One of the OC’s most renowned and acclaimed chefs is tapping into his ancestral roots and culinary training to launch Oktoberfest 2014. Austrian native Paul Gstrein, executive chef of Bayside Restaurant in Newport Beach, will prepare a number of traditional dishes featuring his own contemporary spin September 20 October 31, announced owner Marc Ghoukassian.
Among the starters is Raucherforellen Turmchen, a compressed smoked steelhead trout salad with sour cream, horseradish, celery, diced Granny Smith apples served atop petit greens. Entree courses include Schweinerucken Cordon Bleu, an inside-out version of the traditional dish with breaded pork loin instead of chicken along with Black Forest ham and cave-aged gruyere cheese served with wilted spinach and lemon sauce; Wiener Saftgulasch, Vienna-style braised beef short rib served with potato puree, charred mini-peppers and Brussels sprouts; and Kasekrainer Bratwurst, smoked pork sausage stuffed with Emmenthal cheese and served with sauerkraut, roasted potatoes and sweet and spicy mustard. A Black Forest Parfait, German chocolate cake served with vanilla cream and brandied cherries, tops off the meal.
Gstrein has served as executive chef at the critically acclaimed Bayside restaurant since it opened in Newport Beach in 1999. The award-winning chef takes great pride in tempting guests’ palates with his ever-evolving menu of American cuisine with a global influence that uses the highest quality food products available and locally grown ingredients.
Gstrein was practically born wearing a toque having worked since childhood at his family owned and operated hotel and restaurant in the Austrian Alps — a business that dates back more than 400 years. He began his French culinary training at Villa Blanca Culinary School in Innsbruck, Austria before moving to the U.S. at 21. His culinary prowess landed him positions at numerous renowned restaurants including Wolfgang Puck’s Spago in Beverly Hills, Charlie Trotter’s in Chicago, Bradley Ogden’s Lark Creek Inn in San Francisco and Mark Peel’s Campanile in Los Angeles.
He eventually brought his refined culinary skills to the original Bistango in Los Angeles in 1985 and 3 years opened the second Bistango location in Irvine. With the opening of Bayside, Gstrein developed that menu, which he describes as “modern American cuisine with a global influence.”
Since opening its doors, Bayside has consistently earned high marks in the Zagat Guide and glowing reviews in major newspapers and magazines as well as several television programs. Gstrein’s honors include Chef of the Year by the Orange County Business Journal as well as “top chef” nods by the Los Angeles Times, OC Register, Orange Coast Mag, Coast, Riviera, OC Weekly, Where, OC Metro and others.
For more information visit baysiderestaurant.com or call (949) 721-1222.