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Austin will get its first culinary food center and laboratory in the coming years, if Arrel’s Kickstarter is fully funded. The goal is to create a place of food exploration and experimentation for chefs and the community. Through workshops, classes, dinners, programs, including fermentation, wild food, and botany, people will be able to learn, collaborate, play, and share techniques and findings.
The project is run by chef Sergio Perera with the help of fermentation specialist Jason White. Described as "architects of gastronomy," Perra wants to approach food in the same way architects look at buildings: learn everything possible and then creating something that acknowledges that past while looking to the future. The word Arrel means roots in Catalan.
Perera previously worked with Jean-Georges Vongerichten, Wiley Dufresne, Ludo Lefebvre, David Chang, and others in the past. He also trained at three Michelin starred Kitcho in Japan. White helped set up Emmer & Rye’s fermentation program and is currently working with L'Oca D'Oro. For Arrel, Perera and White are looking to raise $60,000 by Sunday, July 3.
Arrel will eventually be found at the St. Elmo Public Market near South Congress, which will also become the new home of Saxon Pub. The mixed-use development is set to open in 2018.
