An autumn of wine with the chef supper club ‘potions’ series
Restaurant boxes have gone to a whole new level this autumn with the Chef Supper Club. One of the best things about restaurant boxes is enjoying fine dining in the comfort of your own home but you do miss that lovely chatter of the restaurant and the atmosphere.
The Chef Supper Club brings this to a whole new level as on the night that you enjoy your meal, you’re immersed in that restaurant atmosphere with the chef du jour on screen cooking with you. The event started off with Donegal chef Ciaran Sweeney showcasing his menu live from his kitchen at the Olde Glen Restaurant in Glen Village, Carrigart, Donegal. And other chefs coming up include Mike Tweedie from Adare Manor’s The Oak Room and pastry chef Tara Gartlan.
The potions
For wine lovers, they have added a whole new strand to the series. Sommelier Cathryn Bell will host a star line up of wines and winemakers for the first of the Chef Supper Club’s ‘potions’ series which will commence on 14 October, running every Thursday for six weeks.
The platform of the Chef Supper Club allows the stories of these wines to be told in an interactive and engaging way, with close collaboration with the protagonists of the stories themselves.
Living legends
Each episode will be presented in a mixed format of live tastings, interactive aspects, along with food pairing suggestions and stories direct from some of wine’s “living legends”.
Among the guests featured in this series alongside Cathryn are Dirk Niepoort, Rosa Kruger, Elena Pantaleoni, Rajat Par and Sashi Moorman. Each story will be presented alongside the producers’ wines, some of which have been sourced exclusively for this event.
Booking options include individual sessions, three-week, and six-week packages. With only 50 places available because of the limited nature of the wines that have been sourced for this course, this series is perfect for anyone who enjoys good wine, good stories and good company! Prices start from €100.
For more information, log onto www.thechefsupperclub.com
JP McMahon is running cookery courses for kids.
In this week’s paper, we have a piece about Food on the Edge where chef JP McMahon talks about how food education – especially at a young age – is always a topic of conversation at the two-day event which this year takes places on 18 and 19 October in Airfield Estate in Dundrum.
JP is all about action and is running an eight-week cookery series especially for kids. He started it off earlier this year with 200 kids cooking along with him and such was its success, it’s running again throughout Autumn.
It is ideal for children and teenagers aged nine to 16*, those already showing talent in the kitchen and those that need a little encouragement, the course will not only teach kids how to cook traditional meals and recipes but will also teach must-know culinary skills along the way.
It will also support kids to build an increased understanding of Irish produce and appreciation for different flavours through a relaxed and fun format. You can attend each class individually or book for the whole series. Prices start from €35.
For more information, visit aniarrestaurant.ie
Recipe: spooky cookies from Siúcra
Siúcra spooky cookies.
That autumn nip is in the air which means Halloween is near.
Siúcra has created those spooky cookies with crunchy chocolate and soft marshmallows, just be careful they don’t bite back.
150g Siúcra icing sugar
2-3 tsp hot water
2-3 drops of red food colouring
10 chocolate covered biscuits of your choice
60g mini marshmallows
10g Siúcra roll out icing
Eyeball jellies to decorate, optional
1 In a small bowl, add the Siúcra icing sugar and gradually add the water until it becomes a spreadable consistency. 2 Stir in the red food colouring.3 Taking two biscuits, spread the red icing on one flat side of the biscuit. Line the mini marshmallows on top and stick the other half of the biscuit on top.4 Take two small pieces of Siúcra roll out icing and make a cone shape for the fangs. Stick the fangs with a small bit of the red icing to the front of the marshmallow teeth. Read more
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An autumn of wine with the chef supper club ‘potions’ series
Restaurant boxes have gone to a whole new level this autumn with the Chef Supper Club. One of the best things about restaurant boxes is enjoying fine dining in the comfort of your own home but you do miss that lovely chatter of the restaurant and the atmosphere.
The Chef Supper Club brings this to a whole new level as on the night that you enjoy your meal, you’re immersed in that restaurant atmosphere with the chef du jour on screen cooking with you. The event started off with Donegal chef Ciaran Sweeney showcasing his menu live from his kitchen at the Olde Glen Restaurant in Glen Village, Carrigart, Donegal. And other chefs coming up include Mike Tweedie from Adare Manor’s The Oak Room and pastry chef Tara Gartlan.
The potions
For wine lovers, they have added a whole new strand to the series. Sommelier Cathryn Bell will host a star line up of wines and winemakers for the first of the Chef Supper Club’s ‘potions’ series which will commence on 14 October, running every Thursday for six weeks.
The platform of the Chef Supper Club allows the stories of these wines to be told in an interactive and engaging way, with close collaboration with the protagonists of the stories themselves.
Living legends
Each episode will be presented in a mixed format of live tastings, interactive aspects, along with food pairing suggestions and stories direct from some of wine’s “living legends”.
Among the guests featured in this series alongside Cathryn are Dirk Niepoort, Rosa Kruger, Elena Pantaleoni, Rajat Par and Sashi Moorman. Each story will be presented alongside the producers’ wines, some of which have been sourced exclusively for this event.
Booking options include individual sessions, three-week, and six-week packages. With only 50 places available because of the limited nature of the wines that have been sourced for this course, this series is perfect for anyone who enjoys good wine, good stories and good company! Prices start from €100.
For more information, log onto www.thechefsupperclub.com
JP McMahon is running cookery courses for kids.
In this week’s paper, we have a piece about Food on the Edge where chef JP McMahon talks about how food education – especially at a young age – is always a topic of conversation at the two-day event which this year takes places on 18 and 19 October in Airfield Estate in Dundrum.
JP is all about action and is running an eight-week cookery series especially for kids. He started it off earlier this year with 200 kids cooking along with him and such was its success, it’s running again throughout Autumn.
It is ideal for children and teenagers aged nine to 16*, those already showing talent in the kitchen and those that need a little encouragement, the course will not only teach kids how to cook traditional meals and recipes but will also teach must-know culinary skills along the way.
It will also support kids to build an increased understanding of Irish produce and appreciation for different flavours through a relaxed and fun format. You can attend each class individually or book for the whole series. Prices start from €35.
For more information, visit aniarrestaurant.ie
Recipe: spooky cookies from Siúcra
Siúcra spooky cookies.
That autumn nip is in the air which means Halloween is near.
Siúcra has created those spooky cookies with crunchy chocolate and soft marshmallows, just be careful they don’t bite back.
150g Siúcra icing sugar
2-3 tsp hot water
2-3 drops of red food colouring
10 chocolate covered biscuits of your choice
60g mini marshmallows
10g Siúcra roll out icing
Eyeball jellies to decorate, optional
1 In a small bowl, add the Siúcra icing sugar and gradually add the water until it becomes a spreadable consistency. 2 Stir in the red food colouring.3 Taking two biscuits, spread the red icing on one flat side of the biscuit. Line the mini marshmallows on top and stick the other half of the biscuit on top.4 Take two small pieces of Siúcra roll out icing and make a cone shape for the fangs. Stick the fangs with a small bit of the red icing to the front of the marshmallow teeth. Read more
Food News: the Irish dining bucketlist and salt-free stock cubes
Food News - The Irish whiskey industry continues to develop
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