Oktoberfest has been celebrated all over the world for 201 years. It started in Bavaria when Prince Ludwig invited guests to his wedding to Princess Therese on Oct. 12, 1810. There was a horse race with 40,000 guests betting on the winner and lots of beer and music.
It’s only 33 years since the Los Osos/Baywood Park Chamber of Commerce and Kiwanis have combined efforts to produce Oktoberfest.
Held on Second Street in Baywood Park on Sunday, you can bet there will be another Ron Roundy-produced foot-race (a 4-mile run) followed by lots of music, beer and games.
Retired from Cuesta College since 1995, volunteer Joe Asire assumed the leadership position from Boyd Lowe two years ago. He organizes the committees for the two groups, which equally share in the work and the profit.
“Our classic car show is already shaping up to be bigger,” Asire said. “Jason Paul started it five years ago. They’ll fill the entire block on Santa Maria (Avenue).”
More children’s activities will include two bounce houses, and Baywood Elementary School plans a booth to raise funds.
Asire said he hopes all schools will create an Oktoberfest-appropriate booth. Arts and crafts vendor space is still available at www.lobpchamber.org.
The Beer Garden has expanded. Music begins at 9:30 a.m. with German music by Die Morro Musikanten, then The Shival Experience, Cuesta Ridge, Burning James & the Funky Flames and Zongo All-Stars. Youth dance groups, martial arts and belly dancers will perform.
Chamber board member and owner and chef of Good Tides, Alyx Gille, was selected to provide a German taste treat in the Beer Garden.
“The beer brauts will be made with lean pork soaked in pilsner,” Gille said. “The sauerkraut comes from my grandmother’s recipe.”
Gille’s family moved to the Central Coast in the 1970s. She attended local schools until she went to culinary school in San Francisco and then toured 12 European countries working in restaurants to develop her skills and recipes.
Upon returning, she purchased Coffee ’n’ Things, and then expanded her menu when she moved into her full kitchen facility sharing space with Marlene and Ron Richardson, owners of the Sculptured Egg on Second Street.
“Everything is made from scratch. Even the ketchup we use for our popular meatloaf,” Gille said.
Reach Judy Salamacha at email@example.com or 801-1422.