Chef Renee Erickson has garnered plenty of attention for her pool of pickled products (Boat Street Pickles). Customers of her restaurant clamored for them so much she started selling them, and recently she’s scaled up production to meet demand. Figs, red onion, prunes…if you order the country pate chances are you’ve one of the three, and these are all ingredients that you regularly see with vinegar in some way, either in a salad or in a vinegar itself. It’s Boat Street’s pickled golden raisins that will blow a pleasant bit of sunshine up your arse. The mustard seed and chili-studded little globs of sweet cry out for pork but make a very savvy addition to a cheese plate, the funkier the fromage, the better.