Sides » German Spaetzle
Robert Daugherty, Executive Chef of Hyatt Cambridge and Zephyr on the Charles, shares his heritage and skill in making German Spaetzle. Creamy and buttery, with a hint of fresh nutmeg, Robert mixes the batter by hand and then cuts the batter old-school-style on a spaetzle board. No mixers, fancy spaetzle makers or colanders. A perfect accompaniment to holiday Roast Goose. Robert's early culinary inspiration, Richard Lee Daugherty, would be proud!