Peeking through the pastry case at Bakeshop, a trendy, tony bakery in the heart of Midtown, are tiny, 4-ounce Mason jars. Inside each, pretty carrot and red velvet cakes are pristinely stacked until the top of the jar gives way to a swirl of frosting. Order one, and you can take the sealed jar to go.
Food jar brands such as Mason and Weck aren’t just for pickling and preserving anymore. Savvy chefs across the city are using them as easy, economical ways to get food on the table, from potted meats to desserts.
“We started using jars as a way to present food a few years back,” said Anne Quatrano, chef-owner of Bacchanalia, Star Provisions, Floataway Cafe, Quinones at Bacchanalia and Abattoir. Quatrano recalls a Southern Foodways Alliance luncheon where she and her staff provided almost the entire meal in jars — from pickled shrimp to potted chicken liver.
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