fermenting Feed

Low- and No-Citrus Innovations from Stillife in Montreal

The bar Stilllife in Montreal uses no fresh citrus juice on their menu. The citrus products they do use are waste created by their other bar, The Cloakroom. Bar owner Andrew Whibley emailed with some information and recipes from the bar. He made sure to credit the other members of his team for these recipes as well: Andrew Whibley- Owner Stillife/Cloakroom Bar Jonas Kempeners - Manager Cloakroom Jay Lawson- Prep manager Stillife Anna Levy- Prep manager Cloakroom Quick Links Citrus Oil Sprays instead of using fresh peels Fermented leftover citrus juice and a drink recipe that uses it Acid-adjusted fruit... Read more →


Many Citrus Reuse and Alternatives from Boston’s Seth Freidus

Boston’s Seth Freidus formerly headed up the bar programs at Alden & Harlow and Waypoint. Later in 2020, he’s planning on opening his own bar in Boston called Good Company. The below is edited from emails from Freidus. Working With the Kitchen When we write menus, for kitchen/ food and bar/cocktails, kitchen managers, bar managers and myself sit down and collaborate for cohesive menus that cross-utilize as many ingredients as possible without having stale, boring, redundant menus. We write menus based on the season, and what will be readily available for high quality produce. From there we collaborate on using... Read more →