His tart crust is so buttery and delicate..it might fall apart via air travel.
His visit was spurred by the reality that his 93-yr. grandmother is getting quite frail and may not have long to live.

It is she, cook of fine German cooking and fab. baking that he owes a culinary tradition and inspiration.

Last time he visited, one of the dishes he showed us was a buffalo marinated for hrs. in soy sauce, ginger root, maple sauce, garlic,...etc. Then pan fried/seared.. We've used that recipe ever since when we buy bison (it comes from Alberta) which is very low fat/lean compared to all the red /game meats.