Departing on a Cork Harbour Cruises ferry from Penrose Wharf at 5pm on Sunday, Jun 24, for a spectacular cruise through the harbour, with live music and Irish craft beers to slake spiritual and physical thirsts, revellers fetch up in Crosser at 6.30pm for a gourmet BBQ of fresh locally caught fish and a royal knees-up in one of Ireland’s finest seaside gastro-pubs before bussing back to the city centre at 10.30pm — and all that for only €35 measly bucks! Having attended previous Tweetups, The Menu will be anticipating yet another fine evening. While a twitter account isn’t strictly essential, a fervent devotion to the nosebag is nigh essential. http://munsterfoodietweetup.eventbrite.ie/
Bandon Food Trail Map shows the way
The Menu is of a mind to head out west orienteering one of these fine days with nothing but a map and his nose to guide him safely. Specifically, the Bandon Food Trail Map which lists 20-plus of some of the finest food and hospitality businesses around, all within a stone’s throw (metaphorically speaking) of Bandon, including restaurateurs, food producers and guest houses. The brainchild of Shannen Deane, of the wonderful Diva Boutique Bakery, in Ballinspittle, and Ruth Healy, of the gourmand’s Mecca, Urru Culinary Store, in Bandon, 10,000 maps have been distributed to date. The official launch takes place on Monday next at the Pink Elephant, near Kinsale. www.facebook.com/bandonfoodtrailmap for more information.
32 vie for Chowder Cook-Off honours
A great man for the fish, The Menu will be heading to Kinsale tomorrow for the 2nd Annual National Chowder Cook-Off in the grounds of Acton’s Hotel. Thirty-two pros, one from each county in Ireland, will compete for the title of National Chowder Champion between 2-4pm. Martin ‘Fishy Fishy’ Shanahan and Paul ‘Tannery’ Flynn, stars of RTE’s Surf n Turf will be making appearances. e10 a head admission entitles punters to sample each offering and participate in the judging process. www.kinsale.ie
Toby Simmonds of the Real Olive Company and dairy farmer John Lynch have been causing quite a stir nationally with their sumptuous Toonsbridge Dairy buffalo mozzarella from their own herd of buffalo, west of Macroom. So when The Menu spied their latest offering, a cream cheese called Toonsbridge Buffadelphia, he was all over it like a rash. Smooth, silky, soft cream cheese with a delicate lactic tartness not unlike a superior goat’s yoghurt, The Menu slathered a spoonful over a simple digestive biscuit and jam to create the finest mini-cheesecake consumed this year. And, no, he was unable to restrict himself to just one.