Let Oktoberfest season inspire you in the kitchen

How to go

What: DAI Oktoberfest

When: Saturday, Sept. 25, noon to 11 p.m.; Sunday, Sept. 26, noon to 7 p.m.

Advance tickets: $4 adults and seniors, $2 for students (ages 7-18) and free for children 6 and younger

Advance tickets may be purchased at the museum during regular hours and at the following locations: Arrow Wine, Bee Gee's Mini Mart, Culinary Company, Cuvee Wine Bar & Cellar, Dorothy Lane Market, Dublin Pub, LexisNexis and South Park Tavern.

Tickets at the gate: $6 for adults, $4 for seniors (60 and older), $3 for students (ages 7-18), children 6 and younger are free

More information: Visit www.daytonartinstitute.org/events/oktoberfest.html

The final weekend of September in Dayton means Oktoberfest at the Dayton Art Institute, and this year’s 39th annual event promises a bigger and better celebration.

Between 25,000-30,000 flock to the museum grounds each year to eat, drink and live it up with traditional German food, a wide variety of beer and live music. This year boasts an extended tented area between the International Beer booth and the Main Stage for guest comfort, and the museum has doubled not only the size of the festival’s craft beer tent, but also the number of craft beers. (And for sports fans, the weekend’s games will be running in the tent on a big-screen TV.)

Oktoberfest, however, goes far beyond just beer and bratwurst.

“It’s a community event (that) we have a great time hosting each year, but it’s also a fundraiser for the Institute — our biggest each year,” said Eric Brockman, marketing and communications director for the DAI. “It’s not just traditional German cuisine; there’s a variety of food both international and domestic. We feature international, domestic and craft beers, and there’s a wine garden, too, for people who prefer wine to beer.”

“There are events and activities throughout the weekend,” Brockman added. “There’s an extensive lineup of artisans from throughout the Midwest who bring their works for purchase. We have bands on outdoor stages all weekend, and a number of acts performing in the museum auditorium as well. And there are activities for kids during the day, so it’s an event the whole family can enjoy.”

Let Oktoberfest season inspire you in the kitchen

Beer is not just for drinking. As anyone who’s tried meat braised or battered in beer can tell you, it can add great dimension to already flavorful dishes, and goes so far beyond just deep-frying. Here are just two hearty autumn examples — one entrée and one dessert — that both harness the robust qualities that can be found in a solid, trustworthy brew.

Beef Stew With Newcastle Brown Ale

(Source: “Happy Days with the Naked Chef,” by Jamie Oliver)

2 pound, 3 ounce shin of beef (or use flank or neck), chopped into chunks

3 tbsp flour

Olive oil

3 red onions, peeled, halved and roughly sliced

1 3/4 ounce pancetta or bacon, chopped

3 celery sticks, chopped

1 small handful of rosemary leaves, picked from stem

5 cups Newcastle Brown or other dark ale

2 parsnips, peeled and roughly chopped

4 potatoes, peeled and roughly chopped

Sea salt and freshly ground pepper

DIRECTIONS:

Season the beef, sprinkle with flour, toss around until well coated. Heat a frying pan, add a little olive oil, and fry beef in two batches until brown. Transfer meat to a big casserole pot — one suitable for use on a stovetop burner — and mix in the flour left on the plate after coating. On medium heat, add red onions and pancetta/bacon; cook until onions are translucent and pancetta has a bit of color. Add celery and rosemary. Pour in ale, 1 1/4 cups water, add parsnips, carrots and potatoes. When boiling, cover, turn heat down, and simmer for two hours. Season to taste.

Guinness Chocolate Cake

(Source: Nigella Lawson)

CAKE

Butter for pan

1 cup Guinness beer

10 tbsp (1 stick plus 2 tbsp) unsalted butter

3/8 cup unsweetened cocoa

2 cups superfine sugar

3/8 cup sour cream

2 large eggs

1 tbsp vanilla extract

2 cups flour

2 1/2 tsp baking soda

ICING

1 1/4 cups confectioners sugar

8 ounces cream cheese, room temperature

1/2 cup heavy cream

DIRECTIONS:

Heat oven to 350 degrees. Butter a 9-inch springform pan and line it with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.

In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.

For the topping, Using a food processor or by hand, mix confectioners’ sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadables.

Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.

Yield: One 9-inch cake (12 servings)