Mike and Lynette Sloan, owners of the Hermann Wurst Haus, announce the expansion of their business with two new employees, Aimee Viehmann and Whitney Gabathuler.

Viehmann is the special events coordinator. She is responsible for the development of events centered on the world of sausage as it relates to the Hermann Wurst Haus.

In addition, she will work closely with the catering department assisting in the planning and coordinating of banquets, fundraising events, rehearsal dinners, wedding receptions and group tours.

Viehmann has 11 years of experience, working for Stone Hill Winery as special events coordinator.

“I could not be more happy or proud to be a part of the Hermann Wurst Haus,” she said. “We have some really fun and exciting events on the drawing board that will be for the local market as well as for the visitors to enjoy.”

Gabathuler is the new catering chef. She is a recent graduate of the Le Cordon Bleu College, St. Louis, where she specialized in the culinary arts. She has five years of culinary and catering experience.

The Sloans, together with Viehmann and Gabathuler, are previewing their new and expanded catering menus. The catering menus include a German Sampler, All-American, Summer Grillers, box lunches and more.

In addition, a client can customize a menu for a special event. Hermann Wurst Haus will work with groups of all sizes.

“Lynette and I are so excited to have Whitney and Aimee join us at the Hermann Wurst Haus,” said Mike Sloan, owner. “Whitney’s culinary skills and determination is exactly what we need and Aimee’s customer service and organizational skills are exceptional. Both are hard workers and will be a significant addition to our growing business.”

A one-year anniversary celebration is being planned for Saturday, Sept. 1. Foods, sampling, music and giveaways will be a part of the event.

About Hermann Wurst Haus

Located in downtown Hermann, Hermann Wurst Haus opened in September 2011. It is an award-winning artisan sausage shop and deli.

The Wurst Haus features more than 40 varieties of fresh and smoked sausages and bratwursts, hand-cut steaks, roasts, chops, ribs, hams and bacon, a full deli with indoor and outdoor seating, local wines and beers, sausage making supplies and advice, deer and custom processing, and on- and off-site catering.