SWEET ANTIDOTE TO BUDGET BLUES

 Wine Australia’s Stickie (Sweet Wine) Tastings

Tuesday 6th December: Hayfield Manor Hotel, Cork
Wednesday 7th December: Ely Bar and Brassiere, IFSC, Custom House Quay, D1


With a hell of a lot of acidity expected in next month's budget,  Wine Australia's Johnny McDonnell (right in pic) reckons he has just the thing to balance it up!

"A touch of sweetness is in order to, as Mary P would say, make the medicine go down.

So we are hosting two delicious sweet wine tastings in December, on the 6th in Cork and Dublin on the 7th.

Affectionately known as “Stickies” Down-under, the story of the Australian wine world is steeped in fortified and dessert wine making. Often tricky to sell, the one time that they do find favour is around Christmas.

So perfect timing for you to join us and try a range of these wines from Australia.

Joining us to lead the presentation duties is Chris Pfeiffer (left in pic above), owner and wine maker of Pfeiffer Wines in the Rutherglen. A regular visitor to Ireland with a huge passion for these wine styles, Chris is the ideal person to take us on this sweet journey.

So whether you have a sweet tooth, are looking for a different present for the wine lover in your life or on occasion you’d just prefer to pour (instead of make) your dessert, this is the tasting for you."

The cost is €20 per person, which includes the tasting and tasty nibbles afterwards.  Only 30 places at each event so please book your passage early.
For the Cork tasting, book direct with Wine Australia on ireland@wineaustralia.com or 065 7077 264.
For the Dublin event, direct with ely Bar and Brasserie on wineclub@elywinebar.com and on 01 676 8986.
Each tasting begins at 7pm.
If you require any further information please contact John at Wine Australia on
Ireland@wineaustralia.com or 065 7077 264.

NEUDORF WINEMAKER DINNER AT STAR ANISE

NEUDORF WINEMAKER DINNER AT STAR ANISE

At Star Anise last night with Judy and Tim Finn (right).

“We were pioneers,“ declared Judy Finn from the Nelson winery Neudorf. “There was no wine industry in New Zealand at the time we started; we didn't know what would work.”

Judy and husband Tim were in Star Anise last night to introduce us to their stunning wines from the South Island . They started there in 1978 and, after 34 years, they still learn from each vintage and still enjoy the chase. You may read more about the vineyard and its people here. 

One of their top aims is to make wine of some substance. They believe that virtually anyone can make a big fruity wine, like making pop music. Drink it and forget it. But the Finns are always working not just for flavour but to give some more interesting layers that will draw you back for more.

They call it “the second glass appeal” and they certainly got that right in the first wine we tasted. Neudorf Sauvignon Blanc 2010 is a terrific example of their work, closer to the Loire than the New World, powerful and smooth, fruity, herby and memorable.

It was also a terrific match with our starter: Crispy Ham Hock with Beetroot Relish and Mustard Cress, itself maintaining the high standard already set by the Amuse Bouche of Cream of Cep and Truffle Oil.

And the Star Anise kitchen again hit the high spots with the next dish: Pan-Fried Halibut with Cockles and Samphire, Lemon & Herb Beurre Blanc. Neudorf Chardonnay 2009 was an excellent match.

The vineyard’s Chardonnay has been much praised over the past twenty years and indeed cool climate Chardonnays, such as this, have been credited with the grape’s revival after the excesses that turned many people off.

Complete and harmonious are the descriptors you’ll find on the site. Judy said that Chardonnay wines “reflect the winemaker”. Tim was rather modest about accepting the accolade but it is a lovely refreshing style and “you feel like another one”. That second glass appeal again!

Judy loves her Pinot Noir and we had the Neudorf Moutere Pinot Noir 2008, a beautiful subtle and elegant wine. While Judy was delighted that it had just received 92 points from the Wine Advocate, that didn't change her pretty low and earthily expressed opinion of wine guru Robert Parker.

Again, Star Anise had the match for the Pinot: Braised Chuck of Beef with Thyme, Parsley Puree, Horseradish Mash and Glazed Baby Carrots. The beef was so so tender and the whole plate was a perfect combination of flavours. Gorgeous.

It was a horrible day in Cork with the rain coming down but we did have a lovely evening thanks to Star Anise and Neudorf, a great combination. Great too to chat with John and Julie from Dillon’s in Timoleague and with Richie (and his bay moustache) from Blair’s Inn. And a big thanks too to Viginie and her team in the restaurant and to Conor and James Nicholson Wines (who distribute the Neudorf range in Ireland).

AMUSE BOUCHE

“...Maria...sat me down at a little round table which she began to fill with the fruit of Galicia’s arable cornucopia. Dark, cured chorizo,....., a decayed pastille of greying dairy matter that offended every sense but taste, a winning marriage of rich cream cheese and honey, and all this washed down with crisp local beer that demanded the back of the hand to be drawn across a grateful mouth.”  

From Spanish Steps, One Man and his Ass on the Pilgrim Way to Santiago, by Tim Moore.

TEN AWARDS FOR GILBEY WINES!

Gilbeys scoops ten awards for host of wine brands at the National Off-Licence Association Awards

Gleeson incorporating Gilbey’s, Ireland’s largest wine distributor, scooped a total of ten accolades at the recent National Off-Licence Association (NOffLA) Awards for a variety of their wine brands.

The outstanding winner was Marqués De Murrieta, Rioja Reserva 2005, which was named the overall ‘Red Wine of the Year’ as well as ‘Old World Red under €20’. This stunning traditional Rioja embodies ripe fruit qualities with a perfect balance of acidity with supple roundness on the palate and a hint of new oak. It is a firm favourite on dinner tables all over Ireland!

Gleeson incorporating Gilbeys also won three silver awards and five bronze awards for the following wines:

Silver Awards:

·         Old World White under €8          Longue Dog Blanc, France

·         New World White under €8         False Bay Sauvignon Blanc, South Africa

·         New World Red under €20          St Hallett Faith Shiraz, Barossa, Australia

Bronze Awards:

·         Old World White under €20        Drouhin Vaudon, Reserve de Vaudon Chablis, France

·         New World White under €14       Santa Rita Reserva Sauvignon Blanc, Chile

·         New World White under €20       Hunter’s Sauvignon Blanc, Marlbrough, New Zealand

·         Old World Red under €8            Chat en Oeuf Rouge, France

·         New World Red under €8           False Bay Shiraz, South Africa

Sallyanne Cooney, General Manager of Gleeson’s incorporating Gilbey’s, which distributes the above wines in Ireland, says:

“This is an outstanding result and we are absolutely delighted that such a large variety of our wonderful wine brands have received great recognition at the prestigious National Off Licence Association Awards. All of our award winning wines are under €20, which proves that you don’t have to spend a fortune to find a great wine. We are planning to strongly support these wines in the run up to Christmas, ensuring that they are bound to be big sellers for the festive season.”

All of the above listed wines are available in NOffLA’s 330+ independent off licences around the country and are clearly identifiable on shelf. 

SPANISH WINE EVENT AT BALLYMALOE

Wine event at Ballymaloe

Spanish Wine tasting with Señor Oscar Bayo Contel,

of González Byass, Spain

in association with Barry & Fitzwilliam Wine Merchants

at Ballymaloe, Friday 11th November, 7pm

  

The famous Spanish wine company, Gonzalez Byass, established in 1835 in the Jerez region, it is still a family owned business and it is now at the 5th generation. They produce wine in different regions of Spain: Rioja, Toledo, Jerez, Somontano, Penedes and Cava. Oscar Bayo Contel will present a selection of wines –Sparkling Wines, White Wines, Red Wines, from different regions of Spain, as well as a  selection of Sherry, including some very special 30year old Sherries.

Spanish Wine Producer of the Year 2010

Wine tasting at The Grain Store, Ballymaloe

Friday 11^th November, 7pm.  €10

The Grain Store, Ballymaloe, Shanagarry, Co. Cork

Tel: 021 4652531    e-mail: thegrainstore@ballymaloe.ie

FIVE STAR FISH DISH IN MALTHOUSE

COSTELLOE’S MALTHOUSE

Liked the Malthouse in Clonakilty from the off. It is warm and cosy and comfortable, the lights not too bright. We got a nice window seat and the service, from start to finish, was friendly and top class. And it was a pleasure too to meet Amanda Costelloe herself and enjoy a short chat.

After a rather substantial lunch earlier, we skipped the starters and both went for fish dishes. The fish comes from nearby Union Hall while virtually everything else comes from the nearby farms.

Have great memories of eating Pollock, that we’d caught ourselves, in Mayo and so I picked the Fillet of local Pollock, served with Pea Risotto, Lime Butter and Tomato salsa (€16.50).

CL choose the Oven baked Hake, served with Mango and Red Pepper salsa and lemon Butter Sauce (€19.50).

We really felt that we’d hit the jackpot here. The fish was beautiful and fresh and the combinations were spot-on.  Just gorgeous.  And we also got side dishes of well cooked vegetables.

And they had just the wine to go with them: a really refreshing fruity bottle of Burcan’s Albarino (€29.00). They have quite a decent wine list and the good thing is that many of them are available by the glass or by the 50cl carafe.

Choices galore too on the menu side with an Evening Menu (with specials), the Taste of West Cork Menu (at a good price!), a Children’s Menu and others, such as a Party Menu. Certainly worth a try if you are in the area but make sure you book in advance, especially at weekends.

They are open for lunch and accommodation deals are also available and you may check it all out here. 

TWO GOOD ONES FROM THE RHONE

TWO FROM THE RHONE

DOMAINE DES RICHARDS PLAN DE DIEU COTES DU RHONE VILLAGES 2009, 14.5%, €8.00.

Bought this bottle after a tasting at the producer’s shop in the pretty village of Beaumes de Venise. Spent part of the morning on top of a foggy Mont Ventoux (6 degrees), seeing (through gaps in the cloud) the sunshine in the valleys below (26 degrees). It stayed fine as we drove through the Dentelles to Beaumes. It was a good sunny day and this turned out to be a good buy.

The grape variety mix in the area is Grenache 50%, Syrah and /or Mourvedre 20% minimum and other grapes authorised in the appellation 20% maximum.

In appearance it is a rich red while the nose finds a rich mix of ripe red fruits and local herbs. This is a big wine on the palate, warm and full bodied with the fruit and spices. It is an excellent mouthful, not at all shy and the team of tannins keeps it all well balanced.

This particular bottle was put to good use with some excellent local products - see the previous post.

VIGNERONS BEAUMES DE VENISE CRU DES COTES DU RHONE 2009, 14.5%.

Beaumes is one of the 8 Crus of the Southern Rhone and has been so since 2005. The grape mix here is slightly different from the Plan de Dieu and is: Grenache 50%, Syrah 25%, Mourvedre and other varieties authorised by the Appellation 20% maximum and white grape varieties 5%.

This was another very enjoyable holiday purchase that reached Ireland but didn't last for too long! It has a very rich red colour with a quite a nose of red and black fruits and spice. The palate is somewhat smoother than the Plan de Dieu and it is full bodied and well balanced with some excellent work form the smooth tannins.

Another fine example from the Rhone and a little step up on the Plan de Dieu.

FOLLÁIN RELISHES

FOLLÁIN RELISHES

Many of you will know that West Cork company Folláin make a range of gorgeous jams. Their blackcurrant and raspberry are particularly good and their blackberry is a gem while the marmalade is a regular on our table.

But did you know they also make some excellent relishes? Tomato, Exotic Fruit, Fire Roasted Pepper feature in the range and I got a chance to sample the Exotic Fruit recently with two other top class West Cork products.

It was something of a supper meal over the weekend and we put the relish together with that excellent smoked duck from Ummera and a salad. Absolutely gorgeous, really tasty and quite filling.

The relish stayed on the table for the next course, basically some crackers and the top-drawer cheese from Gubbeen. Once again, we enjoyed a well balanced combination.

If you want to check out some recommended recipes why not visit the Folláin site here

With that kind of food at hand, wine was called for and I selected a Côtes du Rhone from the dwindling haul we brought back from Provence this summer. You may read all about the Plan de Dieu in the next post.

Ballymaloe to showcase Tuscan Wines and Olive Oil

Wines and Olive Oil of Tuscany

Winemaker Dinner  

Wednesday 9^th November 2011, 8pm, at Ballymaloe

      

     

For the first time to be held in Ireland, launching the new season’s Tuscan Olive Oil, will be the owners of some of Tuscany’s iconic Olive Oil & Wine Estates, in association with Liberty Wines. The Tuscan estates represented here by the owners themselves, on Wednesday 9^th November, at Ballymaloe will be:

Bea Contini Bonacossi, from Capezzana, Carmignano www.capezzana.it

Federico Giuntini, Selvapiana, Rufina www.selvapiana.it

and David Gleave MW, of Liberty Wines will introduce the wines and olive oils of Fontodi www.fontodi.com

                 Dinner in the evening will be with the owners/winemakers from these Tuscan wine & Olive Oil estates here themselves for a unique evening at Ballymaloe, in association with Liberty Wines, with a specially chosen menu to match some of the finest wines from Tuscany, and the new seasons Olive Oil.

Wine and Olive Oil dinner, 8.00pm, €95

Tel: 021 4652531

res@ballymaloe.ie  

Full details also online www.ballymaloe.ie

PICPOUL HEAD TO HEAD

PICPOUL HEAD TO HEAD


Domaine Reine Juliette, Terres Rouges, Picpoul de Pinet, Languedoc 2010, 13.5%, €12.00 Bubble Brothers, 3 stars


Colour is of light honey and it has a moderately aromatic nose. Not a major impression on the palate but quite a friendly one, more of a purr, less of a bark. It has a nice lively acidity with thirst quenching fruit.

While the acidity is sharp it never gets anywhere the point where you feel you might as well be sipping a Citron Pressé. If you want something to go with your mussels or oysters (and there are a lot of months with “r” coming up) this is a banker.


 

Les Costières de Pomerols, Picpoul de Pinet, Languedoc 2010, 12.5%, €7.00 Tesco, 4 stars.


Colour and nose is much the same as the previous Picpoul. The acidity is still there but this is definitely more flavoursome, more rounded.

There will always, it seems, be arguments about Tesco’s pricing policy in the drinks department but nor argument that their buyers have come up with a good one here, underlined by the fact that Decanter gave it their Regional Trophy (Languedoc –Roussillon) for a white at under ten UK pounds.

Some differences

A – Closure is artificial cork on Bubble’s, screw-cap on the Tesco.

B- Alcohol is 13.5% in Bubble, 12.5% in the Tesco bottle.

C- The Tesco price is €7.00, Bubbles €12.00

FRANCISCAN WELL OCTOBER FEST

Click on image to enlarge

FRANCISCAN WELL
OCTOBER BEER FEST

No shortage of choice when I called in to the well established OctoberFest at the Franciscan Well Brewery and Pub at the weekend. There were dozens of beers on tap, and many more in bottle at the bar itself. 

Renewed acquaintance with John Radley of Cremin and Radley who had a stand there. Tempted also to renew acquaintance with their Fruli Strawberry beer or the Schneider Aventinus but then spotted the new Irish lager from Kerry named after the arctic explorer Tom Crean. 

This 4.6% ABV from the Dingle Brewing Company is not half bad and I enjoyed my pint. The blurb says it is light and delicately hopped..perfectly balanced and elegant... I’d agree with that. 

Hadn’t seen the Svyturys range before so I had a try at their stand. Got a glass of their Ekstra, a pale easy drinking lager at 5.2%. They are especially proud of the Nefiltruotas Raw, a Zwickelbier Lager described as the lager world’s answer to real ale. Liked my sample and will explore this Lithuanian beer further. Some humourous ads on their site, by the way! 

The Franciscan Well joined in the Bord Bia national Beer/Cheese Tasting Events this weekend and on Saturday afternoon, they had the very knowledgeable Willie Healy of the well known Bandon food store URRU  in charge of that particular stand. 

Here I got the chance to sample their newest stout, the Shandon Century Extra Stout (7.5%), available on tap and in a limited issue of numbered bottles (which, I’m told, are flying out the door at Bradley’s Off Licence). It is something special, full bodied and smooth and with a great dry flavour. 

Willie had examples from four local cheese producers for sampling with the stout and the other Franciscan products and they were Hegarty’s, Gubbeen, Ardsallagh and the Fermoy Natural Cheese Company. My favourite match was the stout and the cheddar from Hegarty’s. 

Well done to the Franciscan Well who had the whole thing well organised and had plenty of friendly staff on duty to help out. 

Beer and cheese. And the blues!

Organiser Barrie Tyner (with the large bottle) at the Beer/Cheese event at the
Midleton Farmers Market today Saturday

SOUP RECIPES BY THE SCORE

 1000s of SOUPS!

Soups to cosy up to That cool autumn air makes a mug of warming soup all the more inviting, and we’ve over 1000 Soup recipes to try! Share your favourite soup recipe!

Soup recipe collections Vegetable soups Chicken soups Lentil soups Halloween soups All Soup recipes

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.”

MIDLETON'S BEER AND CHEESE MATCH

BEER AND CHEESE MATCH
at Midleton Farmers Market

Barry Tyner has been busy organising:


"This Saturday we are having a celebration of Irish Farmhouse Cheeses and Craft Beers at the Midleton Farmers Market. That means a big tasting table set up and everyone gets to sample for free.

We are also having a Costume Competition in aid of Bernardos. All stall holders will be in costume and prizes for the best costume for the kids.

We also have Stevie G doing a Jazz set and Andrea and his band belting out Rhythm & Blues. A clown performer will be going round keeping the kids on their toes."


Should be fun. Think I'll drop down in the morning.

HAYFIELD MANOR HOTEL STRIKES GOLD!

Congrats to Hayfield Manor on winning the  Hospitality Industry's Highest Accolade

Ettienne Van Vrede General Manager, Karen Fleming Assistant Manager and Michael O'Driscoll Head Doorman (right) with the Hotel & Catering Review Gold Medal Award for Excellence 2011.

HAYFIELD MANOR HOTEL, the luxurious five star hotel in Cork city, has been awarded the highest accolade in the Irish hospitality industry, the prestigious Hotel & Catering Review Gold Medal Award for Excellence 2011.The landmark Cork hotel, which celebrated 15 years in business this year, triumphed ahead of hundreds of its peers in the Irish hospitality industry, beating off stiff competition from hotels, restaurants and caterers across the island of Ireland to win the supreme award at the 23rd Annual Hotel & Catering Review Gold Medal Awards  on Monday night.

Owned and operated by the Scally family, who bought the former Musgrave estate from the famous merchant clan in 1996 and turned it into the city’s first five star hotel, Hayfield Manor is a standard-bearer for Irish hospitality, providing Irish and international guests with unrivalled customer care in sumptuous surroundings.

The five star hotel has been described as a ‘beacon for Irish tourism’ by members of the Hotel & Catering Review Gold Medal Awards Jury, who together travelled close to 20,000 kilometres across the island this summer to search for Ireland’s greatest hospitality provider.

‘Hayfield Manor is a most deserving winner of the supreme Hotel & Catering Review Gold Medal Award for Excellence 2011, which is the highest accolade we can bestow on any hotel or catering business,’ commented Sarah Grennan, editor of Hotel & Catering Review and chair of the Gold Medal Awards Jury. ‘This luxurious five star hotel has proved consistently excellent in all aspects of its operation over our many years adjudicating for the Gold Medal Awards. Our judges have been bowled over by the standard of service delivered by the hotel’s loyal team of staff who are proud ambassadors for Irish tourism.’

HANDY MEALS AT THE MARKET

HANDY MEALS AT THE MARKET 

Go into a supermarket nowadays and you’ll see signs all over the place for meal deals. You won't see such signs at your local farmers market but with a little “digging” you certainly can come up with a convenient meal.

Mahon Point is the farmers market that I am most familiar with and here is a recent example.

Starter: Chicken & Brandy paté from Barry Tyner

Mains: Lamb Tagine from Flynn’s Kitchen.

Dessert: Panacotta from Glenilen.

Lots of variations are possible: olives from the Real Olive Co., salmon paté from the Old Millbank and maybe crab cakes and soups from Flynn’s for starters; various types of Indian dishes from Green Saffron and also Flynn’s do a few more for mains; cheeses from Gubbeen and Marks, cakes and pastries from Bite Size and others, fruits and more for your dessert.

I probably left out quite a few (sorry!) but you can see my point. You can quickly make up a really high class convenient three course meal.

Was at the market this morning and Ballintubber Farm, where we bought our vegetables today, had loads of pumpkins on sale (photo). Stalls were busier than usual – Ian O’Flynn thought it might be because the schools were off due to the election – and we picked up some fish from O’Driscoll’s, various bits and pieces of pig from Woodside, apple juice from Ballyhoura, a favourite yeast loaf from the Natural Foods (photo), and more to set things up nicely for the jazz weekend.

Only regret was that I had to leave before the Beer and Cheese event got underway at noon!

Amuse Bouche

“Wang Long’s mother works in a foreigners’ hotel..... She told me that foreigners are really wasteful. They throw away the tea bags after just one cup. And the tea isn’t good enough for them – they have to add milk before they can drink it.”

 From Beijing Coma by Ma Jian.

GOURMET RAINBOW AT END OF BOREEN

GOURMET RAINBOW AT END OF BOREEN

Anthony Creswell with his 2010 UK Great Taste Gold and newly delivered salmon being processed.

On a boreen at the back of Timoleague, the back if we agree the front faces the estuary, there is a fork and if you take the left, even before you take the left, you will see a modest timber building below you.

It looks like a big hut but this is a state of the art smoke house and is the home of multi-award winning Ummera. Some of the awards are displayed outside. I had a guide here last week, none other than the owner Anthony Creswell.

Not only is this building a state of the art organic smoke house, it is also a highly efficient production unit, very streamlined indeed with the raw material arriving at one door and the tasty finished products leaving at the other end.

On the day I arrived, a delivery of salmon from Clew Bay had been made. The ice-packed boxes were being opened and the salmon, all individually tagged, were being filleted in preparation for the smoking. At the end is the packing and the dispatch, a room from which these high class products are sent to destinations all over the world.

The much sought after Ummera Smoked Products include Smoked Organic Salmon, Organic Gravadlax, Smoked Eel, Smoked Chicken, Smoked Duck and Smoked Dry Cured Bacon and are available at a range of outlets in Ireland. Sea Salt from Portugal and Raw Cane Sugar (Organic) from Costa Rica are used in the process but no artificial preservatives.

Ummera products have even ended up in Hawaii but they are also appreciated locally and indeed I enjoyed a gorgeous plateful of them in Dillon’s Restaurant (highly recommended) in Timoleague village before meeting Anthony.

Aside from being a very efficient “production line”, the smoke house is also extremely environmentally friendly. There are armies of worms working out the back in the vermi-composting unit set up to dispose of production waste and the site has a natural wetland for water waste.

The business goes back to the early 70s but this new house was built in 2000 and modified in 2004 to meet the demanding standards required by the Irish Government and the EU for the export of meat and poultry products. This enabled Ummera Smoked Chicken and Smoked Dry Cured Bacon to be exported throughout the EU in compliance to EU regulations. The Ummera Smoke house is the only one in Ireland licensed to smoke both fish and meat (including poultry).

Check out all the fascinating details here. http://www.ummera.com/

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.