Showing posts with label Bryan McCarthy. Show all posts
Showing posts with label Bryan McCarthy. Show all posts

Friday, February 13, 2015

Chilling Out at Greene’s. Supper Club Is Launched

Chilling Out at Greene’s
Supper Club Is Launched

Some very surprised expressions on diners’ face in Greene’s Restaurant  last night as the McCurtain Street venue launched their Supper Club. The surprise came when customers put the Tomato and Parmesan Cheese straight into their mouths after it came out of Chef Bryan's McCarthy's liquid nitrogen container. But that pained surprise soon turned to pleasure as the coolness vanished and the flavours spread around the palate.

The supper club was up and running and manager Arthur Little said it would be run on a monthly basis. He hinted it won't always be a dinner and wine matching event. He suggested they might do a little mushroom foraging, maybe seaweed foraging, and then come back and eat the bounty. “It is your Supper Club too,” he told the packed restaurant. “We are open to suggestions, and looking for ideas from customers”.

The wines for the event came La Bascula and they were ably represented by ED Adams MW. La Bascula works with vineyards and producers around Spain and Ed takes an active part as winemaker.

But it was a wine that they didn't make that he praised most highly on the night and that was the Casta Diva Muscatel 2011. “This is very special,’ he said. “El Bulli had it on their own label and we are delighted to be able to sell it. It comes from near Benidorm. Aromas of orange and almonds and it is very fresh, a very lovely natural pure wine. Take it with any blue cheese and you have a match made in heaven.”
Chef Bryan and Manager Arthur keeping an eye on the Liquid Nitrogen.
It was served with the chocolate course but we kept a sip for the cheese board, all top notch Irish cheese, and it did indeed go very well with the Cashel BLue. The wines are distributed in Ireland by Tindal's who had Damien Archer-Good on hand.

Another highlight for me was the Heights of the Charge Rueda with two of my favorites grapes, Verdejo (70%) and Viura, in the gorgeous blend. Indeed, all the matches were spot on right down to the lovely drop of Dow’s Nirvana Port that we finished on.

The multi-course meal was, as you’d have expected, packed with good things from Bryan McCarthy and his great team. Many of you will know of his Pork Belly, of his Feather Blade, and his chocolate desserts. Wasn't that Miso Glazed Rump Cap, on the same plate as the beef, delicious?

Hard to say but I think the highlight was the Marinated Tuna, a magnificent treatment of that big fish. And the good news is that you’ll be seeing it on the menu in the immediate future. So do watch out for it and for future Supper Club Events. You may join the Supper Club, for free.

The Bascula team tasting Viura and Verdejo.
On the right, Pork Belly and, bottom, the very cold Tomato & Cheese.
Wine Tasting Dinner

Cava on arrival.

Tomato, Parmesan cheese.

Local Rare Breed Pork Belly, Black Pudding.
Apple, cider, crackling popcorn.
with Turret Fields Monastrell (75%), Syrah, 2012

---
Dashi custards, Marinated Tuna.
Picked seaweed, Soya Jelly.
with Heights of the Charge Rueda, 2012.

---
Passion Fruit Sorbet, Lychee Foam.

---
Duo of Miso Glazed Rump Cap and Feather Blade.
Carrot, onion, Leek ash, Black Cabbage, Kale.
with the Charge Tempranillo 975%) and Garnacha, 2011.

---
Star Anise, White Chocolate, Mandarin confit.
Epsom of Creme Catalan.

---
Chocolate Praline Creme Tart.
Salt caramel, Vanilla ice-cream
(made with Alto El Sol & Ivorian Single Estate Barrie chocolate)
with Casta Diva Muscatel 2011.

---
Cheese Board
with Dow's Nirvana Port.






Tuesday, October 1, 2013

Chef Bryan up for Greene's Challenge

Chef Bryan up for Greene's Challenge
Wine and Waterfall


West Cork chef Bryan McCarthy is back in Cork and at the helm in Greene’s in McCurtain Street. And he is looking forward to the new challenge. You can expect to see foraged items on the menu but his aim is for “simple food from the best of ingredients, cooked in a contemporary Irish style”.


Bryan is something of a forager himself but he will rely also on Ballyhoura Mushrooms and on Michelle Walshe for sea foraging. Greene’s have long used top local suppliers such as Ummera Smokery and Ardsallagh Goat Cheese and they continue to feature on the menu. The newly installed head chef has added Jack McCarthy (pork, bacon, including the famous black pudding, of course) and is looking forward to using even more of the fantastic vegetables from Waterfall Farm.


Jack Mac certainly stood out in my starter during last weekend's visit. Here the Black Pudding and Pork Belly featured with scallops, all served with apple and cider in a flavoursome combination.


Our other starter was also top drawer, featuring the Ummera Smoked Salmon served three ways, with Lemon, Beetroot, Crème Fraiche, Cucumber and Organic Leaves enhancing the superb West Cork product.


Bryan McCarthy is almost synonymous with the slow cooked Feather Blade of Hereford Beef in these parts and, served with Onion, Shiitake Mushroom and Mashed Potato, this tender tasty treat was impossible to resist and was as good as ever.
Pork Belly, Scallop and Black Pudding.


A superb dish also was the Duo of Lamb, with Beluga Lentils, Chorizo, Ballyhoura Oyster Mushroom and Ardsallagh Goat Cheese. By the way, in case you are getting worried, the menu still features a selection of fine fish dishes (after all, Bryan is from Leap). Poultry too, including Skeaghanore Duck, and Pigeon was introduced last Sunday!


No shortage of choice here. And they have a great Early Bird deal going, €27.00 for four courses up to 7.00pm at the weekend and all night earlier in the week. Service here is friendly and quite informed about the food. Helpful also. Just a small example. When we ordered herbal tea, they brought a whole box over to the table so that we could choose at our leisure.


We got a nice table by the floodlit waterfall and indeed there were two groups that got even closer, choosing to dine outside as the night was so mild. Almost forgot to tell you about the Amuse Bouche, well detailed by our helpful server. It was a Spinach Mousse with Smoked Duck. A good start to an excellent meal.