Apparently, Matt Horn isn’t busy enough
Matt Horn, the pit master, whose Horn Barbecue just opened in Oakland last fall, has already announced that it will be opening two new stores this summer: Kowbird, a chicken sandwich spot opening this summer in West Oakland, and Matty’s Old Fashioned, a burger joint next to The Trappist slated to open in July. Now, the SF Chronicle reports, he also plans to park a taco trailer called Dalia outside of Horn, where he serves homemade tortillas with his smoked meat for breakfast and lunch.
“Every morning when we cook here, a nice flour tortilla with a slice of brisket and an egg, maybe a little salsa sounds great,” Horn tells Chron. “I want to take things that I love and share with others.” A launch date for Dalia has not yet been announced, nor has Horn commented publicly on how he manages to do so many things at the same time and do everything so well. Dalia at Horn Barbecue 2534 Mandela Parkway (on 26th Street), Oakland; Kowbird, 1733 Peralta St. (near 18th Street), Oakland; Mattys Old Fashioned, 464 8th St. (near Broadway), Oakland.
Chef Nelson German will lead a brain health cooking class next week. Photo credit: alaMar / Facebook
Can a Celebrity Chef Cooking Class Help Combat Alzheimer’s?
Online attempts to research foods to support neurological health are often hampered by conflicting information and questionable “cures”. According to institutions like Harvard Medical School, the best thing you can do for your brain is to eat the same foods that strengthen your heart and circulatory function: leafy greens, oily fish, and berries. You know, virtuous stuff.
According to Oakland chef Nelson German (Sobre Mesa, alaMar), these brain-healthy foods can also be delicious treats. He will try to prove this claim on June 22nd when he teaches an online cooking class for the NorCal Alzheimer’s Association. From the kitchen of seafood-centric alaMar, Deutsch conjures up “roasted branzino with farro verde, golden raisin, spinach and tomato-ginger sauce”. To cook with German from the comfort of your own home, register here for the course, which starts on Tuesday at 5.30 p.m.
A Rocky Road Pie from Lexie’s Frozen Custard. Photo credit: Lexie / Twitter
A Bay Area custard truck will open its first stationary location in a parking garage in Berkeleyley
Center Street Garage in Berkeley hit the headlines in 2018 when it opened with 350 bike spaces, 20 electric vehicle charging stations, and a public art space. And soon it will be welcoming a cute and cool new tenant to its retail space: Lexie’s Frozen Custard, which previously acted as a food truck serving frozen desserts to customers across the Bay Area.
I’ve always been surprised that frozen pudding isn’t more ubiquitous in the Bay Area. I moved here from Indiana in the 1990s, often thinking that a Midwestern chain like Ritter’s could own this town. Ice cream is great, don’t get me wrong, but Frozen Custard is the next level, a silky and eggy dessert with an impressively greasy mouthfeel made manageable by the air whipped in via the soft serve process. While you can find it on the menus of some eateries, we definitely have a shortage of pudding specialists here on the bay, and I’ve never understood why. (Bloomberg has some thoughts on why frozen pudding is more of a Midwestern thing that I don’t entirely agree with. Here’s their point if you’re interested.)
Soon you’ll be ready to either agree or argue with me about the superiority of frozen custard over ice cream, as Lexie’s will rent a 480 square foot space on 2010 Addison Street on the first floor of the garage. for the next ten years. The company named after founder Alexis LeCount specializes in scoops, pints and small sundaes; They also offer an impressive range of frozen cakes. Nosh reached out to Lexie’s regarding an opening date as this is an opening I am waiting with interest. Lexie’s Frozen Custard, 2010 Addison St. (Center Street Garage), Berkeley.
Squabisch’s iconic favorite pretzels are available for pre-order for Father’s Day, with pickup and delivery options. Image credit: Squabisch
These German-Californian pretzels could be the perfect Father’s Day gift
Uli Elser’s iconic favorite pretzels are a Kensington Farmers Market Standby, with unexpected flavors like “Anchovy & Capers” and “lil ‘Smokie” sold at his Squabisch pretzel stand every Sunday. On Father’s Day (that’s Sunday, June 20), Elser tells Nosh that he also offers the goodies for collection or delivery, but orders must be placed online by Friday evening.
Born in Germany, Elser has been making pretzels based on a variation of his mother’s Swabian recipe for decades. That means, unlike the pretzels you might see at the ballpark, squabish pretzels are made with flour, butter, milk, and some malted barley powder – much richer and heartier than the flour-and-water concoctions you get at a booth in the mall. Elser calls them “Swabian food with a Californian twist,” and since selling Sundays in Kensington, his pretzels have attracted a passionate fan base who buy the snacks in handfuls for $ 3 to $ 8.
When shopping for a dad, these pretzels seem like a brilliant plan: they’re a delicious, special treat that the pop might not buy itself. They are consumables, so they won’t collect dust or take up space. Wnd even the Wall Street Journal says ties have become irrelevant, so even that standby gift is officially out. So pretzels.
This week’s menu is a wide selection of sweet and savory pretzels, including a classic pretzel with bacon and cheese, a vegetarian sausage in pretzel batter and even a vegan pretzel without milk and butter. You can see the full list of offers here. Elser says to place an order for this weekend, do so here by the end of the day on Friday. Your order will be ready for collection on Saturday, June 19th between 10 a.m. and 11:30 a.m. at The Bread Project. Delivery is also available to addresses in Berkeley, Albany, El Cerrito, Emeryville, North Oakland, and West Oakland. Father’s Day pickup from Squabisch at The Bread Project, 1615 University Ave. (near California Street), Berkeley