Preservation in Sunny Isles: Curing, Pickling and Smoking
At Preservation in Sunny Isles jars of Jersey Gina's Gems are for sale just next to a sprawling L-shaped bar.
All photos by Zachary Fagenson Smoked salmon ($18) at Preservation.
The pickle recipe comes from chef Ryan Harrison's mother. He says they contain garlic, dill, white vinegar, salt and sugar, but he won't name the ratios. The more than 30-year-old recipe made its way from his godmother to him before he and partner Nicole Richaud moved to South Florida from Philadelphia to open a restaurant that focuses on technique developed during the centuries before refrigeration.
At the moment, the pair is pickling and curing everything they can get their hands on. There's a house-made pastrami sandwich with smoked pickled slaw. Rillettes ($11), served just above room temperature, mix glossy duck fat with chunks of meat and come with blackberry mostarda and toasted points brushed with butter. House smoked salmon is sliced thin and set upon a flatbread drizzled with dill cream and topped with bright pink pickled onions.
As Nicole offers a tour around the kitchen a sourdough loaf bakes in a deck oven, two massive briskets sit wrapped in tinfoil in a smoker and a few links of pepperoni sit in a walk-in refrigerator that's destined to become the curing space.
Duck breasts bubbling in the immersion circulator.
"We're transitioning to house-made sausage as fast as we can," Richaud says.
At the moment, it also holds a few cases of soft drinks. But it will soon be cleared out, lined with hanging racks, and filled with sausages.