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Bryan McCarthy, Head Chef at Greene’s, is eagerly looking forward to the launch of the McCurtain Street restaurant’s Supper Club series next Thursday evening. And his menu (below) has me and and others anticipating the event where the wines will be supplied by Tindal’s.
Arthur Little, General Manager of Greene's and Hotel Isaac: “The concept behind Greene’s Supper Club is to introduce our members to some of the new trends in food today, be it foraging or using ocean vegetables; different cuts of meat or even going back to the ‘Ark of Food’ and introducing traditional favourites. We will bring experts in a variety of food related areas to meet, discuss and enjoy what Greene’s has to offer”.
The guest of honour on Thursday will be the master winemaker Ed Adams from La Båscula wines in Rioja, an Englishman who is working closely with the winemaker. They have vineyards in both the north and south of Spain so you can expect a variety of exciting wines and indeed some exciting names such as Catalan Eagle, Heights of the Charge Rueda, Turret Fields Monastrell/ Syrah and No Stone Unturned with the beef. And the something sweet with the pud will be Casta Diva muscatel.
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Concentration from master winemaker Ed Adams
Wine Tasting Dinner
Prosecco or Cava on arrival
Liquid Nitrogen Tomato, Black Olive, Parmesan Cheese
Local Rare Breed Pork, Black Pudding & Seared Scallop