LIZ CRAIN IS FERMENTED!
Liz Crain, co-author of the new book, with chef Aaron Adams of Fermenter Restaurant, Fermenter: DIY Fermentation for Vegan Fare, took time out of her busy book tour to talk with Kitchen Table in this exclusive Q&A.
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THE SKULL-SPLITTING BEER LABELS OF ORION LANDAU
What happens when an aging punk artist and a decoction-obsessed brewer work together?
CHEESE, CHEESY, CHEESED
Cheese Bar, like every small restaurant and cafe, was struck a huge blow in the spring when covid-19 hit and everything shut down.
AT THE APOGEE OF PUMPKIN SPICE
Beyond pumpkin spice, do we have a right to ruin what brings joy to other people?
THE BEER ART OF A LOCAL ROCKER
Burlington-based cartoonist and rock star creates a beer label for hometown brewery Magic Hat.
KALE SALAD RECIPE + MISO and PISTACHIOS
We love this recipe by Alisha Kryszylowicz. It’s easy: chop it, whisk it, toss it on the kale and you’re in business!
WILDWOOD’S SIGNATURE PAN-ROASTED MUSSELS
Words and recipe by Cory Schreiber. Illustration by Kate Blairstone. THE BLESSING AND CURSE OF THE SIGNATURE DISH WHEN A CHEF OPENS A RESTAURANT AND DEVELOPS A “SIGNATURE” MENU ITEM, THAT DISH CAN BE A BLESSING AND, SOMETIMES, A CURSE. Signature dishes are menu items that can become symbolic, and are used by the public …
CULTIVATING THE CUISINE OF THE PACIFIC NORTHWEST
A feature length interview with James Beard award-winning chef, Cory Schreiber.