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Diablo Dish: Churn Your Own Ice Cream at Smitten

Yankee Pier celebrates a month-long beer fest; Oakland’s Clove and Hoof is adding an old-fashioned soda fountain; Wildcard Brewing Company is coming to the East Bay; and more Dish.


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Patrick Wong

Lafayette’s Smitten Ice Cream to Let Customers Churn Their Own

If you’ve always wanted to make peanut butter–and–banana ice cream, now’s your chance, as Smitten on Mt. Diablo Boulevard will let regular folks loose on its liquid-nitrogen ice-cream making machines—with help from the aptly named brrristas who know how to navigate the ice cold chemistry involved.

Smitten will have all the usual suspects on hand (almond butter, sesame paste, organic dairy, waffle cones, etc.), but those who attend the 10 to 11:30 a.m. event on Sunday, October 22, are welcome to bring their own special ingredients.

It’s advisable to sign up in advance, as these sessions have been very popular at other Smitten locations—though we’re not sure if that peanut butter–banana mix is going to catch on.

 

Yankee Pier

Yankee Pier Goes German for Oktobeerfest

Though fans of beer and Bavarian food can enjoy Oktobeerfest every day at Lafayette’s Yankee Pier (more on that later), the highlight of the monthlong celebration will be an October 7 visit from Gilman Brewing Company.

From 3:30 to 5 p.m. on Saturday, $15 will get you three Gilman beers and some Germanic bar bites—plus, Gilman brewing experts will be on hand to talk about their products.

But every day in October is Oktobeerfest at the Mt. Diablo Boulevard restaurant, as Happy Hours have been expanded from the usual Monday through Friday 3 to 6 p.m. time slots to include Saturday and Sunday from 11:30 a.m. to 4 p.m. In other words, there’s no excuse not to try the discounted draft beers at Yankee Pier this month.

 

Oakland’s Clove and Hoof Adds Ice Cream to the Mix

OK, clove-and-hoof ice cream doesn’t sound all that appetizing, we agree, but there’s a method behind owners John Blevins and Analiesa Gosnell’s apparent madness.

The new all-day Clove and Hoof menu—which comes in a fast-casual format—will feature favorites from the old menu, including burgers, fried chicken, cheesesteak, smoked pulled pork, charcuterie, grilled pork chops, and other specialties one would expect from a restaurant and butchery. And what pairs better with a C&H burger than a thick milkshake or old-fashioned soda?

So, after filling up on a protein-packed dinner, guests will soon be able to head next door to the Fountain at Clove and Hoof—an old-fashioned soda fountain. Come early December, the options at the Broadway spot will widen to include milkshakes, sundaes, cones, phosphates, and soda—you can even order a cherry on top.

 

Wildcard Brings an English Twist to the Albany Beer Scene

Although Wildcard Brewing Company is presently based in Redding, Berkeleyside Nosh reports that another location is coming to Albany’s Solano Avenue.

Wildcard has plans for a tasting room that will feature specialties such as Ruby Red Grapefruit IPA, Throw Back Pilsner, and other brews Jeff Hansen crafted after studying the art of brewing in England.

Wilcard has expanded its footprint in Northern California since its founding in Redding in 2012, and the Bay Area is an obvious next step—which will most likely happen in early 2018.

 

San Leandro Celebrates OkDROberfest

The second annual OkDROberfest is co-sponsored by three well-regarded local breweries—21st Amendment Brewery, Cleophus Quealy Beer Company, and Drake’s Brewing Company—and will run from noon to 5 p.m. Saturday, October 7, at all three locations.

A brew-hop shuttle will move between the three breweries and the San Leandro BART station, and for $20 (in advance, $25 day of the event), celebrants can enjoy a beer at each location and also get an OkDROberfest beer stein.

Of course, there will also be food and live entertainment, as San Leandro goes all in on beer for the second straight year.

 

Mosswood Distillers

Bourbon and Whiskey Star at Limewood

Of course you knew that bourbon must be made from at least 51 percent corn mash, while whiskey can be made from a blend of other grains. But you’ll be able to add to that knowledge on October 11, when Berkeley’s Limewood Bar and Restaurant hosts a special four-course meal featuring bourbon and whiskey from Oakland distillers Wright & Brown Distilling Co. and Mosswood Distillers.

The $125 event is part of Limewood’s Dining on the Deck series—which will wrap up its 2017 season on November 17—and diners can expect pairings of spirits and food that bring out the best flavors in both.


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