The Menu: Food is Future


There is nothing The Menu enjoys more than a spot of serendipity and stumbling across an old favourite twice in a week is most serendipitous indeed. He, of course, is referring to chef Michael Fleming who will be serving up yet another magnificent meal for The Return of the Wine Geese Home Gala Banquet (May 18), hosted by O’Donovan’s Off Licence in the salubrious surroundings of Cork’s Fleming’s Restaurant. This black tie banquet combines wines with an Irish heritage from around the world with what reads as a most exquisite seven-courser preceded by a pre-dinner drinks reception, so The Menu will be rooting out his ‘monkey-suit’ for if there is anything finer than fine nosebag, it is fine nosebag washed down with the very finest wines! Tickets, pre-paid only and limited to four per booking. Call Deirdre or Rose on 021-4296060.


The Menu believes in appropriating a trick or two from the Jesuits when it comes to education of any sort and starting them as young as possible with food education is no different. And while he would like to see formal food education begin before even your young ’un first ever rears up on hind legs, he’ll accept a module aimed at transition year students as a hell of a lot better than nothing at all. Conceived of and executed by the Taste Council of Ireland in conjunction with Bord Bia, and launched last week at the Third National Food Symposium, at Ballymaloe House, Co Cork, the Food is Future module is designed to highlight and explore how practical education can increase students’ appreciation of the economic, environmental and social benefits of the food industry, most especially, the small specialty food sector, dealing in high quality local produce.


Evening Chorus (7pm, May 18) or Dawn Chorus (7am, May 19)? The Menu can’t quite make up his mind which of the two he’d prefer to hear, or whether he should simply go the whole hog and do both. He is, of course, referring to the return of Longueville House’s much-loved guided tours (this year, by Michael Cobley, Bird Watch Ireland) through the lovely estate followed by supper/breakfast back in the sumptuous surroundings of Longueville where Cobley will conduct an informal but highly informative Q&A as you digest those delicious vittles.


A good ice cream remains near enough to the very top of The Menu’s preferred food experiences. And though a generous waistline is confirmation of his dedicated lifelong pursuit, frozen ‘holy grails’ have proved far from readily obtainable. However, Yum Gelato are already furnishing magnificent exceptions, a gorgeous range of handmade ice creams, sorbets and even wafer cones making it summer all year round for The Menu and his equally Dedicated Daughter. Special mention goes to the ‘vanilla’, made with real egg custard. Iit provides a mouth-shivering ‘bite’ and a sweet silky vanilla mouthful impossible to find in those other heavily processed imposters.


The Regal Cinema in Youghal, Co Cork, first opened its doors in 1936. Director John Huston used it as a base to review footage while filming Moby Dick in the town.We Show Films: ‘I once found a full rotisserie chicken in the cinema’

The biennial festival in Cork produced another unique feast of fine music and good vibes.Sounds from a Safe Harbour brings fine music and good vibes to Cork

Here are five things to check out in the week ahead.5 things for the week ahead

You have crossed the Atlantic Ocean in a ship to Ireland. You are tired and hungry and desperate to deliver your expensive cargo to port.Islands of Ireland: Horse, trading, and Drishane

More From The Irish Examiner