"In the culinary world, there's such a saturation of things that are hip and trendy — molecular gastronomy, foams and jellies," he says. "I think chef are getting back to the simplicity of how to prepare things. Pickling is still sophisticated and interesting without recreating the wheel."
Demi's citrus-pickled red onions
1 large red onion
1 tablespoon of white sugar
Clean the red onions, then cut in half and fine julienne. Juice the citrus and strain over the red onions. Add the white sugar, then toss until incorporated. Once it has combined, place the onions and all the liquid in a container with a secure lid. Let them sit for at least four to five hours before use. They are best eaten the next day when all the acid and sugar has combined, and when the color from the red onions has bled out to create a completely different color, a light pinkish red.
Courtesy of chef Tae Strain