Skye Gyngel’s Asparagus with Romesco and Crème Fraîche

Last week, I promised I would share some more of the gems cooked by the guest chefs at the Ballymaloe Literary Festival of Food and Wine 2013.

Skye Gyngel’s Asparagus with Romesco and Crème Fraîche
Sun, 26 May, 2013 - 01:00
2030231_1_org_Darina_Allen
Darina Allen

Darina Allen is co-founder of the Ballymaloe Cookery School and more recently the Ballymaloe Organic Farm School in Shanagarry, East Cork.

This weekend I have chosen recipes from David Tanis, Skye Gyngel and Claire Ptak who did a cookery demonstration together. What a line up.

David Tanis worked as head chef at Chez Panisse in Berkley CA for more than 20 years.

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CourtsFood & DrinkPlace: Berkley CAPlace: ParisPlace: IrelandPlace: New YorkPlace: SouthPlace: south west of IrelandPlace: GubbeenPlace: RichmondPlace: Hackney, LondonPlace: LondonPlace: OaxacaPerson: Skye GyngelPerson: David TanisPerson: Claire PtakPerson: Ferguson familyPerson: DavidPerson: Nora AhernPerson: Robbie FitzsimmonPerson: Skye GyngellPerson: SkyePerson: ClairePerson: Stevie ParlePerson: Thomasina MiersPerson: Rachel AllenPerson: GyngelEvent: Ballymaloe Literary Festival of Food and Wine 2013Event: World Food Media AwardsOrganisation: Guardian/ObserverOrganisation: BleuOrganisation: Petersham NurseriesOrganisation: Ballymaloe Cookery SchoolOrganisation: Skye
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