COVINGTON — Jimmy Bryant was skeptical.

Cooks prepare the world's largest Goetta Reuben. From left, Mick Noll, Jack Schulte, Matt Ledbetter and Kevin O'Conner. (Michael E. Keating photos) | ZOOM |

        Mr. Bryant, 34, was one of a couple dozen people at Thursday's kickoff brunch for the second annual Glier's Goettafest that runs from 11 a.m. to 8 p.m. Saturday and Sunday at MainStrasse Village.

        Thursday's brunch at Goebel Park on Philadelphia Street featured a 5-foot-wide circular goetta Reuben sandwich with rye bread, Swiss cheese, sauerkraut and goetta — a mixture of pinhead oats, ground beef and pork and other spices — replacing the traditional corned beef.

        Mr. Bryant prefers spicy goetta, but he doesn't care for sauerkraut. He didn't think he'd like a goetta Reuben until he tasted it.

        “Not bad,” Mr. Bryant said. “It's pretty good. With the rye bread, it works together.”

        Goetta reubens are one of 12 dishes available this weekend. You can also have goetta chili, burgers, wurst, pizza, melts, coneys, burritos, tacos, calzones, omelets and goetta balls.

Doug Taylor samples the sandwich. | ZOOM |

        The festival, which is alcohol-free, pays tribute to the German-style breakfast food. Greater Cincinnati boasts the highest commercial production and consumption of goetta in the United States.

        MainStrasse Village Association president Artie Kidwell expects about 5,000 people to attend the festival each day, compared with the 7,000 at last year's one-day event. He said there's more going on than goetta.

        “New this year is the fact that we have a variety of entertainment,” Mr. Kidwell said. “We have cloggers (and) square dance groups. There'll be rock music; there's jazz. We'll have more vendors; you won't be forced to eat goetta.”

        No one knew Thursday whether there was a Guinness world record for largest goetta Reuben, but the five men who whipped up Thursday's creation put in a lot of ingredients. There were: two 5-foot wide buns, a 40-pound block of Swiss cheese, 35 pounds of sauerkraut and 50 pounds of Glier's goetta.

        “The thing about goetta is you have to love the meat,” said Mick Noll, who owns the Strudel Haus on West Sixth Street and was one of the sandwich makers. “You're always touching (the goetta), caressing it.”

        There was even someone who had never sampled goetta. Siraorn Bumrungsiri, of Beaverton, Ore., and her daughter, 18-year-old Pennie Bumrungsiri, stopped in Covington on their way to visit Kentucky Wesleyan College.

        Mrs. Bumrungsiri had never tried it, but Pennie had eaten a similar dish when she lived in Switzerland as an exchange student two years ago.

        “It's good,” Mrs. Bumrungsiri said. “It's tangy.”

Bengals owe taxes, IRS says
Claims of retardation likely
Graham mission stresses inclusion - unlike 1977
New look planned for old city area
Prayer for success
New law reduces speeds on water
Charter school's future uncertain despite ruling
Folks 'goetta' new love at fest
Homers won't be cheap at new park
Hospitals faulted for offering fast food
Jump-ropers head to nationals
Kids get kick out of soccer
Luken appoints economic task force
Mariemont board to cut $1.5M
Obituary: Geneva Rubins, 84, devoted to nursing
Officer admits lying in Jorg trial
Sounds of jazz will resonate in region
Springtime ends today with first day of . . . smog
Teens find joy in volunteering
Title agency owners charged with fraud, conspiracy
Tristate A.M. Report
BRONSON: Sexual abuse
HOWARD: Some Good News
SMITH AMOS: One man's story
Butler Co. jail dedication, tours today
Lebanon may put income tax increase on ballot
New Miami council debates police chief
Sex offender unnerves Reily Twp.
Democrats elect new state party chairman
School board to appeal 10 Commandments order
Architect sues Ky. Speedway
Board of regents votes to dismiss KSU president
Both sides intend to continue Title X fight
Diocese reviewing new rules
Farm Aid concert considering Sparta track
School group orders funding study