clock menu more-arrow no yes

Filed under:

Paul Virant Talks

New, 1 comment

preservation-kitchen-cover-150.jpgWant to know what Paul Virant thinks about food preservation? The Michelin-starred chef is releasing his book, Preservation Kitchen, next week and Eater National chatted him up about canning, pickling and more. Virant talks about his canning operation out of both Vie and Perennial Virant, why he hopes his book can be a resource for other chefs and why he's so into pickles. Click through to read the Q&A. [~E~]

Sign up for the newsletter Sign up for the Eater Chicago newsletter

The freshest news from the local food world