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Beer Tasting Wall Black Rock Grill 175 Lower Maine Street Freeport 207869-5651 StirlingAndMull.com Oktoberfest October 2-4 2015 75 Beers to Choose From Pour-your-own beer wall Huge selection of local and regional craft beers 22 Taps 10 Oktoberfest Exclusives Lachs Brtchen 12.95 Cold smoked salmon on a aky French baguette topped with steeped on- ions and dill oil. Served with French fries. Jgerschnitzel 17.95 Marinated breaded and fried pork loin topped with wild mushroom sauerbraten gravy and French fries. Nuremberger Brat- wurst 14.95 Topped with Bavarian sauerkraut and curry Dijon mustard on a aky French baguette. Oven Roasted Cage- free half Chicken 18.95 Smoked paprika and caraway-glazed served with pumpkin au gratin and pickled beets. Drink Special Glhwein German Mulled Wine Autumn Sptzle 16.95 House-made dumpling noodle pan fried in brown butter with mushrooms leeks and parsnip julienne. S e p t e m b e r 2 0 1 5 1 2 3 She says her aim is to make scone lov- ers of scone haters. Mission accomplished Tandem really has the edge hereBriana Holt owns the scone. Take-ouT Deluxe eDiTion We get up at four says Lucy Dutch as she takes a brunch order at the counter at Dutchs on Preble Street. She and husband Belfast native Ian Dutch turn out delicious breakfast and lunch creations and bake ev- ery bagel biscuit and loaf from scratch six days a week. Lucys croissant is balanced in flakiness and cakey tenderness. She came by her skills by hands-on restaurant work. Ive cooked around I baked a lot I collect reci- pes and cookbooks. Dutchs turns out elegant versions of simple things. Even buttered whole-wheat toast with their own spectacular blueberry jam will make you take notice. There are ex- cellent and distinctive whole-wheat loaves all over town including at nearby Big Sky Bakery. But Lucys has a soulful charm that makes a great sandwich. ChoiCes ChoiCes I f you roam the citys bakeries youll find exotic surprises at Ten Ten Pi on Cumberland Avenue at the bottom of Munjoy Hill. Atsuko Fujimotoshes anoth- er former Standard Baking alumna and Fore Street restaurant pastry chefis dreaming up fusions of classic French pastries with world- beat imagination. Try almond croissants dusted with matcha green tea confectioners sugar tiny financier-like tartlets called vis- itadines and bite-size dark double-chocolate sake cakes shaped like fat corks. Among the trends here to stay in- teresting use of rye flour in sweets Standard Bakings chocolate rye cookies for one and delicate dust- ings of sea salt crystals and seeds on sweet as well as savory treats. Its a daily struggle for me to not put them on literally everything says Briana Holt. Even old favorites are up in lights here. Visualize something you never tire of. Say its a fresh croissant or an oatmeal raisin cookie. The city is your oyster You can seek the perfect cookie forever without ever hav- ing to endure disappointment. Rosemonts bakery stocks its three city markets every day and their cookies are fantastic. Stan- dard Bakings oatmeal cookie is as sweet as a happy childhood. Big Sky is always there for you when youre running errands in Monument Square. A recent stop at Two Fat Cats on India Street turned up a sur- prise. This little bakeshop once a spin-off of Standard Baking but now independent has a rather provenal facade in a pleasing shade of Dijon Poupon. You descend into a cellar-like space filled with racks of pies and cakesand spot the cookies On the way home with your oatmeal raisin prize you discover bits of dried apricot in addition to the raisins. Brilliant n CinnamonBunsatDutChsphotoByknaCkfaCtory