Karl Gerstenberger knows a thing or two about sausage (and history). He is currently head chef and wurstmacher at St. Paul’s historic Waldmann Brewery and Wurstery. As with all of our chefs, we selected Chef Karl for camp because he brings a unique perspective to cooking. The Waldmann Brewery—and his menus—are bringing to life a forgotten era of food in Saint Paul.
At Waldmann, they've renovated an 1850s lager house, and are now brewing classic German beers, paired with a throwback menu of foods inspired by the 19th century beer hall. His kitchen serves up authentic currywurst and bratwurst, as well as a German-inspired take on slow food.
He has worked at some of the best-known restaurants in California such as Chez Panisse, Stars, and Oliveto. Back in Minnesota, he helped establish the Seward Co-op’s meat program.
At Camp, look for Chef Karl to bring together classic cuisine, camp cooking, and whole-animal butchery. And if we're lucky, maybe he'll reveal the secret of how to make the best wurst.