Maybe the title is enough…Kolache Saturday.
But you know what? We can’t leave it at that, without some explanation. Thanks to certain Houston "kolache establishments", the "kolache" has become this enigmatic, dough-ey thing that can have meat (usually bad hot dog wieners accompanied with fake plastic cheese) or fruit (usually canned preserves that at their best are still pretty bad), held in a warming drawer until ordered. Read: Delicious.
Every Sunday, Morgan’s grandmother cranked out dozens of kolaches in a wood burning oven, in anticipation for "company" coming by later in the afternoon. Apricot, cream cheese, poppyseed, plum, everything was made from scratch. That idea is hard to find even in some of the kolache empires in the metropolis of West, Texas. Now, Morgan didn’t pay much attention to his Grandma’s kolache-making technique so our good friend Victoria "the kolache queen" Rittinger and Chef Ryan Pera worked on recipes all week (thanks Victoria!). This Saturday we are paying homage to those old-fashioned, Czech-style kolaches. We won’t have 19 different flavors, but we’ll get you taken care of.
We will also be offering klobasneks, also known in the Yoakum-part-of-the-world as a pig-in-a-blanket. In Houston, "kolache establishments" refer to klobasnek’s as kolaches as well. That would just make Morgan’s grandmother sad, and we wouldn’t want to do that. Instead of a mushy hot dog weiner, our housemade smoked sausage will be filling the klobasneks on Saturday, as well as delicious and real, farmstead cheese.
Starts at 8am. Happy Memorial Day.