Larson Peter - House of vinegar: the power of sour with recipes

FROM JONATHON

So I wrote a book, again.

NO

So we wrote a book, again.

True

As singular as the act of putting pencil to paper may appear, and even feel sometimes, when the first copy finally drops you realize you are standing on the shoulders of many hardworking friends, family, makers, directors, culinarians, photographers, artists, writers, researchers, historians, muses, and creators. As I am human and of an extremely forgetful nature, inevitably some people and stories may have been forgotten, unintentionally misrepresented, or inaccurately rendered. I got you, sorry I forgot, thank you for you and whatever you did, feel free to take to twitter (@chefsawyer) with any callouts you deem necessary. Much love.

In no particular order, thanks to:

AMELIA As William Shatner once said, his muse. You are my best friend, lover, and wife. Our life is the fucking greatest. Thank you. Catcher and Louisiana, from your first bites of purloined food, I knew you would both be awesome. You guys are the meaning of life.

SHITTY VINEGAR PRODUCERS Your adjunct, colored, chemicaled, chapitalized, watery, sour juice provided the spark I needed to start this fire.

RYAN M. JOSEPH Your first interview with me was deliberate, thorough, super-long, and kind of annoying. The resulting article on the dining scene in CLE mirrored so precisely my sentiment. In the age of out-of-context quotes and fake media, accurate journalism needs to be championed.

COOKS From Daniel Boulud to the new guy and everyone in between, it has been my pleasure sharing the piano with you. Cooking with yall is the reason, and no you cant have next Friday off.

KELLY, BETSY, AND OUR TEAM AT TEN SPEED Secretly known by the moniker polite sharks, cause they are super-nice but will cut a bitch to get it done. Through your attention to detail and creativity, the personality of the book blossomed. While we were late on nearly every deadline, you always believed in us, trusted the voice, and pushed the process to completion. Mad Respect.

TO MUSIC For whatever cognitive neuroscientific reason, I am able to do my finest deep work with a constant flow of tunes. Watch out for the House Of Vinegar compendium playlist of Lou Reed, Dolly Parton, Bright Eyes, Jonwayne, Angle Dubeau, Frank Ocean, Emmylou Harris, Yo La Tengo, Ludovico Einaudi, the Ramones, Johannes Brahms, Kanye, and many more.

JEREMY UMANSKY My foraging, fermenting, fomenting friend, whose quest for gastronomic knowledge is unquenchable. When I first interviewed Jeremy for the position of Larder Master & Food Lab partner at Trentina, he brought a house-made yogurt and foraged BKLN blueberry parfait. I ate it. I hired him and the rest is history. The Best to you and yours, Jer. #vapelife.

THOSE INTREPID BABYLONIANS Your 5000 BC accidental discovery of vinegar forever changed food history.

THE PREROMAN EMPIRE FRANCO-GERMANIC CELTS (MY ANCESTORS) You decided to transport goods in oak barrels for ease. Soon after, we realized that the vanillin oxidation and the other magic that happens inside an aging oak barrel makes everything taste better.

THE BROTHER I ALWAYS WANTEDMATT SWEENEY Brilliant artist, father, goofball, Little Tikes basketball champ, and Renaissance man.

PETE LARSON, CLAIRE VREDEVOOGD, AND CREW Knives, cameras, spoons, and motorcycles; you created images that are singular and identifiable as House of Vinegar .

THE MATRIARCHS OF MY FAMILY WETZEL, SAWYER, AND SZEGEDI Your love of cooking, gardening, and gathering forever imprinted me with an appreciation for frugal, resourceful, and delicious food.

TO TEAM SAWYER Im a pain in the ass, I know, and you all make it work, somehow, everyday.

THE DOGS, CHICKENS, AND GUINEA PIGS OF MY LIFE Bunny, Bear, Squid, Kilgore Trout, Acorn, Acorn Jr, Vito, Biscuit, Romeo, Potato, Clementine, Brenda Walsh, and all. Do you understand me when Im talking to you? Doesnt matter really, youre always there when I need you. Love.

CLEVELAND AND NYC PUBLIC LIBRARIES Inspiration on tap. Get a library card, share books with your peers, collect books, and enjoy.

MY ACTUAL AND PROVERBIAL FAMILY My godmother, Aunt Steph, Sarah and Andy, Mom and Dad, Jeremiah and Michelle, Debi, AK, Becky Stacho, Katelyn, Jesse, Brian Goodman, and Vinnie V4.

FROM RYAN

First, thanks to Jonathon and Jeremy for allowing me to join this project. Theyre true mensches for letting me tag along on this journey. Second, thanks to my parents, Don and Michele, my grandparents, and friends for the love and support. And third, shout-out to everyone who put me onto this path in the first place: the whole First We Feast crew, including Chris Schonberger, Nick Schonberger, Justin Bolois, Sarah Honda, Jackson Connor, and Erin Mosbaugh; the guy who first gave me a career in writing, Ty Gotty King; my friend and editor, Khushbu Shah; and my friend and former boss who allowed me dip out of work to hang in Cleveland for days at a time, Erin Weaver.

FROM JEREMY

I would like to than my wife, Allie, and daughter, Emilia, for their undying support. A huge thanks also goes out to Jonathon Sawyer for having faith in me and being a great friend. Additional thanks go to Kenny Scott, Harry Rosenblum, Angel Zimmerman, Rich Shih, Sandor Katz, Ryan Joseph, and all my friends and family for their amazing support and willingness to be guinea pigs for my gastronomic endeavors.

UNACKNOWLEDGMENTS

None. Life is too short and precious to linger on misdeeds, shortcomings, and beefs. I choose to live in the day; all that past brought me here. I hold no ill will for any, and thank you for being a part of my story. Choose to be happy and positive. Surround yourself with good. The future of this ever-spinning rockand beyondis bright.

HEY YALL

From my first home-grown-tomato and onion sandwich to last nights roasted chicken with bread heels, Ive journeyed to enjoy all the food and beverages of the world from the past, present, and future.

I was born in Chicago, raised in Cleveland, and lived and cooked in New York City, Pittsburgh, Miami, Rome, and Dayton for now.

Some people said I am good at food. James Beard Award, Bon Apptit best new restaurant list, Esquire best new restaurant list

Some TV shows let me talk and compete with food Iron Chef America , Chopped Grill Masters , The Best Thing I Ever Ate , Cleveland Hustles, Bizarre Foods with Andrew Zimmern , Dinner: Impossible

The average human head weighs 13 pounds and the plural of beef is beeves .

I hire people almost automatically if they were wrestlers or are in the orchestra.

Im addicted to podcasts, consuming more than 100 hours of information every weekHardcore History, Keep It!, Last Podcast on the Left, 99% Invisible, Reveal, The Paris Review, and many more. Send me your recs!

Once, I sliced the top knuckle of my middle finger in the food processor while shredding a case of cabbage for kimchi. My chef Brian Goodman searched the cabbage, found the finger, and sent it to me in a pastry bag on ice at NYCs Lutheran Hospital. Carlos our garde manger cook delivered it; but when the doctor saw it, he laughed and threw it in the garbage. The finger works, but it never grew back.

Now, let me leave you with two gems and thank you for your time: