By Events Team
My passion is food. I love to cook, and I love to eat. I’m always in search of hip new restaurants in town. It fills me with soulful delight when I find a new hole in the wall and enjoy a fabulous meal with friends and family. I also love to find new and creative ways chefs are sharing their culinary prowess in the kitchen and I’m always searching for the newest trends in the food world. However, when I learned that pickling is the next big thing in the culinary world, I was thrown back a little!
The last several years have brought a wonderful array of local, sustainable, and organic ingredients, which has encouraged the culinary world to simplify their recipes and relish in what Mother Nature has provided to our ingredients. Taste the earthiness of the beet against the creamy saltiness of the goat cheese. Enjoy the freshness of the hand shaven parmesan on top of robust homemade bucattini. You get my point. So when pickling has emerged as the hottest new trend in the food world, it seems to me to be a complete dichotomy. Why take a beautiful, organic, delicious vegetable and preserve it in a bunch of vinegar? Don’t they know pickling started over 1,000 years ago as a way to keep fresh ingredients edible through the winter?
Actually, this is now becoming the latest offering in house-made food trends. It goes far beyond the humble pickle and kimchi (although kimchi is the hot pickled ingredient currently). Many chefs have now considered this process an art. Aging and fermenting of everything has sparked creativity in new and exciting ways! There is even talk that they are finding healthy benefits to this style of fermentation, similar to red wine!
So for those of you pickle lovers, this is the year for you! Dine away on pickles, kimchi, fermented cherry juice, and sour beer! I, personally, think I’ll stick with the fresh ingredients and drink my red wine for the health benefits!