Dining "Now" Guide. This Week's Choices In Cork

 Dining Now Guide. This Week's Choices In Cork

(Contact me before 1.00pm Wed with a sentence or two, a pic and a link to menu)

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An amazing wine-maker in the shadow of the Dolomites!

 Contact:  info@latitude51.ie

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Glass Curtain menu below
contact: 
http://Theglasscurtain.ie/

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Tapas for Two

Menu here

Greene's marvellous Click and Collect continues as usual.

Get all the details here

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O'Mahony's Watergrasshill are travelling to India for this Weekend's 'Saturday night takeout' - menu goes live tomorrow. Also our farmshop O'Mahony's stores reopens Thursday morning. We can't wait to serve great coffee, soup n sambo combo's and yummy sweet things to you.

Order at 086 831 6879

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Liberty Grill

Liberty Grill are holding the final trials of our Brunch to Go over the next 3 day up to 2pm

Join the virtual queue for our Brunch menu of the freshest ingredients, locally-sourced with seasonal highlights

Our New England influenced all-day brunch menu features classics like Eggs Benedict and French Toast and from 12 midday we will add a selection of our fine burgers.

How to join the queue

- Via the @WalkUpLdn APP

- Phone us on 0214271049

- Call inside the restaurant

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Cornstore Mother's Day

MOTHERS DAY

ROAST BOX with DESSERTS

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(Includes 3 Meats & feeds 4)

• Rib of Beef

• Pork Porchetta

• Rolled breast of Turkey.

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Al meats are roasted to finish off at home, simply carve and serve with our “finish off at home” trimmings - Cornstore creamy mash, duck fat roast potatoes, bread stuffing filled yorkshire puddings, seasonal roast veg, buttered cabbage & pan jus roast gravy.

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DESSERTS: 3 Desserts to choose from...

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All this for €55 and You will be able to PREORDER these boxes and choose your collection time on Friday 12th, Saturday 13th and Sunday 14th but don’t delay because when they’re gone, they’re gone!!.

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CORK www.cornstorecork.ie for CLICK & COLLECT

or

CALL & COLLECT 021-4274777 opening times Thursday 4-8pm, Friday 2-8pm, Saturday 11-8pm and Sunday 1-7pm.

Or

ORDER at the DOOR

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CELEBRATE
MOTHER’S DAY &
ST. PATRICK’S WEEK
with HEAT AT HOME from MARKET LANE

Comes with FREE ‘Always Cork’ tote bag (while stocks last).

Children's Menu also. Contact here

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This is a trial run!! (For future inclusions, please contact me before 1.00pm Wed with a sentence or two, a pic and a link to menu)

The Cask Box opens onto a magic road. Variety, colour, flavour, texture

The Cask Box opens onto a magic road.

Variety, colour, flavour, texture

Beef Short Rib Chimichanga

Open the Cask Box onto a magic road. Exotic signs along the way: Chimichanga, Empanadas, Koftas, Bravas. This is a food trail that we are on, guided by a Brazilian chef and packed with surprising variety, colour, flavour, texture. Six major stops on the delicioso camino.

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The box itself, which we picked up from the front door in MacCurtain Street, looks small enough but it is packed with a generous amount of good stuff. Some unlisted items are included. Big green olives, as large as pigeon eggs, big but exquisite. Some bread too and a trio of colourful and tasty dips to be starting with as we begin to make sense of the directions (don't worry, nothing at all too onerous here). Indeed the few minutes preparations for the courses encourages you to get up and chat and sip a little wine.

Cask are justly famous for their cocktails and you have the option of adding two or more to your order. But I had a bottle of wine on hand that I figured would go well with Cask in a Box. And the Menade Verdejo Ecologica Vino De La Tierra De Castilla Y Leon excelled itself across most of the “courses”. I didn’t chance it against the Chocolate Empanadas but it stood out when paired with Monkfish Croquettes, Prawn & Chorizo Stew and especially (and slightly surprisingly) with the Lamb Kofta (with Raita sauce). 

In no time at all, the Patatas Bravas with their sauce were on the table and, in no time at all they, along with the garlic aioli, had vanished. By then, the Monkfish Croquettes were at hand and, served with a tasty salad of large peas and with a lime and honey aioli, were thoroughly enjoyed.

An impressive surf and turf combination followed: the Prawn and Chorizo Stew that sat atop a bed of rice. The wine sang in tune with this beauty. And stood out too when paired with the next round: Lamb Kofta in a tomato sauce. Tasty stuff with the raita providing a cooling touch.

While all these are classed as Tapas, they are not your one or two bite Spanish style tapas. These are more like small plates, designed for sharing, quite generous portions indeed as was certainly the case with our next plate.

This was Beef Short Rib Chimichanga. Chimichanga I had to look up and found this definition: a tortilla wrapped round a filling, typically of meat, and deep-fried and may have originated in Mexico or even in Arizona.

Our Chimichanga was multi-layered and was packed with the shredded beef and took just seven minutes in the oven. Then it was cut in half and placed on the delicious guacamole and tomato salsa. Another superb dish from @chefvictorfranca and the team at Cask.

Dessert

And still there was one more stop on this fabulous food journey, the sweet one, of course. And it was wickedly sweet, sugar laced Empanadas with a shot of the chocolate in the pocket, just a shot but a strong one! We just about finished one and kept the other for the next day; not as crisp then but still delicious.

So now you know. If you’re looking for something different, order that box (a vegan selection also available) from Cask (€40 for two people). They have other choices as well, including Prawn Empanadas, Chicken Empanadas and Taquitos. Not all “exotic” boy - you could well be tempted by the Beef and Beamish Pie (covered with Parmesan cheese)!

More details here. 

#cask #VictorianQuarter #LeCaveau #Greenes #purecork #tapas #smallplates #wine #tablepath #AtHome #takeout #chefvictorfranca

Friday evening at Greene's. Almost like old times. Almost!

Friday evening at Greene's.

Almost like old times. Almost! 

In the car of a Friday evening and heading downtown. Park up and walking over to Greene’s Restaurant in MacCurtain Street. It’s almost like old times. 

Almost. We have clicked and are on the way to collect, all comfortably within the 5km limit. It is our first venture into the city since the lockdown began and, as it turned out, quite a worthwhile one.

You know there’s been some dispute among the restaurant fraternity about the value of click and collect or simply takeaway. But it keeps open the links with both suppliers and customers and also keeps some staff involved. And it also makes the possibility of slippage to processed food a little more remote, the processed food that ace American chef Dan Barber called “the lowest bar”, “It’s an insult.” (New Yorker May 24th, 2020)

Greene’s is one of the restaurants nearest to us and you just knew, takeout or not, there’d be no slippage in standards - just because there is a crisis doesn't mean you can't cook creatively - and so it proved as the quality of food they provided was so much better than regular takeaway. 

We stepped under the arch and entered to a big smiling welcome and were presented with our dinner in a long sleek box, packed full of good things to eat, each section neatly stored separately within. 

And inside also was one other very important item: a typed sheet with details of each element along with detailed instructions on how to finish the cooking! And, if you needed more help, you could look up Chef Bryan McCarthy’s video instructions available on both their Instagram and Facebook. 

Would you like a wine to go with that? No bother. Have a look at somm Frank’s suggestions videos on Facebook and make your choice. And of course the crew in Cask will sort out a cocktail for you.

At present, they are doing "Greene’s and Cask @ Home" three days a week: Friday, Saturday and Sunday. The menu has variations each day and vegetarians are also catered for. 

Black Pudding and Pork Belly Beignets was our chosen starter and that came with an apple and celeriac salad with a superb dressing. Eight minutes later (that’s how long it took to heat up the beignets) we were tucking into it.  No bother admitting this was different class, even the salad came totally alive with that dressing and the beignets, with an aioli mayo, were also superb. A very satisfactory beginning indeed!

The other starter available was a Ballyhoura Mountain Mushroom Risotto (with pickled mushroom, Cep powder, and Coolea Cheese). Next time!

A break of ten minutes or so then as we “worked” on the main course: the Venison Pie. Would probably have been a few minutes less had we chosen the Pan Seared Hake (with Dashi cream and pea risotto). The third choice was the Vegetarian Jackfruit and Chickpea Stew (also about 10 minutes).

Anyhow, back to the very satisfying pie! Terrific chunks of meat with jus, big cubes of root vegetables and broccoli, not forgetting the spuds and extra mash. Superb. And a nicely judged quantity also.

The offer is two courses for two people for forty euro. You may also add sides or extras, maybe a meal for a 3rd person. Friday’s dessert offers were a Summer Berry Cheesecake, Sweet Woodruff Panna Cotta and Chocolate Brownie.

Didn’t get to study the wine list but one that I can recommend is the unoaked Flor de Crasto, a young, fruit driven easy-drinking Portuguese red wine produced from local grapes (Tinta Roriz, Touriga Franca, Touriga Nacional, Vinhas Velhas).

Our first experience of Click & Collect turned out to be a winner. We’ll be back to MacCurtain Street!

* Click and Collect at Greene’s and quite a few other restaurants use software provided by TablePath. I had some info up on that recently and you may check it out here. 

Greene's Restaurant

City Pulls Together in Cork Gourmet Trail 2019

City Pulls Together for Cork Gourmet Trail 2019

On the way. Pic via @corkgourmettrail 

There is great cooperation between the hotels, restaurants and bars in the city. The sentiments of Aaron Mansworth of Trigon Hotels and reiterated by Mags O’Connor of the Cornstore as the Cobh Clams descended on the Bodega and as we spoke about what it takes to put an event like this Cork Gourmet Trail on the road.

Sweet. From Olivo

Better explain, the Cobh Clams were one of five large groups taking part in the 2019 edition of the Trail and the Bodega, where neighbours Cornstore also had a stand, was our first port of call. The other groups that would follow, at intervals, were Bantry Barnacles, Monkstown Mussels, Leap Lobsters, and Shanagarry Scallops.

Gallaghers Gastro Bar

The event, part of the Cork Oyster Festival based at the Metropole (one of the Trigon hotels), began at noon and ended late-ish in the Met and in between visits were made to Cask, Dwyers of Cork, Greenes, The Oyster Tavern, Electric, Soho, Tequila Jacks, The New Yorker Bar & Bistro, Olivo at the Cork Airport Hotel, the Cornstore, Gallaghers, the Bodega and Arthur Maynes. We didn’t walk out to the Airport by the way as both the New Yorker and Olivo were accommodated in the city.

So what can you expect on a Cork Gourmet Trail. Quite a lot and all quite delicious, something for everyone. The Cornstore/Coqbull menu for the event is an excellent illustration. 

Brick Prawns brick pastry & basil wrapped prawns with jalapeno mayo.

Dry Aged Beef Yorkshire puddings stuffed with dry aged roast beef, caramelised white onion, wasabi mash and stuffing.

Mini Moqbull: Mushroom umami burger with vegan truffle mayo vegan cheese and rocket.

Bloody Mary Oyster: natural oyster with bloody mary jelly.

Angels on Horseback: oysters wrapped in Parma ham, deep fried in Japanese tempura batter with lime and courgette chutney.

Tasty, from Gallaghers

Takeout desserts from Cornstore

And the welcome here was warm, a drink (red and white wine and more) offered immediately. A table top full of local and international charcuterie and cheese, including an ultra spicy Spanish blue, while alongside Bodega chef Dave had some beauties including Oysters baked in their own Grainne Ale beer and a delicious Basket Cheese Cake with whiskey among the ingredients! And if you couldn’t sample everything - nobody could! - there were some lovely takeout desserts from the Cornstore.

And that welcome and choice of food and drink set the scene for the long afternoon, replicated all the way. More wine and hospitality on offer at Dwyers in Washington Street where we stuffed ourselves into the various nooks and crannies, every now and then replenishing at the stands of Dwyers itself and the New Yorker. The New Yorker’s Chicken Croquette, home-smoked in Barry’s Tea, was one treat, while one to finish with was the Jameson and Ginger Cheesecake by our hosts.

Bodega's Dave

Next stop was Electric who treated us to oysters and a Kinsale G&T. Kinsale Gin are among the sponsors. Earlier we started as we gathered in the Vance Room in the Met with yes, a G&T and oysters, before being divided up into the various groups and being introduced to our leaders. Our guide was Ray from Trigon and he didn’t lose anyone!

After Electric, we strolled down the Mall to the lovely and lively Tequila Jacks. More wine and also some delicious Tequila based cocktails and more good food, both from our hosts (a superb taco, also delicious Pork Belly) and some savoury and sweet stuff too from Olivo (including some well presented dessert bites).

Electric oysters

MET head chef Stuart Dardis (left)
with out guide Ray Kelleher (Trigon Hotels)

Cask was next on the itinerary and here also we met Gallaghers and the MET Tavern. Gallaghers had a trio of beauties including a Beef Featherblade with a Walnut Chutney. While the Met, with Head Chef Stuart Dardis on hand, had a great selection too including a palate pleasing tuna bite. Cask shone too, supplying the drinks and lots of their interesting tapas including exquisite prawns. And all the way through, it was smiles galore and helpful people even if, by this stage, they must have been explaining their offering for the umpteenth time that afternoon. Pure Cork!

We weren’t finished yet. Next stop was the Oyster Tavern and here we met a couple of stragglers from a previous group. They had stopped to do a bit of shopping in Penneys and were now running late! So we had a chat with that English duo as we had chats all through with whoever we happened to end up with, sometimes friends, sometimes total strangers, but no strangers when the day was through.

Another glass of wine in the Oyster and excellent food also. Soho were here as well and their Pork Belly was so good I called for it twice!

The final round-up was back at the Douglas Vance room in the Metropole but some were saying their goodbyes. We were humming and hawing about it as we strolled down Patrick Street. The rain, which had been intermittent all afternoon, was now pelting down and that, plus the fact that there was a No. 208 conveniently at our bus-stop, made up our minds for us and we headed home after a terrific day in the city. Well done to all behind the Trail, the Oyster Festival itself and to one lady in particular (who we are all thinking of this weekend).

What To Drink When You’re Not Drinking.

What To Drink When You’re Not Drinking.

Taste Better Than Previous Efforts. Look Better Too!

NA Cocktail at Hotel Europe

While settling up after a recent lunch at Kingdom 1795 in Killorglin, we began talking to Suzi about non alcoholic drinks. She and chef Damien, who have put so much into this lovely new restaurant, carry a selection including Stonewell NA Cider, Seedlip and Heineken Zero.

Bradley's include
a NA Cava

I first came across Seedlip a couple of weeks back at lunch in the Whale’s Tale Bistro in Clonakilty. This was the Garden version, the company do two others: Spice 94 and Grove 42. 

So where did the name come from? Seedlip: Over three hundred years ago, it was common for physicians to distil herbal remedies using copper stills, harnessing the power of nature & alchemy to solve medical maladies. In 1651, one such physician, John French, published The Art of Distillation documenting these non-alcoholic recipes. At that same time, a family in Lincolnshire had started farming, hand sowing seeds using baskets called ‘seedlips’.

Seedlip in Clon

Today, you can find Seedlip in quite a few places and it does indeed give you a choice. The Whale’s Tail version was a substitute for gin and served in the big fashionable gin glass. I tasted it like that and it did seem a bit “vegetable” - there were a few slices of cucumber in there too. But once the Fever-Tree Elderflower was added, the magic happened and the combination was just excellent, very acceptable indeed.

In Kingdom 1795, I tasted the Spice version neat, very aromatic and you could easily see how it would be the basis for an excellent drink. Again, Suzi suggested the Fever-Tree as an ideal companion. No wonder the Seedlip company reckon they have the solution to the question “what to drink when you’re not drinking” #wtdwynd

Killorglin's Kingdom, well worth a visit

There is a Seedlip rival on the market also, marketed as a non-alcoholic gin and called Ceders. I was talking to Michael Creedon of Bradley’s (North Main Street, Cork), about things non-alcoholic and he says there is a a definite trend in that direction. He has non-alcoholic wines in stock and also the Ceders.

When we departed Kingdom 1795, we went for a superb walk in the sun on the stunning Bray Head (Valentia Island). On the way back, we called to the Glenbeigh Hotel, again looking for a non alcoholic drink. And right in front of us, on the counter of the old bar, there was a card full of suggestions (Coca Cola suggestions, I think). The driver tried one, the South African “Appletiser”, a sparkling fruit drink with carbonated water, and it went down well. We also saw the non alcoholic Cronin’s Cider (bottled in Wexford) but too late!

NA Cocktail at Cask
based on Ceders spirit

We went upmarket later on that night. In the bar of the Europe Hotel - probably the best hotel bar in the country - we checked out the offerings. They have a terrific cocktail list - I can recommend the Brandy Alexander and the Negroni - that includes a choice of non alcoholic offerings including a long and delicious apple based one with ginger and lemongrass (the name escapes me). And we were also offering a zero alcohol wine.

They also carry the Erdinger NA beer, quite a good one too. I also find the Paulaner a handy substitute from time to time. And yes they support local here with normal strength beer on draught from Killarney Brewery and bottles of the NA Cider by Kerry based Cronins.

We also tasted that cider at lunch in Dingle’s Boatyard the following day. It is refreshing, somewhat drier than their regular 4.5% offering, and not bad at all. It does come for some reason in the smaller 330 bottle.

A selection of O'Brien's zero alcohol wines

Back in town, after the Kerry break, we called to O’Brien’s in Douglas. They carry the Seedlip drinks and indeed say the non-alcoholic drinks in general are flying, so much that they have to work hard to keep on. They have quite a few non-alcoholic wines including some from Torres and three that they bring in themselves.

At The Kingsley

Just the other night, we were going through the drinks list in the Springboard Restaurant in the Kingsley Hotel and spotted a trio of non-alcoholic cocktails (not too many places are using “mocktail” these days). They have the Shirley Temple and the Fishers and the Nojito, the latter an amalgam of mint, fresh lime juice, sugar and soda water. 

So there you are. Just a sample of the many alcoholic options out there now. Now you know #wtdwynd. Enjoy.

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Local Producers Shine as Cask Introduces Weekend Brunch

Local Producers Shine as Cask Introduces Weekend Brunch

French Toast

When Cork’s Cask recently introduced its weekend Brunch, there was no doubt that it would be local and seasonal. Head Chef Bryan McCarthy emphasised it in the notice: “For the brunch menu at Cask we wanted to keep it simple, offering no-frills brunch favourites with the focus firmly on the quality of the ingredients which we’ve sourced from some wonderful local producers. We’re delighted with how it has turned out and we think people are going to love it.”

I tried it out this weekend, enjoyed it and delighted too that Killahora Orchards, a producer just about five miles east of the city, figured so much in my choice. I should say choices as there was a cocktail involved as well! Well, it was a late brunch.

The menu is short, with favourites, such as Eggs Benedict featuring. Seated by the window, we ignored the busy street scene outside and studied the options. My choice was the French Toast with the Killahora Apple Syrup and Strawberries (bananas were an alternative).

So what cocktail? You have to smile at the names here but there is something a little more serious behind the one I picked: Bee Positive. Ketel One vodka, Killahora Rare Apple Iced Wine, Suze, Borage and local honey are the ingredients. And it comes with a packet of wildflower seeds to throw and grow! Aside from the needed nod to the bees, the drink itself is delicious, nectar springs to mind! 

In any event, the drink and the superb French Toast went very well together, I’m glad to report. CL meantime was enjoying her substantial plate of Avocado, Bacon, Tomato, Rocket, and Poached Egg on toast. That too was delicious, quite a feed. I know, as we swapped halfway through.

Like an increasing number of places, Cask offer a non alcoholic cocktail. Their Shrub consists of Ceders Non Alcoholic Spirit, Seasonal Shrub, and Poachers Ginger Ale. Tonic and soda are listed as alternatives but Dan, who was looking after us, hinted that the Poachers Ginger ale was just the job and he was talking to the converted as CL had recently enjoyed a cocktail with ginger ale in Kerry. This didn’t look all that spectacular, just the one flowerhead, providing colour, but it tasted very well indeed.

Cheers to the bees

Andy Ferreira, Cask bar manager and chief mixologist. “In recent years brunch as a concept has really taken off so we were excited to introduce it to Cask, but making sure to put our own unique spin on things. We’ve combined delicious food and a fun and intriguing drinks menu with the great craic that we’ve become known for - a killer combination!”

Having been asked to put it to the test, we can endorse that! Also on the menu are Eggs Benedict on Toasted Honey Spelt Bread; Potato, Black Pudding and Beef Hash with Baked Eggs. Lighter dining options include Granola with Natural Yogurt and Berry Compote, and Smoked Salmon with Scrambled Eggs and Chives.

Brunch is available here from 10:00am - 3:00pm every Saturday and Sunday. Cask is also open daily for lunch and dinner from 12:30pm - 10:00pm. 

Cask

48 MacCurtain Street

Cork

Tel:  (021) 450 0011