National Can it Forward Day has come and gone but that doesn’t mean the pickling action is over in the Pacific Northwest. In addition to working with Canning Across America I have the great privilege of working with amazing chefs and farmers at Seattle area markets and culinary events. Through this connection I’ve become involved with the Seattle’s Chef Collaborative chapter and therefore am afforded the opportunity to enjoy an amazing array of educational events offered up at area restaurants and farms.
Most recently I was invited to one of my favorite Seattle restaurants headed by Chef Rachel Yang, Revel, to partake in all things fermented. And while we didn’t eat everything you can ferment there was a pretty overwhelming array of preserved delicacies to try. Chef Yang and her co-conspirator and husband, Seif Chirchi have had a very healthy fermenting pantry going for years at their restaurant, Joule, in Wallingford and they favored us with an incredible dose of what they’ve been up to in that magic pantry...
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Most recently I was invited to one of my favorite Seattle restaurants headed by Chef Rachel Yang, Revel, to partake in all things fermented. And while we didn’t eat everything you can ferment there was a pretty overwhelming array of preserved delicacies to try. Chef Yang and her co-conspirator and husband, Seif Chirchi have had a very healthy fermenting pantry going for years at their restaurant, Joule, in Wallingford and they favored us with an incredible dose of what they’ve been up to in that magic pantry...
View the Original article
