Monthly Archive: October 2010
Tweets and trends, coffee and conversation, information and inspiration: all in the mix at Savour Kilkenny‘s first Irish FoodCamp last Friday. It was a full on day. Not only were Dinner du Jour and I presenting a new Irish blogger resource but the schedule was crammed with talks on a variety of food-related topics.
Savour Kilkenny kicks off tomorrow, Friday 22 October, with the first Irish Foodcamp and we’re nearly ready to go! Kristin of Dinner du Jour and I have a slot – there we are at 11.45am in the Slaney Suite of Kilkenny’s Ormonde Hotel – and we’ve been busy working and designing, coding and tweaking on our new foodie project for the last couple of months.
No longer content to just sell quality meat, Irish butchers are now coming out from behind the counter. They’re telling people exactly where that particular joint comes from, how it is raised, humanely slaughtered and properly aged before it is handed over. With An Irish Butcher Shop Pat Whelan of James Whelan Butchers in Co Tipperary goes one step further. This is a cookbook that will ensure that customers have all his expertise at their fingertips when they arrive home with their piece of meat.
Old Millbank Smokehouse smoked salmon, O’Flynn’s sausages with Bad Boy banana ketchup, seafood pie from Taste a Memory, pâté from Flynn’s Kitchen on Arbutus Bread: just a few of the savoury offerings at tonight’s LocalMarkets.ie launch in – where else? – the English Market. There were also teensy pots of strawberry mousse from Bitesize, the Sugar Café‘s macaroons, cheesecake from Glenillen Farm and neat little bags of Mella’s fudge, all to be washed down with vinous offerings from Bubble Brothers and The Wine Buff.
This has been a rather mixed year in the garden. Despite all my busy sowing early in the year, there wasn’t a whole load to harvest after those pesky rabbits got stuck into all the tasty green shoots. Still, the arrival of four cats (and the occasional extra stray or two) has put a stop to the dozen or so rabbits that we used to see in the mornings, carvorting in and around the raised beds, and we have managed to get our hands on some of our own garden produce.
There was a rich, savoury smell in the autumn air as a band marched down the crowded streets of Kanturk, leading a white and crimson velvet-gowned troup. The members of the Brotherhood of the Knights of the Black Pudding had travelled from France to pay tribute to the gold medal-winning black pudding of father and son butchers Jack and Tim McCarthy.