The Menu: All the latest food news
Festival frenzy
The Menu is having a hard time keeping a saddle atop the Bould NeidÃn, as a donkey slathered in SPF50 is a most slippery creature indeed but needs must for the country is currently alive with festivals.
The Connemara Oyster Festival (July 20-22), at Keogh’s, Ballyconneely, promises great sport with the mighty bivalve from top guest chefs including: Niall Sabongi (Klaw) and JP McMahon (Aniar) engage in an East Coast V West Coast cookoff; Philippe Farineau (Ashford Castle) demos Huitres, La Coeur de la Mer; Sabongi talks about oyster sustainability followed by ‘Shuck Off’, his shucking competition; Jonathan Keane (The Lodge at Ashford Castle) and Tim O’Sullivan (Renvyle House Hotel) (www.connemaraoysterfestival.com).
The Valentia Island Scallop Festival (July 21-22) features fresh seafood and live entertainment (www.facebook.com/ Valentia Island King Scallop Festival).
Kudos to the Wingtastic Weekend (July 20-22) which manages to eke an entire festive weekend out of the humble chicken wing including 15 ‘wing pop-ups’ and eating competitions as well as a feast of live entertainment and a bingo wing tent. The family-friendly line-up includes the Seafront fun fair, 30-plus street food and craft stalls, live music and DJs. (www.wingsfoodfest.com).
Foodie tour heaven
Kenmare Foodie Tours is a new venture from food blogger Karen Coakley (below) offering a walking tour of lovely Kenmare, one of Ireland’s original gourmet destinations, meeting the people and chowing down on the fine produce that has made it thus, all the while relishing some of the most glorious scenery this country has to offer. (www.kenmarefoodies.com). Man Friday renovated
Ordinarily, news of a hospitality establishment getting in the painters and decorators would never be cause for The Menu to unsheathe his quill and commence scribing but exception must be made for Man Friday, this year celebrating its 40th birthday with an extensive renovation that includes an al fresco dining area, a hot ticket in these clement times. The Menu vows to return to a favoured old haunt some time soon. (www.manfridaykinsale.ie)
Taste of Waterford
A Taste Of Waterford, a fundraiser in aid of Tinteán Housing Association, sees 20 guests taken on a guided tour (July 18, 25), to four fine Waterford restaurants for a tapas-style signature dish and a beverage with the whole schemozzle winding up in a splendid local pub, the latter being something the Deise capital has in abundance, and some of the very finest in the country at that. (Booking: 051-844076)
Today’s special
Exceptionally boneheaded State and EU policy saw over a period time saw our native horticulture sector largely eviscerated and the Irish consumer’s access to the freshest, locally-grown, seasonal veg increasingly limited as it was gradually replaced by inferior imported produce. After that, just about the best place to score the finest Irish veg became the farmers’ markets but thankfully, little shoots of recovery are to be found springing up all over the place and The Menu was especially delighted to walk into his local Supervalu and find packets of Annabella Farm Organic mixed salad leaves for sale.
Anyone familiar with the grim methods employed in growing, cleaning and processing most of the imported bagged salads found on the shelves over the last 20 years will sing exaltations to the heavens to have access once more to a fine, fresh, nutritious and deliciously tasty local product, free of all chemicals, grown by Malachy Downey and his son, Rory, just outside Mallow.
It was a matter of mere minutes for The Menu to assemble a delicious salad along with West Cork buffalo mozzarella, fresh basil and some exquisite tomatoes from another fine local grower, Food for Humans. Now, it behoves us all when shopping, to opt for this type of product every time to ensure the superior local supply keeps on coming. (www.facebook.com/AnnabellaFarmMallow)
Beer of the week
Irishtown Brewing launched in late 2016 and has been growing fairly steadily — it now has taps in more than 200 pubs and recently began releasing in 500ml bottles. Irishtown has a welcome focus on session beers under 4.5% and brew under contract in Kilbarrack.
Dublin Lager is made with a trio of Germanic hops — tauras, mittelfruh, saaz — and pours red gold with solid aromas of noble hops and light malt. This is a richly textured lager with a crisp, refreshing, hop character and good balance, making it a perfect summer beer. Watch too for Dublin Red, a pale ale finished with punchy hallertau blanc and citra hops, also at 4.4%.
