A menu heavy on West Cork produce will be partnered with some of Eight Degrees’ Brewing’s fine craft beers as both libation and ingredient, all beginning with a welcome cocktail, eight courses of street food classics from around the globe and DJ Paul Cullen spinning appropriate sounds.
Bookings: www.flavour.ie/popup or tel. 086-2059360
The Kinsale Good Food Circle host their seventh annual All-Ireland Chowder Cook-Off in Acton’s Hotel on April 9. With 30 professional chefs from all over the country competing for the mantle of ‘All-Ireland Chowder Champion’, members of the public will act as judge and jury .
The winner will be presented with the new Derek Davis Perpetual Trophy and will represent Ireland in the Great Chowder Cook-Off, in Newport, Rhode Island, next summer.
www.kinsalerestaurants.com & www.facebook.com/GoodFoodCircle
The Food Works accelerator programme for food and drink start-ups, run by Bord Bia, Enterprise Ireland and Teagasc is seeking to find another group of potential start-up teams with strong export-focussed business ideas to participate in the 2017 programme.
Interested parties should register for one of the nationwide introductory sessions before completing the formal application process.
Natural food and medicine guru April Dannan travels up from her West Cork base to deliver a Wild Fermentation Workshop in Crawford Gallery Café, in Cork city, on April 7, with a strong focus on gut health.
Topics covered include basics of wild fermentation and tastings of various fermented foods and drinks with plenty of sample tasting throughout the night.
Sligo Food Trail have launched their spring brochure highlighting all the fine eating opportunities and food experiences available in that glorious part of the world.
One to check out is Ethna Reynolds’ Nook Café, in Collooney, Georgina Campbell’s Best Newcomer 2016
WHISKEY IN THE EAST
The Kilkenny Whiskey Guild adds another string to the Marble City’s epicurean bow. Ten local hostelries offer a premium Irish whiskey experience with each Guild House carrying ranges of 60-plus Irish whiskeys served by specially trained staff, with the option of whiskey cocktails and food pairings.
The humble sandwich gets a high-tech boost in Galway’s McCambridge’s busy deli with the launch of a their new app designed to circumvent the lunchtime rush by allowing canny customers to place and pay for advance orders.
One my most serendipitous culinary encounters is my first ever meeting with Ballyhoura Mushrooms’ Lucy Deegan at Mahon Point Farmer’s Market.
Lately, Lucy’s business and life partner, mycophagist extraordinaire, Mark Cribben, has taken to cold smoking some of their own cultivated shiitakes and the results are quite something to behold, most especially when sliced and slow-braised in butter with garlic, bay leaf, thyme and sage, yielding delicious umami-rich morsels of such depth and complexity of flavour.