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"This past weekend I ate well. Now, for those of us who work here at &lt;em&gt;Bon App\u00E9tit&lt;/em&gt;, that's not entirely unusual. The big difference for me was that I did my eating in Ireland, as a participating editor at the &lt;a href=\"http://www.travelclassics.com/\" target=\"_blank\"&gt;Travel Classics&lt;/a&gt; travel writing conference, held at &lt;a href=\"http://www.ballymaloe.ie/\" target=\"_blank\"&gt;Ballymaloe House&lt;/a&gt;. A 400-acre country estate outside Cork, Ballymaloe is a slightly under-the-radar hotbed of excellent food, run by &lt;strong&gt;Darina Allen&lt;/strong&gt; and her family. Allen is known as the Alice Waters of Ireland for her dedication to fresh-from-the-farm ingredients, local suppliers of cheese and meat, and simple-but-delicious preparations, and I (along with a few dozen other writers and editors) got to taste that dedication firsthand, several times a day. Whenever I had the wherewithal to do so, I whipped out my iPhone and snapped these photos, which I hope will give you a sense that Irish food is so much more than potatoes and Guinness. These radishes and spring onions were pulled from the ground just minutes before they were served at Ballymaloe Cookery School. An Irish fry-up breakfast can be greasy and uninspiring, but everything here (especially the black pudding) was clean and flavorful. Two words: Dessert cart. Clockwise from top left: strawberry ice cream; a creamy dessert made from carageenan, a kind of seaweed; sweet rhubarb sauce; mini tarts; ultralight meringue pastry; a big ol' tub of whipped cream. All at Ballymaloe House. Mimolette, a French cheese hopping with \"cheese mites,\" on sale at the farmers' market in Midleton, Ireland. A light lunch at Ballymaloe Cookery School: cured meats (beef, duck, pork), deviled egg, locally made mozzarella (produced that morning!), and more. Rhubarb tart, ultra-flaky on the outside, sweetness and light on the inside, topped with a thick dollop of incredibly rich Jersey cream. A bit of shortbread in a heavenly strawberry cream, at Ballymaloe House. A sign of the festivities to come, early on the first day of Travel Classics at Ballymaloe House."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.bonappetit.com/restaurants-travel/slideshow/ballymaloe-house-ireland/>