In the depths of the Grand Lodge, we’re transforming fresh vegetables and herbs to concoct new flavors. Our fermentista makes small-batch sauerkrauts, giardiniera, curtido, vinegars and shrubs and Terminator malt vinegar – and these jarred delights are being woven into entrees and cocktails served on the property. Vinegar, kraut and shrubs are now sold at the Front Desk as well.
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