The top trends, openings, and exciting developments we're eager to watch around the West this year
Coral Von Zumwalt
With pickling in firm comeback mode, fans of fermentation are venturing ever further in their preservation quests. San Francisco chef Staffan Terje, at Perbacco restaurant, is recreating the ancient Roman fermented fish sauce called garum; Nick Balla and Cortney Burns, at the city’s Bar Tartine, serve up tasty fermented borsch; and Alex Hozven, at Cultured, in Berkeley, crafts fennel kombucha. What with a new book, The Art of Fermentation, from fermentation revivalist Sandor Katz, and fermentation festivals popping up all over the West, you can bet we’ll be seeing a flood of cool new fermented foods this year.