The Christmas Cookery Extravaganza is being held by the Tipperary Food Producers in association with Bord Bia on November 10 and is designed to increase awareness of local produce and gather support for those in the sector during the run-up to the festive season.
Only food from the Tipperary Food Producers will be served on the evening while Bord Bia chef Sheila Kelly will provide some Christmas cooking ideas with the help of Sarah Baker from the Cloughjordan Cookery School and Pat Whelan of James Whelan Butchers in Clonmel.
Also on hand with some advice will be Jane Boyce – one of only four Masters of Wine in Ireland in association with Gary Gubbins of Red Nose Wine.
There will be an opportunity to taste all the local food as all of the producers are coming together to combine their products and form a wide range of stylish canapés. To complement this, each producer will showcase their goods forming an avenue of local food to visitors on the night at the Clonmel Park Hotel.
All of the food to be prepared during the demonstration and on the canapé menu will be seasonal produce from more than 30 of the food producers – members of the Tipperary Food Producers Network.
Pat Whelan of the award-winning James Whelan Butchers in Clonmel and chairperson of the Tipperary Food Producers group said they were delighted to be hosting the event on their doorstep. “The food landscape is very vibrant and indeed colourful here in Tipperary and we are very fortunate to have such an array of excellent food here in the county.”
“During these economic times it is imperative that we support local Irish produce,” he said.
* tipperaryfoodproducers. com