Date: Friday 9th March to Sun 11th March, 2012
Cost: Full weekend €195 includes 2 nights bed and breakfast, 1 dinner, one lunch and 4 hours of cookery tuition
Cookery only: €85
Time: 11.0am to 3.0 pm including lunch and wine
Non-participating partner €120. This includes two nights bed and breakfast, one dinner, one lunch
Irish cooking relies on good wholesome ingredients prepared with care and cooked with love. It is not a cuisine that demands the exotic but rather the use of wholesome local produce. Our meat, cheeses and fish got from inland waterways and fertile farmland boast flavours like clover, fern, heather, rosemary and wild garlic and give our produce its unique flavours. Traditionally we stuck to basic ingredients like bread, stews from lamb beef or goat, salted pork, chickens, duck, eel, sea bass and salmon and curd cheese. As the wider world has come closer to us we have introduced some new ingredients like herbs and spices avocadoes mango kiwis celeriac aubergine to name a few. These make our cuisine lighter, spicier and more interesting while still holding on to the very best basic raw ingredients. So our Irish Entertaining day will take in the two elements traditional yes, as well as showcasing modern twists that we are giving to preparing our food.
. We will cook the local foods in season and we will make dishes using local artisan foods like goat’s cheese, Burren lamb, organic vegetables, fruit and sustainable fish from the Quilty coastline. Of course we will not forget the luscious desserts, chocolate, fruits in season, ice cream and sweets.
Arrive 4.0 pm to 7.0 pm Friday
Welcome dinner 7.30 pm
Breakfast Sat 8.30 am to 9.30 am
Walk by the sea
Recipe folders supplied
Demonstration 11.0am to 12.30pm followed by break
”Hands on” cookery 1.0 pm to 3.0 pm
Service and analysis
Lunch with wine
Free-rest or explore the area