The Menu

The menu: Waterworld

The promotion of local maritime activity as part of the Ocean to City: Cork Harbour Festival (May 30-June 6) is heartening, with one event especially catching The Menu’s attention, Boats & Bites: Boating & Seafood Tasters (June 3, 6pm-8.30pm). 

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The menu: Nepal fundraiser

The Menu’s great compadre, chef Kevin O’Toole, of Dublin’s Chameleon Restaurant has devised a wonderful fundraiser for Nepal, in Smock Alley Theatre, Temple Bar (May 24), an informal dining experience featuring curry, drinks and dancing. 

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The menu: Learn it, cook it

The new Kilkenny Cookery School has just been opened by wife-and-husband chef team, Mary and Neil McEvoy. 

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The menu: Boyne beckons

BOYNE BECKONS

The Menu is forever harping on about the still largely untapped potential for Irish food tourism, where (invariably high-spending) visitors come specifically to a destination for the food and food culture. 

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The menu: Mighty mussels

The Connemara Mussel Festival (May 1-3) picked up one hell of an accolade last year.

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The Menu: Dublin Wine Fest

THE UNION OF GOOD FOOD AND WINE

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The Menu: Camera-friendly food

There is no doubt modern technology has evolved a whole new dimension to the consideration and appreciation of the nosebag.

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The menu: Community food

The Menu gets greatly exercised about food security — ready access to delicious and nutritious food is a fundamental right. 

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The menu: A rovin’ we will go

With a saddlebag full of chocolate and a straw bonnet on the bould Neidín, The Menu is taking to the highways and byways once more.

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The menu: Tourism and local gastonomy

Fáilte Ireland has launched the Irish leg of the 7th EU Eden project, promoting sustainable tourism across Europe with this year’s theme Tourism and Local Gastronomy. 

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The menu: St Patrick’s Day trail

Suitably decked out in 40 shades of verdant green, a most patriotic Menu is all set to celebrate Lá Fhéile Pádraig, in the only way he knows how: the consumption of the finest of Irish produce. 

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Derry Clarke

The menu: Bon Vivant Beano

The annual Irish Food Writers’ Guild Awards, in Dublin’s Michelin-starred L’Ecrivain, is invariably one of the finer beanos in the culinary calendar, with Chef Derry Clarke always putting on an exceedingly fine nosebag, each course based on the produce of a particular award winner.

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The Menu: Plenty for foodies at Cork’s 26th French Film Festival

A fierce man for the moving pictures, The Menu is very much looking forward to Alliance Francaise de Cork 26th Cork French Film Festival.

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Expert chef, David Rice, boils down art of cooking seafood

The Menu’s most recent visit to Kinsale was for the purpose of first broadening mind before waistband, at the newly opened Kinsale Gourmet Academy, in Ballinacurra House. 

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The menu: Chocolate tasting in Clonakilty

Joe McNamee visits Clonakilty Chocolate for a seven-course chocolate-themed dinner.

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The menu: Time to plan the perfect Valentine’s Day surprise

While Mrs Menu informs him that he is not currently in the market for true love and will wind up in traction if he takes to acting otherwise, the feast of St Valentine is nigh upon us and the only route to a man’s heart, through the belly, is a longtime and exceedingly well-worn path for The Menu.

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The menu: Foodie Forum nourishes mind and body

The Foodie Forum incorporating the Gastronomy West Symposium (Tuesday, February 3) at GMIT, in Galway, may be just three years old but already comports itself with a swagger befitting its rapidly-growing status as one of the country’s premier food events.

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The menu: Lifeboats on the menu

On a stormy night, from deep underneath his quilt, The Menu will always spare a thought for any poor souls caught out on the high seas with an especially heartfelt addendum added for those impossibly brave crew-members of the lifeboats.

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The menu: Meet the Bakers event in Kilkenny

It’s time for a return to the Marble City where Bia Beag are reprising their Meet the Bakers event (January 24). 

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Here's the food highlights so you can plan your 2015 culinary campaign

While Neidín may be enjoying the downtime and a well-deserved rest, stamping hoofprints all over his regular postcards from Torremolinos, The Menu has the maps and charts spread out all over the table in the war-room, planning for the 2015 culinary campaign ahead. 

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The Menu: The year of Ballyhoura Mushrooms

This time last year, Mystic Menu sat down before his crystal ball and threw out some predictions.

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