Make an award-winning toast; a food festival in Cork; and wine evening and dinner at the Circa


Design POP, the architecture, design and food festival returns to the streets of Cork City (August 27-29). It will see seven pop-up “pavilions”, collaborations between designers, architects and food manufacturers in various locations around the city. Collaborations include renowned artist, Maser, and the Crawford Gallery Cafe, in Emmet Place, as well as students and staff from the Cork Center for Architectural Education (CCAE) teaming up with the Blackrock Castle Observatory at Blackrock Castle .

A parallel program of events, conferences, exhibitions and conversations covers a variety of social, sustainable and environmental topics. One of these talks, The Launch, explores building and launching a brand and features Ernest Cantillon (Kinsale Gin and Red Earl whiskey), Tony Speight (WCC roaster) and Laura Edgerton.

Visit organic food gardens and woods

The GROW COOK EAT Food Tour Series is definitely worth following. It starts with a garden cocktail and seasonal entree before GIY founder Mick Kelly leads it all on a tour through the wonderful organic food gardens and woods.

Chef JB Dubois leads an interactive cooking demonstration serving wood-fired pizzas on the patio, as well as garden salads, organic wines and Grow HQ desserts, along with a signed copy of the book GROW COOK EAT at take home.

Drink and dine in Circa

A Splendid Evening of Wine and Dinner: The menu highly recommends hosting a very special dinner (August 30) by Irish Examiner Wine Scribe Leslie Williams at Circa, Terenure, Dublin . This is in partnership with Rías Baixas wines with a specially created five-course menu, beautifully paired with a selection of Rias Baixas wines. Dishes will include swordfish ceviche, manchego, acorn-fed iberico jamon, croquette and n’duja and red snapper with brown shrimp, hispi cabbage.

Aperitif, snacks and five-course dinner, with wines, € 90 pp.


Sligo Food Tours eBook

The very inspiring Hans and Gaby Wieland, founders of Sligo Food Tours, launched Sligo Food Tours eBook, a digital guide dedicated to their choice of the best restaurants and food producers in Sligo, including welcome talks and the history of the Sligo gastronomy.

Online Cooking Class with Sprig

Sprig, chef Eamon Lynch’s online cooking school, has released its latest list of courses featuring some of Ireland’s most renowned chefs and food and hospitality professionals. And a new subscription service just launched gives anyone who signs up full access. (Register by September 30 to earn the first month completely free.)

Newly announced tutors include Kai Café + Restaurant Chef / Owner Jess Murphy, The Wicklow Escape’s Newly Appointed Former Star Chef, Danni Barry, Aisling Moore (Bib Gourmand Seafood Restaurant, Goldi), Keith Coleman ( culinary director of food for Slane Castle Estate), Conor Spacy (culinary director at Food Space and Zero Waste Advocate) and Tara Gartlan (pastry chef at the Michelin starred restaurant, Chapter One by Mickael Viljanen), and at the two Michelin star restaurant, the Aimsir’s managing director (and wife of chef Jordan Bailey), Majken Bech-Bailey, for a special course on juices and soft drinks.

Sprig subscribers can also access workshops with Imen McDonnell (food writer and cookbook author), Deborah Ryan (food stylist and photographer) and Ruth Calder-Potts (food photographer), and non-community members can s ‘Register on an as-needed basis for a 90-minute course on ethnic skills, techniques and cuisines.

Win a chance to eat free in Meltdown for one month

Special Meltdown Toastie Competition Invites National Contestants to Create an Award-Winning Monthly Special Grilled Cheese Sandwich

Meltdown toastie cafe in Dublin invites you to create your own Meltdown masterpiece for the chance to eat free in Meltdown for a month along with a goodie bag full of Meltdown products. To give you an idea of ​​the competition, the first Meltdown Masterpiece winner, Thomas MacGiol, created The Hawaiian Spicer: Honey Glazed Jam & Pineapple with Swiss & Red Cheddar Cheese, Jalapeños, Caramelised Onions garnis de Meltdown Hot Stuff on Sourdough Bread, which is now this month’s Meltdown Special.

Visit Meltdown on Instagram at @meltdowndublin and enter your recipe in the comments of the contest post or email, listing your choice of ingredients, sauces and toppings for sandwiching in sourdough and toasting bread and don’t forget to name your creation.


Organic Peridot Olive Oil is a Quality Addition to All Kinds of Fine Foods
Organic Peridot Olive Oil is a Quality Addition to All Kinds of Fine Foods

While The Menu is a zealous champion of fine Irish produce, its pantry is certainly not limited by these shores. There are certain foods that we will never be able to produce on Aul ‘Sod, yet these are some of her favorite and essential foods: including coffee, real chocolate, and premium olive oil. The menu is particularly sensitive to Spanish olive oils and is delighted to have met Peridot – a utterly superb organic extra virgin olive oil, from a new Irish start-up, Maybridge Fare. Returning with his family after living nearly a decade in Andalucia, southern Spain, Orlaith Hickey created the Peridot brand, an exclusive brand for the Irish market, featuring oil from a of the best mills in the region.

Harvested early (this vintage, November 2020) and cold pressed from three varieties of olives (hojiblanca, picual and picuda), peridot is a green, herbaceous, fruity oil that resolves in the throat with vibrant peppery notes. You can very well find all kinds of uses for such an oil, in dressings, sauces and marinades, but The Menu believes that such a good oil is best enjoyed raw – drizzled over cooked fish or al dente vegetables, a crunchy green salad or just poured onto a sponging plate with appropriate sourdough bread with Achill sea salt, maybe a salted anchovy or two, then a nice glass of crisp, cold manzanilla to wash it all down.

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