Project 258 by Zakary Pelaccio & Peter Barett

In Project 258: Making Dinner at Fish & Game, Zakary Pelaccio and Peter Barrett celebrate the popular Hudson Valley restaurant, Fish & Game. Why Project 258? Zak and his wife, Jori, apparently had a conversation about the number of projects they currently had in the hopper – this book was being called Project 258 by Zak in jest but it stuck – and I like it.
The book delivers a beautiful array of seasonal recipes, profiles of key producers who supply the restaurant, and insight into the processes behind Pelaccio’s restaurant. The chef and his staff handcraft many staple ingredients, including fish sauce, vinegars, maple syrup, and prosciutto and explains how the methods and techniques practiced at Fish & Game can be applied to the food that grows wherever you live. I was pleasantly surprised by the exciting, approachable and varied recipes this book provides.
Do not be deterred by the subtitle of this book “Making Dinner at Fish & Game” (or the restaurant’s name), this isn’t a book filled with catfish and elk recipes. This title is a collection of approachable delicious fare written by people who have a passion for food. Recipes include Dundicut and Pickled Garlic Sausage, Ramen Pork Balls, Pretzel Bread, a Crème Brûlée that has rye flavored notes and a wealth of other dishes that will make you swoon. Ramen Pork Balls are on the menu for next week and my husband is requesting the Pretzel Bread as soon as possible. 

Zak’s first title Eat with Your Hands is a keeper (the Caramel Pork and Hong Kong Noodles are one of the best dishes I have ever made).  For Project 258, he had the assist of talented food writer, Peter Barrett – who also did all the illustrations and photographs which are spectacular and include the landscape, restaurant staff and, of course, the beautiful food. Mark my word (again) this book is going to be a big name at the cookbook awards next year.

Special thanks to the publisher and authors for sharing Jori’s Ramp Kimchi (remember Jori, she’s Zak’s wife). I wish I could get ramps in this part of the country – I’d sell my soul – which is as unpure as the heavily driven snow – to make this kimchi – thankfully there is a recipe for cherry kimchi I can try. Head over to our contest page to enter our giveaway for two copies of Project 258 – you want this book.

Jori’s Ramp Kimchi

3 lbs ramps
1 cup water
1/4 cup sea salt
1 large hand fresh ginger, juiced
1/4 cup high quality fish sauce (Mega Chef, Red Boat, homemade)
1/4 cup unpasteurized yogurt (optional)
75g Korean chili flakes
25g black sesame seeds, toasted
8g anise seed 

Toss ingredients together, and allow them to macerate for 24 hours at room temperature. Pack the mixture into fermentation crock or lidded mason jar submerged in larger jar full of water* and store in a cool place.

Fermentation takes 3-8 weeks depending on temperature and batch size.

*For a detailed tutorial on this method, consult Jori’s Tumblr page.
Recipe and photographs courtesy of University of Texas Press, Zakary Pelaccio and Peter Barrett.

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  • lebarron2001  on  May 5, 2017

    No, I have never made my own kimchi.

  • RSW  on  May 5, 2017

    no never. would like to try.

  • kitchenclimbers  on  May 5, 2017

    I haven't ever made it but it is on my list to try!

  • sgump  on  May 5, 2017

    I LOVE kimchi but have never made it myself. (The "quick" version doesn't really count, since that's closer to a salad than a pickled condiment.)

  • bching  on  May 5, 2017

    I've never made kimchi.

  • Siegal  on  May 7, 2017

    I never made my own Kimchi

  • bstewart  on  May 8, 2017

    Never made my own kimchi, but I love kimchi!

  • kelliwinter  on  May 8, 2017

    nope i havent

  • meggan  on  May 8, 2017

    No but I want to make a "sea chi" with local sea vegetables.

  • lgroom  on  May 12, 2017

    No, I haven't made my own kimchi but it is sure on my list of things to do.

  • t.t  on  May 13, 2017

    only the "quick" type

  • JenJoLa  on  May 13, 2017

    I have not made kimchi, but I have some ingredients growing in the garden for just that purpose.

  • tarae1204  on  May 15, 2017

    Nope I have not even thought of making my own kimchi. Not sure I even like kimchi in general!

  • PennyG  on  May 26, 2017

    I have never tried to make my own kimchi – eaten a bunch though!

  • RSW  on  May 30, 2017

    Never made

  • Maefleur  on  June 11, 2017

    No I've never made my own, but this I'd like to try!

  • Uhmandanicole  on  June 11, 2017

    I have never made my own kimchi but it is definitely something I've always wanted to try! This recipe sounds delicious!

  • monique.potel  on  June 12, 2017

    i want it i want it i want it
    love all these vinegars mustard kimchi and so and

  • sipa  on  June 12, 2017

    It is so easy to buy "artisanal" kimchi at my local farmer's markets so I haven't tried to make it yet.

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