Winemonger.com

1. THE SEASONAL QUESTION
As you hail from Austria, what non-traditional side dish would you suggest to go alongside the Thanksgiving turkey?

Braised Red Cabbage

Recipe
1 head red cabbage, diced
2 shallots
1/2 cup sugar
2 tbs. unsalted butter
1 bottle Austrian red wine (Zweigelt)
1 cinnamon stick
salt and pepper to taste

Preparation
Saute shallots in two tablespoons of (unsalted) butter.
Add the sugar and caramelize until golden brown.
Add diced red cabbage, deglaze with the red wine (all of it)
Add cinnamon stick.
Let simmer for 40 minutes.
Season with salt & pepper.

Visit Wolfgang’s Restaurant

Mahlzeit !!

2. THE CHEF QUESTION
What is in your refrigerator at home?

Champagne for my wife and a lot of Austrian wines for me! Chefs are not known to have a lot of food items in the fridge, so we eat out when we have the opportunity. We have breakfast items such as eggs, tomatoes, meusli (not a refrigerated item.)

3. THE WINE AND FOOD QUESTION
What is one of your favorite food and wine match-ups?

Oysters with ice wine. Just try it- it is amazing.

4. THE TOPICAL QUESTION
Has the movement towards using locally sourced produce, meats, cheeses, etc. changed the way you approach your menu?
Yes.

And, following that, have you seen a change in the tastes or demands of your patrons?
The trust and confidence in food sources in general is becoming increasingly important.

5. THE DESERTED ISLAND QUESTION
You are on a deserted island. Which two grape varietals do you plant?
Sauvignon Blanc because I love it, and Chardonnay because Chardonnay can grow everywhere (and to be sure there is something to drink!)

ABOUT WOLFGANG GUSSMACK

Born to a restaurateur family in Austria, he started at a young age helping his mother in their authentic award winning Austrian restaurant, Gussmack. Wolfgang trained in many distinguished restaurants in France, Germany, Italy and Austria including Jaglhof: Austria, Peck Restaurante: Milan, Due Leoni: Venice and I Golosi: Paris (as Chef de Cuisine). While in Paris, Wolfgang was recognized by Figaro Madame Magazine as a “Rising Young Chef” and particularly for his rendition of asparagus risotto.

Due to his love of wines, Wolfgang attended both L’Academie du Vin Francias in Paris and Wifi in Austria. Wolfgang is a Certified Sommelier in both France and Austria.

Wolfgang relocated to Santa Monica in 2002 with his wife Annette where he met Hans Rockenwagner. Wolfgang joined the Ballona Fish Market and shortly after, Rockenwagner Restaurant as Chef de Cuisine. Wolfgang and Hans Rockenwagner have since opened 3 Square Café and Bakery on Abbot Kinney in Venice as partners.