Discover the Origin invite Food Professionals to taste the provenance of Parma ham & Parmigiano-Reggiano

***Discover the Origin invite Food Industry professionals to taste the provenance of Parma ham & Parmigiano-Reggiano***

Discover the Origin returns in 2013 with a series of masterclasses offering the delicatessen trade the chance to taste and learn more about these two historic European food products, both of which enjoy PDO status. The event is for food industry folk.

The masterclasses will include a comparative tasting of various aged Parma ham and Parmigiano-Reggiano cheese, along with serving and wine pairing suggestions, and will arm deli staff with the information needed to help sell these unique and fully traceable products. The event is also an opportunity for some informal industry networking, with all food professionals welcome.

Discover the Origin is financed with aid from the European Union, Italy, France and Portugal to promote five key European products: Bourgogne Wines, Parma Ham, Douro Wines, Parmigiano-Reggiano Cheese and Port.

The campaign aims to enhance knowledge of the PDO (Protected Designation of Origin) scheme among consumers, distributors and food professionals across the UK and Ireland; to educate on the benefits of provenance indicator schemes and the relevant checks, controls and traceability systems that are put in place to ensure ongoing quality; and to differentiate the products and raise their profiles.

The masterclasses will be presented by food and wine writer Aoife Carrigy and will take place at a central location in the following cities:

Cork:               Monday 25th March, 7pm–8.30pm
Galway:           Monday 22nd April, 6pm–8pm
Dublin:            Monday 20th May, 6pm–8pm

Location details will be confirmed upon registration. To register for these free events, please email Aoife on carrigy@gmail.com, with the subject line ‘DTO Masterclass’, and indicate how many places you wish to reserve. Please include a daytime contact telephone number. Please note that spaces are limited.

To find out more about Discover the Origin, log onto www.discovertheorigin.co.uk or follow the campaign on Facebook and Twitter.com/DiscoverOrigin.

Euro Farmhouse Cheesemakers come to Ireland

The European Farmhouse and Artisan

 Cheesemakers Congress comes to Ireland

Pictured at the launch of Ireland’s first artisan cheese congress were Dick Willems, Coolea Cheese, Eimear O’Donnell, Bord Bia and Marion Roeleveld, Killeen Farmhouse Cheese. 

The Association of Irish Farmhouse Cheesemakers (CAIS) will host the 5th European Farmhouse and Artisan Cheesemakers Congress at University College Cork on the 26th April, where industry stakeholders from Ireland and other EU member states will come together to share knowledge and initiate collaborations across the farmhouse dairy sector.

Topics such as sustainability in farmhouse dairy and environmental impact, farmhouse production best practice, and the market opportunity for farmhouse dairy will be included on the programme. The congress is part of the Network of European Cheesemakers, an exchange of practical information among cheesemakers from France, Germany, Finland, Ireland, Italy, The Netherlands, Norway, Sweden, and Spain.

Over 60 artisan cheesemakers from these countries will visit Ireland during April to participate in the congress and experience Ireland’s unique and diverse dairy sector. For more information, visit www.irishcheese.ie.

Thank you Mr Quinney

Thank you Mr Quinney

Just have to say a major merci to Gavin Quinney and all the crew at Chateau Bauduc for making great wines and to the guys and gals at Curious Wines for stocking them. Helped myself to a couple recently and each was superb.

Château Bauduc, Les Trois Hectares, Semillon 2010 (also known as Bordeaux blanc sec), 13% abv, €14.39 (reduced from 17.99) Curious Wines

Bordeaux for sure but with a couple of noticeable differences: the Stelvin closure and the fact that the main grape, Semillon, is named on the front label.

Colour is light gold and it is bright. Nose is aromatic and on the palate it is fresh and lively (almost fizzy) and dry. A lovely dry white, excellent texture and complexity, perhaps reflecting that the grapes used come from a seven acre vineyard of gnarled, 60 year old vines. By the way the actual blend is 80% Sémillon with 20% Sauvignon Blanc.

Just about 1400 cases were produced. The wine is listed at Gordon Ramsey ad Rick Stein, one of whom is a favourite of mine! This is a super wine, great value at Curious at the moment and is Very Highly Recommended!

Chateau Bauduc Close de Quinze, Merlot Cabernet Sauvignon 2010 (Cotes de Bordeaux), 14% abv, €13.59 (reduced from 16.99), Curious Wines

This is a very dark red, almost black, with ripe red fruit on the nose. Quite a mouthful, fruity, spicy and on then on to a terrific dry finish. “Powerful yet classic red Bordeaux.” Yes indeed and at a good price. Two thousand and ten “was a magnificent ripe vintage”. This blend of 85% Merlot and 15% Cab Sauv takes full advantage and is Very Highly Recommended.

Must say one thing I really like about Chateau Bauduc, aside from the wine of course, is the clarity on the label, lots of to-the-point info, no hype.

The Lemon Leaf Cafe

The Lemon Leaf Cafe

 Quite a few rooms in the Lemon leaf Cafe in Kinsale. You’ll be at home in any of them, although many costumers gravitate towards the glass roofed one, so bright and airy. Pick a seat or  a sofa and study the menu.

 It is open seven days a week. You may have your breakfast here, Scrambled Eggs on their toasted artisan bread or maybe the Bagel special (local handmade sausage and smoky bacon on toasted bagel with homemade tomato and apple chutney). And much more.

Breakfast is served until 2.00pm but in mid-morning, perhaps you’d like their coffee (Ariosa from County Meath roasters) and a scone. Oh, just to mention as I know many of you, just like me, like to support local producers, that the Lemon Leaf also makes it a priority. Here you may choose meat from Lordan’s in Ballinspittle, bread from Tom’s Artisan Bakery in Kinsale, Durrus cheese, Clonakilty Black pudding, free range eggs from Beechwood Farm and Katie’s Bandon chocolates – including the very popular sticky hot chocolate. 

If you’re in for lunch, you’ll be trying some of those tasty products. Maybe a Beef Burger with Durrus cheese on toasted ciabatta or perhaps a Feuille De Brique (baked filo parcel with daily filling, served with couscous & mixed baby leaves). Soups and sandwiches also. No shortage of choice here at any time.

And this is also a family friendly place. Not alone do the kids have their own tasty looking menu, but your small one may well get his own little table, next to yours, and when he or she is finished the meal, will have a bunch of crayons or similar supplied to pass the time.

We arrived on a sunny mid-afternoon looking for something sweet. We were in the right place. They have a good selection of cakes and an even better selection of beverages. All the delicious cakes are home baked and the selection varies according to the day.

Lemon drizzle slices (€2.20) and a Lemon Cheesecake (4.50) were our choices with a pot of excellent tea. My tea was Earl Grey, made with the biggest tea bag I’ve seen in a while, a third bigger than normal I’m told! Enjoyed the visit.

By the way, if you are in a rush and can’t linger a while, you may make a visit to their on-site store and buy quite a few of the products to take home and enjoy.

Monday to Friday 8.30AM TO 4.30PM
Saturday and Sunday 8.30AM to 5PM
Call             021 4709792    

70 Main Street,
Kinsale, Co. Cork

Loved 24 Hours in Kinsale

24 Hours in Kinsale

Arrive  2.30pm 15th March: Coffee and cake at the cool Lemon Leaf Cafe.

3.30pm Check in at Actons

4.30pm Quay side walk.

7.30pm Dinner at Finn's Table

Saturday 16th March 10.00am. Town Walk

11.00 Check out of Acton's

12noon: Garrettstown surfing

1.30pm: Lunch at the Diva (Ballinspittle)

2.30pm: Sandycove.

Fred in Fermoy. Worth a Detour!

Great Grub at Charlie Mac's in Fermoy

Take 1: Ballyhoura Mushrooms

Promise yourself a stop in Fermoy one of these days. Indeed, why not treat yourself to a visit. And go and see Fred Desormeaux. You’ll find the ex Greene’s Restaurant chef now doing business in the pub called Charlie Mac’s on the main street.

Quite a nice pub. It has big screens, racing or football, maybe even rugby. Plenty of comfortable seating. But the main attraction now, since Fred took over a couple of months back, is its outstanding food. Be warned. Fred’s pub grub is good, very very good.

Take 2: Fred's Chowder

Called in there this Thursday for lunch and here are four items that I can recommend. Indeed, there are a whole pile more. There is a terrific menu from about noon ‘til eight most days and this is supplemented by a very impressive list of daily specials. But you’ll have to check those out for yourself.

Let us start at the start. Frenchman Fred is a big fan of local producers so it was no great surprise to see Ballyhoura Mushrooms on the menu: Ballyhoura Wild Mountain Mushrooms on toast with a cream of Porcini dust (€7.95). A fantastic starter at a great price. If these mushrooms were a wine, they’d have their own AOC.

Take 3: Cod goujons

Take two. Another starter. Fred’s own Mediterranean fish and seafood Chowder (€7.50). Feckin’ hell, just 7.50. I mean this is a huge bowlful, would certainly do you as main course at lunchtime. It is super tasty, lively, a little bit spicy, quantity combined with real stand-out quality.

Okay, move on now, cautiously, to the mains. Fresh cod goujons, with warm potato salad, with sweet chilli, lime and coriander mayo (€12.95).  The cod is brilliant, the salad is massive. Underline this: portions here are generous! 

Take 4: Liver & bacon

I went for one of his classics: Pan-fried Lambs Liver, on root vegetable mash, with crispy bacon and rosemary jus (€11.50). And did I want it well done or medium? A classic dish but not a regular on pub grub menus in Ireland where your standard roast is the order of the day. This, by the way, was presented well and tasted even better.

Just another generous piece of quality in Fermoy. Worth a detour, for sure.

Amuse Bouche

This is what I do, have done. I strip off haunches arms breast buttocks calves. Slice it thin soak it in brine and dry to jerky for Jasper (the dog) for the days between. You remember the story of the rugby team in the Andes. The corpses were corpses already dead. They did it to survive. I am no different. I do it for him. I eat venison, bottom fish, rabbit, shiners. I keep his jerky in airtight buckets. He likes it the best of all his food I’m sure because of the salt. Tomorrow I will do it again but not the boy, I’ll bury him not with any tenderness or regret just in one piece with his hawk feather.
From The Dog Stars by Peter Heller.

Gardening for a healthy lifestyle

Gardening for a healthy lifestyle

Ailish Drake has been in touch about her "Gardening for a healthy lifestyle" series of workshops in Limerick. This spring, she has joined with McLysaght’s Garden Centre (The Garden Rooms) to bring you a whole host of fabulous workshops, which will get you gardening for a healthy lifestyle, by growing easy vegetables, salads, herbs and flowers. Already, Module 1, Vegetables & salads for the small garden, has taken place but you are in good time for the rest of the series.

Module 2 - 27th March, 10am - 1pm

Add a splash of colour with flowers

A beautifully scented vase of sweet pea will lift your heart. Ailish shows you how to bring colour into your garden and home by planting a range of flowers both for cutting and eating!

BOOK NOW​



Module 3 - 17th April, 10am - 1pm

Vegetables & salads for the small garden 2

Ailish gives to you skills to keep your garden healthy and organic, control pests and shows you how to sow seed direct & transplant you seedlings.

BOOK NOW


Module 4 - 1st May, 10am - 1pm

Heavenly Herbs

It might surprise you how many herbs you can grow for the kitchen, the house and for medicinal uses. Ailish shows you how and gives you some tasty recipes for herb breads, dressings and dips.

BOOK NOW

Module 5 - 15th May, 10am - 1pm

Bees and butterflies in the wildlife garden

Discover the importance of creating habitats for pollinating insects in your garden with colourful nectar rich flowers.

BOOK NOW


Module 6 - 5th June, 10am - 1pm

Juicing, sprouting and micro-leaf greens

A delicious way to get the most from raw vegetables is by juicing them. Ailish shows you how, and explains what is easy to grow for your juice.

BOOK NOW

Workshops run from 10am to 1pm, cost €30 per class and include tea or coffee with delicious raspberry or pear and almond scones in the tea rooms at McLysaght’s Garden Centre, Ennis Road, Limerick,             061 452706      .

Kindred Spirit lifts 8 Degrees to SFA Award

Eight Degrees Brewing win SFA

 Emerging New Business Award 

Limited edition release for St Patrick’s Day: barrel-aged Teeling collaboration stout

Left to right: SFA Chairman AJ Noonan. Minister for Small Business, John Perry, TD,
Scott Baigent, Cameron Wallace, Vincent Reynolds from Cavan County Enterprise Board.

Scott Baigent and Cameron Wallace of Eight Degrees Brewing were delighted to accept an SFA award for Emerging New Businesses in Dublin last Thursday, 8 March.

This category in the Small Firms’ Association National Small Business Awards recognises emerging entrepreneurs whose businesses have been established less than two years and who employ up to 50 employees.

It aims to award emerging entrepreneurs that have the potential to grow their companies into successful organisations which will be innovative, create employment and have the ability to win the SFA National Small Business Award in the future.

“We were thrilled with the award,” said Wallace. “We’re only just coming up to our second birthday and it’s great to see Irish craft beer being recognised.”

Their latest limited edition brew, a rich chocolate, coffee stout called Kindred Spirit (7.0% ABV) goes on sale from 13 March at the St Patrick’s Day Irish Craft Beer Village at the IFSC in Dublin. This smooth, velvety drop is a truly Irish experience, aged in 25-year-old whiskey barrels generously provided by Teeling Whiskey Company. An Irish stout to savour.

About: Eight Degrees Brewing is located in the beautiful Ballyhoura region of Ireland. Scott Baigent and Cameron Wallace make modern interpretations of traditional Irish ale and lager styles, with distinctive malt and hop characteristics. The results are a range of full-flavoured, tasty beers made from natural ingredients which have received rave reviews in national and international media.
Core range: Barefoot Bohemian Pilsner, Howling Gale Ale, Sunburnt Irish Red, Knockmealdown Porter

Eight Degrees products are available nationwide: www.eightdegrees.ie/where-to-find-us Kindred Spirit will be available from select draft outlets.

cam@eightdegrees.ie 087 165 4770
scott@eightdegrees.ie 086 159 4855

Hayfield Wine Society - April event

Jane Boyce is back in Cork next month

Jane Boyce, who wowed the audience ar a recent wine geese event in L'Atitude 51 (right) is back in Cork next month for the April Wine Society evening of the Hayfield Manor. The evening, on Thursday, 18th April, will be hosted by Jane, Ireland's first female Master of Wines.

Jane is a wine columnist for Irish Tatler and Easy Food, as well as writing pieces for the Irish Times, Food and Wine Magazine and other publications in Ireland, the UK and abroad.

Wines on the night will be supplied by James Nicholson Wine Merchant. Jane shall focus on classic grape varieties (probably Pinot Noir and Riesling) and will showcase relevant wine regions.

This exclusive event begins at 7.00pm. To initiate proceedings, aperitifs and canapés shall be served to accompany an introduction to the wines. Dinner shall then commence at 7.30pm. Executive Chef, Graeme Campbell, has carefully created a five course menu designed to perfectly complement the selection of elegant wines chosen to be showcased on the night.

Hayfield Sommelier, Sandra Biret-Crowley, says that connoisseurs seeking to expand their knowledge of wine, or enthusiasts who simply love sampling new and exciting vintages, will relish this special event, part of a series of Wine Society evenings to be held at Hayfield Manor. Price €99 per person. Limited spaces are available, therefore an early reservation is strongly recommended.

World's best hotdog in Cork?

Chowzter is looking for nominations for world's best hotdogs. This can include any encased meats including but not limited to hotdogs, sausages, chorizo, frankfurts, etc. No chains!

Who makes the best one locally? Cork City and County, even Munster. Is it in a restaurant or at a street cart?

Send a few juicy details of your favourite to me at corkbilly@ymail.com and I will put them into the Chowzter mix.


Some suggestions from across the world!

Mijune Pak 


It's not "the best", but it's iconic and one of Vancouver's "claim to fame" foods. The Japadog (Japanese inspired hot dog). 
Kurobuta Terimayo Japadog http://www.japadog.com/menu_En.html

I don't know if this is too "white tablecloth" for the site, but Diva at The Met in Vancouver has a $17 Diva Corn Dog made of sweetbread, bone marrow, truffle and foie gras.


Dnlgray 
I nominate the tokebi hotdog in Korea. It is a breaded and double fried hotdog encrusted with crinkled French fries.

For something different there's a great hot dog place in Iceland http://www.gourmet-chick.com/2009/05/baejarins-bestu-gourmet-chick-in.html?m=1 


If you're ever in Bristol, try Grillstock's "hog dog" - handmade hot dogs with pit smoked pulled pork, fry sauce and jalapeños - amazing!

http://www.bristolbites.co.uk/2012/12/11/bbq-for-punks-grillstock-and-brewdog-tuesday-december-11th/


Hi, 
in Italy, in Milan, the best "hot dog" is "Mangiari di strada", a typical hot dog with Meraner Siebenforcher, sauerkraut and mustard. 

http://www.mangiaridistrada.com

Food and Drink Spotting

Food and Drink Spotting

Manning’s

Did you know that Manning’s in Ballylickey have a Wines of the Month promotion, a red and white wine at a special price of €9.99.

Andrew: “This month we're going French...
White: This exotic blend of Grenache Blanc and Vermentino is unashamedly made in the style of the great white Chateauneuf du Papes. Boy, does it cut the mustard. This is a great discovery wine and a serious bargain.
Red: This easy drinking, juicy, Gamay has flavours and aromas of cherries and violets. A great and economical alternative to the Beaujolais reds.”

While you’re checking the wine, might also be worth your while to run the eye over their top gourmet olive oils from a revived Algarve estate.  The oil is pressed cold and each of the four varieties has its own characteristics and Manning’s even have a taster pack so you can try them all before choosing.
For more info click here.

Midleton Farmers Market Photo Contest
“Midleton Farmers Market are delighted to announce that we will be holding a photography competition beginning on Saturday the 16th of March and running up until Saturday the 30th of March. Come on down to the market to capture the foodie atmosphere, then upload your photo to the Midleton Farmers Market Facebook page and the photo with the most likes wins a great prize: a one-day cookery course at Ballymaloe and the runner up wins a half day course at Ballymaloe.

We also have a professional category: Photographers are asked to submit 3 photos taken at Midleton Farmers Market between 16th, 23rd or 30th of March to the panel of expert judges before the 5th of April. A gmail account will be set up and entries can be sent to this (gmail account given during registration)
Prize for this category include: Voucher for MacSweeney's Photography shop and O’Conaill’s Chocolate Surprise.
Special family entertainment on each Saturday. Keep an eye on our Facebook page for more details on this.”

RAI Chefs placement programme
“Finding chefs is still very much part of our agenda and we have two pilot schemes starting in the coming months. The Department of Social Protection have earmarked two areas with strong numbers of people on social benefits with chef experience - the Inner city in Dublin and Kilkenny city. We are currently looking for restaurants to participate in a hospitality jobs fair on Tuesday March 12th in the Ormonde Hotel Kilkenny and another on Thursday March 14th in the Ashling Hotel Dublin. If you would be interested in taking a stand free of charge please contact the RAI office on 01-6779901.

Cecina
Cecina is made by curing the hind legs of beef (instead of ham). It has a delicate beef taste (like carpaccio) but a bit more savoury and with final note of smokiness. It’s considered a delicacy and in comparison with certain grades of jamon serrano, this is considered a much better option. Take a look here

Coffee Morning in aid of Diabetes Ireland.
A Diabetic Screening and coffee morning with lots of scones and cakes taking place next Friday March 8th 10am-12md. Venue: The Rising Tide. Details here

Bierhaus Cork ‏@BierhausCork
Rogue beer launch night is Thurs 21/03 from 8pm, should be a great night @BierhausCork pic.twitter.com/TTJFbkiGPE


Real Olive Markets ‏@RealOliveMarket
Everything you ever wanted to know about buffalo but were afraid to ask, and lots more besides... http://www.therealoliveco.com/ 

Speciality Nights at Chapel Steps

Speciality Nights at Chapel Steps

Rosscarbery Black Pudding

 If you haven’t been to one of the Speciality Nights at Bandon Steps, then you’re missing out on great food at a great price.

Wednesday is the night for steak lovers. You have the choice from an 8oz Fillet, a 10oz Rib-eye or 12oz Sirloin with all the trimmings for just €20 per dish ... All Night, every Wednesday Night!

Fishcake

 I was there recently on a Thursday and that is the night for the fish bargains. Choose from Herb Crushed Hake, Roast Fillet of Cod, Beer Battered Haddock or Kevin’s Thursday night Fish Special for only €15.00 per dish. Kevin, of course, is Head Chef Kevin O’Regan.

CL choose the fish special that evening and it was superb as was my own main course: Caramelised Duck Breast with beetroot, lavender and butternut squash.

Delicious duck

 The fish comes from the nearby coast and indeed most of the food is sourced locally. One of our starters was Pan Seared Rosscarbery Black Pudding with crubeen croquette, chilli jam & smoked pancetta. A great combination and one of their most popular starters.

Glass of Rioja

Thought my own starter had the risk of being on the salty side but not a bit of it. This was Traditional Salt Cod and Fresh Crab Fish Cake with lemon aioli, pickled cucumber & mixed leaves, also available as a main course. Had a little tangy edge for sure but overall it was well balanced and I loved it, finished every little bit.

If you like live music as you dine, then head to the Chapel Steps on Saturday. Don't forget that Sunday is family day there and they have a “fun family value menu which will include sharing and family style service dishes with all the favourites for big and small family members!”.

For all the latest, check out their website