7 Items In Kevin Kent’s Pantry

Kevin Kent lets us know which items he must have in his pantry for the holiday entertaining season.

photography by jared sych

A trained chef whose current projects include owning Knifewear and shave shop Kent of Inglewood, Kevin Kent knows the secret to being a great host is to not be too fussy. “We had six people over last night and realized we don’t have six plates that match,” he says. Kent believes in buying the best possible ingredients, serving them simply, and letting the good times roll. “Our entertaining tends to be a bit boozy, a bit laugh-y, a bit loud music-y, plus we have two little kids running around.”

Pickled beets

“My mother-in-law makes them and they’re so good with dry-aged beef. They’re sweet, sour, beety. The ones at the Innisfail Market are good, too. All their pickled things are good.”

Truffle salt

“It’s like gold flakes – a cheap way to make anything better. I get mine at Silk Road. If you’re into food and you’re not buying your spices there, where are you buying them?”

Dr. Adam Elmegirab Boker’s Bitters

“You can get these at Silk Road, too. They are the most bitterish of the bitters it carries.”

Beck carrots

“They’re phenomenal. They taste like the carrots you imagine from the garden when you were young, but even better.”

Chorizo

“Slices of it on a board with olives and nuts and you have an instant appetizer. And you should serve it with a glass of dry sherry.”

Anchovies

“You can use them like salt in a dish. They give that umami flavour. Umami is the flavour of deliciousness.”

Guinettes’ Cherries

“These cherries are for cocktails, especially Manhattans. They’re not like those bright red horrible things. They’re $48 for the jar at Vine Arts, but it doesn’t matter because they’re so good.”