A room in a home or restaurant, built to hold preserved fruits, dry herbs, fermented vegetables and cured meats that carry us from the abundance of the fall harvest, through cold winter months, and into verdant spring. Before the industrial revolution, and the establishment of inexpensive methods of transporting food across continents, people relied on various methods of food preservation, innovated and passed down from one generation to the next.

LARDER's dinner, lunch and brunch menus featured seasonal dishes, and organic ingredients sourced from regional farms. We kept our menu small, and updated it often as local ingredients became available. We sourced humanely raised meat, and looked to food preservation techniques (drying, curing, canning, fermenting etc.) as a way to food-bank produce at its peak, for use during the winter months.

In addition to a rotation of seasonal dishes, LARDER made kombucha, tempeh, nonalcoholic cocktails, lacto-fermented vegetables, compound butter, hot sauce, and seasonings. We collaborated with over a dozen chefs, and provided lunches to hospital workers during COVID. Working with The Baltimore Compost collective allowed us to divert our organic waste from landfills, instead turning it into soil nutrients for a community garden.

Press

Baltimore Sun Newspaper, Summer 2019


Bon Appetit Magazine, Fall 2019


Baltimore Magazine, Winter 2020


Washington Post Magazine, Spring 2021


EATER.com, Summer 2021