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Revel Restaurant

Fermented Delicacies at Revel Restaurant

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.

Revel’s long chef’s counter was the perfect place for them to showcase an overwhelming pickled spread which featured:

Oysters with grapefruit and fennel
Cherries with Grand manier, cinnamon, orange, and star anise made into a rum cocktail
Marion berries dropped into sparkling wine
Beets with romanesco, coriander and lemon
Beef tongue with pepper and shallot (my personal favorite)
Baby carrots with cumin and chili
Nuoc cham cucumbers
Shrimp with corn and celery
Harissa pickled scapes
Pig’s feet and skin
Chowchow composed of corn, patty pan squash and turmeric

Baby turnip kimchi
Chioggia and golden beet water kimchi
Napa cabbage white kimchi
Cucumber and garlic chive kimchi
Fennel and apple kimchi

Apricot, mustard, shallot
Cherry, mustard, shallot

These pickled and preserved delicacies were served alongside 5 spice smoked duck breast, cured sardines and the largest rounds of cooked pork belly I’ve ever seen.

If reading about this spread makes you want to take a stab at fermenting, you might want to start with a favorite of mine Pat Tanumihardia’s classic cabbage kimchi recipe.

Happy Preserving!

CAA Contributor Jenise Da Silva is passionate about cooking, gardening and the “farm to school” movement. Jenise’s experience with canning started when she was a kid in the Midwest and she continues that tradition today. She has used her experience in community building, marketing & brand management to create many award-winning projects including FireFree which was recognized with top honors (the Golden Smokey Award) by the US Forest Service.  She authored the book Women and Money and launched a national facilitated discussion series (years before Suzie Orman penned a book under the same name).  Jenise is an avid supporter of community gardening and farmers markets and you can usually find her at Pike Place Market, in a PCC Cooks classroom, weeding in the Interbay P-Patch or at a farmers market in Seattle.

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