Food and Drink Spotting


Food and Drink Spotting



Taste of the Week.



Did you know that the Cornstore are now dry aging their own beef with Himalayan salt and that means their steaks are extra special at the moment. "Imported Himalayan salt  is used to absorb humidity in the aging unit over a period of up to 35 days resulting in the most tender, flavoursome beef one is ever likely to taste."






Real Wine - Celebrating the Artisan Grower
 Wine talk and wine tasting with Eric Narioo, of Les Caves des Pyrène, and Pascal Rossignol, of Le Caveau,  in The Grain Store at Ballymaloe
Sunday 26th May, 6.30pm

This is a great opportunity to listen to two passionate and experienced wine experts in this area, over a very pleasant, informal, yet educational talk, and a tasting of different artisan wines
Eric from Les Caves de Pyrène and Pascal from Le Caveau both specialise in artisan wines sourced from individual growers, that are 'true to where they come from, which are made by hand with minimal interventions in the vineyard and winery, and which show maximum respect for nature and the environment'.
Sunday 26th May, 6.30pm  €15 (includes wine tasting of eight different wines)
Further information & to reserve places
colm@ballymaloe.ie
Tel: 086 0859034

Sage Expands!
Midleton’s award winning Sage Restaurant will be closed for renovation from June10th to 15th. Kevin Aherne explains: “We will be re opening with a new Cafe/Wine & craft beer hub AKA The Greenroom next to the restaurant. The Greenroom will be open Tue-Sat from 9 am till late . We will have all your morning needs from coffee to scones to light bites. Lunch will be from 12-4 with Sandwiches, wraps, organic salads, soups,cakes, tarts & more. With a large emphasis on local as always . From 4 o’clock on, the craft beers and wine will be flowing with local cheese and producer platters. We will be running our mug club where you can personalize your own mug with Susan from Crafty Hands. We will also be running a take away service at lunch time if you don’t have time to sit down and join us.”

Irish???. Maybe. Maybe Not!

Thanks to Mary Daly on Facebook for this piece.....

Did you know that we import over €5 billion worth of food and drink every year? Many of our well knows brands that we presume to be Irish, in fact are not!! 

Siucra, Lyons Tea, Kimberley Biscuits, HB Ice-Cream and many of our meats, fruits and vegetables are all imported. 

Imagine the affect on our economy if we were to actively seek out Irish alternatives? Supporting Irish food producers means we enhance local economies, create jobs and reduce's our carbon footprint.

Shorts
Roz Crowley visits the Firehouse Bakery http://www.youtube.com/watch?v=XgLDZAYUXno&feature=youtu.be

EXTENDED SUMMER HOURS AT CAFÉ PARADISO! · 13 MAY 2013
“Here’s some good news for a Monday, and for every Monday in this coming summer. To better use the long balmy evenings and the expected harvest bounty from Gortnanain Farm, we’re extending our dinner service to six days all summer long, including Mondays.
From Monday 3rd June and until 24th August, our summer hours are:
Dinner – Monday to Saturday from 5.30pm;
Lunch – Saturday noon to 2.30pm.

Don’t know if many of you saw this bit of fun with Julia Childs on twitter during the week. Like sharing a laugh or two so here goes again:
@JeffreyMerrihue: Julia Childs Mash Up: bit.ly/10vGmbX yes really.

Kate Lawlor of Fenn’s Quay has her first book coming out next month:
Exciting times here @fennsquay we’ve just got the first proof of @fqchefess book which will be launched next month pic.twitter.com/L9M6eAaxsR


The earliest use of the term India pale ale was … in Australia? http://wp.me/p3uv9-U5  via @wordpressdotcom

Electric
“we are crying out for staff - especially experienced wait staff, good money and plenty of hours if youre not afraid of a bit of work - cvs by email only to ernest@electriccork.com

Good Food Ireland
***Recipe*** 
Delicious Seasonal Rhubarb & Ginger Crumble 
by 
Renvyle House Hotel
http://bit.ly/10OLUE7

Another Rhubarb Tip:
Boil 1L orange juice + 2tbsp brandy + star anise. Use to poach new season rhubarb until barely soft. Good with vanilla ice cream #roztips



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