Chef Paul Virant Talks About the Start of His Fermentation Obsession

Perennial Virant Chef-Owner Paul Virant first became fascinated with fermentation after helping his mother punch down the dough from a sourdough starter she had had since the late 1960s. From there the chef became obsessed with the science behind fermentation, eventually filling the dry storage areas of his restaurants with fermented plum jam, sauerkraut, compotes and other housemade, jarred gems that show up on the menu at Perennial...