Chef Shannon Galusha’s Food Philosophy
At the core of Bastille's kitchen is Chef Shannon's thoughtful approach to cookery. Here he explains his take on sourcing, preparation, and presentation:
I strive to source impeccable ingredients as close to home as possible, to cook them in such a way as to delineate and intensify their natural flavors and texture, and to garnish the plate with interesting and seasonal ingredients (herbs, spices and condiments) that draw on a range of intrinsic and extrinsic influences.
My vision is to create a plate that fully engages the diner while not disguising the natural flavor of whatever I’m working with. I like to “complicate” the dish by presenting only its essential elements. This is simple food at its most complex. By the end of the meal, I want people to feel happy: well-fed and nourished, certainly, but also delighted. Eating should be pleasurable.
The quintessential Café experience should be one of pleasure. One shouldn’t have to struggle or stretch to understand what’s going on. I like to give people food that is at once, familiar and, at the same time, that may surprise with an unexpected ingredient or flavor.
