Ballerina Farm, a Kamas-based agritourism destination, is set to host celebrated Irish pastry chef JR Ryall for a series of culinary events from January 17 to January 19. Ryall, who serves as the Head Pastry Chef at Ballymaloe Cookery School in Ireland, aims to showcase the importance of place, craft, and ingredient integrity through his culinary artistry. This collaboration promises to blend Ryall's rich Irish heritage with the local flavors and agricultural traditions of Summit County, Utah. The collaboration will kick off with a pastry case takeover at Ballerina Farm's store on January 17. Visitors will have the opportunity to purchase a selection of pastries made specifically for the event, alongside the store's usual offerings. Ryall's approach emphasizes winter ingredients and storage crops, reflecting local flavors through familiar yet delightful dishes. He aims to create an accessible and fun experience, allowing guests to take home something unique and seasonal. "The pastries will likely feature ingredients like apples, chocolate, nuts, and seasonal citrus," Ryall explained. The chef, who first visited Utah after being invited by Ballerina Farm founders Hannah and Daniel Neeleman, expressed excitement about the collaboration. "I knew they were building this new agritourism venture, and that’s something I’m very interested in. Doing something that’s location-specific is super exciting for me." The following evening, Ryall will host a private dinner that centers around one of Ballymaloe's most enduring traditions: the dessert trolley. This signature feature of the Ballymaloe restaurant offers a rotating selection of desserts, and Ryall plans to recreate this experience in Utah. He has gone as far as shipping the glassware and handmade pottery used at Ballymaloe to ensure an authentic experience. "I want it to feel like the dessert trolley has been lifted from County Cork and placed in Midway, even if just for one night," he said. JR Ryall's culinary journey began at a young age. He recalls his earliest memory when, at just four years old, he met Doreen Allen, the founder of Ballymaloe Cookery School. She gifted him a cookbook with a note predicting he would be a great chef someday. Growing up amid the burgeoning reputation of Ballymaloe, he naturally gravitated toward baking. "As a child, if you wanted to cook, people encouraged you to make cakes and cookies, and that's what I did," he reminisced. His dedication to the craft led him to volunteer in Ballymaloe's kitchens during his teenage years. After completing his studies in biochemistry at university, he returned to Ballymaloe, where he has spent over two decades honing his skills in an environment rich in culinary heritage. Ryall’s close relationship with Doreen Allen and the older generation of chefs at the school provided him with invaluable insights into traditional cooking practices and the importance of storytelling within the culinary arts. "I work somewhere that has a lot of heritage, and sometimes you think, why would we eat the same dishes today?" Ryall reflected. Rather than discarding traditional recipes, he focuses on refining them, updating techniques, sourcing better ingredients, and attending to detail. This philosophy resonates strongly with both the Ballerina Farm and Ballymaloe methodologies, which prioritize locally sourced ingredients and a commitment to quality. On January 19, Ryall will conclude his visit with a high tea event, offering guests a taste of both Irish and local flavors. The high tea will feature warm Irish scones served with butter, jam, and cream, alongside a broader spread that includes savory items and fruit-based pastries. Tickets for the three rounds of high tea are priced at $41 per person and include a copy of Ryall's cookbook, "Ballymaloe Desserts," with several served items drawn from its pages. "I want people to sit down, relax, and enjoy the experience. I’ll guide guests through the offerings, inviting them up table by table," Ryall explained. This personal touch aims to foster a sense of community and connection, reflecting Ryall's belief that pastry should reflect its surroundings. He emphasizes the importance of local ingredients, particularly butter, as a source of inspiration and a way to understand the region. As the events at Ballerina Farm approach, excitement builds for what promises to be a unique blend of Irish culinary tradition and local flavor. Ryall’s visit not only highlights the importance of place in the culinary world but also celebrates the shared values between two agricultural landscapes — one in Ireland and one in Utah. This collaboration serves as a reminder of how food can transcend borders, creating connections through shared heritage, craft, and community. For more information about the events and to purchase tickets, interested individuals can visit Ballerina Farm's official website.