His reputation as an absolute hound for the nosebag is well- established but The Menu is also a great man for the ‘pictures’.
So has always enjoyed a nibble while sitting back to watch a movie, most especially one with a food-related theme — but, industrial containers of popcorn and liquid syrup purporting to be some class of ‘soft drink’ have never really floated his boat so he invariably — and discreetly — makes his own ‘arrangements’. One film-going occasion from last year stands out, however, the inaugural IndieCork Film Festival Food Feast in the very beautiful Triskel Christchurch, where fine local producers divvied out edible wares and wine distributor Mary Pawle supplied excellent organic wines before a programme of food-themed film. This year’s screening (October 16) features food from Veggielicious (burritos, empanadas etc), Rosscarbery Black Pudding and the Indian-themed Annam Supper Club with Mary Pawle and the Quay Co-Op once again sponsoring the vino — a grand menu altogether and, just as well, because this year’s film, The Lunchbox, a delightful romantic comedy in which delicious daals serve as billets doux, would have an empty belly rumbling like a jet engine in a woodshed. www.indiecork.com
Making food the business in hand
Food Works 2015, a business development and training programme especially for food and beverages start-ups and jointly run by Bord Bia, Enterprise Ireland and Teagasc, is looking for budding entrepreneurs wishing to grow their business, target the export market and meet potential investors. Interested candidates can learn more at a series of regional information seminars in Athlone (October 15); Ashbourne, Co Meath (October 21) and Cork Institute of Technology (November 4).
To register or for further info: www.foodworksireland.ie
Brewery and a Boutique Bakery
Caroline Hennessy of 8 Degrees Brewing Company will be laying on the informative beer-related gab for a three-courser pop-up dinner (October 20) at the wonderful Diva Boutique Bakery, Ballinspittle, paired with the Mitchelstown company’s fine brews. (Bookings: 021 477 8465).
Lunch and how to write about it
Top Irish food writer Aoife Carrigy hosts a Food Writing Workshop (October 18/19) at Dalkey Creates Writing Festival for all levels combining theory and practice (a skills demo from a pro-chef) and including a fine three-course lunch. www.dalkeycreates.com
Sprinkle a splash of the sea
Forage and Find’s Irish Seaweed Sprinkle is a condiment made from nutty sesame seeds and Irish nori (laver) seaweed with a delightful hint of salty ocean, to be sprinkled over all manner of dishes as a flavour enhancer. The Menu first employed extreme caution, a light sprinkling over a simple green salad but has by now taken to the product with such gusto.
Beer of the week:
Blacks of Kinsale The Session; 3.5% ABV, 500ml, €3.49
Stockists: Bradleys, Matsons, Galvins, Drink Store D7, McHughs, Next Door Raheen & Sundrive
Blacks of Kinsale’s beers have appeared here twice before, despite the fact that Sam and Maudeline Black have only been “living the dream since 2013” as it boasts on their label. Their beers are always packed with flavour and The Session is no exception.
Bright golden colour, citrus hop aromas, a light malt character and a huge hop-driven palate and finish. Be warned, this is not for the faint-hearted but I applaud its punchy character (as in all their beers) — particularly given the low ABV. Hoppily recommended.
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