Slow roasting is the way to go
When students require a part-time job to pay for the Pimms and lager, or whatever it is the youth drink nowadays, foraging wild flowers and herbs for Patrick Guilbaud’s Michelin two-star restaurant will rarely spring to mind.
But that’s precisely what Giles Clark did while studying philosophy at Trinity College. Since graduating, he’s translated his amour for all things epicurean into stints cooking in some of the world’s finest restaurants, including Noma, in Copenhagen; Alice Waters’ Chez Panisse, California; River Cottage, in Devon; Chicago’s Alinea; and he now works with the Young Turks in London. Michelle Darmody, Irish Examiner regular and proprietor of The Cake Café, is bringing him back to Dublin to cook a seasonal banquet on June 1 in an old primary school on Pleasant’s Place. With talk of homemade seasonal cocktails, honey and nettle eau de vie, hors d’ouvres followed by multiple courses, some foraged, most organic, and a variety of wines, ‘The Menu’ is already packing his bags for the big smoke, especially as the whole thing comes in at an exceedingly democratic €30 a skull. Booking by credit card: The Cake Café, 01-4789394.
