• Lane Harlan's pantry •
Lane Harlan is the ethereal genius behind Baltimore-based joints Clavel & WC Harlan. Along with her impressive rise to culinary excellence, we #pinefor her undeniable sense of taste. From Oaxacan textiles, handmade pottery, calaveras and copitas to her killer playlists, her establishments are all about authenticity. Her kitchen doesn’t disappoint either. Lane’s pantry is a charming mash-up of old and new, near and far- where there’s never a shortage of ferments, canned cassoulet & natural wine.
"I get acidified. Every morning I guzzle lemon juice & water, figure out what will accompany my bowl of Hex Ferments kraut, and start the coffee tinkering. Due to an extremely busy schedule of balancing my businesses, my cooking style is feast or famine. For myself, I cook very clean meals based around either raw or lightly cooked vegetables, nuts, and always fermented foods. I get my calories drinking so I try not to eat too heavily at home. When I cook for my partner or friends, I go big and reference my French years cooking big market stews with crusty bread and always too much St. Marcellin (French cow's milk cheese).
I find inspiration by doing weird things like decide this carrot is the main event therefore causing myself to find the best way to cook it and treat it like a Thanksgiving turkey. In the end I either end up with a soggy carrot… or enough confidence to live another day. In most cases I have various open bottles of sample wines that dictate where I’m heading in the kitchen. If more people practiced pairing thee forbidden liquids with food, I think they would eat at home more often.
markets & shopping
Baltimore is filled with brilliant food makers. I shop staples like krauts and vinegars from them directly. The weekend farmer’s markets (JFX / Waverly) provide me with eggs, mushrooms, and flowers while the local Mom’s Market grocery store fills in the blanks with walnuts, avocados, and the occasional frozen pizza to serve as a king bed to my Hex Miso Kimchi.
Bottles of ice cold Jerome Balmet gamay or Frank’s Contadino (aka my table wines) I’ve spent time with both of these masochists and feel that drinking their wine often makes me more than a cactus friend.
Fresh eggs with the clockwork orange yolks
Wild mushrooms from the “Mushroom lady” at JFX Market
Keepwell Vinegar (currently loving “Ramp”)
Mezcal. Some people drink wine while cooking…I sip mezcal
La Belle Chaurienne Cassoulet in a can (I stock hard at Leclerc while in France)
Soy sauce from Ishikawa, Japan
Red Pepper flakes (I rarely use black pepper anymore)
Shallots & Potatoes (sometimes a quick “hash” is what you need)
Chinese tea from Sparrowtail Teas
Enamelware Sake tasting cup from Kaga, Japan
Nordic designed egg beater (so. damn. ergonomic.)
Extra Large hand carved wooden spoon from the dude outside Mercado 20 de Noviembre in Oaxaca
Although I love reading cookbooks for the sexiness of food thoughts, I rarely reference them while cooking. I learn to cook by watching good cooks. I’ve been in the service industry since I was 15 years old. I realized early on that eggs are a sacred religion that can be made delicious by many routes and that most people take none of them."
To Sum it Up:
pantry item you can't live without: Miso Kimchi by Hex Ferments (www.hexferments.com)
One or two items that are always in your fridge: Gut high inducing krauts & wild ciders/wines
your go to inspiration cookbook: Maximalist/minimalist mash up between “A Kitchen in France” by Mimi Thorisson and “A Painter’s Kitchen: Recipes from the Kitchen of Georgia O’Keeffe” by Margaret Wood.
your most trusted kitchen tool: Obviously my wine key
5 adjectives that describe your pantry style: Minimalist, New Age Grandpa, boozy, moody, and perpetually on the precipice of throwing a boom boom party
your all time favorite market: Mercado Tlacolula in Oaxaca, Mexico. Your eyes will will burn with the beauty of a thousand suns.
Women you pine for: Pam Haner (my muse) creative director of W.C. Harlan. Fleur Godart of Vins et Volailles. Graciella Angeles Carreño of Real Minero. Reyna Sanchez, a Mezcalera from Amatlan. Priya Narasimhan of Priyameanslove hand crafted organics. Jinji Fraser of Jinji’s Chocolates. Meaghan Carpenter of Hex Ferments. Helena del Pesco of Larder Baltimore. Rebecca Karten, a colleague who will do something undeniably good someday.
Women made food products you pine for: All the krauts from Hex Ferments. Raw chocolate from Jinji’s Chocolates. The tepache that has always been made by trusted women at Clavel. Keepwell vinegar & White Rose miso. Any and every mezcal Reyna Sanchez has ever made.