4110 Carson Road, Camino,
530-644-1818, foresterpubandgrill.com

Hours: 4-8:30 p.m. (Friday-Saturday), 4-8 p.m. (Sunday), closed Monday, 4-8 p.m. (Tuesday-Thursday)

TRY THIS: Sausage Sampler, Wienerschnitzel, Jaegerschnitzel, Goulash, Rouladen,
Roast Cornish Game Hen, Beef Stroganoff,
Baby Back Ribs, Apple Strudel

DRINKS: Beer & wine

TAB: $$

HEADS-UP: Smaller-sized portions are available; good for groups and special occasions; kid-friendly; happy to accommodate dietary restrictions; spacious patio; reservations accepted and are encouraged; certain menu items (including rouladen and roast duckling) are available in limited quantities but can be guaranteed with a day’s notice

Bottom: Wienerschnitzel; Right: Roast Cornish Game Hen; Left: Roast Duckling

I was fortunate to grow up with a mom who was a terrific cook. She was also of German descent and much of her cooking had a middle European flair to it. At the time, I didn’t realize it was food that would be considered German in its taste or presentation. Years later, however, as I began to travel the world, those tastes came back—and are oh-so comforting.

Apple Strudel

I first heard of The Forester about a year or so ago and was excited to finally try it, considering German, Czech, and Hungarian cuisine are among my favorites; and because the owners, Bill and Helen Carey, are the former proprietors of the famous St. Pauli Inn. I brought a few friends, Frank and Ewa—both of Swedish descent and with superb palates—and my wife. 

German Chocolate Cake

Sausage Sampler

Rouladen

Jaegerschnitzel

We arrived, ordered wine and pilsner, and began to review the menu. First up, the sausage sampler for the four of us. The platter arrived fairly quickly, and we proceeded to slice it up and dive in. Score: Four thumbs up.

“Our experience took me back to a little restaurant outside of Frankfurt that I’ve never forgotten.”

I asked our group to not double up on the entrées, so we could try different things and dine family-style. After debating a bit (because it all looked so good!), we settled on wienerschnitzel, jaegerschnitzel, goulash, and rouladen (“rolled beef tenderized and stuffed with bratwurst, carrots, onions, pickles, and potatoes; wrapped in bacon and smothered in gravy”). 

Speaking of gravy, it’s a key ingredient in all these dishes, and all were served with our choice of German potatoes, a potato pancake, dumpling, or spaetzle (German-style egg noodle), which I order whenever and wherever possible. Each plate also came with red cabbage, sauerkraut, buttered carrots, or applesauce; and soup or salad.

Bill and Helen Carey

Once the entrées were served, and a toast made, we dug in. I ordered the jaegerschnitzel and took my first bite. Knowing I was expected to share with the others, I immediately began thinking of ways to make their bites as small as possible—I wanted to devour it all—it was that good! But share I did. I also realized something; heads were down and there was little talk. Clearly, all were enjoying the food with only an occasional glance to the other plates. My wife was protecting her German potatoes at all costs, and I was doing my best to steal food from the other plates, even resorting to looking behind my friends and saying “George Clooney just walked in”—but they know me too well.

All in all, our group tried about 14 items, including sides and dessert, and I asked the key question: “Would you want to come back?” My wife nodded yes, as she asked the server for another order of potatoes to go; Frank and Ewa gave me an incredulous look and asked why we were leaving, and me? Well, I’m afraid I was asking for a cup of club soda and a napkin, as I needed to get the mushroom gravy stain off my shirt. Sorry, but it’s never a pretty sight seeing me eat food this delicious. 

Our experience took me back to a little restaurant outside of Frankfurt that I’ve never forgotten. Now, The Forester shares that same space in my memory—and happily so. 

by TERRY CARROLL  |  photos by JYO BHAMIDIPATI
Have you been to The Forester? Tell us about your experience by messaging us on Instagram (@stylemags), Facebook (@stylemediagroup), or emailing [email protected].