But Kraut Rocks! is a thing that’s totally happening in Washington, DC, led by resident Nice Jewish Boy Spike Mendelsohn. For the month of September, he and five of DC’s coolest chefs are incorporating sauerkraut into a dish on their menus, and the public will decide which dish best highlighted the virtues of the sauerkraut. (Personally, out of all the dishes, Erik Bruner-Yang’s Suan cai pork belly rice with congee at Toki Underground looks pretty tasty; but then again, we’re suckers for congee.)
According to Eater DC, when the website goes live tomorrow, it will include behind-the-scenes and instructional videos of the chefs, which include Fabrice Reymond, Ian Reeves, Teddy Folkman and Ryan Wheeler, making their sauerkraut dishes, as well as taste tests by Mendelsohn and his friend, Not-So-Nice Italian Boy Mike Isabella.
Below, Spike explains why
fermented cabbage slaw rocks the DC food scene is exploding, with Isabella, Reymond and Wheeler.
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