The Granary’s Waterford Brunch. And more from the harvest streets

The Granary’s Waterford Brunch

And more from the harvest streets

Goatsbridge trout

Peter Fowler, owner of The Granary, was in great form as he welcomed guests to the bright and spacious cafe. The guests came in numbers for the Producers Brunch, one of the highlights of the annual Waterford Harvest Festival. It was a sell-out, with part of the proceeds going to the local Samaritans.

The Granary put on a fantastic spread last Sunday morning for guests that included Gay Byrne. “This is the first time for The Granary,” said the enthusiastic Peter. I don't think it will be the last time. “We have met the best suppliers, suppliers that we wouldn't otherwise have met. Events like these put ideas in your head.” He had praise too for his staff “the best in Waterford”.

Anyone for porridge?

 The event was sponsored by John Flahavan; Flahavan's are long time supporters of the festival. For over 200 years Flahavan’s has been operating its oatmill beside the River Mahon in Kilmacthomas, John reminded us as we sampled their Bircher muesli with Deise honey, fruit compote and cinnamon!

John then handed the mike over to another John, John McKenna. “What an unbelievable spread,” enthused McKenna. “This would not have been possible in the years when Sally (who was in the audience) and I were starting out”. He went on to list the advantages that Waterford food enjoys and can enjoy into the future, “unique food, including the blaa”. “You have everything here to stake a claim to be food capital of Ireland's Ancient East”.

Dessert?

The choices on the groaning tables were eye-catching, everything from Hot and Cold Choices, salads, cheeses, desserts, and drinks. Hard to list them all but here’s a few highlights:

Cod from Jim Doherty with a Metalman Pale Batter;

Baked fillets of Goatsbridge Trout;

Broccoli, tomato and Dungarvan Cheese Salad;

Blaas by Walsh's Bakery, sourdough by Seagull Bakery;

Cheese selection by the Little Milk Company;

Granary desserts, especially that massive Blackberry Pavlova;

And brunch drinks from Clodagh Davis and Cahir's Apple Farm.

Smoke on the street

 We had arrived in Waterford around lunchtime on Saturday and, having found parking (not easy, but we got lucky!), we started looking at the hot food stalls. Quite a few around, lots of smoke rising but as soon as we reached the Irish Piedmontese stand, we stopped and ordered a pair of their delicious burgers. Tasty stuff. Enjoyed them sitting on the sun as the band played on the Thin Gin stage.

Barry John was sampling his award winning flavoured sausages. How about Bacon and Cabbage? Maybe Cheddar Cheese and Chilli? No shortage of pizzas. There was a taste of Portugal. Stuff to bring home too, honey from Knockmealdown, trout from Mag of Goatsbridge and jams from Wexford Preserves both in the SuperValu area. There were Cocktail Classes, Whiskey Tastings, Iyer’s Pop Up and so much more.

Here be friendly dragon.

There was a massive dragon under the Bishop’s Palace and he, multicolored against Saturday’s blue sky, was dominating the Mall but no one worried - he looked a friendly fellow. All kinds of art all over over the place, on the streets, on the quays. The larger than life size tables and chairs, there was even a deck-chair, attracted kids of all ages. Tango dancers entertained us too. There was a Tapas River Tour also and we heard it was great.

And we would return to the streets again on Sunday to enjoy the fun of the Market, The Fit & Wellness Area, The Food Heroes Exhibition, Farm to Fork at Ballybricken, The Viking Rocks Craft Beer Fest, The Festival Fair, the SuperValu Food Academy. We didn't get to them all. Looks like we’ll have to go back next year!

Haute cuisine. Have you got the bottle?

See also:

Dinner at La Boheme
Fine Art, Fine Dining at Greyfriars
House of Waterford Crystal Tour
Bodega, Waterford. Good Food & Lots Of Buzz
EAT Waterford. 5 Course Menu de Luxe on The Mall
Harvest Days in Waterford. Visiting the Viking City

Seaweed Bread Debuts in Midleton Farmers Market. Irresistible Salads also.

Seaweed Bread Debuts in Midleton Farmers Market

Irresistible Salads also.

New to Arbutus: Seaweed loaf (left) and San Fran sourdough

Arbutus Bread, pioneers in the real bread field, are on the move again. Called in to Midleton Farmers Market last Saturday morning and a delighted Dee was on hand to show me their new Seaweed Bread and I was delighted to taste this beauty.

Dee and Declan are rightly proud of this loaf but very keen too to acknowledge the contributions of Galway’s James Cunningham, who produced the seaweed ingredient, and also the help given by John and Sally McKenna.

Brilliant really, isn't it, how people in the real food area (also in the craft brewing sector) cooperate with one another, in the style of the old time meitheal. More and better products are the result and we (the customers) are all winners.  James Cunningham summed it up over the weekend:  “I love that someone can take my produce and give it a life in their produce. Pretty cool.”

Might be some tweaking to be done yet - the final loaf may be a little higher on profile but it is good. As Dee says this is “We will be doing it in a  Boule sourdough to start. A work in progress, first loaf today, so lots more trials to do.”

Salads galore

Dee says the salt content has been reduced to allow the seaweed flavour shine through. But don't worry, you won't be tasting seawater here or anything like it. Just an excellent well made bread. In any event, and I'm quoting the McKenna’s here, seaweed doesn't absorb a lot of salt - just sea minerals and vitamins.

Why seaweed bread? And what exactly is the “magic” ingredient? Dee explains: “Noribake, which we are using, is a natural organic Irish product which we have in abundance. The benefits are:

Natural immune stimulant & gut flora modulator;

Lowers GI index of baked goods;

Allows salt and sugar levels to be reduced in line with EU trends;  

Anti-staling effects of formula extends shelf life of baked goods;

Alginate content gives consumer the experience of being   ‘fuller for longer’.”

And Arbutus haven't stopped at that. They have also introduced a new sourdough, moving away from the French style that has served them, and us, so well, to a new more folded San Francisco version. So there you are. “Two healthy loaves for you,’ says Dee.

Jason Carrell’s Ginger Room Salads is a new attraction at this pioneering East Cork market and I had lots of recommendations to call to his stall. And he has an inviting display, a huge range of salads, all in colourful matching bowls (brought back from his travels in Fiji, I’m told).

Organic veg from Ballymaloe

Just had a quick chat as we made our purchases (Jason was very busy and sells out every day). But do note that his huge range of “tasty healthy funky style salads” are also available at Wilton (Tuesday) and Kinsale (Wednesday) as well as Midleton (Saturday).

Got to call to some of the long-standing stalls as well including pioneers Ballymaloe who had a fine display of, among other things, organic vegetables; Hederman's close by had no shortage of their quality smoked fish, got a lovely piece of pork from Noreen of Woodside, fish from O’Driscoll’s, a selection of mushrooms from Lucy of Ballyhoura Mushrooms and a bag of big juicy red apples from another stall. All the while the music played, the coffee flowed as did conversations and laughter. Will only get better on the Saturdays ahead!

Fenn’s Quay Celtic Cook-off Celebration Dinner

Fenn’s Quay Celtic Cook-off Celebration Dinner

Kate Lawlor, with Sally and John McKenna

West Cork’s well established Celtic Cook-off came to the city last Friday night to celebrate. A team of Scotch chefs visited last week and Fenn’s Quay’s Kate Lawlor, a contestant in last year’s Skibbereen showpiece, decided to join forces with the visitors and host a dinner In Celebration of the Celtic Cook-off. And weren't we lucky that she did. Great too that the West Cork Hotel and Braehead Foods came on board and joined in the fun on the night.

It was a magical meal. A terrific mix of company and a stream of fantastic food from the little kitchen at the back of the well loved restaurant on Cork’s oldest terrace. The weather outside wasn't the best but we soon warmed up with a wee dram of Scotch thanks to Neil Grant and the West Cork Hotel and a taste of Avril Allshire-Howes’ renowned black pudding bread. And then we were up and running, the chefs on song and front of house also playing a blinder.

Salsify & sauce!

Amuse Bouche

Crispy Salsify with West Cork wild Alexander dipping sauce and bacon dust (Fenn’s Quay). The high standard was set here. When the Salsify was finished, people used all kind of tools and methods to get the rest of Alexander sauce out of the bottom of the little jar!

Starter

Seared Highland venison, roasted beetroot, piccalilli dressing (Joe Queen and Jim Hood, Braehead Foods) This came on a shared plate; the venison, sliced thin and enhanced by the beetroot and dressing, was a delight.

Fish Course

West Coast scallop baked in shell with Iasc Irish Shellfish Butter (Alan, Loch Fyne) A big shell that, once opened, revealed a memorable combined flavour of fish and that delicious butter.

Beef Course

Fillet of Scotch beef, truffle parfait, cured ham, stovie fondant tattie, medley of seasonal vegetables, Madeira, shallot and Arran Mustard Essence (Joe Queen and Jim Hood, Braehead Foods) This, the biggest plate of the evening,was also a highlight. The mouth-watering hunk of top notch beef came with a whole ensemble of supporting flavours, even the humble tattie more than holding its own.

The Beef

Dessert

Carrageen moss with blood orange and Brecon Gin Sorbet and poached rhubarb (Fenn’s Quay). Sometimes a big meal is followed by a big dessert, a step too much for many. But not here. This was light delight, a superb Carrigeen the highlight.

Petit Fours

Mella’s Fudge (award-winning West Cork fudge). I have long been a fan of Mella’s West Cork fudge and I reckon she made a few more friends last night. Maybe, in some cases a day or two later, as quite a few pieces of the fudge ended up in handbags along with the whiskey miniatures. All the better to relive the memory of a lovely night in Fenn’s Quay when we were all winners as Ireland and Scotland played out a friendly in the kitchen.