RESTAURANTS AND FOOD

Tuesday, April 27, 2021

East Cork Food Now. A One Day Snapshot

East Cork Food Now. A One Day Snapshot

With the 5km limit banished, we headed east on a little ramble that took us through Midleton to Killeagh and then back to the coast around Ballycotton. The weather was sunny and quite warm, all in our favour, as we had a quick, though far from exhaustive, look at what was going on food-wise in the area.

First stop was the relatively new Grumpy Bakers in Midleton. There was a little queue (partly for coffee) outside. Inside our first choice sourdough has been sold out (at about 10.00am). But they did have what turned out to be an excellent wholemeal sourdough and a delicious rhubarb and custard Danish.

Superb local cheddar available at Joe's Farm

Next stop was in the lovely countryside north of Killeagh where Joe’s Farm operates. You’ll know Joe and Sandra through Joe’s Farm Crisps (which have a wide distribution). But did you know, that once the pandemic struck, they turned part of the yard into a farmers market. Of course they have lots of their own vegetables and potatoes for sale but much more besides, including produce from Waterford (Tom Baldwin’s ice-cream) and Achill Island (Sea Salt and Sea Salted Fudge) and Laois (The Merry Mill). No shortage of more local produce either including home baking and the most delicious Raspberry Jam (produced by the adults and children of the Cooking Club in Youghal). In no time at all, we had our bags full and ready for road. Oh, by the way, they don’t do credit cards so be sure and bring cash (including perhaps a few small denomination notes).

The sun was well and truly in charge as we pulled into the car park opposite the Sea Church Restaurant and Concert venue. By the way, the newly installed Sea Church van opens for business on Wednesday April 28th. It will be open 7 days a week 10AM - 4PM for all your coffee and cake needs.

We strolled in toward the village proper where CUSH restaurant is offering an At Home service. We didn't get that far though. Spotted an ice-cream cone outside the Trawl Door and, in a separate room called Coney Island, got a couple of delicious cooling beauties, Strawberry along with a Rum & Raisin both made by Glenown Farm of Fermoy. We could also have had a lot more including an East Cork Mess or a Ballycotton Banoffee! Had a quick look at the Trawl Door itself which was busy. Lots of good stuff here, including a selection of wine and a very tempting deli counter. Must call there again when it’s less busy and when I don’t have an ice-cream in my hand.

Strawberry ice!

The Blackbird and The Schooner Bar here are not able to open of course under the current regulations but each offers takeaway at weekends. The popular Skinny's Diner also has weekend hours posted up on the window but you may need to check in advance.

Back then to pick up the car and our next destination was the beach at Ardnahinch. Here, the car park was close to full. On the beach itself as we walked along, we could see about 15 colourful "kites” in the sky at the next beach up, Ballinamona, quite a spectacle provided by the kite surfers as they enjoyed the brisk wind!

But we weren't there to see them! We were looking for the Trawler Boyz from Ballycotton who set up shop every weekend in the Ardnahinch Car Park. But we were too early as they weren’t due to start for another hour or two. There are some good reviews coming from that three person operation and they later reported selling some 500 meals during their few hours there. Check their Facebook page for opening times. Hours currently shown are: Fri & Sat 4.30-8.30; Sun 1.000-7.00. Tel: 086 4073057.

After Ardnahinch, we headed to a very important date, to collect our “At Home” dinner from Ballymaloe House. These meals come in all types of boxes and bags but none presented as classily as this one, it even had a bunch of tulips attached! We got a great welcome and a lovely chat as well. And the meal, featuring the first of their asparagus, East Cork Beef Cheek, a gorgeous panna cotta plus a super Irish cheese plate, was also high class. Details and next menu here.

Ballymaloe Pop Up Wine Shop. Saturday afternoons only.

As we arrived, Colm McCan was opening up a Pop-up wine shop at the front of the Grainstore. He had a well-judged selection of organic and natural wines, also the Ballymaloe Gin. And also there was their very own cider, made with apples grown on the farm, including Dabinett, Crimson Bromley, Santana, Topas, Delles Bell and Dellinquo. You can get it only in Ballymaloe or though the At Home menu. Delicious and refreshing as we found out when we got home and relaxed in the garden before getting that marvellous dinner onto the table later on. Quite a day in the east.

PS: A day or two later, we were in Knockadoon. You’ll find the Lobster Pot food truck in place at the pier here, again opening at the weekends.

Monday, April 26, 2021

Two Excellent German Wines from Wines on the Green at the Celtic Whiskey Shop

Two Excellent German Wines

from Wines on the Green

at the Celtic Whiskey Shop

Never associated Dublin's Celtic Whiskey Shop until a week or two back when I noticed an online "quiz" with bottles of wine for the winners. So I entered and won these two lovely wines from Baden's Fritz Waßmer. Then I looked a little closer at the Celtic website and saw that the full name is Celtic Whiskey Shop & Wines on the Green. And there is a huge selection of wine available there. Well worth looking at!

Fritz Wassmer Weisser Burgunder Baden 2019, 12.5%, €19.00

This German Pinot Blanc is barely coloured, making it easy to spot some micro-bubbles clinging to the glass (it’s not sparkling!). By contrast, the aromatics are quite rich, with citrus prominent. A touch of apple in there as well. Citrus, pear and apple also feature on the rich palate, even a hint of almond there too, before a lip smacking dry finish (the label is marked Trocken).

This lovely well balanced wine is excellent on its own but, boasting that decent acidity, is quite capable of holding its own at the table with the likes of soft cheeses, salads with cream dressings, flaky fish (eg cod) and vegetarian dishes. Serve at 8-10 degrees.

Weisser Burgunder is the German for Pinot Blanc which originated in Burgundy and you’ll also find some excellent examples in Alsace. They grow quite a bit of it in German areas such as Saale-Unstrut and Sachsen and around Baden where our Fritz Wassmer is one of its leading fans. He’s not bad at the Pinot Noir either!

Overall though, despite being grown in many countries, Pinot Blanc is, according to Grapes & Wines, “one of the wine world’s genuine Cinderellas..”. Alsace, where Meyer-Fonné makes the outstanding Vieilles Vignes, is perhaps where you’ll find it more often than elsewhere. Grapes & Wines also hint that the grape may find an English home, particularly in Kent and Sussex where “lovely examples” have already been produced.

Fritz Wassmer Spätburgunder Sommerhalde Bombach 2017, 13%, €63.50

Big. And beautiful!

Colour, at first glance, is more or less typical of the Pinot Noir (Spätburgunder) grape: a mid-ruby. When held against the white background, it is even lighter, close to a rose. Aromas are quite intense, red berries and darker bigger fruit like plums and cherries, plus a touch of pepper. The palate is surprisingly bright and light, beautiful almost tart flavours of cherry and cranberry and spice. Intense yet elegant with an amazing harmony (fresh acidity, smooth tannins) all the way to the lengthy finish.

The producers say: Since founding the winery in 1998, Fritz Waßmer has pursued his own wine style: independent, finesse-rich and profound wines. He is passionate about Pinot Noir and his special affinity to Burgundy, the cradle of Pinot Noir, is reflected in his daily work as a winemaker.

The Sommerhalde Bombach is located in the eastern part of the Breisgau region, with a southerly aspect, directly bordering the Black Forest. The wines benefit from the strong sunshine and the nightly cold air currents moving over from the Black Forest. The noticeable day-night difference in temperature promotes a slow ripening of the Pinot grapes with finely balanced harmony and fruit aromas.

Germany, you may be surprised to learn, is the third largest producer of Pinot Noir in the world, with only the USA and France ahead. Source: Grapes and Wine.

This is quite a wine, Very Highly Recommended. It comes in impressive bottle, much heavier than usual, so be careful when filling or topping up your glass. Note also that the dimple in the bottom (also known as the punt or kick-up) is much deeper than usual. There is a perception (and it has some weight behind it) that the bigger the punt, the better the wine. You may read more on the subject in an article on the Curious Wines website here.

Dining NOW Guide. This Week's Choices In Cork Update #2

Dining NOW Guide. This Week's Choices In Cork

(Contact me before 1.00pm Wed with a sentence, a pic and a link to menu, plan to update regularly)

w/e 02/05/2021 Update #2

Click and Collect. At Home. Takeout. Takeaway.

Cork International Hotel

Launching this weekend

@No1CorkHotel very own Taco Box. Convenient preparation, easy-to-follow instructions, and using the freshest ingredients. Call now to book - 021 4549800 - https://corkinternationalairporthotel.com/dining/new-yorker/

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Celtic Ross Barbeque Box

This May Bank Holiday weekend, Chef Shane and his team, have completed all the prep bringing you a delicious barbeque experience to enjoy at home. 

With Rosscarbery Recipes on board it's sure to be a good one. The cost of the Barbeque Box is €60 which includes four generous adult servings of meats and sides. Keeping it local for the beverages, there is the optional extra of four bottles of Clonakilty Brewing Company craft beer for €15. Our Barbeque Box is available on Friday 30th, Saturday 1st Sunday 2nd and Monday 3rd of May.  Advance bookings are required through our online Click and Collect system https://celtic-ross-hotel.tablepath.com/menus  or by calling 023-8848722. 

Boxes can be collected on Friday 30th of April from 6PM and between 12PM-4PM Saturday Sunday Monday.

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Vienna Woods Grill

We are delighted to introduce you to the Vienna Woods Grill!

As sunnier and brighter days are approaching it is time to enjoy some BBQ inspired Foods. Try out our new Vienna Woods Grill menu!

Add on our new Takeaway Cocktails for a sizzling summer BBQ without any of the work! 🍹🍔🌭🔥

For only €24.95 per person
Visit viennawoodshotel.com to order

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Da Mirco

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L'Atitude Loves BoJo. Will Take You There Friday!

This week’s destination is very dear to our hearts -Beaujolais!  

We love its fun, playful side - we eagerly await Beaujolais Nouveau noghr each year. However, we also love its more serious side and its ability to produce wines that can rival some of the great wines of France. ...

Situated about 30 mins south of Beaujolais is Lyon - considered ‘the world capital of gastronomy’. For this week’s box, we’ve chosen a few of our faves from the region to marry with this elegant wine. 
€50 for 2 ppl. Orders to info@latitude51.ie by midday Thurs Collection Fri 30th April from 5-6.30 #jointhejourney
Don't forget our box exchange with St Francis! 

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Goldie Have Your Bosca
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Greenes Signature 6 Course Tasting Menu Weekend


Due to popular demand we are introducing our signature 6 course tasting menu to our click & collect offering every weekend. This will be a set menu & dishes cannot be substituted, however we will do our upmost to accomodate all allergy requests. A Restaurant at home experience with a difference. Easy to finish meal boxes, finish at home in 15 minutes. The Meal Kits can be kept in the fridge for up to 36 hrs before consumption. Order before 1pm for collection the same day! Check here for this and their other menus.

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Market Lane

Slow cooked Beef Rib from ⁦@RosscarberyReci in a sticky red wine & treacle sauce. One of the choices from our May Heat@Home box. Order from the website before Thursday #keepgoingcork

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On The Pig's Back

Our specialty cheese and charcuterie box is now available to your doorstep for you to experience at home. The box includes everything you need to assemble and recreate at home with prosecco or wine to toast the occasion.

"On the Pigs Back" Cheese & Charcuterie Board – Serves 2

Lemon & Garlic Hummus
Black Olive Tapenade
Basil Pesto
Selection of our Cheese & Charcuterie
On The Pigs Back Terrine
On The Pigs Back Pate
Salted Spanish Almonds
Semi Sun Dried Tomatoes
Dressed Mixed Olives
Relishes, Pickles & Fruit
On the Pigs Back Crackers

Choose your Wine / Prosecco!
Available to order for collection or delivery online at
https://onthepigsback.ie/.../valentines-cheese...

Orders for nationwide delivery are possible from Monday - Wednesday before 12 midnight with next day delivery.

For more information Phone- 021-4617832 from 9.30am-4.00pm *********

Jacques

May Weekend Heat At Home Menu is now live. To place an order call 021-4277387 or go to www.jacquesrestaurant.ie for info and order facility

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The Glass Curtain

For the May Bank Holiday Weekend we have some great choices over the weekend...

Check out the menus and place your order (orders open now) here

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Sea Church Ballycotton

Our SeaChurch Van is opening from this Wednesday the van will be open 7 days a week 10AM - 4PM for all your coffee and cake needs who’s excited?!

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Bunnyconnellan BBQ

This weeks Cook@Home Box is a special one for the May Bank Holiday Weekend. Designed for the BBQ but as we live in Ireland it can be cooked inside if it rains! Scroll over to see the menu. Order by 3pm Thursday for collection on Friday 4pm to 6pm, Saturday 2pm to 4pm & Sunday 2pm to 4pm. Email info@bunnyconnellan.ie Check out the menu here.

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CUSH BALLYCOTTON

Please place your order by emailing reception@cush.ie with which dishes you would like (1 starter, 1 main, 1 desserts per person) BEFORE 12PM on Thursday, along with if you would like your home dining experience on Friday or Saturday. We will respond to you with an allocated collection time between 5pm - 7pm on your preferred collection day.
*LIMITED AVAILABILITY EACH WEEK*
*ORDERS MADE AFTER 12PM THURSDAY WILL NOT BE TAKEN*

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Ferrit & Lee

F&L at their opening 4 years back and top in their masks last February.

This weekend's menu now live

https://ferrit-lee.clickandcollection.com/

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Ballymaloe House

Menu for next weekend:

Ballycotton Day Boat Crab and Garden Asparagus with Lemon Aioli;

Ballymaloe White Bread and Farm Butter;

Free Range Duck Breast & Ballymaloe Pork Belly with Marsala Jus, Wild Garlic Mash;

Bay Scented Carrots & braised Garden Green Onion, Shanagarry Green salad with Rosé Vinegar & Honey Dressing.

Chocolate St Emilion with Cocoa Nib Nougatine & Cream.

Fancy that? Order online or ring 021 4652531.

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Sunday, April 25, 2021

Ballymaloe Box illustrates dining “At Home” gets better and better.

Ballymaloe Box illustrates dining “At Home” gets better and better.

Starter

Dining “At Home” just keeps getting better and better. Our latest box, from Ballymaloe House, was just superb, from the beautiful presentation, to the quality of the produce, to the ease of putting it on the table once you had it At Home!

Ballymaloe by the way are just getting into their stride on this front as this is just their second “At Home”. The meal underlined the quality that the Ballymaloe kitchen, under Head Chef Dervilla, turns out day after day, course after course.

Beef Cheek

The star factor began at Ballymaloe itself, the box coming decorated with freshly picked tulips, which, once home, were quickly found a role as a table decoration. No bother involved and no bother later on either as only the main course required any heating at all and here the meat and potatoes were each timed to come to perfection at the same time. Some “At Homes” are much trickier, more troublesome.

But first, the starter, featuring asparagus that was picked that morning by gardener Mags in the Ballymaloe walled garden along with the garlic and rocket leaves, was already cooked for us. Better give you the full description: First of our season’s Walled Garden Asparagus Salad, Wild Garlic, Lemon Olive Oil, Roast Grantstown Cherry Tomatoes and Pine Nuts. So we assembled this, according to instructions. Very easy, every simple and simply delicious along with some Ballymaloe bread and their rich Jersey Butter. A great start and that standard continued all through.

Ballymaloe Cider
also on At Home Menu

The mains: East Cork Beef Cheeks with Gremolata was the basic description. Much more than that though including Boulangéres & Thyme Potatoes, Bay Scented Carrots, Mushrooms & Tarragon and that garden salad (which we lightly tossed with their Honey & Muscatel Vinegar Dressing). Finally, the Beef was sprinkled with the Gremolata. Again, totally pleased with this one, perhaps the best beef cheeks we’ve had in a long time.

The additions here were crucial and most came in their own little glass jars. As did the dessert: Panna Cotta and Espresso Jelly with Pistachio Langues de Chat. A very impressive Panna Cotta with that jelly a star. Happy out after that, like the cat that got the cream!

We did, by the way, take decent gaps between the courses, savouring the earlier ones and looking forward to what was to come. Next was the the cheese course. And, of course, it featured an all Irish line-up: St Tola Goat (from County Clare), Coolea Cow (from hills above Ballyvourney, Co. Cork) and Crozier Blue Sheep (from the Grubb family, the same people that make Cashel blue in rural Tipperary), all accompanied by Ballymaloe Cheese Biscuits and Membrillo Paste (each perfect and perfectly suited to the plate).

And that wasn’t quite it. There was a little jar of truffles, though to be honest, they were kept to go with the mid-morning coffee on the following day!