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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!

RICHY'S ROCKS ON A SATURDAY NIGHT

RICHY’S BISTRO in Clonakilty

It’s bright. It’s lively. It is Richy’s Bar and Bistro on a Saturday night, great food and a great buzz.

Always something of a buzz here in this cafe/bistro. The cafe is a favourite daytime venue for locals and visitors alike. It is part of town life with its children’s cooking classes and coffee mornings for charity.

The food is local too and top notch and very much in demand. On our visit, quite a few of the specials had already been snapped up but we did have a fine meal with courteous service and no shortage of friendliness or efficiency.

My starter was a gem: Clonakilty Black Pudding Samosas, yoghurt, cumin dipping sauce, cucumber and chilli salad (7.95). Hadn’t come across this variation before and it got me off to a terrific start.

The mains was hardly as inventive but was just as well cooked and just as satisfying: Roast Staunton’s pork rack, Spiced colcannon mash, caramelized apple, roast root veg, sage and apples jus (€ 22.50).

The dessert was a well made classic: Sticky toffee pudding with Mauritian vanilla ice-cream, butterscotch sauce (€ 6.95).

All these came from the A La Carte but they also do other menus, a new tapas Menu on Friday nights, a €57.00 Menu for Two including a bottle of wine, 2 and 3 course set menus, a Children’s Menu and more. Check them and the drinks list out here.

Talking of drinks, I spotted that one of reserve wines had been reduced from 35 to 28 euro so I’d said I’d have some of that. I’m glad I did as the French Domaine la Colombette Pinot Noir 2010 was an excellent wine and really went well with the pork.

So good food, good drink and lively atmosphere. Highly enjoyable. Highly recommended.

CORK RESTAURANT GROUP GO GOURMET

CORK RESTAURANT GROUP GO GOURMET

The Cork Restaurant Marketing Group has announced a Gourmet Weekend for next weekend, something of an upgrade on the previous promotion Dine in Cork Week.

But the hard–working group are not stopping at that and last Thursday, in the Rising Tide, they announced the launch of Dine Out In Cork, an annual magazine to highlight the more than twenty restaurants that have banded together in the project..

It is designed to promote Cork as not only the Food Capital of Ireland but also as a food destination from abroad and will have a wide circulation, including hotels and tourist offices.

Spokesperson Sylvia Meulmeester told me there are plans for a Cork International Gourmet Week next year, following the success of the Cork Gourmet Trail. The proposed week-long event would incorporate the promotion of Cork city as a dining experience.

The magazine is being finalised at present and is due to be published on December 1^st. Before that Sylvia will be working on the imminent Gourmet Weekend. Details and recipes (and competitions for tickets) will be published here. 

The Rising Tide’s Sandra Murphy (right) proved a gracious host. The apprentice star was in tip top form and so too was the kitchen that supplied us with tray after tray of really classy canapés.

Sandra will be hosting a Hired or Fired Dinner Party (7.00pm) this coming Monday (7th) and that should be fun, and good value too: three courses, a glass of wine and the Apprentice on the telly ( from 9.00pm), and a hostess with the inside track, all for €20.00.

HEINEKEN BEER FOOD MATCHING EVENTS

Beer and Food Matching

Heineken Ireland is bringing beer and food tasting to top restaurants in Dublin and Cork. Ely Bar and Brasserie, Siam Thai and Roly’s Bistro in Dublin and The Cornstore in Cork will give food lovers and beer fans the chance to come together and sample the natural pairing of beer and food with beers from around the world like Birra Moretti, Paulaner and Tiger.

At each event a beer and food expert will be on hand to take you through the tasting of beers from around the world and how they match with the food on a specially designed menu.

So whether you’re a beer lover or have never even thought of drinking a beer with your food, there is a beer for you that will add a new dimension to the food you know and love.

Cork Events

The Cornstore in Cornmarket Street, Cork

Three course set menu with beer tasting for €24.95

Tuesday 8^th November at 7.30pm – 021 4274777

Dublin Events

Roly’s Bistro in Ballsbridge, Dublin

Tapas style menu with beer tasting for €29.95

Monday 7^th November at 7.30pm – 01 6682611

Ely Bar & Brasserie in the IFSC, Dublin

Wednesday 9^th November at 6.00pm – 01 6720010

Two course set menu with beer tasting for €24.95

Siam Thai in Dundrum Town Centre, Dublin

Two course set menu for €27.50

Dublin on Tuesday 8^th November at 7.30pm – 01 2964500

Contact your nearest restaurant to book for these events.

EXCITEMENT AT THE CORNSTORE

Kerli Estnurm , Mike Ryan and Kate O'Donovan at THE CORNSTORE CORK

Cornstore Restaurant - 
awards finalist twice in one week

It’s been an exciting week for the Cornstore Restaurant Group with the Cornstore Cork restaurant selected as a finalist for one of the Irish hospitality industry’s highest honours; the prestigious Hotel & Catering Review ‘Gold Medal Award for Casual Dining’.

On top of that, The Frawley Group (which comprises the Cornstore Restaurants in Cork and Limerick, the Cornstore At Home gourmet deli, and Aubars Bar & Club) was selected as one of three finalists in the inaugural Limerick Region Business Awards 2011 for ‘Best Large Indigenous Company’.

Eight of the best of Ireland’s relaxed dining sector were selected as finalists for the Gold Medal Award for Casual Dining at the 23rd Annual Hotel & Catering Review Gold Medal Awards on Monday, October 24th, 2011 in Dublin.

Run by Executive Chef Mike Ryan, the Cornstore opened in Cork in 2007 and has gained wide acclaim since its launch, not least from the Gold Medal Awards jury this year, who recognised the restaurant’s commitment to promoting the best of seasonal, local Munster produce to diners.

The Limerick Region Business Awards were designed to give a platform to businesses to showcase their accomplishments, celebrating success and highlighting business achievements, innovation and excellence in the region, and were held on Friday October 21st in Limerick.

Commenting on the recognition these nominations bring to the Group, proprietor Padraic Frawley said; “We are delighted to have been acknowledged by both the hospitality sector and the business sector in this last week. It is a testament to our policy of supporting local business in sourcing quality local suppliers. Being nominated for these awards brings a recognition which validates our hard work and determination, and also recognises our hard working staff. As well, it demonstrates our ability to do business in even the toughest of times.”

GOOD FOOD IRELAND AT THE BREEDER’S CUP

GOOD FOOD IRELAND SHOWCASES AT THE BREEDER’S CUP

Good Food Ireland has being invited by Irish Thoroughbred Marketing to represent Ireland at The Breeders Cup “Taste of the World” Welcome Party in Louisville, Kentucky on November 3rd 2011. The brainchild of American celebrity chef Bobby Flay, the 15 countries that have won the Breeders Cup will come together to showcase the cuisine of their country.

These include France, Japan, USA, New Zealand, UK, Argentina and Australia amongst others. Good Food Ireland will also be included in the Winners Circle Ceremony for a Breeders Cup world championship race named in honour of the event. Coverage of the Welcome Party will be beamed to millions of people during ESPN’s domestic and international broadcast on Nov 4th and 5th.

“It is a great honour for Good Food Ireland to represent our country at this prestigious event. Ireland’s cuisine is largely driven by local ingredients and seasonal variations and the Good Food Ireland members clearly epitomise the best. The Breeders Cup is an ideal event to promote Ireland’s cuisine and the wonderful food that can be experienced in our network of businesses around the island of Ireland.

It is a primary audience many of whom regularly travel to Ireland for its great thoroughbred industry.  Good Food Ireland is very grateful to Irish Thoroughbred Marketing for affording this opportunity to us. ” say Margaret Jeffares, Founder and Managing Director, Good Food Ireland.

Good Food Ireland member chefs, Ed Cooney, The Merrion Hotel, Dublin and Maurice Keller, Arlington Lodge Country House Hotel, Waterford will showcase Butter Poached Fillet of Clare Island Salmon with a Lemon Oil Dulse, Green Vegetable Broth & Lobster, Traditional Irish Soda Breads, Burren Smokehouse Organic Smoked Salmon and Irish Farmhouse Cheese.

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

EAT YOUR WAY UP THE WEST COAST!

Click on image to enlarge

The Atlantic Way through its Food Pillar is promoting the richness and variety of artisan food in the Atlantic Way Region, all along the west coast.

This coming weekend, a series of events named "Féasta Bia" will include bespoke food trails, tasting sessions, enjoying local produce in restaurants and in local farmers' markets as well as food workshops for kids.

Some relevant links:

· Féasta Bia events at a glance

· Food Trails and maps online

· Participating restaurants to regional menus

· Féasta Bia Press Release 

· Féasta Bia photos on flickr

· Féasta Bia on facebook

TOO MANY RABBITS TO COUNT

Rabbit recipes, that is! Dylan McGrath's rabbit recipe grabbed the attention in a previous round of Masterchef on RTE. We've got easier ones here, possibly harder ones as well. Check for yourself.

Rabbit stifado “This easy recipe will be definitely used again time and again.” ~ CheffieMonster   All Rabbit recipes

GREENE’S BY THE WATERFALL

GREENE’S: THE GEM BY THE WATERFALL

Loved a classic Coq au Vin @Greenescork last night! And a glass of Jumilla Monastrell. French dish, Spanish wine, local ingredients, 5 stars.

That’s the way I summed up Wednesday’s meal in Greene’s Restaurant in McCurtain Street. But Twitter’s 140 characters may have been better used had I included their Paris born chef Frederic Desormeaux.

I had noticed his expertise and innovation during a stop at the restaurant during the Cork Gourmet Trail and had promised myself a return visit. I wasn't at all disappointed.

I am amazed that queues don't form outside Greene’s on a  regular basis such is the quality of the food, the ambiance of the place with it big glass window by the waterfall, it’s comfortable restful decor and its friendly, informative and efficient service team.

It wasn't the best of nights weatherwise yet still that waterfall added a certain je ne sais quoi to the occasion as we sat at our window table. There are two menus here, an Early Bird that has four courses (with choices) for €27.00 and the A La Carte.

We picked the latter on this occasion and made our order. Our wait was shortened by the appearance of an amuse bouche: a little round fishcake on a beautiful sauce. We also had a bowl of tasty breads.

Wines were ordered: a glass of Rioja Tempranillo and one of Jumilla Monastrell, each around the six euro mark. They have a wide ranging wine list and quite a few are available by the glass, some by the half bottle.

CL chose the Gratinated Mussels with Garlic & Lemon Butter, Parsley Crust (€9.00) as her starter. Excellent and very tasty, a great change from the more usual Moules Marinieres in one version or the other.

Mine was perhaps a bit more substantial but also very very tasty, quite a mix of flavours (the tomatoes were absolutely top class) and all in all a terrific starter: Grilled Buffalo Mozzarella wrapped in Serrano Ham on Grilled Asparagus, with caramelised Cherry Tomatoes on Mini Pizza Pastry, Rocket Pesto (€10.50).

We’ve had a quite few Coq au Vin over the years, most notably in the Dordogne the summer before last, and I can honestly say that the Greene’s version is the best yet. In France, you tend to get the tougher bits of older chicken. But in Greene’s they use local free range chicken in the most fantastic sauce. Had a few doubts about the mashed potato but it proved a perfect partner, helping take up the sauce. We had a spoon as well – you didn't want to leave any of it behind!

The menu description: Classic Coq au Vin - Free Range Breast of Irish Chicken Cooked in Red Wine, Smoked Lardons, Baby Onions, Girolle Mushrooms served with Creamy Scallion Mash (€21.00).

GOOD IRISH FOOD AND FINE WINE AT TESCO

GOOD IRISH FOOD AND FINE WINE AT TESCO

All the supermarkets are basking in reflected glory after the recent announcement of the Blás Na hÉireann Awards in Dingle. Dunne’s Store, Lidl, Aldi, Supervalu and even Superquinn had winners on sale across the board. Tesco’s own brands won a silver for their Irish Yogurt (Finest Madagascan Vanilla Yogurt for Tesco).

But Tesco also have other Blas winners on their shelves as I found out when I visited their Mahon store yesterday, on a quest for good Irish food and fine wines. The award winners I spotted – there could well have been more – were Folláins jams and Butlers chocolates.

It is a tough market out there for Irish produce and these awards sure help lift the profile. The fight to win shelf space is ongoing, particularly for our chocalatiers, and I have seen, both in the English Market and on the Tesco shelves yesterday, how hard it is for them.

Butler’s, in fairness, have a good presence but it is difficult to spot other Irish produce in the inviting display. So I was glad to see the capital Á, in a Gaelic type script. Checked it out and sure enough the Áine choc bars came from Cavan, from the multi-award winning Áine’s Chocolate in Stradone Village www.chocolates.ie

Treated myself to two bars, in the cause of research of course, at 2.50 each. Only one has been tested so far and that is Áine Or. This 33% milk chocolate 100 gram bar is set to make friends everywhere. It has a smooth creamy almost caramel like centre but it is all chocolate, all gorgeous, and indulgent. Looking forward to sampling the other one, a Lime Zest in 70% Dark Chocolate.

Glenilen Yoghurts didn't feature in the Dingle prizes but they are still my favourite and we picked up a big pot of the Raspberry one from €2.25. Lots of soups and readymade meals from Irish makers including Cully & Sully and Taste a Memory. Delighted too to see the Just Food range there and popped their Minestrone Soup and Spicy Lentil Soup into the trolley.

Hunter Valley

Then I turned my attention to the wine area where Wine Festival banners were hung and many reductions trumpeted. I had a shortlist and got the four I was after, some at a reduced price.

The List:

1-    Tagus Creek, Shiraz and Trincadeira, Alentejano, Portugal 2010, €8.69;

2-    Tingleup Vineyard Riesling, Great Southern, Western Australia 2010, €11.99;

3-    McWilliams Mt Pleasant Cellar Release, Elizabeth, Semillon, Hunter Valley, NSW 2006, €10.00;

4-    Coteaux du Languedoc, Picpoul de Pinet 2010, €7.00.

Their Ogio Primitivo had been recommended by Tom Doorley on Twitter and I bought a bottle for 6 euro and then there was an impulse buy (isn’t there always) a Vinea Reserva Tempranillo, Cigales 2005, reduced to €8.00.

Looking forward to trying out that lot.

HAPPY BIRTHDAY NASH 19!

NASH CELEBRATE 19

Rory Allen and Joleen Cronin

Hard to believe that Nash 19 is just 19 years “old”. It is so much part of Cork City that we assume it has been there for decades.

The name was almost accidental. Claire Nash had to come up with a name for company registration purposes in double quick time. She noted the street number on the paperwork and was inspired to add it to her own name and hence Nash 19.

Little did she know that 19 Princes Street would go on to become one of city’s favourite restaurants. The esteem in which Clare, her staff and her restaurant are held was very evident on Friday night at the 19^th anniversary bash, attended by our 200 people including Lord Mayor Cllr Terry Shannon.

 The restaurant has seen a big increase in size since its opening day and other services (eg shop, food to go, catering services and so on) have been added. Read all about it here 

Despite the place being packed, we had a terrific night, with some great little dishes, starting with early season Galway Oysters. Many of her local producers (who are grateful for her encouragement) were present.

The English Market is a regular call for Nash 19 and representatives from here included O’Connell’s Fish and Tom Durcan. Kanturk’s ebullient butcher Jack McCarthy was in top form, kept on his toes by son Timmy, an able dealer himself and well able to match the rapid fire quips from Jack.

Spoke too to Evening Echo editor Maurice Gubbins, there with a party from Fermoy. Kinsale PR ace Jackie Dawson, daughter of the famous international Ronnie, was looking forward to the rugby game on Sunday.

Speaking of internationals, had a terrific chat with Sinead Gunnigan who recalled her trips to soccer internationals (when Jack Charlton was in charge) with her late uncle John, a great man for local soccer in Cork and well known in the drinks business in which he worked.

Sinead was attending the event with her husband Gerry, the Mayoman who heads up the Liberty Wines  operation in Ireland, and he was obviously very happy with the way their  Ca dei Frati (Lugana) was flying. Some good wine in Nash 19 and before we left, Claire treated us to a glass of smashing Turkey Flat Butchers Block (Shiraz/ Grenache & Mouvèdre) from the Barossa – great stuff.

No need for any major formalities on this happy occasion. Claire, who was supported on the night by family members, spoke as did local food pioneer Myrtle Allen. Rory Allen was another Ballymaloe man at the party and he was in top form as was restaurateur and photographer Joleen Cronin from Crosshaven.

While we were enjoying the party, the Nash 19 staff were busy, busy. As always, their usual efficiency and courtesy shone through. Claire herself regularly praises her team and they are a credit to her. I did have time for a small chat with key staff members Mairéad O’Brien and Pamela Kelly. Both were in top form.

All good things come to an end. That was true of the party but Nash 19 itself looks like going on and on. Let’s raise a glass of Ca dei Frati or Butchers Block  to another 19 years.

CULTURE NIGHT AT ENGLISH MARKET

The English Market last night.. Click on image to enlarge.

CULTURE NIGHT

Got the pics up early but waited for the buzz to fade a bit before putting the text together, just in case I got carried away!

Still, 36 hours later, nothing but a good feeling about Culture Night in the English Market. Met Austin, Paul and Billy at the busy Bubble Brothers wine stand and, armed with a glass of red, headed into the aisles.

First stop was the Alternative Bread Company. The shelves had been cleared of bread and instead they had a tasty small plate menu laid on. Here, I picked the Welsh Rarebit, nice and warm and decorated with some thyme flowers. Loved it and it came a good price, two for €6.00. Besides, there was a big basket of windfall apples with an open invitation to help yourself. Nice touch.

Indeed, many stalls entered into the spirit of the night, everyone relaxed, smiles and goodies all around, even candles at one. Bought some olives at the Olive Stall. They also had a tasting plate as did Iago’s and many more, including a massive cheese platter at On the Pigs Back.

O’Connell’s Fish always back this type of event and Friday night was no exception with oysters going for a euro each, a “real” prawn cocktail for four and also fish and chips. Up then past the three piece band to the entrance hall and to O’Sullivan’s Poultry in particular.

As well as “grazing”, we were doing a bit of shopping and after a discussion on quail and venison with the helpful staff we bought some of the deer for Saturday night’s dinner. And also helped ourselves to a freebie here: a decent square of bread, loaded with Durcan’s Spiced Beef and Caramelised Onion.

Aside from Bubble Brothers the biggest early queue was upstairs at the Farmgate Cafe where Abraham Phelan from the Silk Road Cafe (at the Chester Beatty) was kept busy serving up Palestinian and Lebanese food with exotic names such as Spanah Fatayer, Fil Fil Mahshy, Musken, Dagaj Bil Lemon and Patingan Mahshy.

This was a really innovative touch by the Farmgate and may well be a pointer to the future direction of the festival. If we are to prevent the feeling of same old same old, which may well build up after a few years (after all we have a limited, if large, number of cultural venues in the city), something like this injection from a different culture will become necessary on all fronts.

Perhaps we could send some of our artists across the county bounds and get up a troupe from Siamsa or swap a local music group with one from Galway or Waterford. On the restaurant front, why not have Gregans Castle come to Augustine’s and vice versa?

Going by Friday night, Abraham Phelan and his dishes would get a big welcome at any restaurant here. Presumably there are other accomplished chefs from other cultures around the country who would welcome an opportunity to showcase their country’s food. So, why not?

Why not, for example, have a Thai evening in Fenns Quay. Tripe and drisheen to Waterford; baps to Cork. Go for it. Food is a huge part of the culture, about the only party for many of us out and about in the Market on a well-fed Friday night.