44 Food for Thought
Supporting Slow food Limerick and region
Saturday 1 November 2008 • Limerick Post
food for thought
with Andrew Carey email@example.com
View our digital edition online at www.limerickpost.ie
Celebrity chef and Slow Food advocate Clodagh McKenna is coming to Limerick to join in on the first birthday celebrations of Slow Food Limerick & Region on Thursday November 13 in Market Square Brasserie. The gourmet feast is being celebrated with a multi-course dinner tasting menu and expertly matched wines to follow in the steps of its renowned inaugural gourmet extravaganza also held at the Limerick classic Brasserie last November. This year’s celebration dinner will copy the successful format of last year’s launch event which was a record sell-out that attracted the attendance of local gourmands, artisan food producers and suppliers, many local dignitaries and also guest of honour, Darina Allen, who addressed the feasters warmly over the course of the evening explaining the ethos and benefits of Slow Food. The final menu is in planning with invites being extended to all local producers and wine suppliers that support the Slow Food way and who want to showcase their goods at this foodie-fashionable landmark event. This year promises a focus on the finest of locally and ethically sourced fish, seasonally fresh and locally grown vegetables, succulent, locally sourced artisan meats and game, and regionally crafted cheeses. Clodagh McKenna will be in attendance to enjoy the evening and to chat about her involvement as will many of the producers and suppliers featured on the menu who are happy to explain their menu offerings as a sample of the fine foods available locally. There is a unique seating arrangement planned for the evening so you can be guaranteed that you will be able to share a course or two of dinner or
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a glass of wine with Clodagh and our local food heroes. The gourmet nine course dinner to be held at Market Square Brasserie on November 13 with carefully paired wines and a sparkling reception is 95 euro for non-members and 75 euro for members starting at 6.30pm with a champagne reception. Slow Food Limerick & Region suggest that it is wise to purchase membership in advance online to avail of the savings, and highlight that two people can join Slow Food as a couple for 65 euro or 50 euro for an individual membership. So for just a bit more than the non-members ticket price, you become a member, avail of the cheaper
ticket to the Slow Food Limerick & Region first birthday gourmet dinner and also access the scheduled free and reduced price Slow Food member events throughout the year.To secure your reservation for this unique event celebrating local and seasonal good food, please contact Market Square Brasserie on 061 316311. Places are limited. Book now celebrate the first birthday of Slow Food Limerick & Region, a new successful chapter in the Limerick food scene.
wo great books came my way in recent weeks and should you have any serious foodies in your life, these would be excellent Christmas stocking fillers in a couple of weeks time. Following the huge success of Anjum’s television debut in BBC’s Indian Food Made Easy, the same team has come together again for this new series and accompanying book. Based on the same principles – light, modern Indian food for today’s busy cooks – Anjum has now created a new collection of delicious dishes that are easy and often quick to put together and full of flavour. hanks to his Mum encouraging him to bake cakes, Bryan Webb side-stepped a job down the mines - as a school-leaving Valleys boy at that time was expected to do - opting to become a chef instead. As luck would have it, his first job was at the only Michelin starred restaurant in Wales. Throwing open his kitchen door at the glorious Georgian country house, Tyddyn Llan in Denbighshire, North Wales, Bryan’s cookbook is packed with delicious recipes, designed to be doable for ordinary mortals who are not award-winning chefs. Both books are available at good bookstores
Jim Flavin Butchers Large Irish Fresh Legs of Lamb Large Boned & Stuffed Chickens
Food for thought
I had the pleasure of trying some wonderful products from our friends at Olio and Farina over the weekend and all this off the back of their very successful cookery demonstration held in Galway at the start of October. First up was the organic mozzarella that is for sale in store, which is magnificent as it bursts with flavour and texture. Traditional with tomatoes, garlic and basil on a toasted ciabatta or even melted over a vibrant risotto, this cheese is simple wonderful. Add their new nut sauce to your favourite risotto and you have an accentuated a taste that will rival anything of Michelin standard. O&F are running with a new range of filled pasta options that I have yet to try but they are primed and ready in the fridge so I will be able to report on them next week. Celebrated gourmet and Olio and Farina farmer, Paolo Parisi visited Ireland and showed a gathered audience of his artisan approach to food production. Making noted dishes such as his award winning carbonara and other pasta delights, Paolo shared his ideals of animal husbandry and innovative farming. These very notions and practices are key to the ethos and Olio and Farina and shoppers can experience a real taste of Italy in their products. I certainly hope that Paolo can return to Ireland and indeed the Limerick store so as we can all marvel at his methods and gourmet food knowledge.
Castletroy, Limerick. Open Monday - Saturday 7am - 7pm
Tel: 061 331977 / 331978 Topside Roast
e3.99 lb Large Fresh Porksteak
Large Half Hams
All Fresh Fish available daily
Published on Mar 29, 2011
Large Half Hams Large Irish Fresh Legs of Lamb Large Boned & Stuffed Chickens 44 Food for Thought All Fresh Fish available daily blog.li...