Joining the lineup at the upcoming Prescott Night Markets will be popular döner kebab establishment Black Forest Kitchen.
Founded by owner and chef Pierre Slack with the help of the East Bay incubator program Oakland Bloom, Black Forest Kitchen will finally settle into a space alongside several other eclectic, chef-driven projects.
Popularized by Turkish immigrants to the late 20th century Berlin, döner kebabs have become a staple of street food in Europe. The sandwich version popular in Germany is made with vertically roasted rotisserie-style meat and veggies served with pita or another type of bread.
Slack’s famous rendition is called “The Don”: chicken, red onions, cucumbers, feta, lettuce, tomatoes, red cabbage, jalapenos, plus garlic and spicy sauce. He also specializes in a plant-based version called Super Döner’ish, made with oyster mushrooms and featuring a vegan garlic sauce.
Black Forest Kitchen will be serving up its kebabs through October at the very least; it is not yet clear whether it will be a permanent tenant at Prescott Market.
