The Menu: West Cork Garlic
Who ate all the pies? Well, in a couple of weeks, the Fat Police will have The Menu bang to rights on that particular charge as he has just been installed as judge for Ballinspittle-based Diva Boutique Bakery’s 1st Annual Pie Bake-Off. Owned and operated by the wonderfully talented Shannen Butler Keane, Diva (Cafe & Deli) has long been a favourite stop for The Menu and his voracious clan, but this jaunt is going to require his finest eating breeches with the extra-elasticated waist as Shannen’s US upbringing means she holds no truck with your usual dainty little tarts: this is all about big, deep pies with a good crust, a sweet or savoury filling and a heavy emphasis on presentation and finish (Shannen has been dropping some very heavy hints about ‘lattice tops’!). Finished pies are to be dropped off to the cafe on Sunday, Jul 14, between 5-6pm with judging commencing at 6.15pm. Profits from the €5 entry fee go to Animal Haven Rescue Centre and the winner receives a hamper full of Diva goodies and an invitation to judge next year’s competition. (See Diva Boutique Bakery on Facebook).
The ever-industrious Kate Lawlor, chef at Fenn’s Quay restaurant, has released a delightful little booklet of recipes with a heavy emphasis on good local food, Cork on a Fork, available free from the Cork City restaurant (www.fennsquay.net). The Menu’s favourite producers of his dearly beloved garlic, West Cork Garlic, are on the cusp of reaping the harvest of a massive planting spree undertaken last year which should see bountiful supplies of the Sacred Bulb available at farmer’s markets and selected retail outlets very soon (www.westcorkgarlic.com) while this weekend sees another spectacular Goldiefish street market, Feasta, colonise Cork’s Patrick St as part of Cork Midsummer Festival. A trip to The Cornstore should see The Menu engaged in a spot of clinking, sipping and nibbling as he partakes of their new summer seafood and infused cocktail collection (www.cornstorecork.com) while Cork International Airport Hotel are also knocking out the good nosebag and cocktails in their newly opened New Yorker Bar & Eater (www.corkinternationalairporthotel.com) and happy birthday to Firehouse Bread, one year old this weekend — and what a year it’s been! (www.thefirehouse.ie)
It was with a heavy heart that The Menu was finally torn away from The Burren, in magical West Clare, but his despondency was somewhat alleviated by the even heavier bag of local produce shouldered by the bould Neidin, and so it was that he wound up consoling himself with some of Birgitta Curtin’s exquisite Burren Smokehouse Cold Smoked Organic Salmon with Whiskey, Honey and Fennel, a tender, melting mouthful paired with the very special St Tola Ash Log, a rich and creamy goat’s cheese with a sublimely-judged citric nip that met Birgitta’s salmon somewhere in the middle of perfection! And, of course, the only fitting vehicle for such a combo, a grilled slice of crusty sourdough from Arbutus Bread. (www.burrensmokehouse.ie; www.st-tola.ie; www.arbutusbread.com).
