Theatre of Food at Electric Picnic

Food Demos

Experience the excitement of celebrity and Michelin-‐star chefs creating stunning dishes in their wellies, in full Electric Picnic party mode. TV favourite Neven Maguire will showcase the best of ‘modern Irish’ cooking; award-­winning Sunil Ghai will demonstrate ‘Indian’ as you’ve never seen it before; Outlier JP McMahon of Aniar will demo the perfect home-­cooked fish and chips; and street food pioneer Kevin Pyke of Pyke’n’Pomme’s food truck will bring the nomadic dining experience to life. And that’s just for starters, with many more such as TV chefs Paul Flynn, Martin Shanahan and best­selling cookery author and photographer, Lily Higgins.

 

Africa, A Rising Continent  

In the spirit of the Mindfield’s 2014 theme, ‘Africa, A Rising Continent,’ Michelin­‐starred chef from Thornton’s Restaurant in Dublin, Kevin Thornton will give a demo on the foods of the Lalibela in North Ethiopia. The demo will include injera bread, a recipe from the Hamar Tribe of the Omo Valley in Southern Ethiopia, using ingredients that have been brought to Ireland especially for the demo at Electric Picnic. Thornton will also present a very special exhibition of his stunning photography from his journey in Ethiopia.

 

Mixology, Drinks and Music 

This year, Theatre of Food will host ground‐breaking cocktail demos, with champion mixologists Darren Geraghty and Oisín Davis shaking from the frontiers of artisanal distilling and foraged mixers. Join top showbiz mixologist Alan Kavanagh to learn all about the fascinating history and heritage of Bacardi, the world’s most awarded rum. Surprise your friends when you get home with some secret cocktail-­making tips and delicious Bacardi cocktail recipes.

Alan Kavanagh will also present delicious creations at Theatre of Food’s first ‘Music is the Food of Love’ show. On Saturday evening food writer and former Hot Press journalist, John McKenna will talk music with food industry legends Paul Flynn (The Tannery), Kevin Thornton (Thornton’s), Declan Maxwell (Chapter One), Joe Macken (Jo’ Burger et al), and Hot Press editor Niall Stokes. Music is the Food of Love, so the audience will groove along with these famous names of food and music, to the best sounds of the 60s, 70s, 80s and now.

 

Theatre of Food Tastings

All weekend, the tent will be staging ‘Theatre of Food Tastes,’ treating the audience to delicious tastings of exciting foods almost every hour. The Theatre of Food Kitchen will be orchestrated by award-­winning chef Caitlin Ruth from Deasy’s Harbour Bar in West Cork, and the audience will hear from the innovative producers, chefs and bakers behind the tastings, such as: cocktails with Newgrange Gold; a ‘Taste of Nepal’ from Lina Gautam of Monty’s of Kathmandu; delectable cakes from Eunice Power; African curry from Michael Quinn.

In addition there will be a number of side shows, which will include a full Ethiopian coffee ceremony, the icing of a magnificent wedding cake, and ice cream beers in a very alternative afernoon tea.

The Demos and Tastings at Theatre of Food this year are brought together in association with Musgraves.

 

Electric Picnic Food Awards

The return of the Electric Picnic Food Awards will see the popular picnicers’ award coincide with a special digital award -­ Picnicers are invited to tweet a photograph of their favourite meal at Picnic, and the winning food photography prize for food at the Picnic will be judged and awarded during a special food photography talk when Le Cool magazine will be dropping in to talk food porn with Forkful TV.

 

Talks, Manifestos and a Food Quiz

Alongside the food photography workshop with Le Cool and Forkful TV, Theatre of Food will host a series of debates and talks, including a quiz, “The Missing Ingredient,” hosted by Ross Golden Bannon and some very special guests, including singer Brian Kennedy and style icon Sonya Lennon. A Manifesto for Irish food will be debated by Galway’s groundbreaking chef, Jess Murphy whose Kai Restaurant is one of the hottest West Coast tickets, Milleens Cheesemaker Quinlan Steele – Milleens began the Irish Farmhouse cheese revolution in the 1970s and still remains at the forefront of Irish cheese production – and TV chef, teacher and baker Patrick Ryan of Firehouse Bakery.

 

The Theatre 

The Theatre of Food takes place in a magnificent tent, pitched in the Mindfield area of Electric Picnic, this year, with its own country market. The tent is equipped with a magnificent kitchen, designed and custom-­made for Theatre of Food by Portlaoise craftsman, Liam Grant Wood Design.

The Theatre will be open on Friday, Saturday and Sunday. The Theatre of Food is produced by VSC Events, and curated by McKennas’ Guides.

 

 

For more information, see www.electricpicnic.ie/theatreoffood.

 

Aug 25, 2014

High Spirts

Recounting a very interesting recent meeting of the Irish Food Writers’ Guild members, by Lizzie Gore Grimes

 

As you can imagine with so many impassioned foodies in the group our Irish Food Writers’ Guild meetings can often get a bit spirited. But our recent meeting really took things up a notch – in the best possible way. To begin with, we were based in a sun-drenched private meeting room in the new Woollen Mills Eating House, taking in sweeping views out over the Ha’penny bridge. Before we went on to enjoy a superb whiskey tasting (with a spot of inspired food pairing) from Dublin’s new Teeling Whiskey Company. I say new, as the company only launched in 2012, but the Teeling family have in fact been making whiskey in Ireland for over 200 years.

 

It all started with Walter Teeling who, in 1782, set up a craft distillery on Marrowbone Lane in the Liberties area of Dublin. Today, Walter’s ancestors Jack and Stephen Teeling are carrying on the family tradition and bringing the Teeling name back to the Liberties with the launch of a brand new state-of-the-art distillery located in Newmarket Square, Dublin 8.

 

This marks a very special occasion for the city as it will be the first time in 125 years that whiskey has been produced in the capital. Jack Teeling’s enthusiasm for the project was palpable as he told us about the new facility and how it will revive the famous whiskey distilling traditional that the area was historically famous for – it used to be known as the “Golden Triangle” at a time when there was over 37 different distilleries in the city.

 

Jack then took us on to the good stuff – the tasting. We started with a sip of Small Batch, which is bottled at 46% with no chill filtration and so benefits from extra complexity. It is also aged in ex-rum barrels which imparts an extra sweet, soft flavour. To taste, it’s a lovely approachable drop with hints of vanilla and spice and a slightly woody undertone. We paired this with some divine Skellig chocolate truffles enriched with just enough Small Batch whiskey to add decadent depth but not overpower the chocolate.

 

Then we went on to try the Single Grain – my personal favourite – here the whiskey is matured in Cabernet Sauvignon wine barrels, a unique process in whiskey making. On the palate, you get strong spice to start, followed by a rich, smooth red fruit finish. A remarkable taste sensation, which went down particularly well with the whiskey washed Organic Irish Brie from The Little Milk Co.

 

To finish, the 21-year-old Single Malt was every bit as gorgeous as the bottle it came in. It went down silky smooth, with flavours of fig jam, honey and apricots coming through and a wonderfully mellow peaty, smokey finish. We nibbled on some Little Milk Co. vintage cheddar alongside which complemented the smooth whiskey perfectly.

 

And as if all of that wasn’t enough taste-bud spoiling for one evening, we went on to enjoy a range of mouth-watering dishes from the Woollen Mills menu. Forks were soon fighting over platters of Ox tongue fritters with beetroot pickled eggs and horseradish mayo; Connemara cured ham with cold pressed Newgrange rapeseed oil; Curried crab claws on toast with samphire and the decadent Ortiz anchovies served with ‘too much’ Cuinneog Farmhouse butter, potato sourdough toast, shallots, capers & lemon. For me the outright winner was the curried crab claws – worth a trip into town alone.

 

By Lizzie Gore-Grimes @lizgoregrimes

 

 

To find out more visit

www.teelingwhiskey.com

www.facebook.com/teelingwhiskey

www.twitter.com/teelingwhiskeyco

 

http://www.thewoollenmills.com/

Aug 12, 2014

Food for thought

Georgina Campbell takes time to reflect on the New Season Comber Potatoes EU PGI.

 

Ireland’s answer to the famed Jersey Royal early potato from the Channel Islands, the New Season Comber Potatoes (or Comber Earlies as they are also known) are this island’s flagship potato and one of only a small handful of products here to have the right to use the blue and yellow EU PGI ('Protected Geographical Indication') logo.

 

It’s a recognition that should be applied to far more Irish foods but, as chairman of the Comber Earlies Growers Co-Op, Richard Orr, and his co-campaigners know all too well, takes not just a unique product but also patience and determination to achieve.

 

So what’s so special about the Comber Earlies? Well, the answer lies in the soil and, especially, the microclimate of the Comber area, which is sheltered by the Mournes and the Ards Peninsula and protected from frost by the salt waters of nearby Strangford Lough, allowing for an earlier harvest than other potato-growing areas and a sweet, nutty flavour that is common to the varieties grown in the area. These include modern varieties like Accord and Casa Blanca as well as old favourites such as Homeguard and Dunluce, and it is the growing and early harvesting in this particular area of Co Down that makes them unique, rather than the variety.

 

Only potatoes harvested in May, June and July may be marketed as New Season Comber Potatoes or Comber Earlies; they can be round or oval according to variety but, being harvested young, they will be quite small and have the thin, flaky ‘new potato’ skin that is typical of potatoes that are lifted while the foliage is growing strongly. Later varieties harvested after the foliage has died back (or been removed) have more robust skin which makes them less susceptible to damage and they keep better, and it’s important to remember that earlies are for immediate use. These are the sort of spuds you would dig in your garden and take straight into the kitchen for dinner to enjoy their summery flavour that night, so 24 hours from farm to fork is the farmers’ aim.

 

New potatoes are a dish fit for a king when cooked simply - steamed or boiled lightly in water or milk and water, with a sprig of mint - and served with a good knob of butter and a sprinkling of sea salt. But, needless to say, Northern Ireland chefs have other ideas, as proved by demonstrations at the Comber Potato Festival in June, which was attended by a great range of inspiring chefs including Danny Miller from The Poacher’s Pocket nearby at Lisbane; Will Brown of The Old Schoolhouse Inn, Comber; Fritz Machala of Sugarcane Bistro, Comber; BBC Radio Ulster chef, Paula McIntyre; Carl Johansson of James Street South Bar and Grill, Belfast; and Colin McCreedy, of La Mon Hotel & Country Club, near Belfast.

 

For further information:

www.comberearlies.com

www.nigoodfood.com

 

RECIPES from the Comber Potato Festival, June 2014:

 

Lobster and Comber Potato Salad With Crispy Bacon & Tarragon

This lovely simple dish is from Carl Johannson of the very popular James Street South Bar and Grill in Belfast. It is quick and easy to make if the lobster has been prepared ahead of assembly.

Serves 4

Ingredients:

Flesh of a freshly cooked 2lb lobster (boiled for 8 minutes)

Smoked pancetta

1kg baby Comber potatoes

100g mini capers

100g sliced shallots

50g chopped fresh tarragon

2 cups mayonnaise, preferably homemade

Garnish: fresh watercress

 

1. Bake the pancetta until crispy.

2. Boil the Comber potatoes in salted water until tender then drain.

3. Mix together the Comber potatoes, capers, shallots and tarragon with two cups of mayonnaise.

4. Place into a clean serving bowl and arrange the lobster, pancetta and watercress on top.

 

Peter Hannan’s Himalayan Salt Aged Sirloin With Warm Comber Potato Scallion & Horseradish Salad.

This beautifully understated dish is from Danny Miller at The Poacher’s Pocket, Lisbane - and, like all simple dishes, success depends on quality ingredients and skilful cooking. Peter Hannan’s famous steaks, from his unique Himalayan salt aging chamber in Moira, are perfectly complemented by the warm Comber potato salad.

Serves 4

 

 2 x 12oz Peter Hannan’s salt aged sirloins

 500g Comber potatoes cooked and kept warm

 6 tablespoons good mayonnaise

 1 tablespoon good horseradish

 1 bunch scallions 1 bag watercress

 1 x pickled red onion

 

1. Season the sirloins on both sides and cook on a hot pan for 2 minutes either side (for rare) and leave to rest.

2. Mix mayonnaise and horseradish together and combine with sliced Comber potatoes and scallions. Check seasoning and place on serving plate.

3. Slice the steak and place around potato salad. Drizzle over any juices from the steak

4. Garnish with watercress and pickled red onion

 

Comber Earlies with Roast Garlic & Rosemary

A lovely versatile side dish from Colin McCreedy of the La Mon Hotel & Country Club, near Belfast.

Serves 4:

 

Ingredients:

12 Comber Earlies (equal in size)

 Butter and olive oil, as required

2 cloves of garlic, sliced

4 sprigs of rosemary

Salt & pepper

Sea salt flakes, to serve

 

1. Scrub and wash the Comber Earlies. Boil in salted water for 20-25 minutes or until tender, then drain and keep warm.

2. Place a pan on a medium-high heat, add a good knob of butter, a drizzle of olive oil, the sliced garlic and sprigs of rosemary; season and sauté for 1 minute.

3. Add the Comber Potatoes to the pan, coat with the butter mixture and cook for 4-5 minutes to roast and crispen the skin. Take care to keep rolling potatoes in the pan to brown the potatoes evenly and prevent burning.

4.  Sprinkle lightly with sea salt flakes and serve.

 

 

Comber Potato & Chocolate Fudge Cake

Although mainly used in main courses and side dishes, potatoes are extremely versatile as an ingredient and especially valuable for adding moisture and texture to baking and desserts, in a similar way to ground almonds. This more-ish dessert is from Colin McCreedy of  La Mon Hotel.

Serves: 4-6

Ingredients:

200g Comber Potatoes, mashed

125g butter

4 tablespoons of cream

100g dark chocolate

350g caster sugar

2 tablespoon cocoa powder

5 egg yolks

1½ teaspoon baking soda

4 tablespoon hot water

200g plain flour

2 teaspoon baking powder

 5 egg whites

 Topping:

 250g dark chocolate

185ml whipping cream

 

Preheat a moderate oven, 160ºC.

 

1. Put the mashed potatoes, butter, cream, dark chocolate, caster sugar and cocoa powder into a large heatproof bowl.

2. Place the bowl over a pan of boiling water, and then leave for 5-10 minutes to melt together.

3. When the ingredients have melted, use a wooden spoon to mix them and combine thoroughly together

4. Remove from the heat and beat in the egg yolks

5. Add the baking soda to the hot water, then whisk into the chocolate mixture

6.  Gradually fold in the sifted flour and baking powder, to make a smooth batter

7. Using an electric mixer, whisk the egg whites in a clean bowl, then carefully fold into the cake batter in 3 stages.

8. Pour onto a baking tray or a cake tin lined with parchment paper

and bake in the preheated oven for 45-50 minutes, or until firm and springy to the touch.

9. While the cake is baking, make the topping: Break up the dark chocolate into smaller pieces and place in a medium sized bowl. Boil the cream and pour onto the broken chocolate pieces, whisk well to combine with the melted chocolate, creating a smooth glossy ganache topping. Set to side until required

10.  Remove the fudge cake from the oven leave to cool in its baking tray/cake tin to keep its shape.

11.  When cold, peel the paper from bottom of the fudge cake, turn right side up and coat with the prepared chocolate ganache topping.

12.  Leave to set, and then cut into portions and serve at room temperature or warm, with your favourite ice-cream.

 

 

 

July 31, 2014

Forty One Restaurant

Restaurant FortyOne recently invited a group of food writers on a special tour of their uniquely-located kitchen garden in Killiney, followed by a special meal in the restaurant in Residence on St. Stephen’s Green. Joe McNamee recounts.

 

We traipse through the empty rooms of one of Ireland’s most salubrious Killiney mansion homes to access the terrace at the rear. Three sharply-liveried staff members are to hand, doling out gin and berry infusions; in the centre of the terrace is a long table bearing freshly-picked produce, laid out with an austere aestheticism on individual serving platters. Amongst the harvest are: crisp, piquant radishes; bolshie, verdant cavelo nero; spicy nasturtium flowers that bring a tear to the eye; punchy mizuma and rocket; celery heads on the cusp of flowering; graceful fronds of fennel; cooling mint; the only condiments, salt and pepper and some good extra virgin olive oil. All well and good, but on this impossibly glorious summer’s day, you’d struggle to reel in the wandering eye, drawn by sumptuous lawns sweeping down to a perfectly framed slice of Dublin Bay, the whole schemozzle all rather reeking of Gatsby—back when he was great, I hasten to add. We drag our attention toward Restaurant FortyOne’s Chef Graham Neville as he tells us the tale of this rather unique walled-in kitchen garden, sited in a south-facing terraced plot at the foot of the restaurant’s owner, Olivia Gaynor-Long’s stately home, a perfect sun-trap, fulsome with summer’s bounty, chlorophyll practically shimmering in the evening air.

 

Back at the restaurant, in an upstairs room overlooking St. Stephen’s Green, the setting sun streams in still with a vigour that demands blinds are drawn immediately. The first course is of such Spartan simplicity, Garden Herbs and Leaves, Pea Coulis, its ingredients seem barely altered from their natural state: a sheaf of peppery salad leaves and herbs encased in a salted shaving of cucumber. A single mint leaf amongst the pack is a cooling balm, a sweet pea coulis moistens the mouthful. Lest any dismiss this as mere leaves and whimsy, the very excellent sommelier Victor Nedelea needs to pair it with a substantial wine and does so immaculately with a fine and spicy Vacqueyras (Domaine De La Charbonnière, Rhone Valley, France 2011).

 

Next is Radish, Summer Truffle, Pickled Chive Bud. The perky onion nip from the little buds plays well off deeper truffle notes but it is the radish, cooked confit-style, that most impresses, the crisp, sharp piquancy of the raw root vegetable now surrendered for something sweeter and infinitely more complex. An ‘oily’ Pinot Gris, ("Les Princes Abbés", Domaine Schlumberger, Alsace, France 2011) is another excellent accompaniment.

 

Courgette Flower Stuffed, Lovage, is more than a nod to classical French coarse-water fish quenelles. Here, prawn and scallop are pureed with cream and steamed in a courgette flower, served surrounded by a moat of lovage sauce. Neville doesn’t employ the traditional egg white, relying on the natural gelatine of the seafood to bind. Lovage, a first cousin of celery, is a chirpy counterpoint to this effortlessly elegant piscine perfection. On the night, there are eight courses, including petits fours, and not a bum note amongst them but by evening’s end few can see further than this superb dish.

 

Black Cabbage, Red Mullet is a meaty fillet of fine fresh fish, beautifully cooked, cavelo nero adding texture and a brassica oomph to a demure beurre blanc sauce while the silky, supple Pinot Noir (Ribbonwood, Marlborough, New Zealand, 2012) is one of the wines of the evening.

 

Wexford Lamb, Baby Onion, Marjoram is velvety pink meat, exquisitely tender, that finds a companionable sweetness in the pearly wee onions, a rich, dark jus in a marjoram infusion, plumbs sumptuous depths.

 

Cheese (Brewer’s Gold) arrives at the table in the best way possible: a single sliver, at room temperature, with none of the usual panoply of rarely-in-season, imported fruit and boisterously inappropriate chutneys and relishes. The chalky beer-washed rind, a salty, amber cream oozing from within, the sharp finish, all sit well with a syrupy Sauternes (Château Barbier, Sauternes, Bordeaux, France 2005).

 

Beetroot, Rasberries, Woodruff is a serene and simple summer dessert of fruit and ice cream, running the sugar spectrum from earthy beetroot through citric raspberry to ethereal woodruff. Strawberries, Fennel is an intricate arrangement of strawberries, both natural and confected, and little dots of piped sweet fennel cream. A good dessert but perhaps excessive in the wake of the one previous—and having said that, we dived with abandon into platefuls of delectable little Mint Oreos and Rhubarb Macaroons, the Fabergé-fragile shells of the latter testament to a delicate hand in the pastry kitchen.

An exceedingly modest man in person, Neville is nonetheless one of the very best chefs in Ireland, operating at the peak of his abilities. He has the self confidence to embrace simplicity, eschewing cheffy tricks; his learning is lightly worn, but employed with unerring acuity. Restricting your palette to local, seasonal produce induces a pure rigour and discipline in creativity, hard to otherwise replicate and Neville admits working to the rhythm of the garden and its growing season has radically altered his culinary outlook. This is Michelin cooking, some of it worth easily more than a single star.

 

Menu & Wine List

 

Garden Herbs and Leaves, Pea Coulis

Vacqueyras, Domaine De La Charbonnière, Rhone Valley, France 2011

 

Radish, Summer Truffle, Pickeld Chive Bud

Pinot Gris, "Les Princes Abbés", Domaine Schlumberger, Alsace, France 2011

 

Courgette Flower Stuffed, Lovage

Sancerre, Domaine de la Rossignole, Loire Valley, France 2012

 

Black Cabbage, Red Mullet

Ribbonwood, Pinot Noir, Marlborough, New Zealand, 2012

 

Wexford Lamb, Baby Onion, Marjoram

Château Petit Faurie-Quet, St. Emilion, Bordeaux, France 2010

 

Brewers Gold Cheese,

Château Barbier, Sauternes, Bordeaux, France 2005

 

Beetroot, Rasberries, Woodruff

Moscato D’Asti, "La Caudrina, Romano Daugliotti, Piedmont, Italy, 2013

 

Strawberries, Fennel

Coteaux De L¹Aubance, Domaine De Montgilet, Loire Valley, France 2010

 

Mint Oreos

Rhubarb Macaroon

 

www.restaurantfortyone.ie

 

July 11, 2014

Concrete Tiki: A programme of food events, workshops and experiments in imma this July.

The programme of Concrete Tiki reflects a current atmosphere of collaboration between food and art, while responding to the exhibition that will launch in IMMA at that time: a retrospective of the work of Brazilian artist Hélio Oiticica that will run from July 19th to October 5th in the museum.

 

Michelle Darmody, The Cake Café, and artist Fiona Hallinan have created a programme of food events and workshops for IMMA to sit within a larger series of activities throughout the museum.

 

 

SATURDAY JULY 19th

A one-day revival of The Hare in the gardens of IMMA. The Hare was a temporary food project devised by artist Fiona Hallinan and chef Katie Sanderson for the exhibition The Worker's Cafe, curated by Rayne Booth in Temple Bar Gallery, October 2013. A specially commissioned structure by artists Daniel Tuomey and Tom Watt will serve as the location for The Hare.

Plans for this structure gave the programme of food events its name, and it will later serve as the venue for other projects. A set menu of €20 on July 19th will feature the signature dish of The Hare, the 3-in-1: a board of mostly raw, locally sourced plant-based produce, Dublin-made sourdough bread and dips, and include drinks and a selection of raw, sweet superfoods. A specially devised childrens' menu will cost €10.

 

WORKSHOPS

Rocketman, Jack Crotty from Cork, will host a workshop in the Oak Room teaching how to pickle and preserve vegetables.

In the education workshop space children will be asked to ice edible gingerbread canvases in response to Hélio Oiticica’s work. Each canvas will be photographed before they are eaten.

 

FRIDAY JULY 25th

The following weekend will feature the majority of the programme of Concrete Tiki. On Friday night IMMA”s Grand Hall will host a feast by chef Jess Murphy of Kai restaurant in Galway. Artist Mark Garry has been invited to collaborate with Jess to create a unique setting for this event for one hundred guests. Tickets for the banquet will be available online through the IMMA website at €50 per person for a multi-course menu.

This banquet will be preceded by a special tour of the galleries by curator Rachel Thomas.

 

SATURDAY JULY 26th

The Cake Café has celebrated baking and local artisanal food off Dublin’s Camden Street since 2006. The Cake Café will host lunch in the  gardens of IMMA, serving a set menu throughout the day of locally sourced Irish ingredients. This will be served from the Concrete Tiki and bookings will be available for a sit down three course lunch. Michelle Darmody of The Cake Café has commissioned Dublin design studio Distinctive Repetition to create bespoke serving platters for this lunch event which guests will take home with them.

 

For the closing night of Weekends at IMMA a number of live music and performance events will take place throughout the museum, of which Concrete Tiki will be a part.

 

The team from House café in Cork will take over the central courtyard in IMMA and create a series of cocktails and eats during the evening. In the gardens outside Jennie Moran from Luncheonette in NCAD will offer a specially tailored menu later in the evening. This will be served in parallel with curator Vaari Claffey’s Gracelands, a platform for live performances, lectures and screenings.

 

OUTDOOR DINING

On a date yet to be confirmed, a special outdoor meal will take place: a fire-cooked feast by chef Giles Clarke of Koya in London. For this event, artist Ruth Lyons has been invited to collaborate with Giles Clarke to create a unique work. One hundred bookings will be taken for this event, through the IMMA website, at €35 per person. Details to come.

 

WORKSHOPS

A butter making workshop will take place in the paneled Oak Room in IMMA’s North Range in the afternoon. Adults or children  will be taught the almost-lost art of making butter in the home which will be hosted by Imen McDonnell, who blogs under the name Farmette. Michelle and Fiona are commissioning the design of butter stamps for the event so each participant will take home a unique pat of butter.

 

“Smoking fish in a biscuit tin” will be hosted by Sally Barnes of Woodcock Smokery in the oak room of the North Range.

 

Sally McKenna will host a workshop on using seaweed based on her book “Extreme Greens”.

 

 

Irish Museum of Modern Art

Royal Hospital,

Kilmainham,

Dublin 8.

Tel: +353 (0)1 612 9900

Email: info@imma.ie

Web: www.imma.ie

 

July 11, 2014

'Somm Night': Wine tasting with Master Sommeliers at Galway Film Fleadh

The 26th Galway Film Fleadh, in association with wine merchants Cases Wine Warehouse, are delighted to present an innovative sensory screening of Somm, a unique documentary which takes the viewer on a humorous, emotional and illuminating look into a mysterious world – the Court of Master Sommeliers and the massively intimidating Master Sommelier Exam. This will be the first festival screening of Somm in Ireland.

 

On Wednesday, 9th July at 8pm, ticket holders will sample wines as they are discussed on the screen, in the Veranda Lounge of the Radisson Blu Hotel. The screening will be preceded by a brief introduction to the wines from Peter Boland of Cases. Somm has won multiple film festival awards and all the wines set for tasting are top-end examples of their style so the night should prove a thrilling experience for wine lovers and film buffs alike.

 

Somm is the story of four friends attempting to conquer an exam with a failure rate of 90% – the prestigious Master Sommelier Exam. This is a test that can cover literally anything to do with the entire world of wine and that's only the beginning of the challenge! In over fifty years, fewer than two hundred people have ever earned the title of Master and the ones who succeed have risked their personal lives, their wellbeing, and often their sanity to achieve this feat. Known for its secrecy, access to the Court Of Master Sommeliers has always been strictly regulated and cameras have never been allowed anywhere near the exam until now.

 

Tickets are €30 including wines. Spaces are limited so early booking is recommended. Further information and ticket booking is available at www.galwayfilmfleadh.com.

July 7, 2014

Cono Sur invites Irelands's food bloggers to submit an original recipe to win a trip for two to Chile.

Cono Sur, Ireland’s premium Chilean wine brand, is launching a search to find the ultimate dish to match their Single Vineyard Sauvignon Blanc

or Pinot Noir.

 

The entrant with the most votes in Ireland will travel with a friend, compliments of Cono Sur, to compete in the Grand Finale held in Paris in November.

 

Here they will compete with finalists from Finland, Sweden & UK to win the overall prize of a trip for two to Cono Sur Vineyards & Winery in the heart of stunning Chile.

 

How it works

 

From Monday 23rd June to Monday 11th August, Irish food bloggers across the country can log on to www.conosur.ie/blog and upload their original recipe that they feel pairs best with either the Cono Sur Single Vineyard Sauvignon Blanc or Single Vineyard Pinot Noir.

 

Voting is then open to the public from 18th August to 22nd September, when Cono Sur will select the top three recipes with the most votes from each country to go on to Round Two as semi-finalists.

 

For Round two, renowned chef Christopher Carpentier will prepare each semi-finalist´s dish and select one finalist from each participating country. Winners will be announced and officially notified on 9th October.

 

For the third and final round, the four international finalists will be sent to Paris for 14th-15th November to participate in the Grand Finale. Each finalist will prepare their dish for a panel of judges, including Cono Sur´s General Manager and Chief Winemaker, Adolfo Hurtado, as well as chef Christopher Carpentier.

 

The overall winner will be chosen and announced on the night, winning a fantastic trip for two to Chile.

 

Timeline

 

• August 11th: End date for submissions.

• August 18th: Public voting opens.

• September 22nd: Voting closes.

• October 1st: Chef Christopher Carpentier begins cooking the top 3 entries from each country and chooses the best in conjunction with Cono Sur.

• October 9th: Finalists are notified and publicly announced.

• November 14th: Grand final in Paris.

 

About Cono Sur Single Vineyard

 

The Single Vineyard range of wines was born from the idea of embodying the ideal vineyard site for each grape variety by optimizing the altitude, soil and climate conditions of the vineyard where it is grown, making each wine completely unique.

 

From voluptuous reds to fresh and aromatic whites, this range pays homage to Chile´s diverse appellations. Each label contains a distinct block number, block name and valley in order to reflect the personality and uniqueness of the terroir where each was born.

 

Cono Sur Single Vineyard Sauvignon Blanc and Pinot Noir are available exclusively in the on-trade and specialist off-licences such as O’Briens Wines, nationwide; Mitchell & Sons, Dublin; Redmonds of Ranelagh, Dublin; Sweeney's of Glasnevin, Dublin; Jus de Vine, Portmarnock, Dublin; Bradley's of Cork; O’Driscoll's of Cork.

 

 

Visit www.conosur.ie/blog or log onto

www.facebook.com/conosurireland for further details.

 

 

July 7, 2014

Affiliations

Quick links

Links of Interest

Michelle Darmody: Baking with almonds

 

Recipes this week are orange blossom and almond cake, almond macaroons and sunken prune tarts.

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