Chef Darryl Bell returned to KTVU’s Mornings on 2 to demonstrate how pickling and fermenting vegetables can create a sharp, flavourful accompaniment to barbecue.
Bell, the chef behind Stateline Road Smokehouse in Napa, California, shared techniques for preparing pickled vegetables during the television appearance. The dish was presented as a side suited to the rich, smoky flavours of Kansas City-style barbecue.
Stateline Road Smokehouse, which opened in Napa’s Rail Arts District in autumn 2024, is built around Bell’s take on the barbecue traditions of his Kansas City upbringing.
Before launching the smokehouse, Bell worked in Michelin-trained kitchens including Thomas Keller’s Bouchon Bistro and Press in California’s Napa Valley. His restaurant combines that fine-dining experience with smoked meats, house-made sauces and vegetable-led sides.
