Recipes: Camp Here Here and Chef Kate Williams

We are always happy for opportunities to support local chefs. So when we were asked to collaborate on a dinner with Camp Here Here in West Fulton a few weeks ago, it piqued our interest. We’re lucky to be able to get involved with all kinds of dinners—from fundraisers to on-farm celebrations. Camp Here Here’s outdoor kitchen on the edge of an open living room in the middle of the woods is so unique and we’ve been hearing great things about Chef Philip Kubaczek. When we found out this event also involved Detroit-based chef Kate Williams, we jumped right in. Kate Williams is the executive chef and owner of Lady of the House, Karl’s, and Candy Bar. She calls her style of cooking Nordic food with a little romance. Camp Here Here is a magical spot—23 acres off a back road in Schoharie County with 9 canvas cabins, festival grounds, plus a bar and restaurant for their guests.  

This dinner came about because Chef Williams’ business partner, Matt Wang, used to work with Camp Here Here’s founder, Kat Schaufelberger, who has deep roots in the hospitality industry. The Oktoberfest-themed meal was open to the public as well as anyone staying at Here Here. The crowd was intimate—around twenty-five people—and the meal was served buffet-style. Chef Williams worked the beautiful outdoor oven, cooking Applestone sausages, German meatballs, and ham hocks. Chef Kubaczek made sturdy beef soup, an Austrian potato salad (he’s Austrian), winter squash, breads, and sauerkrauts. The table was bountiful and there was ample wine. Schaufelberger kept everyone's glasses full and their plates cleared and checked in with everyone regularly throughout the night. The Camp Here Here dogs, Cinderella Pancake and Monkey Bear, wandered around. Here are a few recipes from the evening.

Camp Here Here Kräftige Rindsuppe (or, in English, Sturdy/Robust Beef Soup)

This is the Austrian equivalent of beef soup, but it can also be used as stock.

Serves 6 to 8

INGREDIENTS

2.5 lb. beef broth bones

2.5 lb. beef broth meat (traditionally the eye of the round or the cap of the rump are used)

2 large white onions

4 medium carrots1 medium parsnip

1/4 of a celeriac root (if not available, 5 celery stalks can be used to replace)

1 leek

A handful of parsley

1 branch of fresh lovage or 2 teaspoons dried

5 juniper berries

1 teaspoon black pepper kernels

1 teaspoon caraway seeds

1 teaspoon allspice

2 bay leaves

1-1/2 gallon of water

2 cups white wine

1. Cut the onions in half without peeling them; leaving the skin on will give the soup a golden color. Place the cut side into the preheated pot. Roast until the flesh of the onion is dark brown, approximately 5 minutes. 

2. Wash the bones and meat under some running water and place the pot with the onions. This will reduce the temperature of the pot and stop the roasting. Stir for about five minutes, without allowing the meat to brown. Then add the water and the wine.  

3. In the meantime, peel your root vegetables and then add them to the pot.

4. Fill the pot with water so that everything is submerged, and then add the remaining ingredients to the pot.

5. Cover the pot with a lid, bring to a gentle simmer, and simmer for 4 hours. Check frequently for foam buildup at the surface, especially in the beginning of the simmering process. Ladle off and discard any fat or foam that collect at the top.

6. Strain the stock. About half to two-thirds of the liquid should remain. Salt to taste. Add half a cup of Madeira or Sherry—this is optional. Cut the strained off root vegetables and meat to re-incorporate into the soup for serving.

7. If you used the cap of the rump, cook this as a whole and cut into slices as you would with corned beef. This is the Austrian equivalent to the American dish and is called Tafelspitz (top of the table), an Austrian national dish.

The soup is typically served with roasted potatoes, hash browns or potatoes, and vegetables boiled in the broth, grated and roasted pumpkins (a pumpkin hash brown), grated apples mixed with freshly grated horseradish, and sour cream with garlic and chives.

Camp Here Here Austrian Potato Salad

Serves: 10 people

INGREDIENTS

For the vinaigrette:

1 quart of hot beef soup

2 tablespoons of sugar

1 tablespoon salt

1 tablespoon Dijon mustard

4 tablespoons white wine vinegar

1 tablespoon vegetable oil

1/2 finely diced red onion

For the potatoes:

2 lbs small, waxy young potatoes

1. Mix the vinaigrette ingredients together well.

2. Place the potatoes under cold water. Make sure all of them are well submerged. Add 3 or 4 tablespoons of salt to the water, place over high heat, and bring to a boil. Once boiling, reduce to a simmer. After 20 minutes or so, check for doneness by poking a potato with a thin object like a pointy knife. If the texture of the core is smooth and waxy like the outer, more-cooked layer, then it is done. If the middle feels crunchy or raw, check again in 5 to 10 minutes.

3. Peel and slice the potatoes while still hot. Add to the hot vinaigrette immediately.

4. Set aside to marinate for half an hour.

To serve, I recommend mixing in a bunch of watercress or nasturtium leaves and blossoms into the potato salad. Mustardy greens are also excellent in this dish. The potatoes are best served at room temperature. This is the standard side dish to a Wienerschnitzel but is also seen alongside any grill party in Vienna.

Roast Cabbage Wedges With Miso Dressing, Soy Vinaigrette and Blue Cheese  

Chef Kate Williams’ serves this cabbage at her restaurant, Lady of the House. It’s just the thing for any Oktoberfest-themed meal. Photo by Jenna Belevender.Serves: 4 people

For the cabbage and blue cheese:

1 medium head green cabbage

1 tablespoon kosher or sea salt

1 tablespoon sugar

Freshly ground black pepper

2 tablespoons canola oil

½ cup blue cheese such as Irish Cashel, crumbled

Flaky salt, such as Maldon

For the miso dressing:

2 tablespoons fresh lemon juice

2 tablespoons honey

1½ tablespoons white miso

1½ teaspoons chopped fresh ginger

½ cup grapeseed oil

Salt to taste

For the soy vinaigrette:

2 tablespoons soy sauce or tamari

2 tablespoons fresh lemon juice

2 tablespoons honey

2 tablespoons rice vinegar

1. Prepare the cabbage: Remove outer leaves and cut head into 6 wedges. (If head is particularly large, cut it into 8 wedges.) Place wedges on a baking sheet. In a small bowl, mix salt, sugar and pepper. Sprinkle mixture over cabbage and let sit 30 minutes at room temperature. 

2. Meanwhile, make the miso dressing: In a blender or food processor, blend all ingredients until smooth and thoroughly incorporated. Add salt to taste. 

3. Make the soy vinaigrette: In a small bowl whisk all ingredients together. (If honey is too cool and clumping, place jar in simmering water or microwave it for a few seconds to thin and liquefy before mixing honey into vinaigrette.)

4. Cook the cabbage: In a large cast-iron or other heavy skillet heat oil over medium-high heat. Add cabbage wedges and cook until golden-brown on all sides and softened, about 3 minutes per side. Keep warm.

5. To serve: Spoon 3 tablespoons miso dressing onto a serving platter. Top with warm cabbage and drizzle 2 tablespoons soy vinaigrette over top. Sprinkle on blue cheese and finish with flaky salt. Serve warm, with remaining miso dressing on the side.