Gary, note that David Bueker's title is "Riesling guru"--he is indeed that, his advice is solid.
And I'm not a riesling guru, but I can sure cook, so let me follow up. I agree that Asian works with Riesling very well, but in some ways that's default: not much else works well with all Asian foods, because of the tendency toward sweetness (honey glazes, oyster sauces, pad thai, for instance) and bold spice in Thai, Malaysian and Szechuan foods. But that doesn't mean it's the only food that works well with riesling. Smoked foods are wonderful with riesling. So are fatty pork foods. And just think, German food itself is neither sweet nor boldly spicey as a rule.
At the same time, I don't know where you are (in the northern hemisphere, summer menus are generally lighter) or what will draw your customers. I think you could actually do a comfortable fusion of Asian and German foods that will fit your Italian training and point of view.
Pissaladiere--a fresh baked flatbread smothered with caramelized onions and anchovies or flaked smoked trout. Risotto--I'll loan you one of my own dishes created as a riesling-pairing for an Italian-German fusion dinner: risotto with a chiffonade of fresh green cabbage and ham and diced green apple. Slices of grilled sausages served on wilted kale. Kartoffelknodel--did you know that Germany has it's own version of gnocchi? Kartoffelknodel are round, hand formed potato dumplings--I'm thinking these would be a good place to use some stir fried coins of thinly sliced chinese sausage. If you've never used it, it's WONDERFUL, a cured meat so already cooked, lightly sweet and well-salted. Not meant to be eaten on its own but used where, as is typical of the Chinese use of meats and hams, where a little goes a long way--I love it. And ravioli! Semmelknodel or Maultschen, I forget which, is a meat filled pasta dumpling--serve these in a light broth--take it Asian with lemon grass and a light sprinkle of chili flakes. Braised meats: smoked pork hocks braised with sauerkraut, juniper berries and gewurztraminer. Another one that I'm suddenly brain-dead on the name of except to tell you that it's two words that sound more French than German to my only-speaks-English brain, but a traditional German dish is a mixed braise where mixed smoked and unsmoked pork meats and sausage are braised together with kraut. I can guarantee you that the addition of star anise here works spectacularly well because I've done it, and it would be a great and easy restaurant prep because you can prepare large quantities and it holds forever. Another dish I have in mind would be a lot more summery, braised pork belly with a ginger glaze:
http://imbinitchy.blogspot.com/2009/02/braised-pork-belly-with-ginger-and.html Who wouldn't go WOW when a plate of that was set in front of them?
