Taste of the Week

Taste of the Week

It has been a good week at the table but pride of place goes to this magnificent Beef and Potato Pie from West Cork Pies in Schull. A hungry three man jury gave this flavour packed pastry a unanimous thumbs up! They also produce Pork Pies, Steak and Kidney Pies and Scotch Eggs. They say: What you’ll get from me are good quality, very tasty, products full of substantial ingredients not just cheap gravy and the odd lump of something indistinguishable. Glad to agree. The pies are available at various outlets in West Cork, in various pubs around the city (check the link above) and also at the Fresh from West Cork stall in the English Market.

The verdict may have been unanimous but it was very close. Other top class contenders this week included the award winning Steak Rub from the Cornstore, the fantastic Amodeo salad dressing from Tuscany Bistro and also the gorgeous Wild Smoked Salmon Butter by Woodcock Smokery (Sally Barnes).

Flavours of Christmas (but may be tried at any time of the year!)

Flavours of Christmas

(but may be tried at any time of the year!)

Bubbles from the Loire

Ummera Smoked Chicken (served with a Cajun Potato Salad). Lovely contrast after days of turkey!

Rwandan Coffee, the Cup of Excellence award winning Maraba Sovu 2012 lot #14,  via Robert Roberts Connoisseur Club.

Organic Pink Bubbles (made from Cabernet Franc) from Chateau Miniere and Domaine du Clos d’Epinay Vouvray Brut. Souvenirs of the summer holidays in the Loire Valley.

Mella’s Rum & Raisin Handmade West Cork Fudge.

Ummera smoked chicken.

Cashel Blue mature and Warre’s LBV Port (2002).

The Cornstore’s Plum infused Whiskey.

Dungarvan Coffee and Oatmeal Stout, by now a Christmas standard.

Eight Degrees Zeus Black IPA, 7%. Looks like a rich dark porter but tastes like a pungent IPA.

Fleming's fantastic Orchard Chutney.

Fleming’s Orchard Chutney (Apples, Pears and Green Tomatoes from their own orchard).

Barrie Tyner’s Pates (from the local Farmers Markets, inc. Mahon).

Pandora Bell’s Honey Nougat with Almonds and Pistachios.

Cashel Blue

Cornstore's Craft Beer and Food Month. A series of successful pairings

Craft Beer and Food Month at The Cornstore

A series of successful pairings.

Goat cheese starter

 For those who love good food and a good beer to go with it, Cork’s Cornstore is the place to be this month. The popular restaurant is running a Craft Beer and Food Menu every Wednesday and Thursday. I sampled it last week and can highly recommend it. The Menu is proving very popular so the advice is to book ahead.

They have put a lot of effort into the pairings and a beer (or cider) is suggested with each course. You can, of course, swap around to suit yourself. But we went with the suggested beers and found a series of successful pairings.

Ravioli

You have  a choice of five starters. I kicked off with the Porcini Mushroom Ravioli in a game broth with shredded duck leg and celeriac remoulade. This was a lovely dish on its own but, matched with O’Hara’s Curim, perhaps Ireland’s only wheat beer, it was even better, the object of the November exercise accomplished!

The Warm Goat's Cheese was recommended to us and, with poached fig and red pepper and tomato compote, it sure was a gem, But, matched with the flavoursome red ale, the Dungarvan Copper Coast, the balance was spot-on, the result perfectly delectable. 

Venison

Other starters included Crisp Pork Belly with Stonewell Medium Dry Cider, Chicken Wings with Trouble Brewing Sabotage IPA and Pan Seared Scallops with Eight Degrees Barefoot Bohemian. Check the full menu here.

Brown Bread was the unusual but excellent addition to the Wild Venison Stew, also with braised red cabbage and a wild mushroom dumpling. This earthy game dish, a wintery dark in the bowl, had a great complement in the black stout from Trouble Brewing called Dark Arts, an appropriate name indeed. A highly recommended dish!  

Steak

Trouble Brewing’s Sabotage IPA was one of the suggestions to go with the Aged Rib Eye Steak. Recommending it, the Cornstore said that it has a lovely bitter finish. “And really works well with our award winning steak rub and cuts through the little extra fat of the rib eye steak.” Very true indeed, a perfect alchemy of beer and boeuf, the steak served with mushroom and onion fricassee, a half roast plum tomato and pepper sauce.

Dessert and Beer? No problem to the taste team at the Cornstore. The Flourless Chocolate Cake, with fresh cream and raspberry coulis, is a luxury treat, some very expensive chocolate used here, and it was well matched with a small glass of the Franciscan Well Limited Edition Stout, aged in Jameson Whiskey Casks. The stout, a special treat, also doubled up well with the magnificent Cheese Board Selection (with fruit and crackers). 

And then what do you match with their Apple Dessert plate (mini apple crumble, apple sorbet and apple panna cotta)? Why, Stonewell Dry Cider, of course, the dry style of the Nohoval produced cider perfectly complementing the seasonal apple selection. 

Cornstore ‘September Mussel Festival’ Returns

Cornstore ‘September Mussel Festival’ Returns

The Cornstore Group are getting set to serve a myriad of mussel dishes this September as their annual Mussel Festival returns for its third consecutive year. This autumn celebration of local mussels and seasonal flavours will see fresh Atlantic Mussels, sourced locally from Jamie O’Dwyer in Haven Shellfish, Kinsale, and Sea Lyons in Carrigaholt, Co Clare, served in over 10 different styles, take centre stage across the group’s menus.  

Restaurant goers can look forward to daily specials such as Mussels with carrot & orange with curry butter and coriander, Mussels with sake & pickled seaweed, or the popular Chorizo with tomato, chickpea and basil dish, along with current menu favourites such as the The Full Irish - Mussels with craft cider, Jameson whiskey, black pudding and chive cream.

‘Our September Mussel Festival has proven to be one of the tastiest and most popular times of the year with our customers,’ said restaurateur Padraic Frawley. ‘We’ve got an array of dishes with something to please all palettes, and if you’re not a mussels fan our current menu options will also be available.’  

Specialising in seafood and dry-aged steak, the group’s restaurants are located in both Cork and Limerick. Just last month they launched their Summer Seafood and Infused Cocktail Collection, which has seen both restaurants become a pilgrim destination for many seafood and cocktail lovers.

Enjoying the Cornstore’s Summer Of Aged Beef, Seafood and Cocktails

Enjoying the Cornstore’s Summer

Of Aged Beef, Seafood and Cocktails

Balsamicotini

Cork’s immensely popular Cornstore Restaurant, on Cornmarket Street, is flying high this year, powered by four “engines”: Aged Steaks, innovative Seafood dishes and a whole squadron of cocktails (led by the special infused mixes). The fourth engine is the service team, smiling, chatty, friendly and efficient.

Got a great chance to try it out when I won one of their recent photo competitions and the prize was a full dinner and cocktails. Got a terrific welcome from Sarah and her front of house team.

First, to the cocktails. My opener was the Cornstore Whiskey Old Fashioned: Plum infused whiskey, angostura bitters, orange peel, and plum jam. Loved it but wasn't quite ready for the concentrated shot of whiskey when I ate the plum at the end!

John Dory

Later on, I absolutely enjoyed the Cornstore Rum Old Fashioned: Apricot infused Rum, vintage port, angostura bitters, orange peel and apricot jam. The Port and Rum worked a treat in combo and, taking my time on this occasion, that apricot at the end proved very enjoyable indeed.

CL’s opening cocktail was one of their “Luxury Cocktails”, a Taiwantini: Hendricks gin, lychee liqueur, cucumber syrup, fresh lime juice, topped with Prosecco. A very cool cocktail indeed, refreshing and, like most of them, easy-drinking!

On manager Mike Ryan's recommendation, she stayed on the luxury loop for her second one, the Balsamicotini: Grey Goose, fresh strawberries, balsamico, fresh basil, fresh lime juice, cranberry juice and strawberry syrup. Another superb combination, so well mixed by Stephen at the bar as we watched in wonder!

Steak

The food was absolutely outstanding and it seems to me that the dishes produced by the Cornstore chefs are just getting better and better. Take mussels for instance. They have three takes here and the top one is the Full Irish: a very successful pairing indeed of the mussels and black pudding. Could hardly believe how tasty this proved, helped by the addition of craft cider and chive cream.

Jack McCarthy’s black pudding is also used with the Pan Seared Wexford Scallops but CL went for the delicately delicious Scallop ceviche with baby potato, caper and shaved fennel salad.

Jack’s black pudding is one of the many ways in which local produce is used by the Cornstore. Indeed, they buy local as much as they can and the scallops for instance come from the Amber Mist trawler in Wexford’s Kilmore Quay while the mussels that I so enjoyed are supplied by Kinsale’s Jamie Dwyer. Oh and by the way, it isn’t all cocktails here as you can also choose from a range of local beers by Eight Degrees and Dungarvan Brewing and Stonewell craft cider is also available.

Sorbet still life.

Back then to the main courses. CL spotted a fish dish on the specials: Pan fried John Dory with Queen scallops, sautéed potatoes, organic leaves and a saffron and garlic aioli. The fish was flawlessly cooked on the bone and was totally delicious.

Earlier in the summer, the Cornstore announced that they were aging their own beef and using Himalayan salt in the process (28-35 days is the period). Still plenty of beef left and I picked the simply grilled Fillet, served with mushrooms, onion fricassee, vine roast cherry tomatoes and a foie gras and truffle butter.

It is “the best tasting steak we can produce for our customers”. I think it is the best tasting steak I’ve ever had. Now, I’m told that their Tomahawk cut (for sharing) may be even better. Next time!

Chateau Bauduc at the Cornstore

Chateau Bauduc at the Cornstore

Thursday turned out to be quite a night at The Cornstore with Bordeaux’s Chateau Bauduc providing the wines for an excellent five course meal. Gavin Quinney (and family) took over this chateau in 1999 and led it from strength to strength. It is quite a story and may be read here.

From Gavin’s earliest vintages, the critics have been

We've got the menu! Cornstore Wine Dinner Update

And it looks fabulous!
The Cornstore chefs and Chateau Bauduc combine...
should be some night.. Thursday next (18th)
booking details here 

Lamb and corriander kebab, mint couscous and harrissa dressing
serve with Château Bauduc Bordeaux Rosé

Pan fired queen scallop, spaghetti of vegetable and piquante sauce
serve with Chateau bauduc blanc sec sauvignon blanc

Deconstructed atlantic bouillabaisse
serve with Chateau Bauduc "les trois hectares" semillon blanc

Slow roast rump of beef, gratin dauphinois, pan fried baby spinach and creamy wild mushroom sauce
serve with Château Bauduc Clos des Quinze (Merlot, Cabernet Sauvignon)

Chocolat fondant with cherry heart and  cherry coulis
serve with Château Bauduc Les Trois Hectares (Merlot)

MARC RETURNS TO CORNSTORE

What: Beer Loves Food Series

Where: Cornstore, Cornmarket Street, Cork

When: Wednesday 18^th January at 19.30

Price: €24.95 for a three course meal with beer

Contact: Cornstore for booking on 021 4274777

The ‘2012 Beer Loves Food Series’ kicks off at the Cornstore, one of Cork’s most popular restaurants to celebrate the naturalness of beer and food matching.  Beer and Food enthusiasts will be taken on a journey of beer tasting, beer history and food matching by Master Beer Sommelier, Marc Stroobandt, from Belgium. The ‘Beer Loves Food Series’ was created by Heineken Ireland to deliver on the growing global trend of beer and food matching.

Marc Stroobandt

Marc has been awarded some of the highest accolades in the global brewing industry.  He has been given an honorary knighthood by the Chevalerie du Fourquet des Brasseurs of the Confederation of Belgian Brewers and the title of Commander in the Order of De Roze Olifant. Marc hosted a similar event here in November and I found it to be a very enjoyable evening indeed as you may read here.

BEER LOVES FOOD

Beer is a natural accompaniment to food both savoury and sweet, with its ingredients of hops, barley, water and yeast. At the Cornstore, matchings like braised lamb shank with Affligem, an Abbey Ale with spicy and citrus flavours; slow roast pork belly withTiger, an Asian pilsner-style lager with hoppy flavours; and white chocolate mousse with Paulaner, a Bavarian Weissbier with fruity flavours and a crisp dry finish will reveal how beer and food complement each other to create unique and surprising taste sensations.

The ‘Beer Loves Food Series’ was created by Heineken Ireland, Ireland’s number one lager company, to deliver on the increasing demand for deeper understanding of beer and food matching.

Log on to www.thisisbeer.ie for more information.

CORNSTORE BEER LOVES FOOD MENU

SELECTION PLATE OF STARTERS

Duck liver parfait with brioche,

Wild mushroom and brown bread dumpling,

Goat’s cheese crostini with sundried tomato pesto,

Mini white bean and bacon soup                                                                                               

With Zywiec - The malty sweetness of Zywiec compares well with the creamy parfait, while the hoppy bitter dryness can cut through the richness of the goats cheese and the soup.

MAINS

OVEN ROAST HAKE with lemon and basil mash, sautéed samphire, with Cornstore red pepper relish (g)

With Heineken - The crisp, lemony slightly spicy hoppiness of Heineken blends well with the fish and uplifts all the other flavours.

CHICKEN BREAST stuffed with chorizo on crushed baby potatoes, red onion and tomato salad and tarragon infused natural yoghurt

With Zywiec - The sweetness of the chicken matches the beer and brings together the other flavours without overpowering them.

SLOW ROAST PORK BELLY with roast potatoes, sauerkraut, candied walnuts and a cider reduction (g)

With Tiger Beer  -  The richness of the dish requires the complexity of the beer and the well balanced bitter-sweetness of Tiger can handle the variety of ingredients while the spicy notes add another dimension to the dish.

BRAISED LAMB SHANK with roast orange sweet potato, celeriac and green beans (g)

With Affligem - The honey bitter sweetness of Affligem acts like a seasoning for the lamb while the light tartness of the beer cuts through  the other ingredients.

CANNELLONI OF BUTTERNUT SQUASH goats cheese, spinach and figs with sun dried tomato pesto, rocket salad (v)

With Birra Moretti - The sweetness of both the beer and the dish marry well together whilst bringing out the spicy peppery flavours of the pesto and rocket.

DESSERT

WHITE CHOCOLATE MOUSSE west cork strawberries and short bread biscuit

With Paulaner - The silky creamy texture of Paulaner and its honey-like sweetness with a lemony touch create a great combination bringing out the gorgeous flavours of both the mousse and the strawberries.

BELGIAN BEER ACE AT THE CORNSTORE

AT THE CORNSTORE: HEINEKEN FOOD BEER MENU

CORNSTORE Menu

SELECTION PLATE OF STARTERS

Duck liver parfait with brioche, wild mushroom and brown bread dumpling, Goast’s cheese crostini with sundried tomato pesto, mini white bean and bacon soup

With Paulaner or Zywiec

MAINS

OVEN ROAST HAKE with lemon and basil mash, sautéed samphire, with cornstore red pepper relish (g)

With Heineken or Tiger

CHICKEN BREAST stuffed with chorizo on crushed baby potatoes, red onion and tomato salad and tarragon infused natural yoghurt

With Zywiec or Coors Light          

SLOW ROAST PORK BELLY with roast potatoes, sauerkraut, candied walnuts and a cider reduction (g)

With Tiger, Affligem or Zywiec

BRAISED LAMB SHANK with roast orange sweet potato, celeriac and green beans (g)

With Affligem or Zywiec

CANNELLONI OF BUTTER NUT SQUASH goats cheese, spinach and figs with sun dried tomato pesto,

rocket salad (v)

With Birra Moretti

DESSERT

WHITE CHOCOLATE MOUSSE west cork strawberries and short bread biscuit

With Paulaner or Affligem

Belgian Master Beer Sommelier Marc Stroobandt (right) breezed into the Cornstore earlier this week for the Heineken Beer Food Matching Menu. Informative, entertaining, Marc was the star of the evening, a very enjoyable one indeed.

Not only has Marc has been described as bringing 'rock and roll' to beer, but he has also been awarded some of the highest accolades in the global brewing industry!  He has been given an honorary knighthood by the Chevalerie du Fourquet des Brasseurs of the Confederation of Belgian Brewers and the title of Commander in the Order of De Roze Olifant (The Pink Elephant). You may read all about him here .

Met Marc and the Cornstore’s Mike Kelly at the counter where we sampled a couple of the beers on the list. Both were lagers, both reasonably well known: Tiger from Singapore and Birra Moretti from Italy.

Brewed since 1932, Tiger Beer is now available in more than 60 countries, winning over drinkers in major cities around the world. It is the winner of over 40 awards. Birra Moretti is the result of a production process that has remained almost unchanged since 1859. A special blend of high quality hops gives it a unique taste and fragrance, enhancing its perfectly balanced bitter taste. Must say, I had a slight preference for the Italian here.

As you can see from the menu (above), the beers served with the starter were the popular Polish lager Zywiec and the German Paulaner. From my point of view, the Polish beer was a bit unlucky in this match as the Paulaner won hands down. If you were out for a session and had just these two to choose from, then maybe the Zywiec might be better for the long run.

The starter selection was excellent and my main course, the Chicken, so well set off by the potatoes and a very very tasty salad, was top class. As it happened, Marc served us with the Birra Moretti for this course and it was a perfect choice. Indeed, the Moretti seems quite an all rounder with food, especially the lighter dishes.

What could match the dessert, the tempting White chocolate and strawberries? A small glass of Paulaner did the trick.

Speaking of tricks, Marc had a few, like tasting the “head” with a plastic spoon to get to know your beer, covering the top of your glass before sticking your nose in to get the aromas (saw Liberty Wine’s David Gleave MW doing the same a day later with Olive Oil). And one for photographers! If the head in your glass has more or less vanished, lift the bottle high and gently pour in a few spoonfuls and you’ll have a perfect head in an instant!

Thanks to Heineken and Marc and to all at the Cornstore, we had a lovely evening of food and beer, leaving quite a  few of us very impressed with the idea, including one French chef who had never considered the possibility of matching anything other than wine to food.

At the end Marc, also an advocate of beer with cheese, tried to win me over to Affligem, Belgium’s abbey beer. Brewed in the Flemish village, Opwijk, this top-fermenting beer is still brewed according to the original recipe. Not bad but, sorry Marc, my top two were the Moretti and the Paulaner. Different strokes for different folks!

Oh and do watch out for another beer/food evening at the Cornstore as Mike Kelly intends to put on an evening with all Irish beers. Should be a good one!

SUPERB CORNSTORE FOOD BEER EVENING

 @CorkBilly with @ArleneCookeVO (right) and @FreckledPast,

CORNSTORE FOOD BEER EVENING

Superb beers and superb food and excellent company were the highlights of a very pleasant Food Beer showcase at the Cornstore last night. The beers, mainly continental, were supplied by Cremin and Radley. The Cornstore kitchen did a fantastic job with the matching and the tasting menu (below). Superb all round.



Every single one of the five courses was top class but two stood out for me. The Sea Bass was memorable. Not because the fish was gorgeous, which it was. But because of the accompaniments, in particular the carrot and orange emulsion (spiced up with a touch of cumin). And the dish went so well with the Schneider Weisse Kristall.



We finished off with a fabulous dessert and a brilliant matching beer. That White Chocolate Mousse with shortbread and strawberries would have been so tasty on its own but add in the Strawberry Wheat beer and you had a rare treat indeed.



Just have to emphasise that the other dishes and beers were also very very enjoyable, all top class. So thanks to Mike and all the Cornstore crew and to John Radley who provided short and to the point info on the beers. Cremin and Radley, by the way, will have a stand at the October Beer fest in the Franciscan Well on the Bank Holiday Weekend.

Check out tasting notes on all the beers and more at Cremin and Radley 
`

THE FOOD BEER TASTING MENU 

SCHNEIDER MEIN NELSON aperitif
• • •
CORNSTORE TREACLE CURED BANTRY ORGANIC SALMON
with grain mustard celeriac rémoulade & pickled cucumber
& FULLERS ORGANIC HONEY DEW pale ale
• • •
SLOW ROAST WEST CORK PORK BELLY
with sauerkraut, candied walnut, and apple puree (g)
& INNIS & GUNN oak aged beer
• • •
PAN SEARED BALLYCOTTON SEA BASS
with roast organic pumpkin, sautéed spinach, grilled baby sweet corn with carrot and orange emulsion (g) & SCHNEIDER WEISSE KRISTALL wheatbeer
• • •
WILD DROMOLAND VENISON MEDALLION
with celeric mash, organic  kale, braised cabbage and lovage jus
& SCHNEIDER WEISSE UNSER AVENTINUS wheat doppelbock
• • •
WHITE CHOCOLATE MOUSSE
with homemade short bread biscuit & West Cork strawberries
& VAN DIEST FRüLI STRAWBERRY WHEAT BEER

OCTOBER BEER FEST AT CORNSTONE

CORNSTORE CRACKER

THE CORNSTORE

The Cornstore is one well tuned outfit, slick and efficient. The excellent service comes with a chat and smile. And the food isn’t half bad either.

What a choice. Early Bird, July/August Fish Specials and an A La Carte selection about as big as a page of the Evening Echo with main dishes ranging from €14.35 to €32.95.

This is what I picked this weekend:
Cornstore Chicken Wings with Crozier blue cheese (€8.50);
Charred and carved duck breast with beetroot confit, sautéed spinach, mash potatoes and red wine jus (€21.65);
Wine: Bodegas Muriel Tempranillo Rioja Spain (5.95 gl, 16.95 50cl and 23.95 75cl).

Those chicken wings are hot babies (there is a whole flock of them in the dish) and you need and appreciate the dip to cool things down. A glass of water also helps. If there are two of you and you both like wings, then you can get a dish to share for €13.50.

With the wings out of the way and the hands cleaned, there was just a short wait for the main course, again a substantial dish. Really liked it, especially the combination of the medium cooked duck (they tell you in advance that that’s the way they do it!) and the spinach. The beetroot was a little on the sweet side (I found it fine) and provided another interesting taste combination with the meat.

There are huge choices of wine, up to 18 available by the glass, quite a few by carafe (50cl). The Tempranillo was spicy and fruity.

It was an excellent meal, Very enjoyable. And the Cornstore seem to be getting it right as the place was very very busy.

PIRATES SCORE ON CORK GOURMET TRAIL

See some more photos, these by Billy MacGill....here

CORK GOURMET TRAIL 

Captains Sylvia and Sandra

Scores of pirates gathered in Cork City on Saturday. But their intentions were benign. Make the most of the inaugural Cork Gourmet Trail  was the mission and it was accomplished with much fun, thanks to our merry captains.


First call was to Soho in mid-morning where a Pannier Champagne reception was laid on. There was a pirate hat competition running and early favourites emerged at the photo call. Champers downed, the gathering was divided into three crews and marched out on to the streets.


Led by feisty captains Sylvia and Sandra, our crew wandered peacefully through the side streets until we reached Greens by the Waterfall where the host restaurant was joined by Isaacs and the Rising Tide in dishing up the grub. The grog, as was the case in all four venues, was sponsored by Classic Drinks.


On then to the Boardwalk – nobody had to walk the plank – and the impressive line-up to feed the villains here was Club Brasserie, El Vino, Augustine’s and The Boardwalk Bar and Grill. 

Sing for your supper

Next host was Electric, again through the side streets including a stop in Oliver Plunkett Street and a song which earned the singing pirate a meal out for two!


More music at Electric where Pa Fitz entertained and where the high standard of food was maintained by Jacobs, the Ambassador, Soho and Electric itself. Still one more food stop to go and that was at the Cornstore where the providers were Amicus, Fenns Quay and Cornstore.


About five o’clock, the different crews re-united upstairs at the nearby Bodega to compare notes and the bounty – some restaurants, including Jacobs and Electric, gave out meal or wine vouchers – and listen to the band. The quiz and costumes winners were announced and the Bodega management offered everyone a free drink.

Pat Fitz at Electric

It was a very enjoyable day and very encouraging for the organisers. Looks like one that will be repeated. Personally, I enjoyed every moment, from that first starter of Jack McCarthy Black Pudding with Apple Sauce by Isaacs to the final Chocolate Mousse in a mini-cornet by Fenns Quay.


Tried hard to sample everything; don't think it was possible. My favourite of those that I did try out was the Chicken Balti with the French Morteau sausage by Augustine’s. Isaac’s breaded lamb chop and Electric’s cold sea bass dish were other favourites.

Classic Wines

But I was just one of many and others spoke to me of enjoying their particular favourites and I heard that the Tapas type offerings of some restaurants went down very well, the Boardwalk’s steaks were popular was were the Chinese offerings of the Ambassador.


Something for everyone then and nice to see some chefs trying something different such as the “Gravalaix of Tuna in a Nori seaweed” by the Rising Tide and the different take on the Seafood Chowder by Greene’s who also had a terrific Beetroot Soup on their table.


Just a word of praise to Classic Drinks who not alone kept the thirsty crews well lubricated but also took the trouble to post up plenty of information about the wines and varied the offerings from restaurant to restaurant, usually matching a red with a white from the same area. In Electric for example, they had a Muriel Blanco 2009 along with a Muriel CVC Rioja 2006.


So a big thanks to Classic, to Pannier, to all the restaurants and especially to the organisers! Just picked up a message in a bottle down the quays and it reads: Let’s do it all again next year!

THE CORNSTORE

CORNSTORE

Started the final weekend of Dine-in–Cork with an excellent meal at the busy Cornstore. All the Menus, including Dine-in-Cork, were produced upfront and overall the service was excellent and delivered with good humour and a smile or two.

No shortage of choice on the Dine-in-Cork which offers four courses for €25.00. My starter was the Cornstore Treacle Cured Organic Salmon, served with grain mustard, celeriac remoulade and pickled cucumber. Very tasty indeed.

Salmon again in the main course, picked from a choice of no less than nine plates. Mine was Poached salmon with green olive tapenade, mash, grilled asparagus and a tomato and fennel salsa. All the elements combined to give a really well balanced and tasty experience. Excellent.

Six or seven items on the Dessert list and I choose the Black Forest gateau roulade with Black cherries. This was the real thing, tasty cherries, moist overall and irresistible. Finished off with a good cup of coffee.

Good meal at a good price in an excellent city centre restaurant. By the way, the wine list here is quite extensive and there are many choices by the glass or by the half carafe.

Total bill for two, including 50cl carafe of Casa de Vila Verde Vinho Verde (€17.95), came to €67.95.