Here are some photos from behind the scenes at Woodberry Kitchen:At Woodberry Kitchen they usually take half an animal or more at a time and break it down in their own kitchen leaving essentially nothing to waste. I was there shortly after Hurricane Irene. Their tomato suppliers had been damaged at a critical time, but they still managed to get and serve some beautiful, delicious tomatoes. Bones go into making stocks. As is evident in this photo, the board changes frequently. It is also evident that they use a wide range of product, sparing nothing that can be used and making the most of it. At Woodberry Kitchen what can be pickled and preserved is and saved for use during less productive seasons. Pickling isn’t the only method of preservation used. Fruit is preserved in a sugar syrup . Meats are preserved a variety of ways. Here is some house-cured bacon hanging in a walk-in. These peppers are preserved through drying. Woodberry Kitchen makes their own flours from a variety of locally grown grains including spelt. These fish peppers were being worked on and destined to become part of Woodberry Kitchen’s signature hot sauce. This cappuccino was made for Chef Isaiah Billington, by his wife, Allie, who runs Woodberry’s outstanding coffee program. Directly ahead in the photo above is the massive brick, wood-fired oven. It gets as hot as 900 during peak service and down to about600 by the end of service. The oven gets plenty of work – from flatbreads to roasting meats to baking eggs and more. The deviled eggs are made in the cold section of the open kitchen, where the desserts are plated as well. Woodberry Kirchen is not a low volume restaurant. You want popcorn? You got popcorn! It’s a broad menu!
Coming soon – Brunch at Woodberry Kitchen.