A Culinary Journey of Rosscarbery (September 13) with chef Mark Jennings of the exceptional Pilgrims Restaurant is highly recommended and The Menu is especially excited to be washing pots and burning water for splendid chef Caitlin Ruth, in Deasy’s Harbour Restaurant, in Ring, for an Autumn Harvest Dinner (September 13).
Taste Cork week (October 10-16) is a countywide initiative to celebrate Cork’s produce and the food network is inviting restaurants, cafes and pubs to join in, creating menus and events inspired by Cork’s deep food culture and history, all utilising the local produce.
The invitation is also open to food producers seeking to be ‘twinned’ with a suitable hospitality venture and The Menu dearly hopes this idea will see more businesses realise that preferring quality, local produce over inferior offerings from further afield makes for very good business.
Dublin’s Ely Wine Bar welcomes some of the world’s finest producers (Chateaux Léoville Barton, Langoa Barton and Coutet) for a Wine Dinner (September 13) featuring organic meats from the owners’ family farm in the Burren, Co Clare, and a chance to do some serious sipping of some famous wines and learn more of some of the Irish Wine Geese connections.
Culture Night (September 16) returns once more and The Menu shall be taking a trip into the English Market for the annual evening late opening, a wonderful evening of eating and entertainment, such a wildly popular night that he would dearly love to see the powers-that-be consider doing so on a more regular basis, as is most common in continental Europe where many 9-5-ers do their market shopping in the evening.
Other food-related events around the country include the opening of The Fumbally Stables, in Dublin, an 18th century building that has been a meat factory and a bakery and is now a contemporary food and education hub.
Culture and Chips returns to Ormston House, in Limerick, for a Hands-on-Bread Workshop, 15-minute educational ‘slices’ offering a chance to learn traditional food skills and to taste your won fresh bread.
The dynamic duo, food writers Imen O’Donnell and Cliodhna Prendergast, have a couple of spaces on their latest Lens & Larder residential food photography and styling workshop, Smoke, Fire, Feast (September 12-15) this time taking place in Cloughjordan House, in Co Tipperary, including professional tuition (for all levels) from the internationally- renowned New York-based outfit, Gentl & Hyers, along with all meals (including evening cocktail and wine with dinner) and accommodation.
Congratulations to the Crawford Gallery Café and Restaurant, this week celebrating its 30th birthday, a long-running local institution, recently reinvigorated with the excellent chef Sinead Doran having taken over the helm
While The Menu has been up to all manner of culinary machinations with carrageen moss for nigh on three decades, other native marine plants are more recent arrivals to his ingredient larder.
Recently, he has added Sea of Vitality’s toasted dillisk flakes to his armoury, a fiendishly clever condiment, crisp nutty green flakes that can be sprinkled on salads for a little last-minute umami kick or that settle languidly in soups.