The Menu: A taste of events around the country
Albeit a wonderful evening-in-prospect, recreating the Crimean Banquet of 1856 when Irish veterans of the Crimean War were honoured, wined and dined in the magnificent surroundings of what is now the CHQ building in Dublin’s Docklands. But Crimea has suddenly become most topical indeed, a development adding a contemporary frisson to proceedings. Dolled-up and dickie-bowed diners will savour a fabulous feast, including organic Burren ham hock terrine, goose liver pate, 12-hour braised Craggy Island lamb and Burren roast beef. While the original veterans supped on a quart of porter and a pint of choice port wine, the 21st century equivalent will have to make do with fine wines and Irish craft beers. Soprano Helene Hutchinson provides the entertainment. www.elywinebar.ie/banquet
Galway-based Gannet Fishmongers mark their 10th year in business with a fundraiser (April 5) in aid of the Irish lifeboats, with all proceeds from the sale of fish on the day from Gannet’s busy Galway Market stall and Eyre Square Shopping Centre store to be donated directly to the RNLI. All produce will be donated by their suppliers and members of the fishing industry and they aim to raise in excess of €10,000 for the three Galway-based lifeboats stations. Any customer spending over €20 on fish on the day will be eligible for a draw for dinner vouchers, gourmet hampers and a weekly supply of fresh fish for six months. www.fb.com/gannet.fishmongers
The wonderful not-for-profit Foodcloud, who’ve developed an app matching waste food with deserving charities and community groups, host a Foodcloud feast on Wednesday at Smock Alley Theatre in Dublin that should not be missed (www.foodcloud.ie). Jacque’s Restaurant in Cork host another excellent tapas/Argentinian wine evening on Tuesday for €20 (www.jacquesrestaurant.ie), and any readers in a state of last-minute and still gift-less panic for Mother’s Day would do well to consider Kelly’s Resort Hotel, Wexford, and their fine Mum’s Midweek Indulgence package. www.kellys.ie
No matter the quality of vinegar employed, pickled foodstuffs will always struggle to match the ethereal fizz of fermented food, not to mind the astonishing health-giving properties so The Menu was overjoyed to stumble across The Cultured Food Company and their splendid range. Their raw sauerkraut with carrot and fennell, a dollop of homemade mayonnaise and some Woodside Farm salami is how The Menu now defines ‘rapture’. www.facebook/theculturedfoodcompany
Stockists: Bradleys, Galvins, World Wide Wines, Carry-Outs, O’Briens, Lohans Salthill, Deveneys Dundrum, McHughs.
Rogue Brewery was founded in Oregon in the 1980s in the early years of the craft brewing renaissance. They now produce a huge range of beers and recently whiskey, gins and rums. Imported by Cork-based Cremin & Radley. The Juniper Pale Ale uses juniper berries and a range of malts and hops, including Amarillo and Perle. Light gold colour, noticeable citrus/ hop aromas with a grassy undertone. Light refreshing taste with the juniper kicking in on the middle palate leading to a bright dry finish. — Leslie Williams
