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Fall Food Finds

Oktoberfest Classics

Few other events can measure up to the German tradition of Oktoberfest, which has become a key component of the fall season in many American cities — even some that don’t have large German populations. And although the term Oktoberfest can refer to a generic beef festival, the highest-rated Oktoberfests are those that stick most closely to authentic German traditions.

Oktoberfest-Zinzinnati: Cincinnati enjoys a robust German heritage that is on full display each year during its mid-September, two-day Oktoberfest celebration. More than half a million people attend the event, first held in 1976. In addition to lots of German beer, the celebration features live German music and other performances on seven stages downtown, as well as more than 30 food vendors.

Oktoberfest by the Bay: San Francisco has more than 17 local German clubs, they all participate in the city’s three-day Octoberfest at the end of September. The clubs highlight German beer, German food and German music, with a 21-piece Bavarian brass band playing oompah music. Festivalgoers also enjoy the area’s weather, with average fall temperatures in the 70s.

Oktoberfest Munich: For the most authentic Oktoberfest tradition possible, there’s no beating the original. Groups that make the trip to Munich, Germany, for the 16-day celebration in late September or early October will join 6 million other people from around the world who come for the festivities. Along the way, they’ll have opportunities to try traditional German sausages, potato pancakes, roasted pork and grilled fish on a stick, among other specialties.

Cider Revolution

Hard cider is surging in popularity across the United States as consumers discover it as a sweet and gluten-free alternative to beer. Since fall is prime season for apple harvesting in general, it is a good time to visit some orchards that produce hard ciders from apples grown on-site, in addition to apple cider doughnuts and other traditional fall apple fare.

Western Michigan: Groups traveling in the Grand Rapids area will find a number of local orchards growing apples and making cider products. Sietsema’s Orchard in Ada has been in the same family since 1934 and has a cider-tasting bar, apple cider doughnuts and a you-pick area where guests can gather their own Honeycrisp or Macintosh apples. Robinette’s, another local orchard, has a cider mill in addition to a bakery, a restaurant, a winery, a fresh fruit market and an ice cream bar.

Willamette Valley: The Willamette Valley area of Oregon is famous for its abundant wine and stunning scenery. In addition to enjoying fall color in the area, groups can get in on the region’s growing cider scene. A good place to start is E.Z. Orchards, which produces “heirloom cidre” from apples specially bred in France and England to produce a signature, crisp cider flavor. Groups can learn about the cultivation and harvesting techniques and can sample the beverages.

Basque Region, Spain: Though cider is on the rise in the United States, it has been a staple of the Basque region since the 11th century. Groups that tour Spain in the fall can visit various cider houses in the area, where they’ll learn about the tradition of Spanish “sidra” and enjoy typical Basque tapas such as cod, cheese, quince jelly and nuts.

Brian Jewell

Brian Jewell is the executive editor of The Group Travel Leader. In more than a decade of travel journalism he has visited 48 states and 25 foreign countries.