Nicolaus Balla, Cortney Burns
Bar Tartine
Chefs Nic Balla and Cortney Burns, co-executive chefs of SF restaurant Bar Tartine and authors of the eponymously titled book. They will demonstrate two recipes from the book; Sauerkraut Soup; and Sweet Potato Salad with Avocado, Feta & Pickled Green Walnuts.
Nicolaus Balla
Nicolaus Balla co-managed the kitchen of Bar Tartine in San Francisco from 2011 to 2017. The food at this celebrated Mission district restaurant was hard to classify, except to say it relied heavily on local produce and the strong vision of its chefs towards layering bold flavors with powerful simplicity. Ingredients were painstakingly made in house.
Cortney Burns
Cortney Burns co-managed Bar Tartine with Nicolaus Balla. The menu was a celebration of diverse traditional flavors presented with a modern, post-regional generosity. A dinner might have consisted of flavors from Jutland, Hokkaido and Budapest within the same meal- the whole seeming utterly familiar. Balla and Burns moved on to their next project Motze at the end of 2016.
Bar Tartine: Techniques & Recipes
Here's a cookbook destined to be talked-about this season, rich in techniques and recipes epitomizing the way we cook and eat now. Bar Tartine—co-founded by Tartine Bakery's Chad Robertson and Elisabeth Prueitt—is obsessed over by locals and visitors, critics and chefs.
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