Time to Check the Wine & Drinks Events at #Litfest16

Wine & Drinks Events in the Drinks Theatre at #Litfest16

at the Kerrygold Ballymaloe Literary Festival of Food & Wine   

Saturday 21st May and Sunday 22nd May 2016

Jancis is sold out!

Saturday 21st May 2016 wine & drinks events, Drinks Theatre at Litfest16

Irish Craft Cider

Saturday 21st May, 9.30am – 10.30am, Drinks Theatre, talk and tasting €16

Panel talk & Irish Craft Cider tasting with the producers and drinks writers including Pete Brown, co-author of ‘The World’s Best Ciders’ http://litfest.ie/events/irish-craft-cider-0

Hugh Johnson in conversation with John Wilson

Saturday 21st May, 11.30am – 12.30pm, Drinks Theatre €25

Hugh Johnson OBE, the world’s most successful wine author, and a recipient of the French National Order of Merit, has written a series of landmark books on wine during the past five decades. His annual Pocket Wine Book has sold more than 12 million copies in a dozen languages since its first edition in 1977. http://litfest.ie/events/hugh-johnson-conversation-john-wilson

‘Monastrell, Mourvèdre and Mataro – three grapes in one’

Saturday 21st May, 1.00pm – 2.00pm, Drinks Theatre, talk & tasting €16

Join the Irish Examiner wine writer, Leslie Williams as he explores this overlooked and intriguing grape variety with a wine tasting by way of illustration with a selection from Spain, France and Australia. http://litfest.ie/events/monastrell-mourv%C3%A8dre-and-mataro-three-grapes-one

The World’s Under-priced Wines with Jancis Robinson MW

Saturday 21st May, 3.00pm – 4.00pm, Drinks Theatre, talk & tasting (sold out)

Described by Decanter magazine as 'the most respected wine critic and journalist in the world', Jancis Robinson MW is editor of The Oxford Companion to Wine, wine columnist with The Financial Times and has written and co-authored many books including The World Atlas of Wine and Wine Grapes, each of these books recognised as a standard reference worldwide.  http://litfest.ie/events/worlds-under-priced-wines-jancis-robinson-mw

Irish Whiskey and The Role of Wood

Saturday 21st May, 5.00pm – 6.00pm, Drinks Theatre, talk & tasting €16

With Kevin O’Gorman, Master of Maturation, Midleton Distillery, and drinks writer Dave Broom, author of more than a dozen books, including The World Atlas of Whiskey, and recipient of Drinks Writer of the Year, and IWSC Communicator of the Year

http://litfest.ie/events/irish-whiskey-and-role-wood-kevin-ogorman-master-maturation-midleton-distillery

Cooperage with Master Cooper Ger Buckley

Saturday 21st May 6.00pm – 7.30pm, talk & cooperage demo €16 (free ticketed event)

Midleton Distillery Master Cooper Ger Buckley learned his trade directly from his father. His family have been making barrels for over 200 years and Ger himself is a 5th generation cooper, an ancient craft and skill, dating back thousands of years

http://litfest.ie/events/cooperage-master-cooper-ger-buckley

"Tales of Ales"

Saturday 21st May, 8.30pm – 9.30pm, Drinks Theatre, Theatre & tasting €16

This is an enlightening tasting event fusing history, storytelling and craft beer tasting with Beer Sommelier and writer Judith Boyle and her sister, writer, performer & drinks consultant, Susan Boyle, both of Two Sisters Brewing. http://litfest.ie/events/tales-ales

Sunday 22nd May events in the Drinks Theatre at Litfest16

Fermented Drinks

Kefir, Kombucha, and Kraut shots…

Sunday 22nd May, 9.30am – 10.30am, Drinks Theatre, talk & tasting (free ticketed event)

Fermented Drinks' panel talk & tasting of fermented non-alcoholic drinks including Kefir and Kombucha with John Wilson, wine & drinks writer, The Irish Times and Virginia O'Gara of My Goodness

http://www.litfest.ie/events/fermented-drinks

“Hops and Glory” – IPA Craft Beer with Pete Brown and Caroline Hennessy

Sunday 22nd May 11.30am – 12.30pm, Drinks Theatre, talk & tasting €16

Pete Brown, member of the British Guild of Beer Writers, and Beer Writer of the Year, will be talking and tasting IPA Craft Beer in Hops & Glory with Caroline Hennessy co-author of Sláinte, the book on Irish craft beer. http://litfest.ie/events/hops-glory

‘Islands in the Sun’ – Unique wines from Europe’s ancient island vineyards

with John Wilson, Irish Times wine & drinks writer

Sunday 22nd May 1.00pm – 2.00pm, Drinks Theatre, talk & tasting €16

There is a fantastic history of wine making on many of the various islands in the Mediterranean going back to ancient times, from Italy, Greece, France, Spain, Croatia and elsewhere, including the Canaries and Madeira with some amazing stories behind them. This wine talk & tasting will also look at the various ancient traditions of viticulture and vinification on these islands, many of which are now attracting renewed interest. http://litfest.ie/events/islands-sun

Gin with Dave Broom, Peter Mulryan and Nick Strangeway

Sunday 22nd May, 2.30pm – 3.30pm, Drinks Theatre, talk and tasting €16

Dave Broom, prolific spirits writer, is also author of the recently published Gin – the Manual, will be joined by author and Irish craft gin distiller Peter Mulryan of Blackwater Gin and international drinks guru Nick Strangeway http://litfest.ie/events/gin-0

Cocktails, with ingredients foraged from the Big Shed with Nick Strangeway and Oisin Davis

Sunday 22nd May, 4.30pm – 5.50pm, Drinks Theatre, demo & tasting €16

One of Ireland’s best-known names in the world of cocktails, Oisín Davis, together with Nick Strangeway, World Mixologist of the Year will present a cocktail demo and tasting with ingredients ‘foraged’ from the Big Shed. http://litfest.ie/events/cocktails-ingredients-foraged-big-shed

Please see the Litfest brochure for box office details and online at www.litfest.ie

or contact Colm@ballymaloe.ie for any additional information on the Litfest Drinks Theatre wine & drinks events .

Thanks to Colm McCan for the update.

Taste of the Week. Treat from The Chocolate Shop

Taste of the Week

Treat from The Chocolate Shop

The Chocolate Shop in Cork’s English Market is a treasure trove, packed with good things. And good people there too in Rose and Niall who’ll help you get exactly what you’re looking for.

I was on the lookout for a Taste of the Week. In truth, I could have had closed my eyes, put out a hand and anything I touched would have fitted the bill. But I asked them to fill a little box with some delicious pieces, some by Wilkies Chocolate from Midleton and the others by Skelligs Chocolate from County Kerry. I had my Taste of the Week, on the double!

They opened in 2000. They know their stuff - were very impressive at a recent Chocolate/Whiskey matching event in the River Lee Hotel.  They are independent of any single manufacturer or franchise and therefore free to source only the best quality chocolate from the best artisan chocolatiers throughout the world.

You’ll also find related items, such as Nougat. And they also sell Hadji Bey’s Turkish Delight, a long standing favourite in these parts. Check them out and find your your own taste of the week!

The Chocolate Shop

English Market

Cork

021-4254448

Email : info@chocolate.ie

Longueville Cider And Apple Brandy At Electric

Longueville House Cider 

And Apple Brandy At Electric

Sangria, Cider, Apple Brandy

The dishes at Sunday evening’s supper in Electric South Mall had unusual pairings: the ciders and apple brandy from Longueville House, presented by Rupert Atkinson who surprised many with his declaration against ice in your cider!

“No ice! It waters down the flavours and kills the carbon. Enjoy this like a wine, in a wine glass.” So we sipped this naturally cloudy cider and we did enjoy it very much indeed with our starter: Butternut Squash Salad (with Roast Red Peppers, Crumbled Feta, and Spiced Peanuts).

There was a big welcome from Rupert as we arrived and he soon had us seated with a tall glass of Cider Sangria in our hands. Outside, summer hadn't quite broken through as forecast but inside we enjoyed this very refreshing drink.

As the mains were being served, the Longueville House man introduced us to their Cider Mór, aptly named as the ABV here is 8%. He explained that a little apple brandy has been added to this limited edition. Again no ice but you may serve it straight from the fridge. It should do well with the fish and chips and it did.

Harvest time at Longueville

Many of you will know that the Electric version of Fish and chips is an excellent example; the fish is not smothered in batter. Oh yes, they do use a batter and Sunday's was featherly light and the delicious fish was immediately apparent, not hard to find in a large pocket. The full description: Cider & Dill Battered Hake, Leek and Pea Purée, Chips and Tartare Sauce.

We would finish with a flourish. Hegarty’s Cheddar was paired with the Longueville House Apple Brandy. “This is made in Whitechurch and is one of Ireland's best cheeses”, said Rupert; it was served with apple, relish and crostini.

Like all the ciders, the brandy comes from apples grown in the orchards of Longueville. We enjoyed the 2009 vintage and it was quite a while in the making. Its story started with the 2006 apple crop. Three years later, the cider is doubled distilled and then the brandy spends a minimum of four years in French red wine casks.

“No mixer needed,” Rupert emphasised. “It is very smooth, no burning and good for digestion, best after a good meal. If it feels a little cool, just warm it in the palm of the hand.” So lots of good advice, good food and good drink all added up to a very enjoyable evening at Electric.

Click here to read all about my visit to Longueville House and its orchards last autumn.

Munster Wine & Dine On Tour. Cashel Blue & Ballinwillin House

May Day. May Day!

After a fantastic tour and tasting at The Golden Bean Coffee Roastery with Marc Kingston last month, we are delighted to announce the details of our summer day-trip to Cashel Blue and Ballinwillin House on Friday May 27^th. This promises to be another super day of great food and wine.

Tour and Tasting of Cashel Blue in Beechmount Co. Tipperary. 

When Louis & Jane Grubb set out to make Cashel Blue in the early 1980’s, their ambition was to create a farmhouse cheese that “truly represents the outstanding quality of Tipperary grass-fed milk.” Today, 31 years later, Cashel Blue is world famous and is still made by hand on the same 200 acre farm in Beechmount, Co. Tipperary, We are delighted that Sarah Furno, 2^ndgeneration of the Grubb Family, will give us a tour of the cheese-producing facility and a tasting of this much-loved cheese http://www.cashelblue.com

Dinner at Ballinwillin House in Mitchelstown Co.Cork. with hosts Patrick and Miriam Mulcahy. Ballinwillin House is an oasis for lovers of artisan food and wine. The house is set on 80 acres in the heart of the Golden Vale and here they raise deer, as well as rare-breed pigs and geese. They also own a vineyard in Hungary and have built at Ballinwillin a wonderful wine cellar where they host wine tastings of their own Chateau Mulcahy wines. On arrival, we will take a tour of the farm to see the deer (Ballinwillin is one of the prime producers of venison in the country), pigs, geese and the many other animals on the estate. After the tour we will retreat to the wine barn for a tasting of Chateau Mulcahy wines, produced on the Mulcahy Estate in Hungary, and which have received rave reviews. The tasting will be followed by a 4-course meal specially prepared for us by Miriam Mulcahy. We are delighted to have the opportunity to visit this hidden gem that sits right on our doorstep. 

Other surprise tasting stops may be included along the way, subject to timing. 

Last year’s trip was the highlight of the social calendar which included dinner in the Tannery in Dungarvan with stop-offs at Fermoy Natural Cheese Company, Barron’s Bakery in Cappoquin, Dungarvan Brewing Company and a gin tasting with Peter Mulryan of Blackwater Gin. This year’s trip promises to be another really memorable day out! 

Depart Cork City Hall at 12.00pm (Midday) by coach.

Return to Cork City Hall – approximately 9.30pm

Dress: casual (suitable footwear advised for the farm visit)

Price: €75pp for members includes bus, dinner, tastings & tours. Places are limited and will be on a first come first serve basis and limited to members for the first round. Spaces for non-members may be announced later and cost will be €85. 

Send an email to mwdcircle@gmail.com if you’d like to attend. RSVP by Friday May 20th. 

Cheques can be made payable to MWDC.

We hope you can join us on what promises to be a fantastic day out!

Sky’s The Limit At Sage

Sky’s The Limit At Sage

Rhubarb, buckwheat and buttermilk

Sage in Midleton is the home of the 12 Mile Menu, brought to your table by chef Kevin Aherne and his band of local suppliers (whose photos you may see on the restaurant walls).

I remember many years ago a senior cleric from West Cork admitting to jealousy as he drove through the rich fields of East Cork, full of thriving crops and “contented cattle”. And it is bang in the middle of those fields and farms that Kevin established his 12 mile menu.

Potato bread

“He was the first chef to come out to our farm to see how we were treating the animals,” one of the original suppliers told me a few years ago. He was impressed and so too was Kevin as that supplier is still on the short list.

Kevin's attention to detail saw him build up his supplier base. And he pushed them onwards and upwards from time to time. But he soon found that the pushing wasn't all one way. The suppliers too had their pride and keen to see how the chef was handling their precious produce.

Delicious Squid

Momentum built. Ideas in fermentation. In Marination. In cooking. And over the past few years, the menu, a tweet here, a refinement there, has taken off. And has local been a limiting factor? No, not at all. On the contrary. It has concentrated the minds of the farmers, the fishermen, the foragers and the chef of course! In the fields, on the ocean, at the shore and in the kitchen. Now, the sky’s the limit. Twelve miles high. Maybe that’s what Kevin had in mind from day one!

One of my treats growing up in East Cork came when everyone else was finishing dinner, during the time of the new potatoes. Then I’d take whatever two or three were left, mix in butter, a sprinkle of salt and a cup of whole milk. Poppy paradise! That was how I started the Swinging 60s!

Beets & Rhubarb

In Sage on Friday last, I was treated to the 12 Mile variation. The bread, and delicious bread it was, was Fermented potato and cultured Jersey milk bread served with Organic rape seed and fennel oil. The amuse bouche was a little delight: Apple jam, goat cheese, Sage biscuit, with beetroot dust.

The momentum of the 12 mile menu saw the kitchen at full stretch and so they pulled back a little, simplified things a bit. The pace is better now and gives the chefs a chance to get out and meet the customers and so it was Kevin himself who served us our starters, both magnificent.

Sirloin

The description for mine was deceptively simple: Squid, sea spaghetti, parsley. Never had squid like this before. It came two ways, one cooked slowly in that milk, the other crisply done. Each had a different shade but each a delight on its own but put some of each in your mouth and the delight was more than doubled. And the sea spaghetti. Well that came from foraging down on Inch beach, just a few miles away. Meanwhile, CL was singing the praises of her beets and rhubarb. The  beetroot  was done in three variations, including raw, and the rhubarb’s texture was almost like that of a toffee.

CL is an experienced Hake eater at this stage but her mains was rather special: Hake, Oyster Mushroom, Spinach and sea vegetable. Quantity and quality were spot on, the fish was just perfect with exceptional company including celeriac puree, those Ballyhoura mushrooms and the sea veg (again from Inch). Here there are no big heavy sauces. The fish is the main event in this case and is given its chance to shine.

Hake

Must admit my choice of mains was influenced more by the dripping chips than the Sirloin; also on the plate were bone marrow and wild onion. I wasn't disappointed on any count. Everything came together so well, enjoyed the meat, the chips, and the accompanying flavours of the marrow and the wild onion. A perfect combination. We also had a side dish of mashed potato. As with the first course, clean plates went back.

And the trend would continue with dessert - you order dessert here at the start. I picked: chocolate, honey, salt. Sounds a bare description but the staff do fill you in on all the details. The chocolate, by local bean to bar maker Shana Wilkie, came in three variations, her 75%, 50% and a spoon or two of crumbled, and a dash of honey. Great stuff! What a pleasure to dispatch.

Choc-oh-la-la

CL was tasting rhubarb for the second time: Rhubarb, buckwheat and buttermilk. A high class crumble really with a buttermilk ice-cream to crown it.  And another lovely finish.

By the way, we picked from the Early Evening Menu, a very reasonable thirty euro for three courses of immaculate quality (there was a 3 euro supplement for the sirloin). Next time, we’ll go for the A La Carte!

The counter

There is a great choice of drinks here, including an excellent wine list and indeed quite a selection of craft beers. I was on the beer. I’m told the American Amber by the Wicklow Brewing Company is very popular here and I could taste why! The wine was amazing, full of flavour and vivacity, a lovely Biohof Pratsch (2014) organic Gruner Veltliner. And speaking of drink… you must have a close look at the front of the bar. It is made with staves from casks of the local Midleton Distillery. That 12 mile philosophy!

And just to say too that the place, celebrating its 8th birthday, is lovely and becoming more so with an outdoor improvement due to finish next weekend. Will be great venue for the summer. And great staff outfront too, led by Kevin's wife Reidin. It just all seems to come together in a calm and friendly way - you can tell from the happy buzz!

Sage

The Courtyard

8 Main Street

Midleton

Co. Cork

00353 21 4639682

info@sagerestaurant.ie 

http://www.sagerestaurant.ie

Facebook: https://www.facebook.com/SAGE-Restaurant-63970514966/timeline 

Twitter: @Sagemidleton 
51°54'56.9"N 8°10'25.8"W

Opening Hours:

Tue-Thu:	12:00 pm - 3:00 pm 5:30 pm - 9:00 pm
Fri-Sat:	12:00 pm - 3:00 pm 5:30 pm - 9:30 pm
Sun:	12:00 pm - 8:30 pm

Amuse Bouche

Édouard Manet boarded the new direct train from Paris to Madrid one summer’s evening in 1865. The uncomfortable journey took a day and a half. He stayed in the Grand Hotel de Paris, supposedly noted for its French cooking, though Manet found the food so inedible he sent every dish back….  ..the overwhelming reason for this hazardous pilgrimage, taken during an outbreak of cholera and without a single Spanish word, was to set eyes on the art of Velázquez.

From The Vanishing Man (in pursuit of Velázquez) by Laura Cumming (2016)

Mulcahy’s Kenmare. Superb Food On Main Street

Mulcahy’s Kenmare

Superb Food In New Main Street Venue

Halibut

Sit yourself down on one of those high-backed leather chairs and study the menu. You could be in a capital city but just outside is Main Street, Kenmare, Co. Kerry and you are in the new ultra comfortable Mulcahy’s Restaurant.

You've admired the new curved bar on the way on, maybe you’ve stopped for an aperitif. But now it is time to make your choices. And don't forget the specials. As you choose, some gorgeous breads are delivered to the table, along with a Green Olive Tapenade, good butter too of course.

Sausage of lobster and prawn

And before you get to the starters, there is an amuse bouche. This evening, we get a goats cheese and beetroot creation, a few little spoonfuls of deliciousness. I put that little spoon to more good use too, finishing off the tapenade that wouldn't fit on the bread!

For a starter this evening, from the specials board,  I could have picked the Braised Beef, white onion, puréed mushrooms, and bone marrow. I know one customer who did and his tweet was ecstatic! I picked a good one too: a Boudin of Lobster and Prawn. Quite a “sausage”, with a delicious sauce! Our other starter, also from the specials, was Scampi with Marie Rose sauce.

Pork Belly

The main courses were something else. Halibut is a gorgeous fish but here it is quite a treat, served with mussels, bacon and clam cream. My choice here was Pork Belly served with Salt Baked Celeriac, Chorizo and puffed crackling, another gem. The mains are accompanied by perfectly cooked vegetables: crunchy sugar snap peas, a smooth mashed carrot with cumin, and croquette potatoes.

Fairly full after that lot, even though the pace had been relaxed all through. Service was excellent as well, friendly, informative. They couldn't persuade us to take dessert though but I did enjoy a sweet finalé thanks to a wee glass of their Crasto LBV Port, elegant, sweet and spicy, a more than able substitute for the listed but unavailable Warres. So it was with a nice warm feeling that we left the new house of Mulcahy. Very Highly Recommended.

Mulcahy’s Bar & Restaurant,

Main Street, Kenmare,

County Kerry

064 6642383 or 087 2364449