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Market Lane Group's new 'Chef Session' Pops Up on 5th March
Market Lane Group's new 'Chef Session' Pops Up onin Orso Restaurant
The 'Chef Sessions’ are the result of an intense collaboration among the young chefs working in the Market Lane Group’s four restaurants (Market Lane, Elbow Lane, Castle Cafe Cork & ORSO Kitchen & Bar) who, over a six week period, create a menu to present on the night.
This one night only dining experience will take place on www.orso.ie. The menu is a 9-course tasting menu with paired drinks included. The restaurant has limited seating, so early booking is advised. at Orso Kitchen & Bar on Pembroke St, Cork city centre from Tickets are £75 per person can be purchased online at
This Session will be presented by Lorenzo Luzzani, Chef de Partie in Market Lane, Janos Schmidt, Chef de Partie in the Castle Cafe and Liam Flynn, grill chef in Market Lane. Aishling Moore (23) sous chef at Elbow Lane, will once again head up the team.
These chefs work together for 4-6 hours every week for 6 weeks to put together their dishes. They are encouraged to experiment not only with different produce, but also with techniques and styles of cooking, well outside the normal boundaries of what they do every day. Any suggestion is considered. The team also benefits from the regular input of the Group's executive chef and Elbow Lane owner, Stephen Kehoe.
The final menu is only revealed on the night.
"Coffee grounds from the restaurant and beer and its by-products from the Elbow Lane brewery are all in the mix. Parts of vegetables that are usually ignored, such as cauliflower stems, will be cooked in unusual ways. Pulp from the juicer will also be used make crumbs to add texture to some of the dishes. Aishling will also draw from the groups’ Urban Farm, Green Space, in Ballyvolane who’s soil free, organically grown micro herbs and leaves chime perfectly with the evening’s ethos.
“Each 'Chef Sessions' has a different theme" says Moore "and this time the focus on food waste was really interesting, but also very challenging.
“I think the satisfaction from putting together a successful pop up is great; It is a very steep learning curve for trainees, but also a great confidence booster. It is totally challenging and nerve-wracking of course. To date, however, we have been very fortunate and have had a great reaction from our diners.
"At this stage, we are just trying to perfect our dishes and are really looking forward to delivering a delicious menu for our guests on the night", adds Moore.