About this project
We will be using these funds to help cover the cost of the demolition phase of our buildout and to purchase equipment that we'll need to cook with. A smoker, chamber sealer, and floor mixer are the items that we will buy with these funds. This goal is only a fraction of the total amount we will be raising through other sources but covers the cost of some very important pieces of equipment that we can't do without.
Allie and Jeremy, met in 2007 while attending the Culinary Institute of America in Hyde Park, NY. One of the things we bonded over was the love of food and feeding people. Together we have more than 25 years of industry experience and have traveled the U.S. and Europe studying food and how it’s made and enjoyed. Between the two of us we’ve worked on farms, in restaurants and markets, bakeries, private homes, groceries, research departments, non-profits, and in the wild throughout the Hudson Valley, New York City, San Francisco, Italy, and Cleveland. We’ve worked with Slow Food International and other organizations promoting local food systems and how they strengthen our communities with food by providing self sustaining food based economies and giving people direct access to healthy fresh ingredients.
Kenny Scott is a graduate of Johnson and Wales Culinary School. Kenny was honored by Best Chefs America and included in their 2013 Best Chefs America Guide. He has experience in Michelin Star restaurants in New York City and other fine dining restaurants in North Carolina, Virginia, and most recently as Sous Chef for Jonathon Sawyer’s critically acclaimed Trentina.
At Larder we will cure our own meats, smoke our own fish, and bake all of our baked goods inhouse, something no other delicatessen in the Cleveland area does. We will use advanced cooking techniques such as sous vide cooking, advanced incubation techniques, koji culturing, koji curing, and koji acceleration. Koji is a fungus that produces natural enzymes that aid in the curing and fermentation process of different foods. Jeremy has pioneered the technique and use of koji in this way. You can read about our work with koji here: http://www.cooksscience.com/articles/feature/koji/
Every product that is sold out of the display case and bakery counter will be made on location using locally sourced product and foraged wild foods. These foraged foods are unique to our region and a reflection of indigenous Great Lakes food traditions. Our use of these ingredients is unique, as they are rarely used outside of fine dining.
Unique Service Beverage Program
We will have a soda fountain that serves house-made craft sodas. Our flagship beverages will be foraged root beer, sumac soda, and seasonal egg creams. Feature sodas and other beverages will change seasonally.
Grocery and Pantry Items
We want to make the availability of local product accessible to our community. One of the ways we will do this is by offering to sell any ingredient we use and are not directly retailing at cost to the guest. We will support local producers by merchandising their products such as jams and cheeses. We will also retail our own line of canned and preserved foods which includes stocks, sauces, baking mixes, and dried items.
“Grab and Go” Selections
We will offer a variety of prepackaged options from salads to baked goods and beverages as a convenience to our guests.
Community Give Back
We care deeply about our community and its residents, so we plan to give back to those in need through a special dining experience. A few times out of the year we will close our doors to the general public for a meal period to invite in a local charity for a private, comforting, and communal dining experience. We will use a portion of the previous day’s sales to generate this donation, providing for an easy way for our guests to give back to their community. The give back days are designed to go a step above the act of donating end of day food to those in need. Given how powerful our sensory memory is we hope that this inclusive experience will help those in need to enjoy a hopeful experience they otherwise might not have.
Community and Family Activities
We feel that being a family friendly space plays a vital role in providing a valuable service to our community, and we want to be a gathering place for all ages. On various days we will feature community events by hosting game days, unique dinners, open mics, and themed events that tie in with community happenings and celebrations.
Catering and Delivery
We will offer a variety of catering packages from pastry trays to sandwich platters. Guests will also be able to order food online for pickup or delivery through a local delivery service.
Cooking, Fermentation, and Foraging classes
We will offer cooking classes to both amateur and professional cooks. Our goal is to make these classes accessible to as many people as possible. They will be competitively priced and cover a wide variety of kitchen skills. Our foraging classes will be held at Larder and at various area parks. These will cover a wide range of foraging instruction. The fermentation classes will cover a wide range of subjects from sauerkraut to miso.
Food Industry Professional Development Services
These will be intensive consults instructing chefs and zymologists in advanced techniques involving fermentation and the use of wild foods that are proprietary to Larder. These methods and techniques are not found outside of fine dining cuisine. By using and teaching them, we will be giving greater numbers of industry professionals access to them and establishing Cleveland as a home of gastronomic innovation. Anyone is welcome to apply to stage with us.
The use of wild foods is more than a trend; trends ebb and flow. The popularity of foraging has steadily garnered more interest year after year. At Larder we will incorporate the use of many wild foods into our cuisine. This will do a number of things for us:
1) This gives us a local and Great Lakes identity by using wild foods native to our region.
2) It links our cuisine with the culinary traditions of Eastern European cuisines where these ingredients are commonly used.
3) The use of wild foods is going to bring a uniqueness to our brand and pique the interest of guests.
4) It will allow us to use foods with a much smaller carbon footprint than traditionally grown foods.
Jeremy’s knowledge and expertise in foraged foods allows us to take advantage of these incentives.
The Larder At Larder
Our goal is to have a 100% yield on all ingredients. Current uses of foods leave lots of waste, such as bones, peels, and stems. We will take those scraps and create products such as house fermented vinegars and assorted seasonings. This also addresses growing concerns about food waste and food impact. The Larder will also be the home to some of the more advanced and proprietary fermentation, curing, and preserving techniques. These techniques involve the use of new culinary technologies and traditional foodstuffs such as koji. These techniques and foodstuffs allow us to produce foods in days that traditionally can take months to make. This will allow us to produce more product in-house and get more use out of our core ingredients.
Koji at Larder
We feel that it’s important to discuss the role of this ingredient in our food and the pioneering work that Jeremy has done with it. Koji is a fungi from South-Eastern Asia that is used in the making of foods such as sake, miso paste, and soy sauce. Jeremy has developed techniques for using koji that can create charcuterie in days versus months. In a recent article for Cook’s Science by America’s Test Kitchen it was said that there is no place or other individual in the world doing this work. That being the case the attention that the foods we are creating with koji is in local, national, and international food media.
Risks and challenges
This project has been a labor of love and passion for us over the past two years. We've already invested considerable resources into bringing it to fruition. Our lease is signed, our architect is hired, and construction has started on site. We ourselves are helping with construction and design of the space and continuing to hold pop ups, lectures, and other events to promote Larder.
Our largest hurdle will be sticking to the timelines we set forth for the fulfillment of rewards, buildout, and opening. The restaurant business is nothing but hectic but with continued devotion, time management, and clear channels of communication with our supporters we will succeed. We all continue to work full time on this venture to ensure that our goals are met.
With your continued enthusiastic support we will surmount these challenges and bring you the best and most unique foods and delicatessen ever!
Allie, Jeremy, & Kenny
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- (29 days)