Food news with Joe McNamee.
FOOD ON THE EDGE
Irish chef’s symposium Food on the Edge (Oct 21/22) returns to Galway with yet another packed line-up.
It includes over 50 top international chefs discussing topical global food trends, expertled Masterclasses, topical panel discussions, networking opportunities and a hefty slice of entertainment each evening with guests this year including chefs Alex Altala, Leonor Espinosa, Ben Shewry, Josh Niland, Mark Best & Will Goldfarb, along with Netfilx Chef’sTable producer Brian McGinn and Irish chefs, including Darina & Rachel Allen & Derry Clarke.
This year’s theme is ‘Migration’ – looking at how food travels and its impact on people’s perception of food. (foodontheedge.ie)
CLICK AND COLLECT
Honest2Goodness Market in Glasnevin have linked up with Neighbourfood to provide Dublin’s first click & collect farmers market, an online shopping facility for farmer’s market goods with all orders available for collection at the market every Thursday, where Honest2Goodness will also host an atmospheric Twilight Market (5pm-9pm), providing wine, fine food, including small plates and a pop-up Chef’s Kitchen and a cracking atmosphere from 5pm-9pm (to shop, www.neighbourfood. ie/glasnevin)
FISH SUPPER FUNDRAISER
For the month of October, Niall Sabongi’s Klaw and The Seafood Cafe are just some of the restaurants aiding the RNLI lifesaving charity’s annual food fundraiser, Fish Supper, to help save lives at sea.
The restaurants will add a discretionary €2 to customer’s bills, and clients of his wholesale seafood business Sustainable Seafood Ireland (SSI) will also be asked to support the life-saving, 24 hour search and rescue service.
Host your own Fish Supper for friends and family or join the Fish Suppers being organised by local RNLI fundraising teams, lifeboat crew volunteers and businesses across Ireland for the month of October. www.rnli.org/fishsupper
The 18th Annual Mushroom Hunt (Oct 13) at Longueville House offers a chance to tramp the lovely grounds of the North Cork country home with mycophagists Maria Cullen and Jim Fraser followed by a mushroom-centric feast cooked by Chef/Proprietor William O’Callaghan.
Price includes coffee and cookies on arrival, hunt and luncheon with wine, with a special children’s package also available. www.longuevillehouse. ie
FIVE COURSES FOR €30
Richy’s, in Clonakilty, offer a one-off No Menu Night (Oct 17) featuring a five-courser for just €30 (www.richysrestaurant. com).
Meanwhile, Dublin’s Hole in the Wall pub, apparently Europe’s longest hostelry, are hosting a Guided Walking Tour (every Saturday, 11am) in the Phoenix Park, followed by lunch at back at the pub. www.holeinthewallpub.com
The Menu is very taken with Feighery’s Farm Irish Homegrown Beetroot Juice, not just as a beverage but also as a role model for other farmers seeking to add value to their output directly from the farm gate, instead of the more usual situation that prevails whereby the farmers do all the work but receive the least and sometimes no reward for their labours while all others in the chain enjoy the greater profits.
Anne Marie Feighery began making the juice at the beginning of the year, having persuaded her father to grow beetroot without chemical intervention especially for the venture on the family’s tillage and vegetable farm and to which she adds (30%) of Tipperary apples from top grower Con Trass.
The juice itself is mighty and then some, a rich, full bodied beverage that is almost syrupy on the palate where the earthy, metallic tones of the beetroot are softened by the sweet apples, a combination that even begins to suggest sweet black fruit notes in the background.
There are myriad applications for such a potion—as a mixer, in salad dressing or yoghurt,in sauces, and so on—but The Menu was only half way down his list when he realised he’d effortlessly quaffed the entirety of this fine elixir and would have to delay experimentation until next he procures a bottle of same. www.feigherysfarm. ie