The Menu: Packed programme for Galway International Oyster Festival
Galway International Oyster Festival takes place from September 27-29
The venerable Galway International Oyster Festival (September 27-29), Ireland’s pre-eminent celebration of the beautiful bivalve, returns once more. The packed programme includes the World Oyster Opening Championships on the Saturday, followed that evening by the Party of Champions to acknowledge the victor. Meat, vegan and veggie options are also available in the festival marquee. Sunday’s Féile Bia Na Mara is a family-friendly day, with workshops, talks, demos from local and national chefs and a whole host of delicious seafood to be had along the Long Walk, including mussels, clams, fish tacos, smoked salmon and, of course, more oysters, as well as live music and free children’s fun activities to keep them entertained.
Coffee For Palestine is a wonderful new initiative put together by Eman Alkarajeh, (Izz Café), Deirdre Breen (Studio Boon), and Clare Condon (Good Day Deli/Nádúr) which asks cafes to pledge the cost of 10 cups of coffee sold on their premises to a fundraiser (September 23-29) for the children of Palestine, specifically, for three charities (Al Tamayuz School in North Gaza, Ele Elna Elak and Children Not Numbers) selected by Eman.
Instagram: @coffeeforpalestine
We Call This Power is a new drinks menu celebrating collaboration, community and of course, cocktails, from one of Ireland’s finest cocktail bars, Dublin’s Bar 1661, which acknowledges the legendary outlet’s sterling partners and producers. Featuring 28 drinks, grouped into three sections (People Centred, Drinks Business, and Enriching Practice), each drink tips the hat to those whose collective effort have been part of the success of Bar 1661, including Irish brands, distillers, industry figures and personalities. As ever, expect a whole lot of innovation and some truly delicious flavours, as well as plenty of non-alcoholic options.
It was The Menu’s great pleasure to once more spend time earlier this year at the Burren Food Festival with Jonathan Keane, executive head chef of the Lodge at Ashford Castle, and a man as talented as he is humble — he is very humble indeed! To run the rule over his culinary abilities, The Menu recommends a wine tasting experience (September 27) which includes overnight stay, wine-tasting with the makers of New Zealand’s Little Beauty wines, Fleur McCree and her husband, followed by a fabulous five-courser from Jonathan.
When it comes to oysters and the regularly proposed accompaniments, The Menu is as often inclined to consume them ‘bare naked’, with nothing at all added but in recent times has very much enjoyed that little extra giddy-up that comes when pairing fresh oysters with hot sauces from Cork company, Tongue Tied — run by brothers Alex and Felix Castaldo who also have a food stall serving up hefty sandwich rolls.
Coming in three flavours, The Menu is delighted to report that there is none of the ridiculously excessive chilli heat that is common to certain sauces on the market when the goal appears to be a macho pursuit of the ultimate chilli burn over any attempt to create a product that actually serves and enhances the food with which it is paired. Of the three, The Menu was especially fond of Consigliere (Jalapeno & Apple), its fresh, tart flavours working well with fish and seafood. Capo (Red Chilli & Orange) is equally delightful, particularly with glazed chicken wings cooked over charcoal and recently elevated one of The Menu’s homemade cream of tomato soups to a new plain entirely — adding zest to what is more usually a traditional comforter of the old school.
