The tradition of â€˜putting upâ€™ foods in jars has been around for decades, but the idea seems to be catching on at restaurants and other food outlets these days, particularly in the Atlanta area, as reported by Meridith Ford Goldman at AccessAtlanta.com.
Chefs all across this southern city are using jars as simple, stylish and economical ways to get food on the table, from potted meats to desserts. At trendy Midtown bakery Bakeshop, you can find red velvet and carrot cakes layered inside little 4-ounce Mason jars, topped with a swirl of whipped cream and sealed up to go.
One of the chief practitioners of this jarring trend is Anne Quatrona, chef-owner of Atlanta area eateries Bacchanalia, Star Provisions, Floataway CafÃ©, Quinones at Bacchanalia and Abattoir. Quatrona is a James Beard Award winner and a jar collector. She claims to have about 1,000 of them. â€˜People give us jars, and I let other chefs borrow them,â€™ she told Goldman.
|Photos by Phil Skinner, ajc.com|
At Abattoir, there’s an entire section of the menu devoted to food in jars, from pickled shrimp to seasonal veggies. Food presented with this layered look makes for an arresting appearance, but it’s economical, too, says Quatrona. â€˜Jars cost less than plates,â€™ she explains.
We’ll have to watch to see how far this restaurant trend spreadsâ€”and we’re not talking here about those country-style restaurants that serve sweet tea in Ball and Mason jars. Those will always be around.
Click here to read the full article from AccessAtlanta.com, which also includes a recipe.
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