WRITTEN BY 5 REASONS TO VISIT® EDITORIAL STAFF
PUBLISHED SEPTEMBER 2022 • 4 min read
5 Reasons to Visit® sat down with Executive Chef Jason Finnerty of The Cork 1794 in Erie, Pennsylvania.
Executive Chef Patrick Balcom of The Cork 1794 in Erie, Pennsylvania
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I grew up in the Detroit area. Since leaving Detroit I was able to work and cook in New York, Dallas, Kansas City, the D.C. area and now in Erie, Pennsylvania. During my travels I was able to pick up different regional cuisines and styles along with different amazing ingredients.
The Cork 1794 in Erie, Pennsylvania
Tell our readers an interesting fact or two about yourself.
For me it has always been about the ingredients. Using quality ingredients from the closest possible source thats in season is something i'm passionate about.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
I'm pretty simple when it comes to what I eat. One of my go to dishes is our prime 18oz Cowboy Cut Ribeye served on our Himalayan salt block. I usually get it with mashed potatoes. It's meat and potatoes, why would you not want that?
The Cork 1794 in Erie, Pennsylvania
What are three ingredients that you simply couldn’t live without?
Salt, butter and garlic.
We love the art behind plating. What do you love about designing the perfect dish?
When creating and plating any dish the biggest thing we think about is how every aspect of the dish compliments each other. We spend a lot of time tasting and talking about food and tweaking as needed before any dish sees the menu.
The Cork 1794 in Erie, Pennsylvania
Tell us about one of the most creative dishes you’ve created?
Nothing in particular stands out. Sometimes the simple dishes with high quality local ingredients are the ones admire the most.
The Cork 1794 in Erie, Pennsylvania
