Autumn is my favorite season to visit Napa. Of course here in California, this time of year still feels like summer but that means I can enjoy dining alfresco just a bit longer. A few weekends ago we did a Bouchon Project day trip to Yountville for ad hoc restaurant’s Oktoberfest celebration at Addendum, the outpost behind the restaurant that serves Thomas Keller’s famous fried chicken on weekends. Pretzels, beer and friends. Have a look!
Beer and brats, Oktoberfest staples.
We actually started the day scarfing down a pretzel flecked with salt, made by Bouchon Bakery. A squirt of whole grain mustard on top. It was fluffy and tender on the inside. I put a bit too much mustard as the pretzel had a good amount of flavor on it’s own.
Whole roasted pig, a special just for this celebration. It was cooked perfectly and only needed just a dab of the Carolina BBQ sauce paired with it. On a side note, how great are the staff lederhosen shirts?!
A whole tray of brats. Thank you Chef for the extra sample. I was tempted to walk off with the whole sheet tray. I’ve never had bratwurst before, preferring burgers over hot dogs and sausage. I’m happy my first taste was from ad hoc. It was delicious.
The beer station! We were kicking ourselves for not pairing beer with our pretzels earlier.
Butternut squash gourds decorate the Addendum shack where lines form every weekend for lunch. We wanted our fried chicken!
Success! Crisp exterior, salty and perfumed with rosemary. Any crumbs leftover were immediately consumed like chicken skin chips.
The communal table adorned with fall squash.
Beer in a souvenir pig mug. Adorable. Look at the foam!
As soon as I reach the pretzel recipe in the Bouchon Bakery cookbook, I’ll enjoy the pretzels with beer poured into the ad hoc mug.
Candy apple red and classic caramel apples!
Till next year! Happy Fall!
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