For Los Angeles–based chef Maire Byrne, her love of food stems from the delicious memories it can create. While she has spent time honing her craft at gourmet restaurants Chez Panisse in Berkeley, Ajax Tavern in Aspen, and Aqua in San Francisco, Byrne’s favorite teacher is her mother. Byrne loved learning how to cook for her large family by helping her mom in their Southern California kitchen. That sort of seasonal, family-driven cooking is definitely at the heart of Maire Byrne’s culinary career.
After several years of running her successful company Thyme Catering, Byrne opened Thyme Café & Market. The communal environment serves comforting, home-cooked food and, according to Byrne, “the delicious memories it can create.” Thanks to its tremendous success, Byrne is opening a second Santa Monica location, called Local Kitchen & Wine Bar. Handcrafted pizzas, small plates, delicious wines, and a craft cocktail bar are all part of Byrne’s latest endeavor. We’ll take the Neapolitan pizza, please!
In celebration of her forthcoming eatery, Byrne has generously shared the recipes for her melt-in-your-mouth chargrilled corn and decadent raspberry sour cream tart. We think they would make delicious additions to your Fourth of July menu.