In the United States, the annual holiday known as Fourth of July, or Independence Day, is commonly celebrated with fireworks, friends and family, and lots of food. This year, together with Streetfood auf Achse, we are bringing a DelicioUS! 4th of July Festival to Berlin, Germany. From July 2-4, there will be a variety of American products that can be enjoyed at the Kulturbrauerei Berlin. The festival atmosphere will be accompanied by craft beers, Californian wines, and street food – including deep-fried croquettes.
About Fête de la Croquette
At the festival, a captivating American school bus, that has been turned into a modern food truck, is offering delicious croquettes. Seven Berlin chefs developed diverse croquette recipes prepared mostly with American ingredients. There is something for everyone – whether you prefer vegan, vegetarian, meat, or fish. Beyond the croquettes, the chefs’ creations highlight the versatility of American ingredients and how they not only can be enjoyed in American recipes, but also can be nicely prepared with ingredients and in recipes from around the world.
When and Where?
DelicioUS! 4th of July Festival
Location: Kulturbrauerei Prenzlauer Berg, entrance Sredzkistraße
Time and Date:
- 2 to 10 p.m. on Friday, July 2
- 12 to 10 p.m. on Saturday, July 3
- 12 to 10 p.m. on Sunday, July 4
Want to make sure you get a croquette in time? The opening hours of Fête de la Croquette are slightly shorter than the DelicioUS! 4th of July Festival. Croquettes can be enjoyed from:
- 2 to 9 p.m. on Friday, July 2
- 12 to 9 p.m. on Saturday, July 3
- 12 to 8 p.m. on Sunday, July 4
The Croquette Menu
Visitors can enjoy the crispy creations not only at the festival, but can also cook them at home. Take a look at the menu and bring your appetite to Fête de la Croquette and recreate your favorites with the recipes linked in the list below.
| U.S. Scallop Tater Tots with Wild Rice Crunch and U.S. Whiskey Craft Beer Glaze Recipe by Maximilian Kindel & Carlo Ennuschat, Birds in the Kitchen Featuring U.S. Scallops, U.S. Whiskey, U.S. Wild Rice and American Craft Beer | |
| U.S. Sweet Potato and Kimchi Balls with Shiitake Seaweed Aioli Recipe by Yannic Stockhausen, Restaurant Cordo Featuring North Carolina Sweet Potato | |
| Mac no Cheese Balls with Ketchup Recipe by Steffen Sinzinger, GOOD n` Vegan Featuring California Almonds | |
| U.S. Cheddar-Chili-Potato-Bomb with Furikake, Sichuan-Chili-Mayo and Zhoug (Yemini green sauce) Recipe by Vladislav Gachyn, Restaurant Goldies Featuring Wisconsin Cheddar Cheese | |
| California Prune and Berlin Blood Sausage Croquettes with a Smoked Apple Dip Recipe by Lausebengel Featuring California Prunes and American Craft Beer | |
| U.S. Lobster Kibbeh Salad with Green Mango and Lentils Recipe by Michael Schulz, Restaurant Irma La Douce Featuring U.S. Lobster | |
| Spanish-Korean U.S. Beef Goroke with Onion Blossom Vinegar Mayonnaise, Soy Sauce, Smoke Jalapeño Chili & U.S. Craft Beer Marmelade Recipe by José Miranda Morillo, Restaurant Kochu Karu Featuring U.S. Beef Brisket and American Craft Beer |
