Food and Drink Spotting
Taste of the Week.
Did you know that the Cornstore are now dry aging their own beef with Himalayan salt and that means their steaks are extra special at the moment. "Imported Himalayan salt is used to absorb humidity in the aging unit over a period of up to 35 days resulting in the most tender, flavoursome beef one is ever likely to taste."
Real Wine - Celebrating the Artisan Grower
Did you know that the Cornstore are now dry aging their own beef with Himalayan salt and that means their steaks are extra special at the moment. "Imported Himalayan salt is used to absorb humidity in the aging unit over a period of up to 35 days resulting in the most tender, flavoursome beef one is ever likely to taste."
Real Wine - Celebrating the Artisan Grower
Sunday 26th
May, 6.30pm
This is a
great opportunity to listen to two passionate and experienced wine experts in
this area, over a very pleasant, informal, yet educational talk, and a tasting
of different artisan wines
Eric from
Les Caves de Pyrène and Pascal from Le Caveau both specialise in artisan wines
sourced from individual growers, that are 'true to where they come from, which
are made by hand with minimal interventions in the vineyard and winery, and
which show maximum respect for nature and the environment'.
Sunday
26th May, 6.30pm €15 (includes wine
tasting of eight different wines)
Further
information & to reserve places
colm@ballymaloe.ie
Tel: 086
0859034
Sage
Expands!
Midleton’s
award winning Sage Restaurant will be closed for renovation from June10th to 15th.
Kevin Aherne explains: “We will be re opening with a new Cafe/Wine & craft
beer hub AKA The Greenroom next to the restaurant. The Greenroom will
be open Tue-Sat from 9 am till late . We will have all your morning needs from
coffee to scones to light bites. Lunch will be from 12-4 with Sandwiches, wraps,
organic salads, soups,cakes, tarts & more. With a large emphasis on local
as always . From 4 o’clock on, the craft beers and wine will be flowing with
local cheese and producer platters. We will be running our mug club where you
can personalize your own mug with Susan from Crafty Hands. We will also be
running a take away service at lunch time if you don’t have time to sit down
and join us.”
Thanks
to Mary Daly on Facebook for
this piece.....
Shorts
Roz Crowley visits the Firehouse Bakery http://www.youtube.com/watch?v=XgLDZAYUXno&feature=youtu.be
EXTENDED SUMMER HOURS AT CAFÉ
PARADISO! · 13 MAY 2013
“Here’s some good news for a
Monday, and for every Monday in this coming summer. To better use the long
balmy evenings and the expected harvest bounty from Gortnanain Farm, we’re
extending our dinner service to six days all summer long, including Mondays.
From Monday 3rd June and until
24th August, our summer hours are:
Dinner – Monday to Saturday from
5.30pm;
Lunch – Saturday noon to 2.30pm.
Don’t know if many of you saw
this bit of fun with Julia Childs on twitter during the week. Like sharing a
laugh or two so here goes again:
Kate Lawlor of Fenn’s Quay has her first
book coming out next month:
Exciting times here @fennsquay we’ve just got the first proof of @fqchefess book which will be launched next month pic.twitter.com/L9M6eAaxsR
11 Stunning
Cakes That Look Exactly Like Other Foods
Read the full text here: http://mentalfloss.com/article/29705/11-stunning-cakes-look-exactly-other-foods#ixzz2TA9H43DM
--brought to you by mental_floss! http://mentalfloss.com/article/29705/11-stunning-cakes-look-exactly-other-foods @Greatfoodtweet
Read the full text here: http://mentalfloss.com/article/29705/11-stunning-cakes-look-exactly-other-foods#ixzz2TA9H43DM
--brought to you by mental_floss! http://mentalfloss.com/article/29705/11-stunning-cakes-look-exactly-other-foods @Greatfoodtweet
The earliest use of the term India pale ale was … in Australia? http://wp.me/p3uv9-U5 via @wordpressdotcom
Electric
“we are crying out for staff - especially experienced wait
staff, good money and plenty of hours if youre not afraid of a bit of work -
cvs by email only to ernest@electriccork.com”
Good Food Ireland
***Recipe***
Delicious Seasonal Rhubarb & Ginger Crumble
by Renvyle House Hotel
http://bit.ly/10OLUE7
Another Rhubarb Tip:
Boil 1L orange juice + 2tbsp brandy + star anise. Use to poach
new season rhubarb until barely soft. Good with vanilla ice cream #roztips
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