Easy Spring Entertaining with Seasonal Foods
Date: April Friday 9th to Sunday April 11th
Cost: Full weekend €220 includes 2 nights bed and breakfast, 1 dinner, one lunch and 5-6 hours of cookery tuition
Cookery only: €110
Time: 11.0am to 5.0 pm including lunch and wine
Non-participating partner €120. This includes two nights bed and breakfast, one dinner, one lunch
April in Berry Lodge brings early season flavours and we will use foods that are just coming into season and have the freshness of new growth. Herbs are beginning to grow along with rhubarb, Spring greens, new season eggs, lamb and sea vegetables such as sloke or sliuchain. We will use some of these ingredients to make recipes from the very simple to the more complex. We will also refer to planning menus that are fun and we will show creative ways to present and serve food and also refer to pairing the dishes
with beverages. A sample of dishes are: Baked Eggs with Smoked Salmon and Chive Hollandaise, Early Spring lettuces in salads, Spring Cabbage, Spring Lamb, Rhubarb and Chocolate.
- 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 1.0pm followed by Break
- ”Hands on” cookery 2.0 pm to 5.0 pm
- Service and analysis
- Lunch with wine
- Free-rest or explore the area