Wine Geese Land at L’Atitude

Wine Geese Land at L’Atitude

Some distinguished wine landed at L’Atitude 51 last evening with Jane Boyce MW in charge of the seven strong group, aided and abetted by Conor O’Brien of James Nicholson Wines .

Jane, a superb commentator all through, kept the best ‘til last: Chateau Langoa Barton 2008 (St Julian, Bordeaux) and Chateau Phelan Segur 2005 (St Estephe, Bordeaux).

Maybe because it has three years on its younger rival and maybe because 2005 was “a fantastic year” most of the audience preferred the Phelan Segur to its “less developed” left bank rival, not that I’d have turned either of these Medoc wines.

You may see the fantastic Phelan story here. The Barton site is under repair, methinks, but there is a terrific account of the Irish family here.

We got off to a great start with a glass of one of the oldest sparkling wines in the world, this from a vineyard started “by a Dutchman and a West Cork lady”: Rives-Blanques Blanquette Limoux 2009 (Limoux, France). Top class, lots of tiny bubbles that kept coming, and half the price of champagne.

Now for an even lighter pink, this time the still rosée from Chateau Vignelaure La Source 2011 (Provence), from a vineyard restored from the ruins about 20 years back by Kathleen and David O’Brien (of the famous horse training family). The current Dutch owners value the Irish connection.

Australia’s Clare Valley is named after the Irish county and provided us with the next wine: Pikes Riesling 2012. Jane explained that, with Riesling, the moment of harvesting is critical, the wine being made more in the vineyard than in the winery. They sure got it right with this one.

There was a County Tyrone connection with the final white, the Domaine Sainte Rose Barrel fermented Roussanne 2009 (Languedoc, France), but there was quite a split in the audience here as quite a few didn’t like the oak. It certainly had the toast and honey but was really well balanced with the “backlash of a spicy hot finish”. Jane recommended matching it with char-grilled food and also smoked salmon and so on.

Alan Brady, a newspaper man from the foothills of the Mourne Mountains is credited with starting Pinot Noir cultivation in New Zealand. He was told he was mad as “this is a very difficult variety to grow”. Last night’s audience, who enjoyed some delicious canapés all through, were glad that Alan stuck with and I think everyone enjoyed the Mount Edward Pinot Noir 2008 from Central Otago in New Zealand.

And then it was on to the splendid conclusion. But as that evening ended the Bringing the Wine Geese committee stayed behind to plan ahead. Some great evenings have already been lined up and many more are in the planning stage, all under the umbrella of The Gathering.

If you have any ideas, big or small, on the Irish wine connection, then why not get in touch. Just to get an idea of what is in the pipeline, please check out the list here.

Hugel 2011: My kind of Riesling

Hugel 2011: My kind of Riesling

Hugel Riesling 2011, Alsace (France), 12.5%, €19.99 at Bradley’s Off Licence

Nothing is left to chance by the Hugel family, whose winegrowing tradition in the very centre of Alsace goes back to 1639. The Michelin Wine Regions of France gives the demanding details: “Meticulous harvesting and wine-making methods include the absence of fertilisers, hand-picked grapes, ruthless selection of stock and voluntary restricted yields.”

Sounds pretty severe but one of the result is this Riesling gem.

This is a bright wine, with a mainly straw colour with hints of green. The nose is fresh and fruity and on the palate it is beautiful and fresh and absolutely dry. A lovely, lively example of the variety with a citrus tinged finish. Very Highly Recommended.

Friendly Folks at the Cliff Town House

Cliff Town House (Dublin)

Chicken parfait

 I was back in Dublin last week for the friendly international against Poland and my base was the Cliff Town House  in St Stephen’s Green. And a fine base it was.

It is in a terrific location, for the Aviva (a brisk twenty minute walk away but also a line of taxis just outside the hotel door), and more so for some of the main city attractions including St Stephen’s Green itself. The Little Museum of Dublin is almost next door. Leinster House and the National Gallery are nearby with Trinity College and the Book of Kells a little further. Dublin Castle, now (Jan-Jun) busy with EU 2013, is also within walking distance and I haven’t even mentioned the shops!

Breakfast

 We were welcomed warmly as we arrived on Wednesday afternoon and the same friendliness continued throughout the stay. The room was fine and comfortable and well equipped. With the game on that evening, we didn’t really have time for the big dinner but we were glad to see a pre-theatre menu on offer between 5.30 and 6.30pm.

We took the two course option for twenty euro and were very happy with it. CL enjoyed her Chicken Liver Parfait, Madeira Jelly, Vanilla Puree, with toasted Brioche while the Donegal Fish Soup (with Saffron and Garlic Mayonnaise) was unexpectedly spicy and exactly what was required to put the taste buds on full alert in the cold weather.

Donegal Soup

 And no shortage of heat either in the main dish: Cod, Puy Lentils, Bacon and (a spicy) Salsa Verde. Really enjoyed this, the soft freshness of the fish and the contrasting crunch of the lentils and the bacon. Off to the Aviva then. On our return, the bar was very quiet but I did enjoy a bottle of Blackrock Stout from Dungarvan (Town House is closely related to Ardmore’s Cliff House Hotel).

There was a good choice for breakfast but I passed on the traditional Dubliner offering (a.k.a. the full Irish) and followed a bowl of fruit and a glass of juice with a delicious plateful of smoked salmon and scrambled egg. Ready then for another day on the town!

Intense Ehrhard Riesling and Fresh Verdelho

Intense Ehrhard Riesling

 and Fresh Verdelho

Lucky to have hit the jackpot with two recent whites, a superb Riesling from German master Carl Ehrhard and also a fresh and fruity Verdelho from Portugal.

Carl Ehrhard Riesling, Rheingau 2008, 12.5% abv, €16.47 Karwig Wines 

No shy nose here as an intense mix of floral and fruit aromas come to meet your proboscis. Colour is somewhere between lemon and gold and you’ll see micro bubbles clinging to the glass.

The palate experience is quite intense, the fruit fills the mouth and stays all the way to the lengthy and eventually dry finish. It is well balanced, delicious and digestible and Very Highly Recommended.

With great acidity and a strong streak of lime it should be a perfect match with Asian cuisine.

I recently purchased “The Finest Wines of Germany” by Stephan Reinhardt. Amazingly, the book, which profiles dozens of German producers, cannot find space for Carl Ehrhard himself but there is high praise for the area: “We might say that the Rudesheimer Berg is the crowning glory of the central Rheingau”.

Rudesheimer is the village of this wine and the vineyard, formidably steep, is Berg Rottland. The author says he has omitted many of the area’s producers, accusing them of “a rather blind pride”. Would really like to see a discussion between Herr Reinhardt and Herr Ehrhard.

But, just to cover myself, I’ll also be seeking out some of wines from the producers that did make the book, one of series that make excellent reading for anyone interested in good wine.

A few German wine words:
Spätlese – late harvested.
Trocken – dry.
Bereich – a wine district. There are 13 German wine regions, divided into 41 bereiche.
Riesling – Germany’s number one variety for quality and quantity.

Adego de Pegoes, Verdelho 2011, Portugal.

Unusually, the winemaker, Jaimie Quendera, is mentioned on the back label. Adega de Pegoes has produced and bottled quality wines since its establishment in 1958.

The Verdelho grape is not very familiar to me but some of you may know as one of the grapes associated with Madeira. This mainland use by Quendera is quite a treat, quite a treat for me also as I was given it as a present.

It is light gold with green tints and the nose is mildly aromatic. The palate is full of fresh fruit flavours that, with some traces of sweetness, reverberate around the mouth before a lingering dry finish. They say this particular wine has been fermented at 150, the better “to preserve all the freshness”. Recommended with fish, seafood and salads.
Highly recommended.

Green Saffron Videos

Green Saffron Spices

I am always been impressed by the way Midleton’s Green Saffron  treat their customers at the local farmers markets. There might well be a queue building up but if you are at the front and have a query, Arun will give you his full attention and all the info you want to make the best use of his sensational spices, freshly imported. And not just Arun, as the same standard of service is also provided by all at Green Saffron.

And if you are still in doubt, they will have an explanatory leaflet for you to take away to help you make your Korma Sauce or Murgh Tandoori or any of dozens of spicy meals. Armed with the info and the ingredients, you'll find it so simple to cook up a fresh and authentic Indian storm.

And now, it has got even easier. If you’d like a little extra help with your spicy cooking, check out the new videos of Arun rustling up some great meals with his spices and sauces here. Arun is delighted with the way they have turned out: “A big thank you to Robin Murray of Nomos Productions for creating them. Let us know what you think.”

Don’t delay. Check them out today. Already a dozen videos have been posted and more are promised. And while on the site, why not check out the dozens and dozens of recipes already there. Spice up your life!

And not with just any old spices. The difference in Green Saffron is that the spices are brought in whole from farms in their native lands and the fresh spices are mixed into beautiful blends so that you can make a delicious Indian meal in your home kitchen. Variety is the spice of life and Green Saffron has both the variety and spice and you may also buy online. Well worth checking out.

Yalumba's Jane Ferarri Comes to Town!

Yalumba's Jane Ferarri Comes to Town!

Really looking forward to this one. Yalumba's Jane Ferarri is a terrific speaker on wine, very knowledgeable but down to earth and full of good humour. She likes her sport too and, indeed, I reckon it is no coincidence that she is here right smack in the middle of the Six Nations Championship. Not alone does she like her sport, she also likes her sportsmen. Last time she was here, she told me (and the whole room) that her (then) current favourite was Ronan O'Gara!

Gary O'Donovan has lined up a fantastic speaker and Club Brasserie have a very tempting menu indeed for you on the 19th. 

Click on menu to enlarge

Food and Drink Spotting

Butterflied Chicken at Lee Valley lunch.

Food and Drink Spotting

Deals in Meals

Came across some good deals in meals this week, starting with a lunchtime visit to the Lee Valley Golf Club . They have a two for one offer on a list of main courses that includes a couple of chicken dishes and some Asian dishes (including Thai curries). Most come in about a tenner. The two for one offer is on for the rest of this month but only on Mondays, Tuesdays and Wednesdays.

There is an Italian Restaurant in Dublin, on Dame Street, opposite Castle Hill, called Toscana  and here you may enjoy a two course lunch for just a tenner. Quite a nice place and the deal includes still or sparkling water or a soft drink. You have five starters and eight mains to choose from.

If you are in Dublin and indeed an early evening meal then head for the Cliff Town House  on St Stephen’s Green (north). Here, between 5.30 and 6.30pm, you can enjoy a gorgeous top notch two course meal for twenty euro (3 for €25.00). Plenty of choice here also and I certainly enjoyed it on my way to see Ireland beat Poland.

Bord Bia - Irish Food Board

Would you be interested in becoming a future leader in the Irish food, drink & horticulture industry? We are seeking applications to fill 25 positions in an exciting unique year-long career enhancing scholarship programme which offers the opportunity to work on behalf of Irish food companies in overseas markets while completing an MSc International Marketing Practice. Check out this opportunity on www.smurfitschool.ie/bordbia




O'Callaghan's Delicatessen & Café

Don't forget we're open next Saturday Night, February 16 with 'O'Callaghan's at Nite'. We have a seasonal tasting menu prepared. It’s suitable for Valentines to take your loved one out but it is most certainly not confined to Valentines! There is no theme!!! Call 025-24657 to book your place. We have gotten so much positive feedback to all our other Tasting Nites so why not come and see what the fuss is about?! You won't be disappointed, I promise!

O’Donovan’s Off Licence

Gary O' Donovan is getting all romantic for Valentine's Day..Here is what he's recommending for the big day.."Champagne Jacquart Rose N/V half price at €29.99, The Red berry aromas give way to notes of plum on the nose. Tastes fresh and full and has a fine finish with notes of peach and apricot, I also recommend Yellow Tail Bubbles N/V €12.99.Here is a wine that offers awesome flavour, fizzy texture and a hint of sweetness to make drinking effortless. Pop the cork, away you go! Simple. Aromas of vibrant tropical fruits, a dash of lime juice and a hint of fresh cut flowers. Flavours of soft, creamy fizz with a little tropical fruit sweetness for good measure" You heard it here first...now you can impress your other half with your vast knowledge! We won't tell!

Shorts

Douglas Tea Room. 

Have you tried our three course €20 meal? We open late every Fri & Sat, getting lovely feedback so far!

Ballymaloe House
The annual RNLI fundraising dinner in aid of the Ballycotton lifeboat will take place at the Grainstore, Ballymaloe on Friday the 15th of February. Live music after dinner with Finnegan's Wake. Tickets are still available and cost €70. For more information or to purchase tickets, contact Blaitnaid on 0874151475/ Details here https://www.facebook.com/ballymaloe

Cafe Paradiso

Chefs and student chefs who would like to do a stage in the Paradiso kitchen will be interested to hear that we've put a bit of organised structure to the process. Even more so to hear that we now have accommodation overhead for out of town stagieres...http://www.cafeparadiso.ie/jobs

Lovely Meal at Raymond’s

Lovely Meal at Raymond’s

 Enjoyed a smashing meal at Raymond’s Restaurant in Midleton last week. The restaurant is easily found as it is on the way in to the Jameson Experience. It is a day and night bistro where you may enjoy lunch (including Sundays) and evening meals (including an Early Bird option).

 Highlight for me was my main course: Roast Half Free Range Duck with Walnut Stuffing, Apricot and Apple Compote and Jus. The duck was cooked to perfection and the Apricot and Apple was a brilliant foil. Besides, the side plate of seasonal vegetables were also spot-on.

 The same side plate also accompanied the other main dish on the table: Roast Cod with Green Beans and a Citrus Butter Sauce. The fish was fresh, after all it came from neighbouring Ballycotton, and again the sauce was spot-on.

Don’t usually go for breaded mussels but was glad that I did so on this occasion as we both thoroughly enjoyed the Baked Mussels Stuffed with a Garlic, Almond and Herb Crust. The excellent salad and also a small helping of tomato salsa helped no end towards the enjoyment.

 Raymond’s has quite an extensive wine list but I settled for a glass of the wine of the month, a lively citrusy blend of Viognier and Sauvignon Blanc from the Languedoc called Le Petit Balthazar (€6.00)

That was well polished off  by the time the desserts came. I had my eye on the Date and Butterscotch Pudding with Vanilla Ice Cream from the start and it certainly didn’t let me down. A gorgeous sweet swallow! The other dessert, Mixed Berry Roulade with Fruit Coulis and Ice Cream, was really well made and also very nice indeed.

I finished off with a cup of coffee but if you like green tea or decaffeinated coffee, just ask. They don’t appear on the menu but they do serve them. The atmosphere in the nicely lit and spacious restaurant was excellent, a good buzz as they say, and the service was friendly and efficient. Certainly worth a call either for lunch or dinner.

Raymond’s Restaurant
Distillery Walk, Midleton
 +353 (0)21 4635235      
info@raymonds.ie
Check out the menus here http://www.raymonds.ie

Amuse Bouche

I crave red apples and corn soup, and have flashbacks of my primary-school friend Rongrong selling hot rabbit heads outside the Red Flag Cinema in Qingdao. I see the heads steaming in her saucepan. You could buy four heads for a mao. – From Red Dust by Ma Jian.

The Italian at the Mardyke

The Italian at the Mardyke

Rico’s  is Riccardo Vallebella’s latest Italian venture in Cork and I called in last week to sample his “familiar mix of fresh fast real food at good prices.”

After a warm welcome at the reception desk, we studied the menu and picked our starters: Bresaola (Beef Carpaccio and rocket salad) and Caprese (Mozzarella and Tomato salad), each at €6.50. Both were very well presented and really enjoyable.

Moved on then to the main courses where you are more or less confined to either pasta or pizza, though with  a good choice of each, all around the €12.50 mark, give or take a euro or so.

 Here I choose the Rustica Pizza with tomato, mozzarella, rolled Italian Bacon and blue cheese. Very impressive on the plate and quite tasty with the blue cheese providing quite a kick in spots and the bacon giving a different texture here and there. Finished it off with pleasure.

The other mains came from the pasta list and was the Parmigiana (oven baked aubergine with mozzarella, tomato sauce, parmesan and basil). Again this was well presented and really tasty, something like a lasagne with aubergine instead of meat. 

Both the mains were washed down with a decent house wine, €11.50 for a 50cl carafe of Barbera which had inviting aromas and was pleasant and easy drinking. They have Moretti beer in bottle, Perroni on tap and also a “guest” Italian artisan beer.

Sambuca

Now time for dessert, all around a fiver. There is a rather short list, augmented by two specials. One of the specials was Tiramisu and it was rather special, sweet stuff indeed. I went for one of the regulars: Affogato (Gelato ice cream drained into coffee and sambuca). Enjoyed this even if it had more of a coffee kick, less Sambuca.

Made up for that though by finishing off with a Sambuca Black (5.00). Had been thinking of a Grappa but I like the aniseed taste here and it came with Cantuccio biscuits.

If you enjoy pizza and pasta, then this is the place for you.

Sheares Street, Cork

(021) 427 3000

info@mardyke.com

Open from 5.00pm Tuesday to Sunday.

Wine Geese Heading Home

Wine Geese Heading Home

Mezzo soprano Amanda Neary at L'Atitude and,
in B& W, Beverley Matthews, Maurice O'Mahony,
and, at bottom, Tom Lynch (left) and Colm McCann

The Wine Geese are coming home. Watch out for them anywhere between latitude 51 and 52 over the next 12 months.

Indeed, one was present at the gathering in Cork’s wine cafe L’Atitude 51 last night when details of the exciting programme for Bringing the Wine Geese Home were announced by the dedicated troika of Beverly Matthews (L’Atitude 51), Colm McCan (Ballymaloe) and Maurice O’Mahony (Wine Alliance).

Local wine historian Ted Murphy, who assisted in setting up the Wine Museum in Kinsale, is also helping out and indeed his award winning book on the Wine Geese, a Kingdom of Wine, is a big help to the committee and no surprise to see Colm McCann reading from it last evening

Mendoza is the base for the El Commandante Wines and they were well represented by Tom Lynch who treated us to his two lovely easy drinking wines, a Chardonnay and a Malbec.

Tom also told us about another Lynch family (Benegas Lynch) making wine, not too far from Mendoza; these Lynches are related to Che Guevara (the South American El Commandante) and also to the Lynch-Bages of Bordeaux.

By coincidence, the French Chateau Lynch-Bages are one of the early highlights on the Wild Geese programme and their Jean Charles Cazes will be in Ballymaloe March 10th for a tasting and dinner. In October 10th, Ballymaloe will be the venue when Marc Boissonnet hosts a tasting and presentation of Hennessy Cognac.

Another big highlight comes on May 18th with the “Return of the Wild Geese Winefair” organised by Gary O’Donovan. This will bring together wines and winery owners with Irish heritage from around the globe in the Rochestown Park Hotel and will be followed that night by a black-tie dinner in the fabulous Fleming’s Restaurant.

The next event is coming up pretty soon, on February 13th. Jane Boyce (Master of Wine) will present a tasting, including Chateau Phelan-Segur, in association with James Nicholson Wines in L’Atitude.

You may check out the list of events here

Great to meet up with so many of the local wine and restaurant trade last evening. Geraldine was there from Cafe Paradiso and they’ll be hosting Emma Cullen of Cullen Wines (Margaret River) on May 28th while Sandra, sommelier at the Hayfield Manor Hotel, is looking forward to September 12th when their visitor is John McDonnell (Wine Australia), the event entitled “It’s a long way from Clare to here” featuring the wines of the Clare Valley.

Some of our well known Irish wine writers will host events. Thomas Clancy, John Wilson and Leslie Williams have all been lined up. Wine merchants have not been found wanting. Joe Karwig will have at least one event as will Mackenways, Wine Alliance, Curious Wines and O’Donovan’s.

And this cooperation was very evident last evening as the drinks were sponsored, starting with Blanquette de Limoux (thanks to Conor O’Brien of James Nicholson) and followed by Tom’s El Commandante wines. Then Peter Corr of Febvre & Co. treated us to Chateau McCarthy and we finished off on a sweet note thanks to Susie O’Connor of Classic Drinks and their gorgeous Seifried Ice Wine.

Not quite the final note though as that was supplied via the thrilling voice of the gifted Amanda Neary, Ireland’s leading mezzo-soprano, who sang ’O sole mio.

The night was still young and downstairs L’Atitude have a massive board with some fifty wines displayed. Just had to stop and sample and the one I picked and enjoyed was the Sepp Grüner Veltliner from Austria. No Irish connection there as far as I know but good nonetheless.

L’Atitude has gained many loyal customers in its short existence and the upstairs room is ideal for gatherings such as last evening. There will be other smashing venues on the schedule before the year is out.

The committee are negotiating for one special one (no details disclosed!) and other places that will hold Wine Geese Events include Longueville House in Mallow, the Triskel Arts Centre and Isaacs Restaurant (both in the city).

And way out west, there is one that I am looking forward to and that is the summer Food and Wine Extravaganza at Manning’s Emporium in Ballylickey on June 22nd. Val promised that this will have a strong Wine Geese theme. Lovely place, lovely people.

Bringing the Wine Geese Home is incorporated into the Gathering events for 2013 and you may see more details here; details that will be updated regularly.

Food and Drink Spotting

Food and Drink Spotting

Taste of the Week: Arbutus Olivc & Rye Bread
at Bradley's, North Main Street

L’Atitude 51 

L’Atitude 51 (No 1 Union Quay) have a Whisky Tasting session on Thursday 7th of February at 7.30pm in their Wine Workshop upstairs. A 90-minute fun and interactive tutored tasting of 7 different whiskies from the world’s major whisky-production regions where you’ll learn to taste like a pro and explore the subtle and stark differences between whiskies.

Price: €30pp – includes 7 drams of different whiskies and their signature canapés. Booking required as spaces are limited. You can phone on 021 239 0219.

Liberty Grill

“Feeling a bit nostalgic for the old DINE IN CORK promotion, so for a limited time, we would like to offer you any appetizer, any one of the seasonal specials plus any dessert with a tea or coffee to finish for €25.” Check their menu here. 

Fermoy Indoor Market & Baby Fair

Fermoy Indoor Market & Baby Fair is fully booked for Sunday next 3rd February. A mega jam packed market hall comprising of the following - Milly’s Attic, Monagown Preserves, The Gift Basket, Avon Killeagh, Artwork by Maria Dowling, Ellen's Sewing Basket, Marys Baby Cardigans, Geeya's Cakes, Margaret's Dolls Houses, Costume Jewellery, personalised baby items, Cork Usbourne Books, Laura's Kids Chairs, Cupcakes by Siobhain, Silverhaven Jewellery, Bnbump Creations, Fantasy Face Painting, Beauty care products, Deisuin Candles, tea & coffee n toastie shop and so much more...

New to the Fermoy Indoor Market is a relaxing kiddie Area with soft mats, a selection of toys for the younger ones, kiddie table & chairs to draw or colour. Our new Face painter is Jenifer who will be there to develop their creativity.

Spinning Wheel Restaurant

On Friday, Feb 1st, it is Fiver Friday in the Spinning Wheel Restaurant at Griffin’s Garden Centre. A Gourmet Main Course for €5. Definitely one of the best Lunch Deals in Cork. Lunch served from 12:30 and while stocks last. Also Margaret will be giving a demonstration on the Tradition of the St Brigid's Cross at 12 noon. Also, from Monday 4th of Feb, the Spinning Wheel Restaurant will be serving Afternoon Tea Daily from 3:00- 5:30.

Shorts

Pork and Shitake Mushroom SiuMai at Le Dragon in Madrid, Madrid 

Folláin Preserves ‏@FollainJams

A simple and delicious recipe for Honey and Wholegrain Mustard chicken. http://goo.gl/sjtWz

  #EatWell4Life pic.twitter.com/AdVayg6b

Loads of recipes for Clonakilty Black (and white) Pudding 

Amazing wedding cakes from Amandine 

A Special Night for a Special Cause

Announcing details of this years Threshold Valentine's Night Dinner were (l to r) Edel Conlon Threshold, Chef Brendan Cashman and Rebecca Harte Farmgate Cafe

A Special Night for a Special Cause

Threshold's Valentine's night dinner is a special night, on a special day, in a special place, brought to you by a wonderfully passionate culinary team... Oh and if that's not enough, it's in aid of a very important Charity.

The event is held each year in the Farmgate Cafe located in the historical English Market in Cork City. The evening captures all the atmosphere the English Market has to offer (remember that atmosphere includes the need for warm clothes!) and when coupled with the wonderful team at the Farmgate Cafe the evening becomes truly memorable. For those who attend they get to experience the Market at night time, something that does not happens very often and is a rare treat.

This year will be even more exciting, the Farmgate Cafe have invited multi award winning chef and restaurateur Brendan Cashman to create the menu in collaboration with the team in the Farmgate kitchen. Brendan is best known for the wonderful food he created in Augustine’s Restaurant and will be creating a menu especially for the night. We feel that an already unique evening will be made even more special with this exciting collaboration.

The dinner is in aid of local charity Threshold, the national housing charity which works to prevent homelessness and campaigns for housing as a right. (www.threshold.ie)

The evening is supported by Cork City Council and of course the very generous support and hard work from the Farmgate Cafe team. We are very grateful to Irish Distillers who have supported the event for a number of years, as have a number of food producers in the English Market itself and others selected from Cork's rich array of food producers.

Couples, groups and singles celebrate the night together without the "soft focus haze" that is typically associated with Valentine's night in a unique and special place.

Call Threshold for tickets and more information: (021) 427 88 48

Venue: The English Market (entrance via Market Parade on Patrick's Street)

Time: 7pm

Date: Valentine's Night Thursday 14th February

Tickets: €60 (Tickets are limited so make sure you get your tickets early!)

Chocolate and Cheese Mix from St Tola

Spring In St Tola Air

Spring is in the air at St Tola Goats farm as they see their in-house winter experiments take exciting shape.

The County Clare farm has teamed up with Benoit Lorge, the renowned chocolate master in Kenmare, to create some truly beautiful Cheeserts ....Fresh St Tola Goats Cheese, dipped in the finest dark chocolate and beautifully finished with hazelnuts. They make an elegant and unusual finish to a romantic meal or a great talking point for an Easter Lunch.

Grainne Casey, Sales and Marketing at St Tola told me. “We are aware that the teaming of soft goats’ cheese and chocolate is a somewhat controversial mix.” She needn’t have worried.  Just tasted a sample myself and am delighted with it.

I love St Tola in any case and the outstanding feature of the cheese is its creaminess and that still stands out but now in addition you’ve got this smashing chocolate and the whole experience is one of a delicious balance between the sweetness of the chocolate and the sharpness of the cheese. Next time, especially if romance is in the air, I might get myself a wine to go with the Cheesert, thinking of something like Beaumes de Venise or a Tokaji but open to suggestions.

And speaking of romance, St Tola are going to make a plain heart shaped crottin especially for St Valentine’s Day. The Cheeserts will be launched next week at the Food Forum in Galway and will be available shortly from all good delis nationwide including Fallon and Byrne and Sheridans Cheesemongers.

Further details from Grainne at sales@st-tola.ie


See my October visit to St Tola here

Buy local, fresh and fair!

Sometimes a mission. Sometimes messing about.

Stumbling out of the early morning and into a confusion of stalls and marvellous food. That was me at Mahon Point Farmers Market  last Thursday, sans list, sans plan.

Lucky then that I stumbled on a new product by Iain Flynn of Flynn’s Kitchen.  Spotted a colourful jar in the corner where he normally displays his soups. The label: Chorizo and Beans. “Great, I’ll have a pair of those,” I said to the modest maestro Iain.


Put the glasses on when I came home and realised it wasn't soup at all, but another four letter word: stew! A challenge, but no panic. Paired it up with a bunch of Sally Bee’s meatballs and, bingo, we had a fantastic jackpot of lively tastes and flavours that, matched with a superb wine from La Rioja Alta, the Vino Arana Reserva 2004, went down brilliantly.

Like a good wine, Mahon is well balanced. May I present Barrie Tyner, a talkative and very engaging fellow. Can’t ever leave his little stall without feeling guilty as he hands out generous samples of fantastic chicken liver pâtés, a second shoved into your hand before you have delivered the first to your mouth.

And the pâtés represent the cooperation that exists and is growing among local producers – the livers come from Tom Clancy (Ballycotton Poultry)  who also has a stall in Mahon. Sometimes their rich and delicious "smoothiness" enhanced by a dash (Barrie’s dash could well be twice that of others) of cognac, sometimes by a more modest caramelised onion, the livers are transformed into something wonderful.

Perfect when simply served on Arbutus baguette as Barrie does (Arbutus are at the next stall). This time at home, I had something special, a Mango relish with a Creole touch, made in the Vendee and bought last summer on the drive home from the Basque country. Here in a cold wet January evening in Cork, the summer relish and the winter pate, not to mention some organic leaves from Derek of Greenfield Farm (also at Mahon Market), came together in a delicious dish for all seasons.

I know there are many excellent local relishes available at the markets that would make a match with the pâtés. But you are allowed to reach out, occasionally! Lots of thing could be better here but thankfully there are no food police.

By all means try the good stuff from abroad but above all take pride in the local ways, in our heritage. Buy local, fresh and fair, and make the local economy stronger. No big deal really. No violence involved, just a savoury and sweet revolution. It starts with me. And you.

Anti-Valentine’s Supper Club at Fenn's Quay!

Stupid Cupid! Rebel against Valentine’s at Fenn’s Quay!

Cian O'Sullivan from Kerry Pike and Chloe Kerins from Lockdown Models. Picture: Miki Barlok

The creative team at No.5 Fenn’s Quay Restaurant (Cork) are leading a tongue in cheek rebellion against all things ‘lovey dovey’ and romantically cliché by hosting their first ever Anti-Valentine’s Supper Club. The Fenn’s Quay Anti-Valentine’s event takes place at 6pm on Wednesday 13th February 2012.  The only rule is: No loved-up couples allowed!

The restaurant which is conveniently located just off Washington Street, adjacent to the Courthouse, will serve up a luxury 5-course gourmet meal for groups, singletons, friends, guys and girls nights out or anyone who wants to embrace the single life. The evening promises an escape from cheesy love songs, wilting flowers and cringe-worthy cards. The only passion being served up is that of a gastronomic kind as the menu has been tailor made by well known Chef Kate Lawlor, tying in all courses with the Anti-Valentine’s theme and including dishes with quirky titles such as 50 Shades of Earl Grey, Sticks and Stones, Unrequited Beef, As Cold as Ice Sorbet and Bittersweet dessert.

Having served Cork’s food lovers for over four years, Fenn’s Quay is excited to accommodate the backlash against St. Valentine. Commenting on the upcoming event Kate Lawlor, Chef Proprietor at Fenn’s Quay says, “We are excited to offer our high-quality service while creating for the perfect escape from the stresses and strains of Valentine’s, which is a day perceived by some as excluding anyone who isn’t ‘coupled up’, it is also a great occasion to celebrate friendship and of course, love of good food!”.  Kate prides herself on using local ingredients and suppliers, combined with her keen eye for detail and the restaurant’s warm, inviting atmosphere. No. 5 Fenn’s Quay will also be the perfect venue to raise a toast to the fallen Cupid with something dark, indulgent and fizzy from the Anti-Valentine’s cocktail menu.

On the night there will be a charity raffle in aid of the Mercy University Hospital Kid’s Fund, with some amazing prizes to be won. Proceeds from the raffle will go towards funding the Paediatric Oncology Outreach Nurse Service which provides support to children and teenagers with outreach service that cares for children and teenagers with oncology related conditions. Because the 5 course menu is so affordably priced at just €30 it is hoped that people will dig deep to support the charity raffle in aid of this fantastic cause.

Stick a pin in Cupid, regale your friends with some of those hilarious disaster date stories, or sing along to some anti-love songs. So ‘all the single ladies’ and lads, who know that ‘Love Stinks’ and want to let loose, book a table and rebel against the romantic schmaltz.
For more information or to make a booking call 021-427 9527, email fennquay@gmail.com or visit www.fennsquay.net

Check the menu

Anti-Valentine’s Menu at No. 5 Fenn’s Quay, Sheare’s Street, Cork.

Starter-50 Shades of Earl Grey
Earl Grey Tea Smoked Salmon with pickled cucumber and radish salad.

Entrée- Sticks and Stones
Crispy Salsify and olive with a lemon aioli.

Main -Unrequited Beef
Chargrilled rump steak with wilted spinach and carrot puree.

Palate Cleanser-As Cold as Ice
Refreshing Stonewell cider sorbet.

Dessert-Bittersweet
Steamed orange pudding with bitter chocolate ice cream & rosemary custard.

Tea & Coffee

Len’s Cereals, Mahon and Temple Bar

Len’s Cereals, Mahon and Temple Bar

 If you like muesli, pulses, seeds, nuts, spices, rice, dried fruits, then Len’s Cereals is the place to go to. You’ll find him in Mahon Point Farmers Market every Thursday and in Dublin’s Temple Bar Market on Saturday. The venture is run by Corkman Len O’Donovan and his Spanish wife Maria Minguella.

Seeds

Dried fruits

I started going there first for his granola mix to which I add a scoop or two from his dried fruits, eg papaya, mango etc. The selection is huge, his stall packed with good things. Len says that “health is always a good seller” and at present Goji berries are very popular. He also has quite a selection of lentils (our choice at present are the Puy) and our latest purchase was a bag of linseed.

Rice

Lentils

He finds that tourists are big customers, even if it is seasonal. The continental visitors, especially the Italians, the Spanish and the Danes are very much into their seeds and nuts, much more likely to buy a bag to eat on the go rather than indulge in sweet things or fast food.

Burns Night in West Cork

Burns Night Goes from Strength to Strength in West Cork

Not even Flooding can keep people away from The West Cork Burns Supper!

Building on the success of the first West Cork Burns Supper in 2012, this year’s event on 25 January attracted even more devotees of the poet, his native land and, of course, good food and drink.

Hosted by the West Cork Hotel and West Cork Food, this year’s Burns Night attracted over 120 guests and was, once again, sold out weeks before the night.  Not even the terrible weather and flooding on the roads could put people off!  As Neil Grant, General Manager of the West Cork Hotel observed, “I was saying thanks to one of our guests as I knew they had travelled a distance to get here in terrible weather.  Their response was to say that they would have taken any detour required and would make it here ‘no matter what’!  It was lovely to hear!”

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Irish Beef Takes Centre Stage at ‘Culinary Olympics’

Irish Beef Takes Centre Stage at ‘Culinary Olympics’
Bocuse d’Or 2013, Lyon

Monday, 28th January 2013:  Irish beef has been selected as the key meat ingredient for this year’s Bocuse d’Or, the international culinary competition widely regarded as the ‘Olympics of the Culinary World’. Held every two years, the competition will take place in Lyon, France on Tuesday (29th) and Wednesday (30th) as part of SIRHA, the leading European foodservice trade show, which attracts over 170,000 food buyers and almost 5,000 international chefs. The initiative is designed to further underpin and enhance the image of Irish beef, exports of which last year were valued at €1.9 billion and are set to grow by up to 10 per cent this year.
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Fab Fish at Rising Tide

Fab Fish at Rising Tide

 Friday last was a bad one weather-wise, so a restaurant where one could park outside the door had its attraction. The Rising Tide sprang to mind and, once the house painters (us) had signed off, we were on our way to the harbour side village of Glounthaune.

In fairness, the Rising Tide has much more going for it than its so convenient parking spot. Bet you I’m not the only one to enjoy co-owner Sandra Murphy’s hearty laugh!

Okay. Stop right there and get serious. Sandra had posted a few tweets detailing her fish specials. Hooked me, for one. No regrets at all.

 Baked Monkfish, Pan-fried Sea bass ad Pan-fried King Scallops were the three, also detailed on the Specials Board. Settled on the Baked Monkfish with sauté sweet potato and green bean salsa (€26.50). Haven’t sweet potatoes come from nowhere to centre stage in Irish restaurants in recent years? The dish was very well presented and accompanied by a colourful arrangement of perfectly cooked vegetables, including chunky carrots and herby garlic potatoes.

The overall dish was perfect, quite a combination with a serious eruption of flavours and terrific textures eg the spot-on mange tout. Completely delicious, totally delectable. And well worth the out of city trip on a night that tempted one to put the feet up to the fire, well close to it.

We were hardly six feet in the door when greeted warmly. Soon we were guided to a table in the comfortable restaurant area, the bar already (before 7.00pm) buzzing with its eating space close to full. Less than an hour later, the downstairs restaurant section was also close to being packed (comfortably so). Not bad for such a bad night!

 Service was chatty, informative yet efficient and never slack. Very impressed when the lights at our section were turned on from the bar as we studied the menu and then dimmed somewhat when that pleasurable task was completed.

Started off with a surprisingly colourful selection of breads and dips. My “official” starter was a well executed Mussels Marinara (steamed in a white wine and cream sauce), that creamy sauce requiring a spoon so as to avoid wasting even a smidgeon of its deliciousness.

The other starter was Breaded Ardsallagh Goat Cheese with a Melon Salad and served with a Cumberland sauce, just the correct mix of sharpness and sweetness. The promise of good things to come.