Quinlan’s Fish Always Impresses. Fresh fish delivered directly to their restaurants. It shows on your plate. And palate!

Quinlan’s Fish Always Impresses.

Fresh fish delivered directly to the restaurants.  It shows your plate. And palate!

On the spur of the moment, I decided to have lunch at Quinlan’s Restaurant in the heart of Cork City, and I was pleasantly surprised by the excellent meal. The restaurant invites you in with the promise that “The Freshest Seafood in Cork City is calling your name.” On a cold and dreary day, I heeded that call and went to Princes Street, where this family-run business first established itself in Cork in 2016.

We enjoyed a delightful meal in the beautifully renovated and expanded location, which now boasts an additional entrance on Oliver Plunkett Street, as well as the original one on Princes Street. It was a busy time and the hard-working staff maintained a high standard of service with time for a little chat and a big smile.

I chose the Pan Fried Fillets of Hake, served with forestière potatoes, mushrooms, smokey bacon, and caramelised onions in a lightly creamed apple and cider sauce (€18). It was quite a dish, and the sauce truly enhanced the flavours. On a previous visit, the hake was served with tomato chorizo, spinach, and bean cassoulet alongside herb potatoes, which was also very good.

CL ordered the Pan-Fried Fillet of Salmon, which came with Lyonnaise potatoes, a Greek-style tomato, feta, and olive salad, as well as Fred’s Mediterranean vegetable salsa (€19.00). The salsa was delicious and would complement several other dishes nicely. The salmon was a generous portion, perfectly cooked, and the dish was neatly presented, as was also the case with the hake.

She had been hoping that her salmon would be served with Lyonnaise potatoes, asparagus, carrot purée, and basil pesto, as it had been during her previous visit. However, we were both quite pleased with our meal this time. We started with a shared bowl of Cromane mussels served in a delicious white and garlic cream sauce (€14.95). We appreciated that they provided two spoons, which made it easy to savour the sauce after we had "demolished" the mussels!

This was one of their specials on the day. Also included was a Triple AAA Grade Tuna dish that we enjoyed here on an earlier visit and found it amazing! They also offered Vanessa's Warm Cookie Skillet as dessert and other options. Regular highlights on the menu include squid, crab, and sizzling prawns, which are often served as appetizers or main courses. The menu is offered throughout the day and the daily specials are based on the selection of fresh fish that has been landed  the night before. If you happen to see them available, I highly recommend trying the Sizzling Portmagee Crab Claws and, a personal favourite, the Portmagee Crab Bake!

It wouldn’t be a fish bar if you couldn’t get Fish and Chips. Here, you can choose from whiting, plaice, haddock, cod, hake, or fish goujons. The Fish and Chips are served with a specially developed batter that complements the super fresh fish. These Fish and Chips are in high demand, whether it's lunchtime or dinnertime.

The Quinlan family seafood business is located in Caherciveen, County Kerry. Kerryfish was founded by Michael Quinlan and has now been passed down to the second generation: Liam, Ronan, and Fintan. The Quinlans always have expansion on their agenda, and they operate shops and restaurants all over Kerry and beyond!

Most of the fish are sourced from the nearby Atlantic coast, with much of them caught by Quinlan’s own boats. Quinlan has been in operation since 1963 and exports fish worldwide. In 2011, they were recognized as National Seafood Specialist of the Year. The fish is fresh and delivered directly to the restaurants by experienced professionals who know what they are doing. And it showed on our plates!

Killarney's Mad Monk Knows His Fish. Quinlans have a winner on Plunkett Street.

Killarney's Mad Monk Knows His Fish.

Quinlans have a winner on Plunkett Street.

Less than six months after my first visit, I was back in The Mad Monk by Quinlans in Killarney last week. There would be some changes to the menu of course, some specials also, but I had one in mind and was delighted to find the superb Portmagee Crab Bake in the starters.

The superb Crab Bake comes in a Tomato and Avocado Salsa salad and with sourdough bread for mopping up! You won’t come across a crab bake in many restaurants in Ireland. Just checked there and Quinlans have added it to their Cork offering so there’s a hot tip for you. Its is not the cheapest but is one of the very best!

And then came another superb dish, this from the specials of the day which were detailed to us at the very start, great staff here, very friendly and efficient in a packed venue, many more customers dining on the sunny street outside.

The crab stuffed Sole Paupiettes (with Sauce Vin Blanc) was classy, outstanding, delicately delicious. Again, not the cheapest, but this rare treat was well worth every cent. It was served with root veg and the most exquisite mashed potato!

When in their large and comfortable Cork restaurant, I’ve often been amazed at the popularity of the fish and chips. I had a choice here in Killarney and picked the more traditional haddock rather than the cod. It is billed as Traditional Beer Battered Fresh Fish and Chips with real potato chips, Mushy peas, served with Lemon Wedge and Tartar sauce.

It lived up to the billing: fresh fish, lovely thin batter, excellent fries and the best peas. Five stars for 18.95 - you get much the same at lunch for three euro less so there’s another tip for you.

There’s a full bar here, plenty of wines, more white than red understandably, and most of them available by the glass. Delighted also to see they had an ale and stout from Killarney Brewery on tap, along with a few bottles. That Blonde Ale, nicely balanced between the malts and the hoppy fruit flavours, was very flavoursome indeed and refreshing and went down well with the sole. 

My pick was the Casey Brothers Extra Stout, also from the Killarney Brewery. It is a fuller version of the classic Irish dry stout, essences of treacle, coffee and dark chocolate come through the smoothness (helped by the addition of some Flahavan’s oats I’m told!). Thumbs up for this for sure.

The relatively new premises in Killarney’s Plunkett Street is very attractive. It is spread over two floors giving a total of about 80 covers. The family seafood business is based in Caherciveen, Co Kerry. Kerryfish was started in 1963 by the father Michael Quinlan and has now been passed down to the second generation of Quinlan’s, Liam, Ronan and Fintan. And expansion is always on the agenda here. They have shops and restaurants all over Kerry and beyond and you probably know that the Cork premises has also been enlarged and improved!

Also on this trip:

Check out the Kingdom 1795, Kerry Restaurant of the Year

Valentia Island's spectacular Bray Head Walk 

Cronin's Yard Loop Walk (near Carrauntoohil)

Castlerosse Hotel. Ace Base For The Kingdom

 

Sizzling Dishes At Quinlan’s Fish in Princes Street

Sizzling Dishes At Quinlan’s Fish in Princes Street

Sizzling deep-water Atlantic prawns, in olive oil, chilli and garlic served with a mixed leaf salad and sourdough bread, were the star of the show when we visited the busy Quinlan’s Seafood Bar in Cork recently.

It was a Monday and I didn’t expect it to be so busy - but it was abuzz, people were being turned away. Just as well we had booked a table. We got a nice welcome and service was pretty good too throughout.

Fish direct from tide to table, they say, claiming to be “unique in Ireland as we source all our Fresh Fish and Shellfish from our own boats and fish factory at Renard Point, Caherciveen”. Fresh Hake, Cod, Haddock, Whiting and Plaice, from Dingle Bay are available throughout the year. The mussels come from Oysterhaven.

But back to those sweet and delicate prawns. CL had them as starter (12.00) while I enjoyed them as mains (19.00). The “soup” of oil, chilli and garlic was nicely judged so that the texture and flavour of the fish came through. The well dressed salad was excellent while the average sourdough was put to good use in mopping up! No Picpoul de Pinet or Muscadet on the white wine list but the listed Albarino would be a good match.

Salmon

Quinlan’s always have a list of specials and it was a tempting one the other night with Black Sole and Lobster included. I went for one of the special starters, the Prawn and Smoked Salmon croquettes, served with salad and Asian Aioli (12.95). Quite a substantial dish and very tasty too!

It wouldn’t be a fish bar if you couldn’t get Fish and Chips. And here you have a choice of fish: whiting, plaice, haddock, cod, hake or fish goujons. And those fish and chips are served with a batter they “have developed to complement our super fresh fish”. For a healthier option you can have the fresh fish pan-fried in olive oil. And you can also choose salad instead of chips. In any event, those Fish and Chips seemed to be flying on the night as were those sizzling prawns.

Along with the specials, you have a fine choice of main dishes here including Dingle Bay Wild Squid and Portmagee Crab Claws, even a Portmagee Crab Bake. Also simpler dishes with Hake and Salmon. CL went for the Pan-fried fillet of Salmon served with Lyonnaise potatoes, asparagus, carrot purée and basil pesto (19.50). Quantity yes but quality too.

The Kerry family are well known too for their award winning smoked salmon and we had that as a lunch dish in their Killarney restaurant earlier in the year served as an Open Sandwich on brown bread and it came with a straightforward salad and lemon wedge. The amount of “smoking” was nicely judged and the flavour of the salmon itself is not diminished but rather enhanced by its engagement with Irish oak. So watch out for that too.

And what did I have at that lunch in Killarney? Yes, you’ve guessed it, those prawns again but this time served in a light tempura batter. A different dress then but still beautiful!

Smoked Salmon lunch dish, Killarney in March.

Danny Martinez Doyle’s Hiberno-Iberian Chowder is Champion in Kinsale All Ireland Cook Off

Danny Martinez Doyle’s Hiberno-Iberian Special

 is Champion in Kinsale All Ireland Chowder Cook Off

No doubt about it, Cronin's chowder was a winner, many "came back for seconds and thirds".
Note Danny's little helper.

Sunshine and fish drew the crowds to Sunday’s All Ireland Chowder Cook Off at Acton’s Hotel on Kinsale. And they were ready, quite a shoal crowding in at the first minute to sample the dozens of chowders on offer from most parts of the country. There were entries from Antrim to Beara and from Kenmare to Kildare, 26 in all.

 Head Chef Lee Mastin serving up a beauty from Sligo's Draft House

At the end, there were big congratulations for the winner, Dan Cronin’s Bar and Bistro from Newcastlewest, County Limerick, led by Chef Danny Martinez Doyle. Donegal’s Waterfront Hotel were second while the Marine Hotel from Ballycastle, Co.Antrim, got the nod for third.

The large marquee was packed as CL and myself tasted our way around. Quite a few of the stands were pro-active and had staff meeting and greeting you out on the floor with their samples. The standard was high and both of us had the top three (not necessarily in that order) on our shortlists along with a few more.

Tasty canapés from the Waterfront Hotel

Indeed, we had sampled Danny's excellent chowder - they described it as an Irish-Spanish combination - early on, a little chorizo among the elements lifting it well out of the ordinary and we put a star on it straight away. 

Ready for the off in sunny Kinsale

The Waterfront had some lovely seafood canapés on their table and a very nice chowder as well, nicely seasoned with a high proportion of shellfish.

Mike from the Cornstore checks out the crowd

I didn't come to the Marine Hotel until late in my round but immediately noted it as a contender, the seaweed based chowder an innovative and delicious bowl. I think if it had been up to the two of us, this would have been the winner!

Cork’s Cornstore are noted for their fish offering and they certainly came up with something different, a very tasty clam and bacon chowder served in the hollow of a parmesan bun. And not just chowder; they also provided a mini-dessert of posset. 

The Waterfront, a popular stop

Some jazzed up their offerings with alcohol, one had brandy, while the Cork Airport Hotel used Eight Degrees beer. Quinlan’s had a more traditional embellishment, a delicious crab claw. They and Cornstone were also on our short-lists.

There were some very tasty breads on offer but I’m afraid we didn't manage to sample very many of them. There is only so much you can eat! The bread from Jinny’s Bakery was excellent but the best that we tasted was the Seaweed Sourdough from Kelly’s of Wexford. 

I enjoyed this one from the Marine Hotel

In between, we found the calm of the smaller adjoining marquee and refreshed with a reviving sample of Black’s new rum, thanks to Sam and Maudeline, the busy couple behind the go-ahead local brewery and distillery.

Liam Quinlan greets visitors to his stand

So big congratulations to Danny and his Newcastlewest crew on their well deserved win. It was their first time entering and they take over from the 2017 champions the Beara Coast Hotel who gave it their best shot again this time.

There was huge delight in County Limerick gastro-pub: “The response to Danny’s Chowder was just incredible as many came back for seconds and thirds and looking for the recipe! Huge congratulations and very well done to Danny, Fiona and all the team”. And so say all of us! And well done also to the organisers, the Kinsale Good Food Circle.

The overflow at the back door!

Best of the Wild Atlantic in Quinlan’s Seafood Bar Killarney

Best of the Wild Atlantic in
 Quinlan’s Seafood Bar Killarney

Got a lovely welcome and a lovely lunch as well when we stepped into the bright and airy Quinlan’s Seafood Bar on High Street Killarney on a recent wet Thursday. It was quite busy, but the one or two bottlenecks were dealt with capably by the friendly front of house lady, working calmly on her own.

We got a seat by the window that looks out on to the street in this long narrow restaurant that also does takeaway. A banquette, at right angles to the street, provides much of the seating up the long side and opposite that you have the counter for service and takeaway. By the way, there is no wine or beer licence here but you’ll get plenty of water, teas, coffees and soft drinks.

Soon we were studying the menu. We needed no more than the main course so skipped, a little reluctantly, the promising Valentia Chowder. No shortage of fish and chips here - they are famous for them. You have quite a choice of fish: Whiting, Plaice, Haddock, Cod and Hake. No shortage of sides either: chips, onion rings, garden salad, mushy peas.

CL had heard only good things about their own smoked salmon for which the family has won quite a few awards and she picked the Open Sandwich. Here the salmon is served on brown bread and comes with a straightforward salad and lemon wedge, all for €11.95. The amount of “smoking” is nicely judged and the flavour of the salmon itself is not diminished but rather enhanced by its engagement with Irish oak. A lovely dish indeed. And do watch out for that smoked salmon at the Quinlan's fish shops.

Most of the fish here comes from the nearby Atlantic coast, much of it caught by Quinlan’s own boats. They have been at it since 1963 and export fish “all over the world”.  They have had fish shops in Killorglin and Caherciveen since the late 1980s and added two in Tralee and Killarney in 2009, with the Tralee shop winning National Seafood Specialist of the Year in 2011. Now, with the fish-bars, it is out of the blue and straight to you from people who know what they are doing.

Now back to my lunch. I could have had Portmagee Crab Claws, Dingle Bay Wild Squid, Homemade Fish Cakes, an Open Shrimp Sandwich but, in the end, couldn't resist the Deep Water Atlantic Prawns (14.95) in a light tempura batter. Chips were an option but I choose the salad. The Prawns were magnificent. Indeed, there was so much looking across the table at the other’s dish that we swapped plates half-way through, both of us very happy with this very tasty lunch.

Quinlan’s Seafood Bar,  (opposite Quills Woollen Market). 

77 High Street, Killarney, Co. Kerry

Tel: 064 662 0666

Opening Hours:

Monday   -  Sunday  12pm - 9pm

Summer Hours may vary.

Quinlan's Seafood bars also in Tralee, Killorglin, Kenmare and Cork City.

See also
Celtic Whiskey Bar and Larder
Visiting Killarney's Big Houses
Dine and Stay at The Brehon Hotel Killarney

The Yew Tree at The Muckross Park Hotel
36 Hours in Killarney, inc Killarney Brewing

The Whiskey Experience in Killarney. Whiskey Galore. Food Too.

The Whiskey Experience in Killarney

Whiskey Galore. Food Too

Here, in a bright room in Killarney, you are surrounded by whiskey. Hundreds of bottles line the shelves. Maybe a 1,000 different types, from Ireland, Scotland, United States and the rest of the world. What do you want?  Aromatic? Complex? Fruity? You’ll surely find it here in the Irish Whiskey Experience in New Street.

But you might be better to visit the website first and go through the listings. You’ll find about 35 pages, 20 bottles per page, new ones, old ones, extremely expensive ones, and thankfully many less expensive ones. Make a short list before calling to Killarney!

Once a major player

And if you know nothing about whiskey, well they’ll teach you. Lots of masterclasses daily, for the expert, for the enthusiast, for the newbie! Oh, by the way, you’ll also be fed here in the Celtic Whiskey Bar and Larder  where they have quite a decent menu, from morning 'til night!

We booked ahead on the site and after a warm welcome were soon seated with the menus, both drink (some excellent craft beers, local gins, and wines also available) and food. After putting in the food order, I began to look at the spirits, the whiskey in particular.

I remember hearing down in the distillery in Midleton that one of the best, if underrated, whiskeys in their vast portfolio is the Jameson Crested and that, at €5.65, was my first choice. I really enjoyed that very pleasant soft whiskey, full bodied, packed with vibrant flavours and spice, a lovely balance of oak and wood, a long warm finish and a winner for me. This is a blend of course of pot still and grain whiskeys.

My next was also a blend. The Tullamore Dew 12 Year Old Special Reserve has been aged (for between 12 and 15 years) in both Bourbon and Oloroso (Sherry) barrels and cost €6.95 per glass (35.5ml). Again this was spicy and smooth and very enjoyable but I must say I preferred the Crested Ten. 

So It just goes to show that you should be guided by your own preferences, certainly not by price! And remember it is individual preferences that keep our local master distillers in form. If everyone went by price, it would soon put a stop to much of the enthusiasm and innovation among the individual distillers, the men and women who give us a wide and exciting range of choice.

Better tell you about the food offering. They start here in the morning with scones and blaas and so on. Then some nibbles, soda bread, various cheese offerings, and more. As the day goes on, small plates and plates come into their own.

Part of the bar

We enjoyed a couple of small plates. I choose the Quinlan’s Smoked Salmon salad with a buttermilk dressing (7.95). Kerry based Quinlan have a great reputation for their salmon and this was excellent. CL too had a lovely salad: St Tola’s Goat cheese with roasted beets, toasted almonds, chives (10.25).

St Tola

Then we moved on to the plates, a little bit more substantial, but I’m sure you can have two small plates if that’s what you want. Anyhow, her next salad wasn't as good, not dressed at all. That came with Wild Atlantic Fishcakes (12.50) and Irish Rapeseed mayonnaise.

I had better luck with a traditional dish that you rarely get out these days: Lamb Liver, with streaky bacon and slathered in a delicious onion gravy and served with sourdough toast (14.95). This was absolutely delicious. 

Delicious liver dish!

Desserts are available, mainly an excuse to try out various drinks with Kenmare ice-creams! And there’s Irish Coffee of course. Next time!

The Whiskey Experience has been open since March and is a great addition to the town. It is bright and comfortable, family friendly too I noted on the night, and the staff are helpful and friendly. A visit is recommended.

The Irish Whiskey Experience

Celtic Whiskey Killarney Bar & Larder

93 New Street

Killarney

Co. Kerry

(064) 663 5700

Facebook: @CelticWhiskeyBarLarder

Web: https://www.celticwhiskeybar.com

See also:
Climbing Torc Mountain
Valentia Sky Walk. Islands in the Sun
Crag Cave. Underground in Kerry

Quinlan’s Seafood Bar. Fresh Fish and Friendly Folks

Quinlan’s Have Landed

Fresh Fish and Friendly Folks

Pan-fried Brill with potato chips and garden salad. This was one of our main courses, fresh and gorgeous. It was on the specials board (€16.95)

As many of you know, Quinlans Seafood has landed in Cork, in Princes Street, right in the middle of the city. From what I'd heard, the reaction has been good. Decided it to try it for myself and, yes indeed, it's a thumbs up!

It is quite a large restaurant and the service is excellent. The lady who greeted and seated us knew the menu well and was so helpful. Chips feature here but why not try half salad and half chips, she helpfully pointed out. “That’s a really large starter. Why not share?”

I enjoyed this fried Sea Bass with half and half chips and salad (13.95)

 And that was how we began, with a shared starter of Fresh Tempura Battered Prawns Served With Mixed Leaf Salad And Garlic Mayonnaise. They are proud of the batter,’ “a special recipe we have developed to complement our super fresh fish”. And that fish is really really fresh. These prawns though are well worth a try. And, a word of advice, don't bother sharing, keep them all for yourself!

Once you start looking at the main course, you’ll note that it is hard to avoid the Fish and Chips. But why would you? They offer a great variety of fresh local fish dishes on the menu, from native Salmon, Crab, Prawns, Hake, Lemon Sole, Plaice, and Haddock to go with those chips and/or salad. Side dishes too including Fresh Onion Rings, Fresh Garden Salad, Homemade Mushy Peas, Traditional Champ Potato, and Selection Of Market Vegetables.

Superb Prawn Starter €11.95. To share or not to share?

If you skip the Fish and Chips, you’ll still have some tempting options: Fresh Atlantic Prawns In Olive Oil, Chilli and Garlic, Served With Mixed Leaf Salad And Garlic Mayonnaise;

Dingle Bay Wild Squid - Deep Fried Locally Caught Squid Served With Homemade Sweet Chilli Jam; Sizzling Crab Claws Tossed In Garlic Butter And Served With Arbutus

Sourdough Bread.

And a visit to the toilets will bring a smile. Did for me in any case when I spotted the first sign at the bottom of the stairs: Buoys and Gills Toilets. There’s a pink mermaid for the gills upstairs while the buoys should open the door with King Neptune in royal blue, of course!

Quinlan’s Seafood Bar

14 Princes Street, Cork City.

Tel: 021 2418222

Web: http://www.kerryfish.com

Facebook: https://www.facebook.com/quinlansfish/timeline

Twitter: @quinlansfish

Founded in 1963, Quinlan's have four fresh fish shops in Co. Kerry (Killorglin, Caherciveen, Killarney, Tralee), as well as two other Seafood restaurants/takeaways, in Killarney and Tralee. They also have an online shop where your fish will be delivered by next day delivery.

• Should say that Quinlan’s offer the choice of table service or take away. You can order your take away in advance by calling ahead on 021 2418222. Ready to eat Seafood meals alongside a selection of Fresh Shellfish are also available for customers who want to enjoy the freshest of fish at home.

The Rising Tide on a High. Winners of Kinsale Chowder Cook-Off

The Rising Tide on a High
Winners of Kinsale Chowder Cook-Off

Winners: Sandra and Craig of the Rising Tide

It was the first chowder that we tasted and we knew it was a good one. The Rising Tide's Sandra Murphy, with Head Chef Craig Guiney alongside, greeted us with a big smile and that smile got even bigger later on when the Rising Tide were declared the winners of the ‘Cork Heat’ of the All-Ireland Chowder Cook-Off.  

This hugely popular competition, sponsored by Clóna,was the opening event of the Kinsale Gourmet Festival, and was hosted by the Kinsale Good Food Circle at Acton’s Hotel last Friday.

Quite a few strong contenders emerged as we made our way around the room. Quinlan’s Seafood Bar were making their debut here and confidence was high as they been crowned Supreme Champions for their fresh crab-meat at the recent Blas na hEireann Awards in Dingle.

Cornstore (left) was busy as was Clon's Richy

The White Horse Bar, from Ballincollig, was one of our first calls - we had arranged a “date’ on twitter. Cockles were in the mix here and it was gluten free. Indeed, I’m told the popular restaurant takes good care of people looking for gluten free. So there’s a tip for you.

The Electric Fish Bar featured mussels in their chowder and that too tasted as if it would be a contender as did Ricky's from Clonakilty, also offering mussel in their bowl. Ballycotton Pier 26 had one of the more colourful offerings, smoked fish in the mix, while the Pink Elephant had prawns.

The Poacher’s Inn had another good one with Star Anise among the flavours while runners up Bastion featured Saffron (which went down very well with CL). Ballydehob’s Budds emerged as a place to watch. Their regular chowder was good and they also had a vegan one on hand. They make great use of seaweed and their seaweed butter was a very tasty example indeed.

A warming chowder from the White Horse crew

Graeme Campbell, executive head chef at the Celtic Ross, had recruited the formidable Sally Barnes and they had another excellent chowder, accompanied by some of Sally’s smoked mackerel paté.

Actually, quite a few of the accompaniments were tasty. Didn't taste all the brown bread available but I thought the one from Nine Market Street in Kinsale was outstanding. Perhaps the top “side” was the drink offered by Cornstore, a Jameson Black Barrel, basil and rosemary infused whiskey sour. Thanks to local brewer Sam Black for the heads up!

Cornstore were the holders and they made a terrific effort to make it two in a row with an excellent chowder containing smoked haddock, mussel chowder, bacon and dry sherry and a vegetable mirepoix.

Budd's of Ballydehob and their vegan chowder (smaller pot)

The line-up in the Kinsale Suite at Actons featured:  Cornstore Restaurant, Budds Restaurant, Ballydehob, The Rising Tide, Glounthaune, The Fish Bar at Electric, Cork City, Bastion of Kinsale, The Pink Elephant, Kilbrittain, The White Horse, Ballincollig,  Richy’s Restaurant, Clonakilty, Poachers Inn, Bandon, Pier 26 Restaurant, Ballycotton, Celtic Ross Hotel, Rosscarbery, Quinlans Seafood Bar, Cork City, Nine Market St, Kinsale and The Speckled Door, Old Head.

The winner will represent Cork at the All-Ireland Chowder Cook-Off in Kinsale next April, and subsequently travel to Newport, Rhode Island to be part of the Great Chowder Cook-off in June, 2017.