Showing posts with label FEAST. Show all posts
Showing posts with label FEAST. Show all posts

Thursday, September 6, 2018

A Feast of Small Plates at Ferrit & Lee. The Dynamic Duo of Distillery Walk.


A Feast of Small Plates at Ferrit & Lee

The Dynamic Duo of Distillery Walk.
Salud
Small was beautiful at Ferrit & Lee on Wednesday night when the Midleton restaurant used local produce to skilfully illustrate the theme over three plates, Chefs and owners, Pat Ferriter and Stephen Lee humbly took a bow at the end of delicious meal, enhanced by wines from Liberty Wines and served with a smile by the totally efficient front of house team.

It was a full house when we started at 7.30 with a welcoming glass of the very drinkable House Sangria. In keeping with the festive aspect of the event, Clare and her crew were quite flexible with the wines. If you didn’t fancy the Sangria, you were offered wine instead and if if didn’t like white wine, you were offered red (and vice versa).

The first plate had four elements. The crisp Calamari rings were cooked to perfection and came with a very impressive spiced tomato sauce. The Ballycotton Crab with Jameson, Ginger and lime cured salmon was served on lettuce leaves, another well considered treat.


Plate 1
They kept coming. The Ardsallagh Feta was accompanied by the most flavoursome Beetroot tartare. And then the Beef and Organic Ballinrostig Smoked Cheese croquette looked small but tasted big, terrific beef and a major contribution from the local cheese.

Soon we were tucking into Plate No. 2, again with four offerings. The first, well the first I tried, was the East Ferry Farm Confit Duck Leg Spring Roll. Don’t think you’ll find better. Courgettes are very much in season as I know from the back garden and they featured with Ardsallagh Goat’s Cheese, Red Pepper and Pine Nut Bruschetta in a delicious combination. Jane Murphy (and her goats) has to be one of our top food heroes!

The second quartet

Next up was the Ballycotton Smoked Mackerel and Horseradish Croquette. The flavour here was outstanding. And we finished the savoury bites with the excellent Ham-hock and Rosscarbery Black Pudding Terrine, served with an outstanding Apple Chutney.

It was all good really and the high standard was  maintained right to the sweet end, three not-so-mini desserts! I began with the Strawberry and Custard Cream Shortbread, a little stack of deliciousness.  The Lemon Posset with Foraged Blackberry Compote was a lovely combination and that was followed by the knockout Royal Chocolate Mousse with hazelnut praline.
The sweet ones!

Tapas are generally associated with Spain and the country was well represented by the Liberty wines on the night. The white was the Castano organic Macabeo 2017 and the red, also Castano, was an organic Monastrell 2017 and we had started with the Sangria of course. A good start and a good finish and excellent in between. Ferriter and Lee are quite a duo in the kitchen. Catch them at Distillery Walk!

Feast builds up to a major climax this weekend. See the full programme here




Tuesday, September 4, 2018

Bayview's Feast of Fish. Flavour and Fun, thanks to Ciaran & Team


Bayview's Feast of Fish
Flavour and Fun, thanks to Ciaran & Team
Seafood Cocktail

Stephen Belton, GM of the Garryvoe Hotel, welcomed the guests to host venue the Bayview (where he is also GM), for the first big event of Feast 2018. Speaking of Bayview Chef Ciaran Scully, Stephen said he’s never met anyone with “such a passion for food”. And a mischievous sense of humour too as you can see by the second dish being called My Ding A Ling. “Enjoy the flavours and the fun,” Stephen concluded.

Kevin Ahern of Sage was introduced as the driving force behind Feast but he quickly countered that he wasn't the only person pushing the expanded and expanding festival. “We are proud of Midleton’s past festivals but now we want to drive it forward. We see East Cork as a food destination, both nationally and internationally. We want to create revenue in the area, not in just one town. We are very happy with it so far, so many nights booked out already.”
Ciaran's Ding A Ling

The wines for the evening were provided by James Nicholson Wine and their man on the
spot was Richard Reeve. “The wines chosen are a little left field, not the obvious ones (not even a Sauvignon Blanc!)”.  The pairings were excellent and we got more info on the individual bottles as the evening went on.

The first offering from the kitchen was a rather spectacular Seafood Cocktail (Ballycotton Brown Shrimp, smoked eel, herring, trout caviar, confit of tomato, pickled apple, Bloody Mary Jelly, Samphire, Sea purslane, Fried sea lettuce). Lots of flavours and textures there. And the wine chosen, was the Bodegas Coloma Pinot Noir Rosé from Extremadura in Spain. This early release wine has quite a bit of heft compared to the normal rosé and was certainly a winner with the mix in cocktail. A terrific opening all round.
Mackerel

The high standard would be maintained. Next up was My Ding A Ling (torched Ling with Salt Baked Celeriac, Little gem, Hazelnut & Gubbeen Pesto, Smoked Skeaghanore Duck-breast).  A superb combination with that celeriac playing a key role. And the wine here, the vibrant South African Boekenhoutskloof Wolftrap white, was terrific and again a great match, with its fantastic aromas and flavours.

Holy Mackerel was the title of Ciaran’s next offering. Basically it was all about the humble fish, the flavour packed pan-fried fillet enhanced by a Roast Miso Aubergine, Pickled mushrooms, peanut powder, Nasturtium, rice crackers. A good fresh wine to cut the oily fish was required here and Richard had just the job in the Umani Ronchi Vellodoro Terre di Chieti Pecorino. An intense aromatic wine with clear mineral notes, fresh with ripe fruits, it matched the mackerel well.

Fish and Chips

Now it was time for the Fish & Chips. The Bayview’s version: Deep fried monkfish, octopus, pea, lemon and potato purée, fried capers, oyster mayonnaise, Jerusalem artichoke chips. Another amazing effort from the kitchen. Richard didn’t have a Sauvignon Blanc but he did have a Chardonnay. The Domaine Bellevue from the Touraine, Loire Valley, was unoaked with excellent depth of fruit and that with its northern freshness gave the wine a lovely mouthfeel, another excellent match.

Time now for the sweet finalé. The Chocolate Trinket Box contained Jameson and Burnt Orange Chocolate Mousse with a Beamish Stout Ice Cream, rich and delicious. The dessert wine came from the Quady Winery in California, the Essensia Orange Muscat 2014.

A superb night of fish and wine again at the Bayview. Great how Ciaran chooses these events to highlight the super qualities of fish that we don't always rate in Ireland, such as the Ling and the Mackerel in this case.

Still lots to do in Feast. Check the remaining events here

Monday, September 3, 2018

Win tickets to FEAST next week!


Win a Seaweed Masterclass for two
as part of Feast Cork 2018

 Prize & T&Cs: Prize is 2x tickets to the Seaweed Masterclass at Inch Hideaway (Valid Sunday 9th, September 2018 only) non-transferable

Win a Seaweed Masterclass for two as part of Feast Cork 2018


Feast Cork 2018, the East Cork Food & Drink Festival, runs from September 2nd to 9th, based in the market town of Midleton with its rich food heritage. A festival that happens at harvest time – appropriately for a gathering up and bringing together of the best of what the area has to offer – Feast Cork is a fresh blend of conversations, dinners, markets, foraging, mixology, produce, producers, landscape, heritage and storytelling.

To celebrate Feast Cork, we are giving away 2 x tickets to the Seaweed Masterclass which will show guests how to identify and forage delicious edible seaweed from the Irish shore and integrate it into their diet. Guided by Marine Biologist Frances Gallagher, the talk will take place at Inch Hideaway on Sunday September 9th at 10am - 12pm.

How to enter
Check my Twitter @corkbilly and my Facebook Page where the competition is highlighted. Reply to the tweets and comment on the Facebook with the word Seaweed. Simples. Winner will be drawn from all those with the Seaweed reply.

Visit www.feastcork.ie for all the brilliant events taking place during Feast Cork – food and drink festival.

Terms & Conditions Apply: Prize is 2x tickets to the Seaweed Masterclass at Inch Hideaway (Valid Sunday 9th, September 2018 only) non-transferable.


Monday, September 11, 2017

Rostellan Hosts FEAST. Crustacean and Chocolate.

Rostellan Hosts FEAST

Crustacean and Chocolate
Courtyard at Rostellan Chocolate

Lobster roll

Lobster and chocolate featured on the menu as FEAST, the East Cork Food Festival, arrived at Rostellan last Friday night. The crustacean and the chocolate weren't on the same plate, by the way, as the music played and prosecco sparkled in the old courtyard. The opening hour weather wasn't all that promising - windy and showery - but soon relented and a pleasant evening ensued.

Peter could have brought all his guest indoors, into the spacious cafe that adjoins his chocolate factory, but that would have taken from the atmosphere and left the stallholders outside. The local Lobsterman was busy with an attractive list including Hot buttered Lobster in a roll (10.00) and Scampi (8.00). Very tasty stuff indeed, good value too.
Needless to say, this box didn't last long!

Stephen Bender’s cheese stall was another popular call. Based in Ballinrostig, the Dutchman produces a Dutch style Gouda from local milk. His basic cheese is Ballinrostig Gold. And then are are variations of that, such as Cumin; Smoked; Nettle; Red pepper, onion and garlic; Seaweed (Dillisk), along with a Nettle and Garlic cream cheese. We sampled the lot on a platter (with Ballymaloe relish and some bread) for eight euro.

I know Rostellan is only a few minutes out the road from Midleton but the new FEAST needs more satellite events like this one, more events too where you can spend as little or as much as you like. Great to see producers such as the Lobsterman (he was in his usual spot in Midleton Market on Saturday), Ballinrostig Cheese (they had a festival stall) and Rostellan Chocolate. Methinks there’s a blog post or two between them.
Dutch orange for the gouda man!

Just an idea, borrowed from West Waterford. Why not reach out to the producers in the general East Cork area during the festival? In Dungarvan, on the Saturday, four buses are organised, each with a different itinerary and each calling to three different producers. 

This year, for €25.00, you’d have been bussed to Knockanore to taste local cheeses on Lonergan’s farm, then ice cream at Baldwin’s Farm, then cross the Blackwater to Cappoquin and visit Barron’s Bakery, finishing with lunch at the bakery. Lunch wasn't included the year I did that trip and the cost was halved.

Another example from the 2017 festival: Dungarvan Brewing Company for a brewery tour, Harty’s Oyster Farm, Criostal na Rinne and finishing with lunch in the café of Sólás na Mara. Something for FEAST to think about for next year!
Music and bubbles
See other posts from FEAST 2017




Sunday, September 10, 2017

FEAST. On the Street. The Main Event

FEAST. On the Street

The Main Event
Family day out. Busy side-street.

From the outset of the rebranded FEAST, Saturday had been billed as The Main Event. And the crowds of people up and down Midleton’s Main Street and side streets and in the Farmer’s Market, demonstrated just that. And, once again, the weather played its part, the odd shower no deterrent at all to those strolling and snacking, and those eating a tad more seriously at the long outdoor table opposite the Restaurant Tent where some eleven restaurants were selling delicious small plates at a fiver each.
Ethiopian stall

But is wasn't just the restaurants. Lots of other food (Green Saffron were busy, as always) available as well under the mainly blue sky. Great too to see the local butchers, including Jim Crowley and Frank Murphy, on the street, bakers too and coffee makers. No shortage of sweet stuff as you made your way between the various hot-spots.
The Granary Crew

The Demo Marquee was a magnet as Bertha’s Revenge Gin, Patrick Ryan’s sourdough, and various chefs, including Ciaran Scully, Lilly Higgins, Kevin Aherne and Martin Shanahan kept the punters entertained. Down in the Distillery, you could enjoy a premium whiskey tasting and Carol Quinn’s talk on the  history of whiskey here for a tenner.

Opposite the restaurant area was where the long table was situated and just beyond there was a packed children's zone with music shows, puppet shows, and amusements. The siting of the table and the amusement space close together was great for parents and I saw more than a few taking turns at the table and then relieving the partner on child duty!

The regular Farmer’s Market was also buzzing. Maybe one day, all will be accommodated on Main Street but on Saturday the traders were doing well. Had a friendly word with the Lobsterman who I’d met in Rostellan the evening before. Baker Declan Ryan was, as ever, on duty at Arbutus stall while Noreen Conroy was as busy and as friendly as ever at Woodside Farm. Nearby, at the Courthouse, the friendly GIY folk were dishing out advice on what to grown, how to grow it and when.
Monkfish, chorizo, flatbread by Samphire (at Garryvoe Hotel)

New!
Back on Main Street, it was hard to make choices. Would have been a gargantuan feat to sample something from all eleven restaurants! And that would leave out all the others. Tough. I had heard on the Twitter that Farmgate’s Chowder was a thing of splendour but by then I had had my fill.

One of the highlights was the Monkfish and chorizo flatbread served by head chef Kevin at the Samphire (Garryvoe Hotel) stand. The crab beignet by Pier 26 went down well. Jack and his team at the Granary Cafe stand were busy and their massive baked Rooster (with Ballinrostig nettle and  cream cheese and Gubbeen chorizo) was quite a treat and I also got a few pastries here to bring home.
Garlic selection

Indeed, that bag for home filled rapidly. Included were the Mango, Peach and habanero chutney a new product from the Rebel Chilli lads, some garlic (including Avram, Lautrec, and Pink Marble) from West Cork Garlic, a bag of Honduran coffee beans from  Badger & Dodo and 30-day aged beef from Woodside. Happy out, as we headed west from F-EAST! Here’s to next year.
Busy butcher Jim Crowley
See other posts from FEAST 2017

Thursday, September 7, 2017

The Perfect Serve. Ferrit & Lee on Distillery Walk.

The Perfect Serve.

Ferrit & Lee on Distillery Walk.
Feather-blade perfection

It is a bright and lively room. No gourmet gravitas here. But Ferrit and Lee know their food and produced evidence aplenty at Wednesday night’s A Taste of East Cork 2017, one of the events of the current FEAST Festival in the area.

The FEAST emphasis is very much on local. Ardsallagh, Jameson, Ballycotton, Leamlara, Jim Crowley, Hegarty’s Cheese, Rostellan Chocolate, are all name-checked on the menu (below). I’ve often maintained that the small things on the menu, in the meal, can shine a light. And so it was here.

Take the crumble, for instance, the foraged berries in particular. What a splendid burst of juice and flavour! It immediately reminded me of picking a few blackberries at the edge of a warm Rougrane cornfield. Local and brilliant. Not flown in from Guatemala or Mexico.

Staying in the hedgerow. How about that elderberry jus with Jim Crowley’s feather-blade? Absolutely outstanding. And the humble mackerel was the highlight of one of the early dishes. Maybe not so humble anymore. They told me here they are scarce this year confirming what Bayview chef Ciaran Scully mentioned a couple of weeks back.

But back to the meal itself in a full and buzzing restaurant, previously known and loved as Raymond’s and now taken over by former employees Pat Ferrit and Stephen Lee. They have a welcoming crew out-front also, mixing East Cork smiles and chat with a calm efficiency throughout a busy evening.

The whiskey, ginger and lime cured salmon, with local crab and pickled fennel, was the perfect Jameson serve. The Ardsallagh cheese, an East Cork food icon at this stage, was perfect too with the honey and lime while the beetroot relish added a wee bit of piquancy.
Ardsallagh cheese

And then came that marvellous mackerel with a delicious roast beetroot (another humble ingredient that has been “rediscovered” in recent years); great too to see the Leamlara micro greens making yet another appearance on local menus.

Oh, forgot to mention, there were two glasses of wine including in the meal, both from Liberty Wines and both made by New Zealander Graeme Paul in the Languedoc in the south of France. We started with his white, the Baron de Badassiere Sauvignon Blanc 2015. This was superb and Paul is in danger of putting some of his fellow Kiwis out of business with this quality. And that standard was maintained with the red, a fruity and spicy Baron de Badassiere Syrah 2016.

The feather-blade is by now quite popular in the Cork area and Ferrit and Lee’s version is in the very top rank, so tender and tasty. That shallot added a sweetness to the dish and the jus crowned it. That little croquet by the way, with Hegarty’s famous cheddar, also played a delicious supporting role.
Salmon and crab

And then not one but three desserts. The crumble, with those berries and the judicious use of ginger-nut, was more or less perfect and the Jameson panna cotta was pleasurably dispatched. I kept the chocolate dark and handsome, ’til last, leaving me looking forward to more good things to come from the Rostellan producer.

By the way, if you are free this Friday evening, a FEAST event is taken place in the courtyard of the chocolate shop in Rostellan. Lobster and prosecco, and chocolate of course, are on the menu.  Ferrit & Lee will be one of eleven local restaurants in the big tent as the festival reaches a climax in the streets of Midleton tomorrow (Saturday). All the details here


A Taste of East Cork 2017

Jameson, Ginger and Line Cured salmon, Ballycotton Crab cake and pickled fennel.

Honey and Lemon Ardsallagh Goat’s Cheese Bon Bons, Beetroot relish and bacon.

Pan-fried Ballycotton mackerel, roast beetroot and Leamlara Micro Greens.

James marinated Jim Crowley’s feather-blade of Beef, caramelised shallot, carrots, Hegarty’s Smoked Cheddar croquette and elderberry jus.

A trio of desserts: Apple and foraged blackberry ginger-nut crumble; Rostellan dark chocolate mousse; Jameson Irish Coffee Panna Cotta.

See other posts from FEAST 2017

Wednesday, September 6, 2017

Al Fresco in F-EAST Cork Superb Sage Meal

Al Fresco in F-EAST Cork

Superb Sage Meal
A sharing plate of one of our four starters, Ballycotton Smoked Salmon
Kevin Aherne has some serious form when it comes to an outdoor feast. He has even one or two on board a small boat. Tuesday's outdoor event though was in the much more stable, much more comfortable courtyard at Sage, his Midleton restaurant famous for the #12 mile menu!

Of course, the food would be local and Kevin emphasised the importance of provenance as we sat down to eat at the Long Table. As soon as the starters arrived, the oysters, the salmon, the mackerel, the mussels, we were on a roll and total strangers began to chat and enjoy the occasion and the food. 

It reminded me, to a degree, of the supper that often followed a day's threshing back in the day. But we wouldn't have had wine in those days, mostly bottles of stout and other beers. And, of course, it would have been in an open barn or in the farmyard, not under a heated canopy.
The other starters: oyster, mackerel and mussels

No doubt the forty or so of us gathered for this event, the second of FEAST, the newly rebranded food festival in East Cork, were soon in good form, especially after a glass or two of the lovely organic Cava, the Alta Allela, from a family vineyard close to Barcelona. The La Source blend of Vermentino and Chardonnay, another organic wine, was a delight and it accompanied our starters and the Le Caveau import from the Languedoc was an excellent match indeed.

Kevin, Réidin and their team were now busy, working hard to assemble the food for the mains. But there wasn't a problem (not that we noticed!) and soon the large group were tucking into the local duck and beef with the various sauces and side dishes. An amazing display of just how good local produce is once in the proper hands. Again that velvety wine from Portugal was just the job.

Just like the starters, there were four items for dessert, all delicious. Perhaps the highlight though, certainly for those around me, was the Bó Rua mature cheddar from just out the road. Then again was it the Wilkies 64% chocolate delice served as the memorable feast came to a sweet and appropriate conclusion.

Still time to enjoy a visit to FEAST. This Thursday evening, Ballymaloe is the venue for a Seasonal Cocktail and Feast. Tomorrow, take a trip to Rostellan for chocolate, cheese, shellfish, wines, prosecco, teas and hot chocolate in a historic courtyard. Saturday is the main event with demos and stalls all over Midleton. Highlight may well be the restaurant tent with 11 local restaurants serving small dishes for a fiver (max.) and a long table outside. On Sunday, it will be wind-down time in Sage with a #12 mile BBQ in the Courtyard.

Last Tuesday’s FEAST Menu in Sage:

Local man Kevin.
On arrival: Cava Alta Alella, a Brut Nature (biodynamic)

To Start: Ballycotton hot oysters, breadcrumbs, aged cheddar.
Ballycotton smoked salmon.
Pickled and charred Ballycotton mackerel.
Ballycotton mussels and Jameson cream.


La Source, Pays D’Oc 2016 (Vermentino/Chardonnay.


To Savour: East Ferry roast Aylesbury duck, spiced plum sauce.
Beef sirloin (James Walsh, Buckstown), béarnaise.

Pickled beet salad (Joe Burns, Killeagh)
Cauliflower gratin (Joe Burns, Killeagh)
Last of new the new potatoes with gremolata (Staffords, Roche's Point).

Beyra, Douro 2015; Alfrocheiro/Jaen/Tempranillo/Touriga Nacional

To Finish:  Toasted mallow and lemon verbena posset, wild strawberries.
Wilkies 64% organic chocolate delice.
Soft Ardsallagh goats cheese, elderberries.
Bo Rua cheddar, Terry’s honey crackers.

Highbank Orchard organic proper dessert cider.

Posset
See other posts from FEAST 2017

Thursday, August 24, 2017

FEAST Launch. Amazing Week Coming Soon

FEAST Launch
Amazing Week Coming Soon

Cork County Mayor, Declan Hurley, was in the Malthouse of the Midleton Distillery last Tuesday to help launch FEAST, the East Cork Food and Drink Festival. The Mayor, well used to the Taste of West Cork Festival, encouraged those involved in FEAST to keep it local.

Kevin Aherne spoke on behalf of FEAST and he too stressed that provenance had to be a key factor in the festival. Not too much point in a local food festival unless the local food and drink is at the heart of it.

This is the first time that the former Midleton festival has been marketed as FEAST and the hope is to spread it even further in the East Cork area in the future. And to do that, even more sponsorship will be necessary. 

For now, the committee are grateful for the help coming from Irish Distillers, Cork County Council, Secad, Red FM, Taste Cork, Ireland’s Ancient East, Jim Crowley, Midleton Park Hotel, Market Green, Ballymaloe Relish, East Cork Journal, Pallas, Sage, Cully & Sully and Wiser Recycling.

The cooperative spirit behind the venture was well illustrated on the menu for the evening and we enjoyed a lovely four course meal in the Malthouse. The Farmgate produced the starter, a delicious combination of Ballycotton Seafood smoked salmon, crushed mint potato salad, caper and citrus dressing.

No shortage of wine as the evening progressed to the Ferrit and Lee main course: Beef feather blade marinated with Jameson, fondant potato, celeriac purée, roast onion, baby carrots and thyme jus. Perfect.

Conversation left and right at this stage, live music too, as dessert appeared, courtesy of Sage: Sixty four per cent Midleton chocolate delice, brittle, butterscotch. Say no more!

And on then to the Malthouse cheese board: Ballinrostig Gouda, Bo Rua Cheddar, and Ballymaloe Chutney. And we finished as we had started. With whiskey. On arrival, there was the perfect Jameson serve with ginger ale and lime. And the finalé was a glass of Black Barrel, one of my favourites from Jameson, so called because the barrels are well charred!

Thanks to Irish Distillers, John Wall, Frank Murphy, Village Greengrocer and Wilkies Chocolate, who also had an input in the meal.

Time for the taxis then and to look forward to the big week that begins on Monday, September 4th. You can see the daily highlights here http://www.corkbilly.com/2017/08/feast-in-east-midleton-festival-expands.html, lots of evening meals.

But the closing Saturday, beginning in Midleton at 11.00am is a big day and is indeed billed as the major event. The main street will be packed with stalls and, this year, you’ll have a long table to sit down, relax and eat some of the goodies on sale. No doubt there’ll be tasty bites too from the restaurant tent and the farmers market. And the children will have their own area with music shows, puppets and amusements.

And the FEAST demo marquee has a long list of demos including one with Justin Greene on Bertha’s Revenge Gin, a sourdough demo by top baker Patrick Ryan, a seafood masterclass by Ciaran Scully, an invite to her kitchen by Lilly Higgins and then a East v West cook-off between Kevin Aherne and Marin Shanahan (Fishy Fishy).

If you still have any energy left, then get yourself into the courtyard in Sage on Sunday for a #12 mile BBQ with music, fun and a “BBQ that Midleton has never seen before”.
September sunshine on the menu. (Sage photo)