Take a trip to Riverfest for BBQ competition
In particular, the nation’s largest BBQ competition (May 3) with teams from across the country competing to produce all manner of low’n’slow-cooked smokey delights, with Clodagh McKenna not only chairing the judging panel but knocking out a demo, to boot. The Menu strongly advises all first-time visitors to take in the historic Milk Market and indulge in some slow-cooked ‘Sunday Roast’, 11-hour brisket from participating venues. The Menu shall be spending much time in the local hostelries, appraising form, naturally, the better to land an each-way winner at the Bartender’s Run (May 5), which participants bearing a full pint instead of an egg and spoon. www.riverfest.ie
For those contemplating the plunge into the deep end of the hospitality industry and opening a restaurant, comes a day-long industry-oriented masterclass, Would You Like Profit With That? (May 13) from the Guerilla Gourmet Club, with topics covered including front-of-house, creating profitable menus, workable wine lists, PR, ,marketing and social media with lunch at the Marker Hotel venue included in the €175 cost pp. http://www.eventbrite.ie/e/would-you-like-profit-with-that-a-masterclass-in-restaurant-income-growth-tickets-10305378665??]www.eventbrite.ie/e/would-you-like-profit-with-that-a-masterclass-in-restaurant-income-growth-tickets-10305378665??
While The Menu has sported and also played the length and breadth of the country, he does have a particular grá for doing same on the banks of his own Lovely Lee and brings tidings of a most splendid new enterprise, Natural Foods Bakery Café, in Fitzgerald’s Park wherein a body might repair and replenish after a spot of ‘sporting and playing’. First established as a health food shop on Paul St in the 1980s by the legendary Wendy O’Byrne, this latest venture is in the newly refurbished riverside café to the rear of the museum, one of the most picturesque spots in the park, and is now run by Wendy’s daughter Orla and son-in-law Roddy, along their Blackrock Pier bakery and café. On the subject of sublime riverside locations, The Menu would like to wish a happy first birthday to the Fish Bar at Electric, on Cork’s South Mall!
Despite the national love affair with all things porcine, pig scratchings have never really caught on with your typical Gael, but that perennial British pub favourite has just received an Irish makeover courtesy of The Menu’s old Kiwi pal, Matthew Brownie of the No Nonsense Food Company, and are now retailing as Scratch My Pork, little morsels of criminally addictive crisped Irish pork rind, with the spiced Cajun flavour the class of comestible required to accompany a cool Irish craft beer on a warm summer’s day. www.scratchmypork.com
Kelpie Seaweed Ale, 4.4%, 500ml: €3.49; Stockists: Bradleys, Martins Fairview, SuperValu
Kelpie is brewed in Scotland by the Williams Brothers, the guys behind the excellent Fraoch Heather Ale. The beer has fresh bladder rack seaweed mixed in with the malted barley to add character. Seaweed was used as a fertiliser for barley in Scotland, and this beer is an attempt to recreate the flavour of traditional Scottish ales.
Kelpie is almost like a mild stout in character with a rich dark brown colour with chocolate aromas and a background hint of ozone. Creamy, salty-chocolate flavours with a chocolate malt background and a crisp, hop-influenced finish.
— Leslie Williams
