Ballycotton Seafood in Cork

BALLYCOTTON SEAFOOD
The English Market is long established and one of the highlights of a visit to Cork, everything available from exotic spices to tripe and drisheen.
Not too many fish stalls. My favourite is the relatively recently arrived Ballycotton Seafood, which took over from the Bandon Fish shop.



Called in there recently for some unsmoked haddock and got five large pieces for €14.00. Also had a good chat with the man behind the counter who wasn't at all happy with the prices that local restaurants are charging for fish. “You’d pay 26 euro for one piece of that on a meal out.” He has a point!

Check out my review of Ballycotton Seafood - I am cork - on Qype

Souths in Cork

SOUTHS
Cork is one of ten must visit cities listed in the 2010 issue of Lonely Planet and they say the best place to visit in Cork is the Imperial Hotel. Souths is the bar, with its own entrance from South Mall, of this venerable hotel and I met some friends there last night.



Most were driving so coffee was the order of the night and the friendly barman joked that he had never sold so much of it. The place is comfortable – no big crowd there on a Tuesday night – and the service is good and friendly and I enjoyed my glasses of wine.

I’ll be calling again, maybe for lunch at the carvery. You can get a hot lunch here from €10.50 and that (unusually) includes complimentary tea or coffee.

Check out my review of Souths - I am cork - on Qype

Bewley’s coffee and tea expertise now on the web

New website includes Bewley’s first ever online store

Irish coffee and tea lovers in search of great taste will now be able to refresh their senses with a feast of new information, an online shop, expert advice and top coffee making tips available through a new website launched today by Bewley’s at bewleys.com.



Bewleys.com is a new online resource for everything to do with coffee and tea from Ireland’s largest fresh coffee and tea company. It includes Bewley’s first ever online store, coffee equipment demonstration videos, interactive maps, a club for anybody interested in tea and coffee and a new booking facility for tables at Bewley’s Grafton Street Café. It will also offer information and training resources to Bewley’s trade customers all over Ireland.



The new website is a one-stop-shop for coffee and tea lovers and is packed full of inventive features, allowing Bewley’s to share its unrivalled knowledge and expertise with consumers. If you want to know the difference between Instant and Fresh Coffee, what’s the best coffee to make after dinner or just want to ask how to store your coffee at home, you’ll be able to tap into the knowledge of Ireland’s top coffee expert and Master Roaster Paul O’Toole on bewleys.com



With expert tasting notes now online, the site encourages consumers to experiment in the differing flavours and blends of coffee and tea. Bewley’s drink preparation guides and hot tips provide in-depth information on how to prepare a perfect cup and the site features a user friendly demonstration video on how to use a cafetiere. The site’s online coffee quiz provides a fun way to discover your perfect coffee. Enthusiasts can also sign up for an on-line club which will keep them updated on the world of tea and coffee. The site is also linked into Bewley’s facebook, twitter, flikr and youtube channels.



Bewley’s new online store will allow consumers to purchase Bewley’s award-winning range of coffees and teas directly on the web at great prices. Whether it’s Bewley’s extensive range of coffees, speciality teas or home coffee machines, everything will now be available to order online for rapid delivery at the click of a button. The site will also sell Bewley’s new coffee capsule machines directly to customers.



The new online club at bewleys.com will allow coffee and tea drinkers to access regular updates on the Bewley’s product range along with special offers, up to date advice and the latest news and developments from around the globe. The club will also include details of rare varieties of coffee which Bewley’s sources internationally and which will be made available in special lots online. Visitors to the site will also be able to view pictures taken by Master Roaster Paul O’Toole on his visits to coffee and tea producing regions all over the world.



Bringing Bewley’s famous Grafton Street Café online, the new site allows visitors to take a 360 degree virtual tour of the café, view menus, make online reservations for tables and to give their feedback and comments on the Café. It also includes information on the Café’s artworks including the world renowned Harry Clarke Stained Glass Windows as well as theatre listings and other events.



Commenting on the launch, Jim Corbett of Bewley’s said:



“It’s unlikely that Ernest Bewley ever envisaged a virtual Bewley’s but he did want to make his company and his Café as open and accessible to everyone as possible. Our new website continues that proud tradition where coffee and tea lovers in Ireland and abroad can enjoy even easier access to Bewley’s famous range of products and unrivalled expertise at bewleys.com.”



“As Ireland’s coffee and tea experts, Bewley’s has built up an enormous wealth of knowledge over the past century and a half. We’ve included a number of features in our new site that allow us to share this heritage and expertise with coffee and tea drinkers, so that they can enjoy the best taste available. Consumers can have their questions on coffee and tea answered directly by our Master Roaster Paul O’Toole. They can also brush up on their knowledge of both coffee and tea through the online information and by using Bewley’s expert coffee and tea tasting notes.”



“In speaking to consumers it is clear that they want to move beyond instant coffee and experience the fantastic taste of fresh coffee at home. Our new website, for the first time, provides consumers with all the advice and assistance they need, in one place, to enjoy perfect fresh coffee at home.”



“To further assist consumers we’ve also introduced our new online store to allow consumers purchase any of Bewley’s award-winning teas or coffees, as well as cafetieres and other coffee making equipment, from the comfort of their own homes. Fans of Bewley’s much-loved Grafton Street Café, which attracts over 1 million customers every year, will now also be able to make a booking for the Café online, and those thinking of visiting for the first time will be able to take a virtual tour around Ireland’s most famous Café. We look forward to welcoming many thousands of visitors to bewleys.com in the years ahead.”

The Good Wine Show

The Good Wine Show 2009 (13-14 Nov at the Clarion Hotel)

Join us for a wonderful two day event featuring three of Cork's leading independent wine merchants, purveyors of fine food, and daily prize draws at this sample-and-buy event.

Over 100 international wines to taste and buyDelicious foods and gourmet treats on offerPrize draws for wine cases and food hampers

Show and ticket details at http://goodwineshow.com/?page_id=5

Friday, November 13th, 2009


The Good Wine Show is open from 3 PM - 8 PM.



Wine Tastings: All day.

Food Purveyors: All day.

Prize Draw: 6 PM - Drawing for a "Best in Show" mixed case of 12 worldly, wonderful and very drinkable wines courtesy of all three wine merchants.





Saturday, November 14th, 2009

The Good Wine Show is open from 11 AM - 4 PM.



Wine Tastings: All day.

Food Purveyors: All day.

Prize Draw: 3 PM - Drawing for a Luxury Food and Drink hamper packed with posh nibbles, three bottles of wine and your very own set of wine accessories.

You can purchase tickets for one day or two online or at retail outlets across Cork.

Counihans Bar in Cork

COUNIHAN’S

Jazz and football overlapped at Counihan’s on Sunday afternoon. Dropped into the Pembroke Street bar to see the Mary Stokes Band but instead found myself watching the closing quarter of the Liverpool v Man U game on the big screen and not a seat to be had.

But soon the happy Liverpool bunch in front of us left and the six of us grabbed the table and chairs, right in front of the bandstand. Mary came on and passionately and energetically blasted out the hard blues for two hours or so giving ample time to the highly talented lead guitar player to show his talented hands do their hot stuff, so hot you looked for smoke! Great show and the sounds came out so well (by comparison with Ocean’s 6 who never quite got the technical bit right the previous day).

Scotts Bar Of Caroline St in Cork

HIGH PRESSURE

They say the best time to test a pub is when it is under pressure. With the jazz weekend upping the numbers, Scott’s of Oliver Plunkett Street was packed this Saturday afternoon.

Food was flying downstairs while upstairs was packed for the jazz and the show by Ocean’s 6 in particular. The staff were busy but passed with flying collars. Service was top notch. No big delays at the counter while the tables were quickly cleared of plates and glasses.

One table did collapse but the staff were quickly on the job and minutes later there was no trace of the collapse.
Prices too seemed to be reasonable enough at this popular music venue and, by the way, the music was great as Ocean’s 6, who play swing, soul and rock and roll, put on a two hour plus show packed with energy and variety, They drew the audience in and we all left happy!

Check out my review of Scotts Bar Of Caroline St - I am cork - on Qype

Synergy Restaurant in Cork

SYNERGY AT THE CLARION

Jazz was in the air this evening as the annual Cork Jazz Festival kicked off.
I spent a pleasant hour or more listening to Des Hopkins and his accomplished Dixieland band in the Kudo’s bar in the Clarion before heading into the Synergy, the hotel’s main restaurant.

By comparison with the evening before in Les Gourmandises, this was ordinary fare indeed but, at the same time, there was little wrong with it and it would stand comparison with many of the local restaurants. It just emphasised the point that LG is in a different class, perhaps a league of its own.

Starter in Synergy was a Chicken Salad. Good quality chicken pieces, well soaked in good quality olive oil, along with some leaves mainly bay spinach, made for a tasty starter.
Main course was Pork loin and apple, along with a cider sauce. Presentation was nothing to write home about, just a pork chop with an apple slice and then repeated. But the pork and the apple were of excellent quality and the sauce was a treat. The roast potato was only fair but the veg in the side dish, while routine, were up to standard. All in all, a tasty treat for €21.50.
Had started with a Siete Sauvignon Blanc, a pretty decent wine, in the bar and continued with another in Synergy; cost was €5.75 per glass. Not a bad meal at all but a long way short of the league that LG plays in. Service, both in the bar and Synergy, was excellent in the Clarion. And by the way, they were doing a roaring trade in food in the bar.

Check out my review of Synergy Restaurant - I am cork - on Qype

Les Gourmandises Restaurant in Cork

Different Class

Chocolate Brownie on a slate doesn’t promise much as a dessert but you should try it at Les Gourmandises Restaurant in 17 Cook Street. In fact, you should, I should, try everything at this different class establishment as there are pleasant ambushes in every course.
My starter last evening was mackerel on a red onion bed along with a goat’s cheese panacotta. The advisor had a tasting starter, samples of chicken liver parfait, prawns in filo and a cup of parsnip soup. Besides we both drew from the delicious fresh breads. A very promising opening.
Main course for me (like my starter) was the chef’s recommendation: ham hock moulded to a cylindrical shape, standing on a disc of smoked ham which in turn stood on a bed of Savoy Cabbage, the sauce being apple purée and sage. Well and originally presented and beautiful to eat.
The other main course was another brilliant dish: bream with aubergine purée and a cherry tomato and sage sauce. Gorgeous.
We each had the chef’s recommendation for dessert: a rice pudding, served with, on the side, caramelised banana and that smashing Chocolate Brownie! Just the thing to finish off a smashing meal and put you in the mood to call again.
There is decent selection of wines by glass, half bottle and full bottle. We compromised on the Puilly sur Loire, a crisp refreshing tingling Sauvignon Blanc with a mineral hint. Just the job!
By the way, quite a few of the meals are served on a slate which enables the chef to use his presentation artistry! And he does!
It doesn’t come cheap – three courses cost close to forty euro although there is a market menu for thirty euro.

Check out my review of Les Gourmandises Restaurant - I am cork - on Qype

FOOD COMPANY LAUNCHES ART COMPETITION

~Boyne Valley Honey Launches Book of Kells National Art Competition~

Tuesday 13th October: Miriam O’ Callaghan today officially launched Boyne Valley Honey’s National Art Competition, aimed at encouraging primary, secondary, third level students and adults alike to get creative!

Entrants are invited to submit a work of art on the subject of their choice, using either the Book of Kells itself, the monks who wrote and illustrated it or life in 9th century Ireland as inspiration.
Three Fine Art Facsimiles of The Book of Kells will be presented to the primary and secondary winning schools and to the individual from the third level and adult category, with runners up receiving cash prizes of €100, €250 and €500.
Miriam O’ Callaghan commented: “It’s a great initiative to start the new education year. The judges are looking for creativity, individuality and real pride in work. The Book of Kells is a national, visual treasure, so we expect exciting works of art to be created!”

Each month from October 2009 to February 2010, a finalist will be chosen from the various categories, with all finalists going head to head in the grand finale in March 2010.

The Boyne Valley Honey Company launched a similar competition in the 80s, Brand Manager Gillian Hennessy comments: “We decided to run this competition again with a noughties feel, so students can use newer techniques and tools that were not around 30 years ago, to showcase a modern feel. Given times of late, the general feeling is to get back to what’s important in life. We hope this initiative gives students the chance to reflect on our Nation’s heritage.”

Judges will include; Malachy McCloskey, founder and chairman of the Boyne Valley Honey Company; Des Egan, renowned poet; Robin Adams, College Librarian and Archivist, Trinity College; Edward McPartland, Fellow Emeritus, History of Art, Trinity College.

The culmination of the competition will be an exhibition of winning entries, with winners being presented their prizes by Miriam O’ Callaghan.

See http://www.boynevalleyhoneyart.com/  for further details / to enter.


* Painting in oils, watercolours, drawings, tapestries, screen printing, embroidery, photography etc. will all qualify. Each entry must be accompanied by three Book of Kells tokens from jars of Boyne Valley Honey.
Closing Date is Feb 28th 2010

THE CONTINENTAL

PLAT DU JOUR - Any Day!


The best main dish in Cork this year came my way at The Continental tonight.



The Maylor Street venue was more or less deserted – they do much better at lunchtime when the street is busy – but Agnes and her chef still came up trumps.



Started with complimentary breads (brown and white) served with dips of parsley pesto and beetroot relish. Butter was also on the plate but we went with the other two and found them very enjoyable indeed.

Then came that main course: duck breast with a plum sauce with chilli and ginger (less than €21.00). Absolutely gorgeous and you’d go a long way to find anything as good. Pity the Cork diners can't make their way down Maylor Street and catch up on the good things that this lovely restaurant serves up.



Finished off with an unusual dessert; a banana and brandy cake, served with ice cream. Very tasty but might have went down better had it been served with custard.



Didn't really go through the wine list, just had a glass of the house red (Cabernet Sauvignon) which came in at about a fiver or so.

TV DINNER

RTE'S THE RESTAURANT

Do you want to dine in RTÉ's "The Restaurant"?
Are you a foodie who loves to eat out?
Do you know your chilli from your cayenne?
Then we want you!

We would like to invite any interested members of Irish food and wine blogs to apply to be a diner on our upcoming series.

The Restaurant is back for its seventh series on RTÉ One. In each
episode a 'celebrity' head chef will take on the culinary challenge to
produce a top class, three course meal with two value-for-money wines.
The celebrities who become chefs for a night will be people who have a
passion for food and dining. The programme will give the "chef" the
opportunity to "go pro" for one night and serve up a real restaurant
meal. The resident critics are Tom Doorley and Paolo Tullio, with one
other special guest critic each week.

The identity of the "mystery chef" will remain secret to all in "The Restaurant" until after the
meal. Before the chef leaves the kitchen the critics will decide whether the meal is worth a star rating of between one and five. When the celebrity chef's identity is revealed they sit down with critics
to find out how they fared.

Dining at 'The Restaurant' involves becoming a 'critic' for the
evening. We need YOU, as our diners, to get involved in the experience
and to voice your opinions on the food and wine being served to you.


Vision Independent Productions are looking for diners for the series
which will be filming on location in The Wineport Lodge in Athlone
on Monday 19th and Tuesday 20th October.
So if you think you're up to the challenge of
critiquing the menu the mystery "chef" whips up in the kitchen, we
want to hear from you.

For more information or to get involved please contact:
Telephone - 01 864 1444
Mobile - 085 77 080 52
Email - rte1therestaurant@eircom.net
Don't forget to include your contact details - Name, address, phone
number and tell us a little about yourself and your interest cooking
and dining.

September 27, 2009 1:10 AM
from:
Lorna Hartnett
Researcher
The Restaurant
+353 85 77 080 52
+353 1864 1444
http://www.visionindependentproductions.com/
www.rte.ie/therestaurant

US SHOW

Got US roots? This may be of interest   ....

We're working on a really cool project this weekend. A major cable network and Parade Magazine are shooting a PILOT episode searching to find a unique, home grown recipe that deserves the title "America's Best Recipe."




http://www.gotcast.com/casting-calls/Americas-Best-Recipe/54938




It's free to sign up and submit to the casting call, so feel free to forward on my message.



Thanks!



Justin Moodley

jmoodley@gotcast.com

AN SPAILPIN FANACH

AN SPAILPIN FANACH

(The itinerant labourer)

An Spailpin Fanach is a traditional music venue in Cork City; not surprising then that some of its lunchtime food is traditional.

Tomorrow it will be bacon and cabbage in this city centre pub but today (Wed 23 Sep) Irish Stew was high on the lunch menu.

We had started with a smashing vegetable soup, tasty, straight from the pot and no extra salt added. Then came the stew, a plateful of smashing food. Loved it and finished it off before staying on the trad path with a well made apple tart. A cup of decent coffee rounded off an enjoyable hour or so.

Check out my review of An Spailpin Fanach - I am cork - on Qype