We love the romance of chefs who cook with ingredients gathered from their kitchen's own terrain. For Bernard Ibarra, executive chef at Terranea Resort in Rancho Palos Verdes, that includes a sprawling coastline which he makes use of in the most delicious ways.
When he's not gathering native herbs or spending quality time with the property's resident chickens, Chef Ibarra has been busy building Terranea's salt water conservatory. A unique spin on sustainability, the salt conservatory is a beautiful way to harness the Pacific from beach to plate into sea salts used throughout the resort's kitchens.
After experiencing Chef Ibarra's rustic and elegant farm-to-table fare ourselves, we asked the talented foodie to join our 'In The Kitchen' series where we explore the magical minds -- and pantries -- of culinary pros we admire. Read on for his natural, nuanced food philosophy and must-have ingredient list... [olists num=1][olists num=2]
The post Of Salt + Sea: In The Kitchen At Terranea Resort appeared first on The Chalkboard.
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