With less than two weeks to go until LitFest 2016 I'm thrilled to introduce Cortney Burns, of Bar Tartine, as the next guest blogger. I was fortunate enough to eat at Bar Tartine several times, while I was staging at the Tartine Bakery in San Francisco in 2014. The restaurant's "made from scratch" philosophy has made it famous for inedible flavours and imaginative combinations. In this blog entry Cortney shares with us her passion cooking and tells us why she is excited to be visiting East Cork for the first time next week.
Ballymaloe Litfest of Food & Wine 19-21 May 2017
Submitted by J.R. Ryall on Fri, 13/05/2016 - 12:08am
My co-chef Nick Balla and I are thrilled and honored to head to East Cork next week for the 2016 Ballymaloe Literary Festival. For years now, we’ve been hearing about all the amazing things Darina Allen and her crew have been concocting. As curious ‘makers’, we can’t wait to be inspired by a new place, culinary history and a fresh take on Irish cuisine. Nick and I co-chef a restaurant in San Francisco called Bar Tartine. We focus on making things from scratch. We are curious about how things are made and passionate about understanding where things come from. We make all of our own cheeses, spices, ferments, preserved goods, cured meats and fish, lacto fermented sodas, cocktail infusions, heaps of chili pastes and anything else we can think of. We draw from a myriad of cuisines and find inspiration with every new place we go and flavours we taste.
At the restaurant, we’ve built a comprehensive larder as a way to preserve the seasons, making us a season-less kitchen in some ways. With this larder, we are also able to watch and experience the transformation of flavours and textures, ultimate creating nuanced layers in our cooking. But more than anything, the larder provides us with a jumping off point when creating dishes. Since it’s the pulse of the restaurant – our muse, if you will - we are able to continually experiment and play.
We are so very excited to come explore the landscape of East Cork and see inside the Ballymaloe cooking house and farm.