Category Archives: New Products

Oakland’s Horn Barbecue — The Wait Is Almost Over

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Horn Barbecue's incredible brisket and ribs.
Horn Barbecue’s incredible brisket and ribs.

Let me preface this by saying that I am not the biggest beef eater by any means.

But when pitmaster extraordinaire Matt Horn carved off a tiny morsel of fatty, warm brisket and handed it to me last week, it may have just turned me for good.

Supple, near spoonable, and downright custardy, this brisket is beyond.

What he turns out at his Horn Barbecue in West Oakland is near life-changing stuff.

Brisket, smoked low and slow with utmost intention for up to 16 hours, that he gets going at the ungodly hour of 2 a.m. Pork ribs that are tender yet still have a nice little give, plus impressive smoke ring penetration. Pulled pork sandwiches piled high with shards of meat plus a crisp, celery seed-flecked slaw. Shell mac ‘n’ cheese with gobs of cheese. And his wife Nina’s potato salad — hefty, creamy, substantial, and like tater salad crossed with egg salad.

The building is painted in a hue called "Black panther.''
The building is painted in a hue called “Black panther.”
Matt and Nina Horn have opened their first restaurant.
Matt and Nina Horn have opened their first restaurant.

I had a chance to try all of that last week at a media preview for Horn Barbecue, which is expected to open to the public sometime this week for outdoor dining and takeout at Tanya Holland’s former Brown Sugar Kitchen location. Check its Instagram or Facebook page for the latest news on its opening date, which was derailed at least once before because of city approval delays.

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Red Boat’s New Nuoc Cham

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Red Boat's new nuoc cham concentrate dresses up most anything, including simple fish.
Red Boat’s new nuoc cham concentrate dresses up most anything, including simple fish.

You know that sweet, briny, and tangy Vietnamese dipping sauce you can’t get enough of for salad rolls, rice noodle bowls, grilled meats, and so many other dishes?

Making nuoc cham at home is not difficult. But it just got even more effortless with Red Boat’s new Concentrated Nuoc Cham.

Yes, Fremont’s Cuong Pham, the founder of the artisan Vietnamese fish sauce that’s beloved by the most discriminating chefs, just debuted this new product, of which I recently received a sample.

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Vegan Parmesan — Yes, It’s A Thing

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A blend of nutritional yeast, seeds and nuts, Parma! is a vegan alternative to Parmesan cheese.
A blend of nutritional yeast, seeds and nuts, Parma! is a vegan alternative to Parmesan cheese.

I’m not vegan or even vegetarian, but I admit that I’ve been curious about nutritional yeast after coming across it in recipes or even sprinkled over salads at Manresa Bread in Campbell.

And yes, most often, it’s used as a vegan substitute for Parmesan because it has a similar umami depth as aged cheese.

When I received samples recently of Parma! vegan Parmesan, I was game to try them first on — what else — popcorn, of course.

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Perk Things Up with Spice Tribe

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Spice Tribe's Porcini Paradiso blend coats smoked duck incredibly well.
Spice Tribe’s Porcini Paradiso blend coats smoked duck incredibly well.

You know shelter-in-place is getting to us when even a few chefs admit they are sick of cooking at home now.

So rev up your cooking with some new small-batch spice blends with global flavors.

Chef and world traveler Trent Blodgett was inspired to found the San Francisco company, Spice Tribe, after exploring countries from Thailand to Haiti, and marveling at the unique aromas and tastes of each place’s cuisine.

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And the People’s Choice Is…Beef Jerky

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People's Choice Cowboy Peppered beef jerky.
People’s Choice Cowboy Peppered beef jerky.

The Blanchetti founded Peoples Old Market in downtown Los Angeles in 1929, an old-fashioned, honest-to-goodness neighborhood butcher shop.

It flourished, eventually being renamed Peoples Sausage Company to reflect its specialty. Over the years, succeeding generations of the family joined the business, adding their own new products, including an all-natural, hand-crafted beef jerky made from a 1920’s recipe that became a runaway hit.

People’s Choice Beef Jerky now offers a range of dried meat products, which I recently got a chance to sample.

Now, admittedly, I’m not one to normally chow down on beef jerky. But in the time of a pandemic, I can readily see how these meaty snacks can come in quite handy.

This is beef jerky that actually tastes of beef, not an old shoe. It’s got chew to it, so if you prefer softer, flabbier jerky, this might not be to your liking.

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