Behind the Line
Topic: Off the Clock
Free Time!
Do you have any food-related hobbies, like canning, gardening or home-brewing? How did you come into this hobby?
- Jonathon Sawyer
- Executive Chef/Owner
- The Greenhouse Tavern and Noodlecat
- Cleveland, OH
Making vinegar is a huge hobby of mine that has now turned in to the Tavern
Vinegar Co. I've been fermenting vinegars at home for about 6 years for
the restaurants and we've been selling it retail...
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- Jill Barron
- Executive Chef/Owner
- MANA food bar
- Chicago, IL
At home. we grow peppers and herbs. I pickle things using my herbs and also
dehydrate as much as i can. It started because i love to pickle, we were
growing dill, had tons of it and found awesome ...
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- Troy Graves
- Chef/Partner
- Red Door
- Chicago, Il
I home-brew and do some canning. When I was young I dated a hippie that home-brewed. I asked her if I could try my own batch, and she let me. After we tried my first batch she gave me her equipment...
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- Kevin Nashan
- Executive Chef/Owner
- Sidney Street Cafe
- Saint Louis, Missouri
Love me some canning. Growing up in New Mexico my mom would can jellies, jams, and veggies. But I really got into it when my buddy Josh Galliano gave me some pickled white asparagus some years back...
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- Josh Galliano
- The Libertine
- Clayton, MO
My food related hobbies: canning, gardening, foraging, pretending to hunt, and fishing whenever I can get near water.
Most of my food hobbies come from my grandparents and my attempt to recapture ...
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- Susan Goss
- Executive Chef/Owner
- West Town Tavern
- Chicago, IL
I enjoy canning and always put up my aunt’s recipe bread and butter pickles, dill pickles and chili sauce. I make some quick preserves and marmalades as well. I spend most of my summer free hours i...
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- Rick Gresh
- Executive Chef
- David Burkes Primehouse
- Chicago, Illinois
I have plenty of food related hobbies. I garden - everything from berries, onions, garlic, tomatoes, peas, squash, figs, melons, lettuces, kales, herbs.. pretty much name it and i grow it.
Home br...
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- Hugh Amano
- Chef
- Food on the Dole
- Chicago, Illinois
I've been into fermenting things a lot in the past couple of years: kombucha, sauerkraut, vinegar, kim chee, maintaining a starter for all breads. I suppose for me, the transformation of things thr...
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![Melissa2_web[1]](/system/avatars/1174/thumb/melissa2_web[1].JPG?1320965073)
- Melissa Trimmer
- Pastry Chef
- Le Cordon Bleu Chicago, Pastry Chef Instructor
- Chicago, Illinois
I can and preserve at home. I learned to make and can jams and jellies as a kid. I spent my summers on my Aunts farm where I began to pick up some of these skills. In 6th grade I lived in a hous...
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- Marianne Sundquist
- Owner
- Mess Hall & co.
- Chicago, IL
Some of my best memories are of drinking mugs of tea with my mom and
grandma when I was little. When I was in third grade I kept a list of all
the teas that we had in the house taped to the inside ...
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- Stephanie Samuels
- Pastry Chef/Owner
- Angel Food Bakery
- Chicago, IL
I do like to can, especially pickling. With Dan's farm we have a
variety of things to choose from, and if not there, then the
neighborhood farmers market, I also hit up the late summer stone
frui...
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- Sean Sanders
- Executive Chef/Owner
- Browntrout
- Chicago, IL
I am an Avid Gardener both for the restaurant and my home.
- Toni Roberts
- Pastry Chef
- State and Lake Chicago Tavern
- Chicago, IL
I can jams and preserves in the summer time. My boyfriend is a big fan of the PB&J.
- Paul Fehribach
- Executive Chef/Owner
- Big Jones
- Chicago, IL
I've had many over the years, including all of the above. The last few years, I haven't had as much time for such projects, but I hope to get back to gardening soon.