One of the great national initiatives of recent times is Culture Night (September 18) and, most fittingly, food has come to play a great part in proceedings.
It is hard to surpass the buzz of an absolutely rammed English Market after dark, as crowds throng from stall to stall, sampling splendid wares and this year should be no different. Also on offer is an intriguing talk (Coláiste Stiofáin Naofa, 7pm) from Director of Cultural & Heritage Studies Shane Lehane, The Story of Irish Food: A Culinary Journey through 10,000 year’s of Ireland’s past. The Sublime Gulpd Café/Plugd Records, in Triskel, offers an evening of music, art and food while the Franciscan Well Brewery provides a short brewery tour and beer tasting. www.culturenightcork.ie
Another round of L’Atitude 51’s excellent Wine Fundamentals (Level 1) course kicks off (Sept 19). L’Atitude 51 also has a Culture Night offering, Bringing The Wine Geese Home, a walking tour of the city establishing the connections with those who left to perpetuate the Way of the Grape around the globe, beginning and ending at their Union Quay HQ.
Douglas-based El Vino restaurant celebrates its 10th birthday on Sept 16 and is offering a complimentary glass of house wine on the night to all who make mention of this most august column whilst dining at the aforementioned establishment (www.elvino.ie).
Focus Ireland has launched a fine new social enterprise initiative to provide education, training and work experience to people who are homeless or in danger of becoming so and the fruits are to be tasted in a new range of jams and chutneys called Taste of Home; 89c from every euro earned goes directly to Focus Ireland. Finally, the Midleton Food Festival, takes place today (Sept 12). www.midletonfoodfestival.ie
The Menu’s much-beloved Glebe House, Baltimore has recently built and opened its own little in-house bakery and the newly-created Almond Brioche is just one stunning example of the commendable output. Twice-baked, the initial pillow-soft brioche roll is soaked, The Menu believes, in orange juice, then topped with frangipane and almonds and baked again. www.glebegardens.com
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