{"id":12271,"date":"2019-01-19T09:19:34","date_gmt":"2019-01-19T09:19:34","guid":{"rendered":"https:\/\/souciehorner.com\/wickdev\/?p=12271"},"modified":"2019-01-22T15:45:11","modified_gmt":"2019-01-22T15:45:11","slug":"talk-with-borrowed-time-restaurant","status":"publish","type":"post","link":"https:\/\/souciehorner.com\/wickdev\/talk-with-borrowed-time-restaurant\/","title":{"rendered":"Talk With Borrowed Time Restaurant"},"content":{"rendered":"

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An Inside Seat At Borrowed Time<\/h2>\n

Today, we continue our series of conversations with local chefs and restaurant owners. So, pull up a seat with us at\u00a0 and join our conversation with owner Kim Bale and Chef Eoen Clark of Borrowed Time. We love to prepare and taste wonderful food, plus opportunity to talk food with people who share our passion! We speak with some of Saugatuck\u2019s best restaurants<\/a> often. Our intention is to share something delicious with our food loving guests at Wickwood Inn. Check out Borrowed Time’s history.\u00a0 See more about the big move<\/a> of their restaurant last year\u00a0from downtown Saugatuck to nearby Douglas.<\/p>\n

“People who love to eat are always the best people.<\/em>”
\n~ Julia Child<\/h3>\n

This time, we hear about their new location in downtown Douglas and what their plan is for 2019.<\/p>\n

Q: If you had to explain the concept of Borrowed Time to someone while riding on an elevator, what would you say?<\/h2>\n

A (Kim):\u00a0Our mantra is ‘everything with intention’. We opened a restaurant so we can do what we love every day. Take good care of people while providing them with a memorable and unique experience. With every product we bring in and decision we make, we ask ourselves something.\u00a0 Is in line with our vision and something we’re passionate about?<\/i><\/p>\n

Q: Can you talk more about how you bring intention into the food and beverages you serve?<\/h2>\n

A:\u00a0(Kim)\u00a0\u00a0In regard to food, we focus on using fresh, local, seasonal ingredients whenever possible. We like to think our guests are eating for flavor first and foremost.\u00a0 And we draw inspiration from all types of cuisine to provide a memorable taste experience. This carries over to our wine list which often mixes several unique varietals with more familiar staples.\u00a0 We focus more on flavor profiles than specific grapes.<\/i><\/p>\n

We have poured more than 600 wines since we opened in 2016.\u00a0 Our selection constantly rotates.\u00a0 We strive to find unique new varietals with familiar flavor profiles that our regulars will love. It’s the biggest compliment when someone we know takes a seat and says, ‘pour me something you know I’ll like.’ While wine is the focus of our beverage program, we always seek unique craft beers. And my partner Robert curates a really unique list of spirits for sipping neat or on the rocks.<\/i><\/p>\n

“Age and glasses of wine should never be counted.<\/em>”
\n~ Unknown<\/h3>\n

Q: Chef, will you tell us more about the food coming out of the kitchen at Borrowed Time?<\/h2>\n

A:\u00a0(Chef Clark)\u00a0At Borrowed time we specialize in a tapas style menu.\u00a0 We encourage sampling and sharing with the others in your dining party. This allows for relaxing environment to enjoy your beverage, whether a fine wine or a local craft beer.\u00a0 The inspiration for the food is simple.\u00a0 We take classics from different cuisines and put a twist on them with either cooking technique or flavor profile.\u00a0<\/i><\/p>\n

Q: How was your first season in Douglas, and what are your plans for 2019?<\/h2>\n

A: (Kim)\u00a0Our first summer season in Douglas was a successful one, and we are excited by the growth opportunities the space affords us. The Loft upstairs is the perfect setting for our 3-course dining experience, giving guests a birds-eye view of the restaurant and what Chef Eoen is preparing in the kitchen. Outside, we have big plans to continue landscaping the unimproved space and hope to add a second deck in the next couple of years. For 2019, our goal is to hold more events that emphasize our passion for food, wine, and gathering with friends both old & new in a cozy space.<\/i><\/p>\n

(Chef Clark)\u00a0I believe the new space allows more room for entertaining guests. And we have more room for growth creatively. I\u2019m hoping to take our small plates to a new level and making fine dining approachable in a cozy atmosphere. I believe our loft dinners will show guests a unique dining experience unlike any other you can find in our small towns.\u00a0 Above all, show them that they can get the same quality and diversity of food in our regular menu in a laid back fun atmosphere.<\/i><\/p>\n

A Loft Dinner experience at Borrowed Time in Douglas in December is one of the most memorable meals of the holiday season. Therefore we love it! The Pisto is perfect, the Paella hits every note correctly, and the Torta de Santiago has just the right touch of sweetness. Each wine pairing … impeccable.<\/p>\n

Looking ahead, the event lineup for 2019 is impressive … we can’t wait for Borrowed Time to open again on February 1!<\/p>\n","protected":false},"excerpt":{"rendered":"

An Inside Seat At Borrowed Time Today, we continue our series of conversations with local chefs and restaurant owners. So, pull up a seat with us at\u00a0 and join our conversation with owner Kim Bale and Chef Eoen Clark of Borrowed Time. We love to prepare and taste wonderful food, plus opportunity to talk food […]<\/p>\n","protected":false},"author":17,"featured_media":12274,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[56,3,61],"tags":[],"class_list":["post-12271","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-drink","category-news","category-things-to-do-in-saugatuck"],"_links":{"self":[{"href":"https:\/\/souciehorner.com\/wickdev\/wp-json\/wp\/v2\/posts\/12271","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/souciehorner.com\/wickdev\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/souciehorner.com\/wickdev\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/souciehorner.com\/wickdev\/wp-json\/wp\/v2\/users\/17"}],"replies":[{"embeddable":true,"href":"https:\/\/souciehorner.com\/wickdev\/wp-json\/wp\/v2\/comments?post=12271"}],"version-history":[{"count":5,"href":"https:\/\/souciehorner.com\/wickdev\/wp-json\/wp\/v2\/posts\/12271\/revisions"}],"predecessor-version":[{"id":12394,"href":"https:\/\/souciehorner.com\/wickdev\/wp-json\/wp\/v2\/posts\/12271\/revisions\/12394"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/souciehorner.com\/wickdev\/wp-json\/wp\/v2\/media\/12274"}],"wp:attachment":[{"href":"https:\/\/souciehorner.com\/wickdev\/wp-json\/wp\/v2\/media?parent=12271"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/souciehorner.com\/wickdev\/wp-json\/wp\/v2\/categories?post=12271"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/souciehorner.com\/wickdev\/wp-json\/wp\/v2\/tags?post=12271"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}