Spanish fling
Such a grá (amor!) does he hold for Spanish food and wine, it would be no surprise to find Iberian DNA in The Menu’s genetic makeup and his notion of a perfect skite is the class of ‘pub crawl’ favoured in northern Spain, a glass of wine, a tapas and then on to the next establishment — a splendidly sociable evening without the more punishing aspects of the Irish version (ie, drink now, tamp down later with deep-fried substance, possibly edible). Which is why on his next trip to The Smoke, The Menu shall be hitting the Campo Viejo Tapas Trail running until August 19, visiting four restaurants, for three tapas and a tipple of Campo Viejo Reserva in each, all the while enjoying Spanish-themed entertainment, for a paltry 20 bucks! www.facebook.com/campoviejoireland or www.campoviejotapastrail.com
If The Menu is ever caught playing away from home, it will be in a ménage-a-trois with a decent drop of vino and some fine cheese. And all the signs are The Menu is likely to stray, specifically, at 7pm, next Wednesday, July 4, down to Ballymaloe House for a tasting of Alsace Wines from the legendary Trimbach Wines paired with the offerings of two of Ireland’s finest cheesemakers, Giana Ferguson of Gubbeen Farm and the Furnos of Cashel Blue and Crozier Blue. This will be followed by a (separately-priced) All-American All-Star Texas BBQ, catered by Ted Berner of Wildside Catering, it being, of course, US Independence Day. www.ballymaloe.ie/things-to-do/diary/wine-weekends or Tel: 021-4652531
It takes a spot of global circumnavigation, indulging in ethnic cuisines out foreign, to realise fast food doesn’t have to mean bad food. Or you could mosey over to The Canteen, Mallow St, Limerick, where Paul Williams’ pop-up café/restaurant offers his own take on quick, simple and reasonably priced food, including Mild Thai Fish Curry and several tempting chicken dishes. And any man who serves Dukkah, a middle Eastern condiment of roasted ground spices and nuts is very much all right by The Menu. www.facebook.com/canteenpopup
The only thing habitual about The Menu’s dining choices is the staggering volume, as he constantly seeks out new tastes and puts different twists on old favourites. Until the arrival of the new potato season, that is, then The Menu religiously eats the same thing, night after night for near enough a fortnight — new Irish potatoes, steamed in their skins, slightly crushed, smothered in melting butter, freshly chopped parsley, ground black pepper and fried chorizo. And the spud of choice? It can only be East Cork legend and Midleton/Douglas Farmers Market mainstay Willie Scannell’s floury golden wonders, pale creamy yellow flesh, a fluffy snow-white frosting miraculously appearing as the moisture steams off. Yes, butter alone is sufficient enough dressing for these pearls — but then again when has The Menu ever been known to raise the staying hand and cry, ‘enough!’?
