A larder is 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 at Home seeks to keep the knowledge of these techniques alive and make them accessible through in-person and online workshops, recipe development, and consulting services.
Chef Helena del Pesco has worked in kitchens in Oakland, San Francisco, Spain, Mexico, and Tel Aviv before opening a brick and mortar restaurant in Baltimore, MD. She now offers consulting services, hosts farm dinners, and teaches fermentation classes at The Fermentation School.
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Est. May 9th, 2019 - December 19th, 2021
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 (sometimes daily) as seasonal 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.
Starting in fall 2020 we shifted our focus to hosting guest chef pop-ups, offering our space to BIPOC and LGBTQAI+ entrepreneurs in the beginning stages of building their businesses. Alongside pop-up supper menus, LARDER continued to offer housemade tempeh, fermented vegetables, compound butter, hot sauce, and seasoning salts for purchase, in addition to goods and gifts from makers who prioritize high quality and equity in their business practices.
Baltimore Sun Newspaper, Summer 2019
Bon Appetit Magazine, Fall 2019
Baltimore Magazine, Winter 2020
Washington Post Magazine, Spring 2021
EATER.com , Summer 2021