LARDER looks to pre-industrial food preservation techniques to offer a year-round menu rooted in local ingredients. Chef del Pesco combines peak-harvest produce from regional farms with culinary influences from her German, Irish and Norwegian heritage as well as travels in Mexico, Spain and the Middle East. LARDER makes gluten-free pastries, vegan pâté and lacto-fermented pickles for our neighbors at Sophomore and Fadensonnen. We source humanely raised meat and collaborate with small Maryland farms growing the most delicious varietals of produce available. Chef del Pesco’s background in visual art and deep curiosity about agriculture and nutrition led her to work with some of the most forward thinking chefs in the San Francisco Bay Area, including Jerome Waag, Russell Moore and Brandon Jew. She opened Larder with her husband Joseph del Pesco in May 2019 in the heart of Baltimore’s Old Goucher neighborhood.