Paul Virant and the Art of Preservation
By Maureen MackiePaul Virant and the Art of Preservation
By Maureen MackieCelebrated Chicago chef Paul Virant is known for his pickling and preservation techniques - they’re staples of dishes at his area restaurants, Vie and Perennial-Virant. The techniques are also the subject of his new book The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves and Aigre-doux.
Virant’s philosophy behind preservation is part neccessity - his restaurants pride themselves on using regionally grown produce, and need to feature the same dishes year-round even if the ingredients aren’t always in season - and part uniqueness, as his pickled and preserved food has a certain flavor that sets it apart from similar restaurant fare.
In writing The Preservation Kitchen, Virant hopes to share his technique with all cooks of all skill levels - it’s written in such a way that everyone from the kitchen novice to the professional chef can learn about the art of preservation and pickling - as well as make dishes that are served in his restaurants.
Virant joins Afternoon Shift Wednesday in the 3 p.m. hour to discuss his love of cooking, his restaurant work, and the pickling and preservation techniques and recipes featured in his book.