Jeremy & Michelle Hoffman were two Culinary Institute of America grads with a passion for pickling, preserving and fermenting that inspired them to branch out from their perspective restaurant roles to create Preserve in Annapolis, Md.
What drives your passion for pickling, preserving and fermenting?
It is something that Jeremy enjoys preparing as a chef. As a family, we personally enjoy the flavors and health benefits of fermented foods like kimchi, sauerkraut and kombucha. Lastly, fermented foods have a great history in many cultural cuisines. It helps us to create a more dynamic menu.
How does your menu change with the season?
We have a few items that have become popular, as well as others that have become our signature dishes. Other entrees rotate in and out according to what our vendors and local farmers have available.
What makes Annapolis a choice locale for your restaurant?
It all goes back to the seasons! Annapolis is in a part of the country that experiences four distinct seasons. Also, Maryland and the surrounding areas have a rich agricultural industry. That makes it easy to select product for the menu.
You describe Preserve as “a restaurant with a conscience.” How will your patrons see that in action?
In simpler terms, you can trust what you are eating at Preserve. We do our very best to source only local, sustainable and USA-made products. Beside the obvious use of preserved items on the menu, “preserve” also refers to the preservation of local economy and small business. In addition to local food sourcing, we have partnered with other local businesses in support of their products. For instance, we use the Annapolis Pottery for plates, bowls and creamers and Seasons Olive Oil & Vinegar Taproom for olive oil, vinegar and other supplies.
Do you offer private dining space for groups?
Not really, but we offer buyouts of the space for events.
