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Supper Restaurant’s Mitch Prensky: In A Pickle
Before the luxury of refrigeration, and before we had the ability to source produce from around the world, pickling and preserving made it possible to serve zesty seasonal fruits and vegetables year round. Mitch Prensky, chef and owner of Supper restaurant, has taken the pickling process a step further, utilizing vacuum technology to produce some amazingly creative pickles. Vegetables are placed in airtight bags with the pickling solution, and a vacuum is used to extract the remaining air. During the extraction, the vegetable’s cell walls are broken down, accelerating the pickling process and resulting in very crisp, crunchy, and flavorful pickles. Also, since no heat is involved in the pickling, the end product is still technically raw, preserving the vitamins and nutritional value.
Chef Prensky has contracted Blue Elephant Farms, a family run farm in Newtown Square, to supply him exclusively with the seasonal produce used in pickling. The chef will also be putting in special requests for his pickle menu, including romanesco, arugula blossoms, and baby corn. At the end of the season he intends to return all extra food to the family as – you guessed it – pickles!
Supper, 926 South Street
Written by intern on 05/31/2010 in Blog | Food | Gardening | Philadelphia
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