The much anticipated weisser spargel (white asparagus) is BACK and we couldn't be more excited to share it with you. For months and months we've been prodded with hopeful questions of when it would make it's return, and the time has come! Our white asparagus is from the great lands of Limbourg, Holland. It is AAA quality, which is the highest quality of the vegetable. White asparagus is no different from green asparagus, except for how it is farmed. While t...

With the release of his new fall menu two weeks ago, chef Martin Heuser is bringing seasonal game meats back to Affäre.

An avid hunter himself, Heuser enjoys cooking with game this time of year, when cuts of venison are lean and high in protein.

“In Europe, this is the time of year when game meats are mostly eaten,” Heuser says. “With proper aging, fantastic tenderness can be achieved, and this reduces the 'gamey' flavor that some people associate with these...

​Every third Wednesday of the month, we throw a wine party at Affare. Our wine parties are not what you'd consider a "traditional" wine dinner. We wanted to take the stuffy, classic, sit-down wine dinners and make them fun, communal, and interactive. At our wine parties, we highlight five different wines, running a new theme every month. The wines are set up in stations, and you are free to taste in whatever order you see fits. Every wine tasting comes with...

Over the summer, we wanted to do something new and fun with our cocktail menu, so our brilliant bartenders created our Tiki cocktail list. As the weather has started to change, we are moving with the season and f a l l i n g into autumn. We are rolling out our new cocktail menu this week, and we are excited for the creative new additions! Our bartenders created this menu with their shared loved of poetry in mind. Chelsea, our bar manager,  has a favori...

Traditionally, a bouillabaisse is a celebrated seafood stew from Provence, made with an assortment of fish and shellfish, onions, tomatoes, white wine, olive oil, garlic saffron and herbs. This is then ladled over thick slices of French bread. Sound delicious? Well, it didn't start out that way! Originally, a "bouillabaisse de Pecheur" , or fisherman's bouillabaisse, was prepared using sea water! While the fishermen were untangling their nets, a pot of seaw...

For those of you familiar with our menu, it comes as no surprise that Spargel is a staple in our house throughout the month of May. Each year we celebrate Spargelzeit (white asparagus time) by creating a special menu dedicated to this gorgeously delicate (and decadent) ingredient!

Spargel of course is how you say 'asparagus' in German, and especially the white variety is a sought after item throughout Europe. The worlds' populuation of spargel i...