but food purists will note that they are two different things.

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People keep beer steins here, tucked in the shelving along the back wall behind the bar. The regulars come to order German beers that are difficult to find elsewhere, and the adventurous take a culinary tour of Germany.  Das Hause, run by members of the nonprofit Freunde Deutscher Sprache und Kultur (Friends of the German Speaking and Culture), is snuggled between Urban Standard and Rogue Tavern on downtown s Second Avenue North. It s a fairly unassuming building, but treasures are inside.Although many know Germany as the motherland of beer, some newcomers are surprised how hearty and delicious the food is after ordering an entree. Vice President/Treasurer Gerhard Graf calls it Hausmannskost, which means homemade cooking. FDSK was founded by German immigrants in 1965, and since then has maintained its mission: to bring the German culture to the Birmingham area through eating, drinking and dancing. Das Haus regularly serves up German cuisine to members and the general public.If you re looking for something quick, the Reubens are made in house from slow-roasted corned beef that is butcher sliced. It is served with sauerkraut, melted cheese and homemade dressing on marbled rye bread. FDSK Secretary Lisa Nelson s favorite dish, on the other hand, is schnitzel. A pork loin that is beaten and breaded,canada goose jakker, it is flash fried until golden brown and served with a lemon wedge, which gives the dish a kiss of freshness.  It s all homemade food, Nelson says. Her parents were involved with Das Haus when she was growing up. She volunteers her time as secretary to keep the tradition going. Here the food and drink go hand in hand, so if you re eating, you better expect to drink a German beer, too. Das Haus stocks about 65 of them, including a beer from a German brewery that claims to be the oldest brewery in the world, the Weihenstephan, which opened in 1040. Traditional German appreciation for beer is apparent as Graf serves a Schneider Weisse Tap 7 Original Hefe-Weizen. He explains that it s a wheat ale while popping the top off the bottle. He then shoves the bottle to the bottom of a Weizen glass and slowly draws it up. Translucent, golden beer rises to the top and a frothy head forms. Graf then takes the bottle, which is nearly empty,200 and shot put, and places it on the bar on its side. He massages the yeast goodies by rolling them around until they are loose. After that, he pours in the rest, changing the tonic into a murky amber color.  It s a really great beer, he says. Germans like a beer with a good bubbling head, because it lets us know that we are not drinking something that has been sitting around for a while. Das Haus also serves a variety of wines, but if you re looking for something with a little more bite, try Jagermeister how the Germans drink it: ice cold. The bar recently added absinthe to the menu. The dinner menu is about to undergo a change, as well: In October, Das Haus will change its menu monthly to feature German cuisines from all around the country. There are 15 states in Germany, similar to our own in the U.S., and each menu will be paired with a wine or beer.  Since we are a nonprofit, our prices are very nice. The most expensive item on our menu is $10, and that s a dinner portion, Graf says. We just want people to know about us and appreciate who we are and what we are.
��Art was someone who always put others in front of himself, whether it be kids, coaches or parents,�� said Mountain Pointe athletic director Ian Moses, adding that he was still trying to make sense of the news.
Technically a satay is not a kebab. I think, and don t quote me on this, the kebab came first and the satay is merely a variation on that theme. It still uses meat and skewers and heat, but food purists will note that they are two different things.
Hoco Fest, which Slutes launched in 2005 to celebrate Club Congress��s 20th anniversary, has always featured a retro theme. It��s Slutes�� way of bringing back bands that defined Tucson��s music scene and, to a large degree, Tucson.