion, sliced thin

2-3 tablespoons vegetable oil

One whole clove

Pinch of salt

Pinch of pepper

3/4 cup sugar

1/2 cup white vinegar

1 bay leaf

Directions:

In a medium pan, heat oil over medium heat. Add sliced onions and saute until translucent. Add sliced cabbage and saute for roughly a minute. Add clove, salt and pepper. Add sugar, white vinegar and bay leaf. Bring to a boil. Once boiling, cover, reduce heat to medium and cook until cabbage is soft and reduced.