The Menu: Taste of Waterford

Funding for food projects

Though The Menu has long since learned the world is not and probably never will be ready for his proposed Smoked Mackerel and Porridge Ice Pops range, other culinary creatives with a smart food idea simmering away in the old noggin would be well-advised to check out the Arthur Guinness Projects. A food panel, including Dylan McGrath and our own Michelle Darmody, is reviewing applications and will select the successful for both funding (€5-€50k) and mentoring with all projects judged on three criteria: innovation and creativity; achievability; and social and cultural good. Deadline: Aug 23. www.arthurguinnessprojects.com

Taste of Waterford

Even the notoriously corpulent and eternally voracious Menu winced a little at the thought of consuming two whole meals with nothing to separate them save a 10-minute stroll. But it turns out that Taste of Waterford is two of the Suirside city’s finest establishments, La Boheme and Bodega, serving up a single meal, albeit six courses (amuse bouche, starter, fish course, 10-minute guided tour through Waterford to the second restaurant for main course, dessert and tea and coffee and all for a very tidy price indeed). The Menu has already vowed to incorporate this evening into his high-intensity physical training programme.. www.labohemerestaurant.ie / www.bodegawaterford.com

Ballymaloe events

While Darina will no doubt also throw out a shout to a pair of upcoming events emanating from her neck of the woods at Ballymaloe Cookery School, The Menu is so taken by them that he feels compelled to add his tuppence worth. The first is a Classic Techniques of Cooking course (July 24-26), the sort of thing that should be on the syllabus for every primary school in the land as there are far too many adults, not to mind children, out there with a flimsy grasp of the culinary fundamentals. The second event is the annual Long Table Dinner (July 30), hosted by Darina and with a menu conceived and executed by the wonderful Rory O’Connell with all proceeds going to the East Cork Slow Food Educational Project. Furthermore, ‘The Master’ O’Connell has agreed that your erstwhile scribe may join him working in the kitchen — naturally, The Menu shall be tasked only with the most menial of duties but he is nonetheless currently a very excited and happy man! www.cookingisfun.ie

Today’s special

Another day, another splendid new Irish Farmhouse Cheese, this time from the Little Milk Company, a co-operative of organic milk farmers based around Dungarvan who are transmuting their delicious raw milk into all manner of dairy-based delights. The Menu was most particularly transported by a pair of traditionally-aged mature cheddars. Both aged in cheesecloth and pork lard, The Menu eventually plumps for the three-year-old Extra Mature, a fulsome, nutty cheese with a sharp little tongue-tingling kick. www.thelittlemilkcompany.ie


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