Shakeup your recipe routine with light pasta dishes featuring Alexian pâtés. Instead of that same old pasta salad you lean on each summer, treat yourself to a flavor boost and a real gourmet experience. Better yet, the recipes are easy! Here’s how to make them:

Lemon Garlic Truffle Pasta
The lemon’s brightness and the truffle’s complexity solidify this pasta as totally scrumptious. Using spaghetti, cook the pasta per its directions. Next, sautee onions in butter until softened, tossing in garlic til it’s fragrant. Then add the Alexian Truffle Mousse and stir until incorporated. Round it out with a splash of lemon juice, a few more minutes of cooking, and season to your liking. Then tuck in and enjoy!

Eggplant Goat Cheese Pasta Salad
Don’t get us wrong, we love pasta salad. But this recipe takes it to the next level! Cook your choice of pasta to al dente and drain. Once you’ve returned the pasta to the pot, stir in Alexian’s Eggplant and Goat Cheese Terrine. Then, add in your choice of mix-ins. We suggest spinach, tomatoes, more cheese, and a drizzle of olive oil. Simple and delish!

Creamy Black Peppercorn Pasta
Ready for a 5-star meal? Here’s how it comes together: Cook fusilli pasta to al dente, drain, and return to the pot. While the pasta cooks, coat a large pan with oil and sauté chopped bell peppers, button mushrooms, and a yellow onion until softened. Toss in a tablespoon of honey with a chopped clove of garlic, carefully cooking for a minute more. Turn off the heat and stir in the cooked pasta and our Black Peppercorn Mousse, resulting in a creamy, savory pasta dish the whole family will devour. 

Bonus Tips

• They all taste great as leftovers! 
• Reserve a cup of pasta water to adjust the sauce consistency.
• Add pâtés when the pasta is still warm.
• For best results, bring the pâtés to room temperature first.

A wedding isn’t just an event—it’s a canvas for expressing the unique flair of a couple’s journey. Let’s delve into creating grazing table themes that reflect the personalities and passions of the newlyweds through food.

Picture a spread that not only satisfies appetites but narrates the story of the couple’s adventures. From comforting Southern staples to globally-inspired delicacies, these themes invite guests to savor the essence of the couple’s shared experiences.

Gourmet Garden Party
Step into a visual stunner! Envision rustic wooden boards adorned with vibrant salads and artisanal cheeses and pâtés, accented by delicate edible flowers, while woven baskets brim with ripe berries, and fresh baked pastries, inviting guests to mingle and savor local and in-season flavors.

Coastal Celebration
Nothing feels quite as lavish as coastal foods. Picture tables draped in billowing white linens, adorned with platters of briny oysters, succulent shrimp cocktails, and lobster rolls, complemented by seaweed salads and sushi rolls, while glasses of chilled white wine complete the seaside ambiance.

Sweet & Savory Symphony
This theme is a journey for the taste buds! Imagine bowls of gourmet popcorn, bacon-wrapped dates, and elegant fruit and cheese pairings, while trays of maple-glazed bacon donuts and mini sliders with fruit compote add a playful touch to the symphony of flavors.

Brunch Bonanza Bash
Eat well with this one! Elegant tables are filled with towers of smoked salmon bagel bites, mini chicken and waffle sliders, piles of bacon and egg breakfast tacos, while yogurt parfaits with granola and overflowing berries complete the grazing spread. It’s an inviting theme for guests that celebrates the best of brunch.

Keep in mind, every wedding is an opportunity to infuse personal touches and tastes. With customized grazing table themes, couples can curate a celebration that resonates with their individual stories. So here’s to creating unforgettable moments and shared indulgence!

Picture this: it’s a Sunday morning, and you’ve just thrown the party of the year. Good times were had by all, and the snacks and entrées you served were very much enjoyed. Still, it seems everyone was too busy having fun to fully finish their plates, and you’ve been left with a countertop full of leftovers. Namely: charcuterie. 

It’s a pretty good problem to have, but it still requires a solution! Here are our favorite ways to transform yesterday’s snacks into something delicious.

Loaded Quiche
Perhaps the most versatile of all breakfast dishes, quiche is the ideal canvas for your leftover meats and cheeses. Simply tear up or crumble meat into small pieces and mix in the cheese along with your milk and eggs for a fully flavorful morning!

Oven-Baked Sandwich
There’s hardly a pairing that can’t be united by bacon. With yesterday’s board, create a delicious oven-baked sandwich. First, assemble the sandwich with plenty of cheese and bacon, then bake at 350º F until the bread is optimally golden. Garnish with leftover pickles and greens!

Charcuterie Salad
After a long night of hosting, you probably want some quick and easy meals to recover. Charcuterie salad is a great go-to: simply toss your leftovers (including nuts and berries!) with a neutral green like spinach or arugula. Dress with a very simple vinaigrette, and that’s lunch!

Bonus Tips

• Make a martini with leftover olives!
• Prosciutto + cantaloupe = sweet and salty match made in heaven!
• Did you know: most cheese keeps in the freezer for up to six months! To thaw, leave it in the refrigerator for two days or until it reaches the desired texture.

Pass the schmaltz!

Pâté may feel like a fresh find for any charcuterie newbie, but the tasty treat has actually been served for centuries! Historians generally agree that pâté originated in medieval France as a means to preserve freshness in game meat. By the 19th century, pâté could be found in many French dishes: stuffed pastries, en croûte, and foie gras is often featured as an ingredient in pâté.

Did you know that the recipes of Alexian Pâté originate in Southern Germany, where the founder of our company was born? The family who founded Alexian – and still runs it today – comes from generations of butchers and “wurstmachers” (sausage-maker in German), who made pâtés, sausages, and other specialty meats for the community and family to enjoy.

While the culinary worlds of France and Belgium innovated these recipes, pâté has made its way across borders and found new homes in other countries, too. In Eastern Europe, salted and minced herring pâté is known as vorschmack, and is served on rye bread with onion and apple as a breakfast snack. Traditional Jewish cuisine features chopped liver, primarily composed of pâté and often enhanced with schmaltz, a delectable spread of clarified goose or chicken fat.

Pâté has also taken off in the area formerly known as Yugoslavia, as pašteta, a thin spread featuring meat from chicken, pork, turkey, or even tuna. Pâté has also found an audience outside of Europe – fans of Vietnamese báhn mi sandwiches may have encountered a spread of liver pâté on their baguettes.

We’re excited to see what happens next, as pâté continues its journey around the culinary globe. Are you enjoying pâté in an unexpected place? Tag us on Instagram @alexian_pate and show us how!

Peeling back the curtain on our new packaging!

Starting this month, Alexian’s beloved pâté will be hitting shelves nationwide with a fresh new look. The recipe and cut of each slice remains the same, but all of our product packaging will be a little more colorful. As Alexian’s President, Alexandra Groezinger, puts it: “We needed a refresh and a rejuvenation!” Here’s a peek behind the curtain:

A New Era

When restaurants closed during the pandemic, consumers began expanding their palates at home. This led new demographics to charcuterie and pâté, particularly younger Millennials and Gen Z. The “girl dinner” trend and Tik Tok’s dinner party craze mark the beginning of a new era for pâté. “The audience is younger and more adventurous, and from many different socioeconomic backgrounds. We are so excited that the pâté love is spreading!” says Groezinger.

Behind the Design

To reflect our new position in the modern world, we’ve redesigned our packaging to be warm and inviting, with a slightly more playful feel than the original design. The pictured ingredients tie back to our all-natural, wholesome recipes. The vertical center stripe draws the eye and confidently frames the main event: our time-tested pâté. We’ve also improved visibility on the fact that our pâté is free from preservatives and anything artificial, and is free from added hormones and antibiotics.

Key Colors

One of the many joys of Alexian is discovering your favorite flavor among our wide-ranging collection. With our new color palette, it’s even easier to pick your go-to off the shelf. Our classic spreadable mousse pâtés are packed in the signature Alexian Butternut Squash color. Coarse cut pâté is indicated in a deep Merlot, an homage to one of our favorite wines to pair with. Fresh Herb Green of course frames our fresh vegetable-based pâtés, and our totally vegan options are identifiable by a rich Roasted Tomato color.

We’re so excited to introduce Alexian to a new generation of pâté lovers, charcuterie fans, party hosts, and more. If it’s your first time trying Alexian, we’d love to hear about it! Tag us @alexian_pate on Instagram to join the fun.

Alexian’s mixed vegetable pâté is probably the most visually iconic of our entire line. A bright, all-natural composition of spinach, broccoli, cauliflower, and carrot mousses, each slice of this pâté is flavorful and refreshing to the palate. It’s perfectly enjoyable on its own as a tasty, low-calorie treat, but if you’d like to elevate your experience with recipes and pairings, look no further:

Sweet & Salty Skewers
For a balanced two-bite snack, use toothpicks to stack cubes of vegetable pâté, goat cheese, cherry tomatoes, and basil. Drizzle with a bit of honey to finish it off with extra sweetness.

Flavor-Boosted Fruit Salad 
Bring your favorite fruit salad recipe to the next level with a harmonious blend of vegetable pâté and balsamic vinegar. This is an excellent way to incorporate some of the nutritional benefits of vegetables without intruding on the fruit-forward dish.

Crudité Dip
Serve blended vegetable pâté along with hummus and ranch as an enticing dip with your next crudité tray. If you find that the texture isn’t as smooth as you need it to be, just add a little water. A sprinkle of sea salt will add another dimension to the dip. 

Sandwich Spread
Move over, mayo. Looking for a low-calorie alternative for your daily lunch? Vegetable pâté is the ticket to achieving your health and flavor goals. As a spread, this works nicely on ham sandwiches, mediterranean sandwiches, and even grilled cheese! 

Traditional Salami Rose
To create a rose which holds shape better and has more intricate details, line a small, shallow bowl with full salami slices. Then, fill in the center with a ring of overlapping slices folded in half. 
Demo video here

Prosciutto Fans
Remember folding paper fans in school? The same basic principle applies with these oh-so-adorable prosciutto fans! Make several, and you’ve got a prosciutto river. You can also create an adorable rose bud using prosciutto, to adorn your larger roses.
Demo video here

Ham Cigars
Add some creative edge to your board by creating ham cigars. The concept here is simple, simply roll up and stack! Or, for a special treat, roll ham slices around mini bread sticks. Serve with smoked meats and whisky for a decadent, retro feel.
Demo video here

Salami River
Want to go for a flowy vibe rather than botanical? Create a salami river by stacking a series of salami pairs, folded into intricate quarters. This technique is excellent for creating a subtle boundary across your board.
Demo video here

Trying your hand at the charcuterie arts? We’d love to see! Tag us on social media @alexian_pate so we can celebrate your creations. 

As makers of authentic, all-natural pâté, it’s always an honor when one of our slices ends up on a cheese board. Over the years, we’ve been stunned by the gorgeous creations charcuterie artists have tagged us in on social media.

We’ve been known to whip up a “charc” board ourselves, but we know we’re just one (albeit delicious) piece of the puzzle. To learn more about designing show-stopping charcuterie boards, we turned to the experts! 

The Board is Your Canvas

“I always think of building a charcuterie board like creating a piece of art. Starting with a blank canvas and adding color and textures, sweet and savory.” – Juli, For the Love of Food

“Pick a star of the board, and build around it. The star of your cheeseboard could be a “salami river,” as coined by Marissa Mullen, of That Cheese Plate, or it could be a specific cheese. No matter what you choose, be sure to build your other components around the star to build a consistent pattern and easily identify pairings for your guests.” – Grace, Cheese Grotto

“My approach to charcuterie is a love letter to abundance, which takes into account natural design principles to mimic mature ecosystems rife with biodiversity.” – Clarissa, Grazing Guild

“Add color contrasting items. Just like your dinner plate, a cheeseboard should showcase the rainbow of foods. Charcuterie, fruits, and herbs are welcome additions to add some depth to a board.” – Grace, Cheese Grotto

“I try to find fun, seasonal, aesthetic garnishes like ground cherries and clementines with the leaves still attached in the fall and winter, and fresh fruits and edible flowers in the summer.” – Megan, Silverton Bake Shop 

Get Cheesy!

“I always get a soft cheese like brie, a hard cheese like asiago, a blue cheese, and a few other cheeses in between like gouda, havarti, and Cheddar.” – Megan, Silverton Bake Shop 

“One soft cheese for every two hard cheeses. I find people tend to enjoy hard cheeses more and don’t like getting left with a soft cheese that’s harder to save for later.” – Angela, @partywithang

“Make a collection of miniature boards. Miniature boards, made using dinner plates, smaller platters, or whatever you have lying around, allow you to highlight one cheese per “board” and the suggested pairings that go alongside it. This tip is especially useful for pungent blue cheeses, you can build a separate plate for pickier eaters.” – Grace, Cheese Grotto

Think Beyond the Classics

For savory boards: black garlic, truffle mousse pâté, fried sage, and pomegranate add elegance and drama. For dessert boards: raw honeycomb and dried flowers keep things sweet but natural” – Clarissa, Grazing Guild

“I typically like to add some different types of mustard to my boards – an unexpected and fabulous addition. Add something that’s sweet and salty like a chocolate covered pretzel!” – Angela, @partywithang

“We love to add nuts, cornichon, caper, berries, golden berries, pâté, organic fruits, fig jam, and more. For us, food is art.” – Juli, For the Love of Food 

“I like to offer meats like salami, prosciutto, and of course, pâté! I then add a few different fresh fruits, nuts, and dried fruits. I also love the addition of pickled items such as onions, grapes, and fennel. Garnish with herbs! Serve with a baguette and crackers!” – Megan, Silverton Bake Shop 

“Trees tend to grow upward and outward; when placing sprigs, think of them as if they are growing. Hide their “roots” under a block of cheese or serving bowl and position their tips upward, as if they are searching for the sun.” – Clarissa, Grazing Guild

It’s All in the Architecture

“Forests are great inspiration for charcuterie design, and what would a forest be without its tall trees? The verticality of forest landscapes can be translated to the charcuterie world through the use of reusable props, fresh flowers, and stacked foods. My favorite props are thrifted crystal pieces, especially pedestal bowls.” – Clarissa, Grazing Guild

“When it comes to putting the board together, use small dishes or ramekins to hold a few items. It gives you more room on the board!” – Angela, @partywithang

“Use whatever small vessels you have lying around. You’ll always see a shot glass, jam jar lid, or ramekin in a Cheese Grotto-made cheeseboard. They make cheeseboard building so efficient from set-up to service to clean-up. Who doesn’t love that? Plus, those small containers and spoons are just so cute!” – Grace, Cheese Grotto

“Follow a natural, elegant vibe by avoiding anything plastic on your board.” – Clarissa, Grazing Guild

“Edges in nature are where all the magic happens. Think of how an edge of a forest spilling out onto a grassy field, with little shrubs clustering along a wiggly border. In your charcuterie board, whenever you encounter hard edges, mimic nature by allowing these to overflow with bread, nuts, or cheese. Overshadow bowls of spread, hummus, or pâté with sprigs of herbs like an overgrown riverbank.” – Clarissa, Grazing Guild

Mind Your Guests

“Hide single-serving Lactaid packets in a candy jar for lactose-intolerant guests!” – Clarissa, Grazing Guild

“When I’m having guests over, I plan my menu, including appetizers, at least two weeks ahead. This will give me time to find out if my guests have any dietary restrictions and to make adjustments. Charcuterie boards’ diverse assortment of meats, cheese, pâtés, and snack items make slipping in or out one or two items easy to do. My best tip is to make sure your selections appeal to a broad range of tastes.” – Donna, Donna’s Daily Dish

“Keep a replacement jar of a popular item to replenish throughout the event.” – Clarissa, Grazing Guild

Special thanks again to all of the wonderful charcuterie artists who contributed tips! If you’re looking for specialty cheeses, a custom charcuterie board, or event-planning advice, these experts are a great place to start! And if you need some fantastic pâté for your next board, well, let’s just say we know a place.

Happy Holidays!

Savory Biscuits
If you’ve only got a little time on your hands but want a decadent snack, try making a savory biscuit using store-bought puff pastry rolls. Then, top with your favorite pâté or spread in the middle to make a mini-sandwich!

Holiday Pastry Cups
There are plenty of ways to get creative with scalloped pastry cups. Our rule of thumb is to include some pâté, a melty cheese, an herb, and a garnish after baking. Play around as desired, or stick with our tried and true combo: Pheasant Rosemary pâté, brie, rosemary, and pomegranate seeds!

En Croûte
A versatile and invariably delicious dish, en croûte refers to any savory stuffing encased by a puff pastry shell. Try combining a slice of pâté with goat cheese, rosemary, and mushrooms. Before baking, remember to glaze your pastry shell with butter to achieve that optimal golden hue!

Pâté Palmiers
Got a moment to bake with love? Try making palmiers! Named for their specific palm leaf shape and often presented as sweet, buttery cookies, you can also skip the sugar and bake pâté into the folds for a savory version.

Beef Wellington
Beef wellington is a top-tier treasured holiday dish, famed for its flavor and the care required to execute this show-stopping recipe. Take it to the next level by covering your beef in a thin layer of Truffle Mousse. Our full recipe is here, but cook at your own risk! It’s so good, you may have to cook it again every year after this one.

We’ve all been around for an unnecessarily stressful Thanksgiving. The turkey’s taking forever, the mashed potatoes are missing, and… what’s that burning smell? If you’re hosting for the holidays, chances are you want to avoid these pitfalls and run your ship as smoothly as possible. And we’re here to tell you – it is possible! Prepare for an emergency-free, fun and connected feast by following these kitchen-prepping tips:

Clean Deep
You’ve cleaned your kitchen before, but before the big event make sure to do a sweep in places you usually pass over. Under the oven, refrigerator shelves, burners, and those tiny spaces between your cabinet should be swept, spritzed, and freshened up. Finally, the big one: clean your oven, or enlist a family member to earn their dinner and do it for you! The oven is the star appliance of the holidays, and you want to be sure it’s fully ready for the main event.

Stock Up
While you prepare your grocery list, noting ingredients for your main menu items, double-check that you have the small stuff too. Pantry staples like garlic and onion powder, flour, cooking oils, dried seasonings, tomato paste, and vinegar get a lot more day-of use than you might think. Also be sure that you have plenty of the important non-food items on hand, like aluminum foil, batteries, dish soap, garbage bags, and napkins.

Gear Check
After cleaning and stocking your kitchen, it’s time to see how well-equipped you are for the actual cooking! You’ll want a variety of pot sizes, a casserole dish or two, and of course a great big pan for the turkey. Alexian pro tip for busy hosts: take this moment to treat yourself to a specialty appliance you’ve always wanted, like a kitchen mixer or extravagant apple peeler. The big day will be a lot of work, and you deserve the everyday joy of getting something nice for yourself!

Set the Counters
As the main event approaches, you may be feeling more like a professional chef than a home cook. Lean into that boss energy, and prep your kitchen like they do at Michelin restaurants! Take a head count of how many helpers you’ll have, then clear out some designated counter stations for them to work at. If you set the necessary ingredients out ahead of time, your helpers will be less likely to bother you with “where’s this and that” questions throughout the day.

Even if you don’t get to everything on the above list, if you’ve read this article that means you’re already ahead of the game! Above all else, enjoy the process and don’t let the little things get to you. Good luck, and Happy Thanksgiving!

The classical Thanksgiving spread is a palate of flavors like no other. Warm, rich, savory, and indulgent, with plenty of slow-roasted meat, buttery veggies, and candied snacks to pick from. And then, pie, however you like it: pumpkin, pecan, apple… take your pick! Everybody has their own favorites, but one thing we have in common: what do we do with all these leftovers?

Sure, there’s nothing wrong with popping them in the microwave, but that mix-and-match meal gets old after about a day. Luckily, all it takes is a few slices of pâté to bring new life to your leftovers! Here are our favorite ideas for the weekend after:

Tomorrow’s Turducken Sandwich
Turducken is a complex recipe to execute, but you can easily make your own mini-version with Thanksgiving turkey, a dollop of Duck Rillette, and a slice of Chicken Ballotine! Serve on country bread or buttery rolls with a bit of cranberry sauce. 

Flavor-Blasted Veggies
To bring more complex flavors to simple vegetable dishes, try pairing them with crumbles of pâté. We suggest brussel sprouts with Pâté de Campagne, green beans with Wild Forest Mushroom Pâté, or raw veggie platters with any of our vegetable pâtés. Stick to our vegan flavors, and your vegetarian nephew will thank you! 

Magic With Mousse
Yesterday’s side dishes sometimes just need something savory to taste fresh again. Alexian’s smooth and creamy mousses can easily blend in, revitalizing a dish’s texture. Our favorite pairings are mashed potatoes with Truffle Mousse, stuffing with Black Peppercorn Mousse, and mac and cheese with Sage and Pork Mousse or Duck Rillette for added texture.

Dip Party
Got a bunch of gravy left and not much else? Any of Alexian’s coarse cut pâtés are the perfect friend for gravies and cranberry sauces. Serve ‘em up on your leftover bread and crackers, and enjoy Thanksgiving ‘til the last bite!

Alexian is proud to be a family-owned company, currently headed up by the second generation. Alexandra Groezinger grew up with pâté and has served as CEO for three years. Recently, she was honored as one of New Jersey’s leading business professionals at the NJBIZ 40 Under 40 event. We’re so excited that her incredible work at Alexian is being recognized. To celebrate, here’s a little peek behind the curtain: ten fast facts with Alexandra herself, plus a few bonus stories!

What was it like growing up with Alexian? 
The best! While all the other kids in school had PB&J sandwiches for lunch, I had pâté on crackers!  Growing up in a foodie family with deep European roots, I was always exposed to new and exciting foods. And of course, we always had pâté and Black Forest Ham in the fridge!

What was your first job? 
As soon as I was old enough to work, I started bussing tables at a little breakfast cafe around the corner from my house, and I’ve been in food ever since. 

What’s your favorite holiday?  
I love Thanksgiving because for me, it is about celebrating the love and connection we have with our family and also close friends that we call family. It’s the holiday where both sides of the family celebrate together as one and share lots of laughs and good food.

Who are some of your role models?
My mom, first and foremost. I took her place in the company and I have big shoes to fill!  I admire her for her strength, tenacity, and resilience and for all she has done for our family and for this company. When my dad, the founder of the company, passed away suddenly in 1994, she took it over and built it to what it is today. I am so lucky to have her as a mom and as a mentor. It is an honor to sit in her chair.

What’s something you’re proud of?  
I am proud of our team. We achieved the great honor of NJ Manufacturer of the Year in 2021, and could not have done it without their loyalty to our company and dedication to making high quality products in an ever-changing regulatory environment. The culture here is one of resilience, kindness, and unity and I am so proud to have such a wonderful group supporting our brand.

What are your top three favorite pâtés? 
Truffle Mousse, Duck Liver and Pork Mousse with Cognac, and Duck Rillette

How did Alexian get its name?  
We are a family-owned business, so naturally the name is rooted in family as well.  Alexian is a combination of my name (Alexandra or Alex for short) and my brother’s name (Ian).

What’s something people wouldn’t expect about you?
Usually it’s my career choice. I guess a 5 foot tall, blonde female is not usually the head of a meatpacking plant! Admittedly, I get a little bit of satisfaction from it 😉

What do you love most about New Jersey? 
There are so many great things about NJ that it’s hard to pick just one. First, the location can’t be beat – we have relatively easy access to so many great places like NYC, Philly, Washington DC, New England, and a few major airports to choose from that can fly you direct to many places in the world. Secondly, the beach. I grew up a mile from the beach and spent my summers riding my bike there, and still do to this day. The ocean is a large part of our culture at the Jersey Shore, where I call home. Thirdly, the food here is amazing. NJ is such a melting pot of cultures and we are blessed to have so many different types of food at our fingertips. And for those of you wondering if I am on Team Pork Roll or Team Taylor Ham…it’s Team Pork Roll for me!

What’s a unique pâté snack you enjoy? 
I love putting pâté on homemade pizza. I love to cook, and one of my favorite things to do is pour a glass of red wine, and roll out some pizza dough, and experiment with different toppings. Instead of sausage, crumble a little bit of Pâté de Campagne, or a few dollops of Duck Rillette!

What advice do you have for other women in business? 
Be unapologetically YOU. Many women (and men for that matter), assume there is a box you must fit in to be in business; that you must look a certain way, dress a certain way, behave a certain way, speak a certain way, etc. The secret is, there is no box. Be yourself and do and be what feels best for YOU. You will lead better this way.

 What’s something you’re looking forward to?
At the time I am writing this, which is likely to be published after I return, I am looking forward to a family trip to Germany. The founder of the company, my dad, was originally from Stuttgart, where he learned the art and skill of being a wurstmacher which means sausage maker in German. It was there that the concept of this business was conceived.  The American Groezingers, hailing from New Jersey, Vermont, Florida, and California, will meet up with the German Grözingers (the German spelling of the Americanized “Groezinger”) for a family reunion and to spend time in the place where our family began. We will be in Germany during Oktoberfest and will certainly be enjoying ourselves with liters of beer and lots of authentic German cuisine!