Contacts:
Hermione Winters Wicklow Slow Food
Monica Murphy Dun Laoghaire Slow Food
Click here to Join Slow Food Ireland
COMING SOON - MATCHING CRAFT BEER WITH ARTISAN FOOD
[PHOTOS]
EVENT REPORT
Slow Food Does.....Dalkey
On Wednesday 6 March, 26 members and friends of The Garden Convivium congregated at Ragazzi, Coliemore Road, Dalkey for the start of "Slow Food Does.....Dalkey". Ragazzi ("boys" in Italian!) is some what of a Dalkey institution, having opened just over 15 years ago, it rapidly became the place to eat and be seen in, and locally known as "the place where the world meets". Dalkey is known for its celebrity residents and all of them have graced Ragazzi, just look at at all the autographs on the wall as you go upstairs. But nothing can detract from what is most important - the food! Typical Italian, pasta and pizza, but excellently prepared, but those who have been there before know to eat "off menu" and ask for the daily special - which isn't particularly well advertised and almost kept secret! We were treated to Garlic Bread, which is actually crispy pizza base, cut into triangles and smothered with garlic, olive oil and herbs. We were then brought large platters of Gnocchi with various white fish & shellfish in tomato sauce with chilli - all bought locally - to which we all helped ourselves to very generous portions. Ragazzi have specially reduced price menus on Tuesday and Wednesday evenings. Another little known fact is that they also offer a take-away service for anything off their menu! The best pizza in Dublin for just €10 each. Call - (01) 284 7280 to book your table or order take away.
We then said goodbye to Ragazzi and moved on to Thyme Out, 33/34 Castle Street - a true delicatessen offering a range of artisan foods and their own home-made products. During our short stay and whilst we were drinking Petirrojo Chardonnay Chile 2011, David and Berna Williams handed out platters of honey baked ham with tomato relish on rustic bread; rare Irish beef on rustic bread; chicken liver pâté on brown soda bread; smoked salmon pâté on brown bread; game & pork terrine; venison & game terrine; green & black olives; pork sausages; sausage rolls; brownies; rice krispie squares; all of which were their own home-made. Established in 2001, at the end of Castle Street, they moved to their larger, newer premises in November last year. They also offer a catering service; home-made ready meals; and will be starting cookery demonstrations in April together with guest celebrity chefs. Website - www.thymeout.ie Tel: 01 285 1999
We then had a short walk back to The Magpie Inn, 115 Coliemore Road. Noted for being a real pub selling craft beers but also providing bar food sourced from local suppliers. We were treated to naturally smoked Irish haddock with mornay sauce followed by white chocolate and cranberry bread and butter pudding, with a selection of craft beers to choose from: Metalman, IPA 4.3%; Bo Bristle, IPA 5%; Blackrock Stout (cask) 4.1%; Galway Hooker, IPA 4.3% (all of which I can safely say were delicious!). Website: www.magpieinn.ie
Everyone agreed that this was a very successful event and had served to introduce them to other places in Dalkey which they promised to return to - result! They also agreed that it was very good value for money at €25 for members, €30 for non-members.
NEXT EVENT
Slow Food Does.....Monkstown
I'm currently trying to organise our trip to Monkstown for late April. Watch this space!
Please let me know (by email to Hermione at
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) if you wish to be added to our mailing list to receive details about this and other Slow Food events.
SEASONAL INGREDIENTS
Just Coming in to Season
Apricot, Celeriac, Crab, New Potatoes, Sorrel, Spinach, Spring Greens, Watercress
Best in Season
Cauliflower, Chicory, Cod, Halibut, Jerusalem Artichoke, Leek, Lemon, Mussels, Oyster, Parsnip, Pepper, Purple Sprouting Broccoli, Rhubarb, Salmon, Sweet Potato
SEASONAL RECIPE
Cauliflower & Broccoli Soup - Serves 4
Ingredients:
300g/10oz cauliflower florets
300g/10oz broccoli florets
1 onion, chopped
2 garlic cloves, crushed
600ml/1pt milk
300ml/½pt vegetable stock
1tbsp flour
3tbsp vegetable oil
75g/3oz cheese, grated
150ml/¼pt cream
pinch paprika
Method:
- Heat oil in large saucepan and gently fry onion, garlic, cauliflower & broccoli, stirring.
- Add flour and cook for 1 minute, stirring.
- Add the milk and stock and bring to boil.
- Reduce heat and simmer for 20 mins.
- If you want a chunky soup, remove about a quarter of the vegetables and set aside, or leave in for a smooth soup.
- Blend until smooth and return vegetables (if opting for the chunky soup).
- Stir in cheese, paprika and cream.
- Heat gently for 2-3mins without boiling.
- Serve with crusty bread.
GET INVOLVED IN AN EVENT
€5 CHALLENGE
€5 Challenge - We'd like to be more inclusive in our events and expand the participation in events throughout the area as the majority of our events are in the Glenageary/Killiney/Dalkey areas. So borrowing an idea from Slow Food USA and also from West Cork Convivium we've devised the €5 Challenge. This event will be held at various locations hopefully one each month. The event will be a dinner party/informal supper club/garden party/summer barbecue/mid-week lunch - the host decides, the "Challenge" is as follows:
- The host's maximum spend on the event does not exceed €5 per head.
- Guests are asked to bring their own wine/beer/soft drinks etc.
- The food served has to be in the main locally sourced, seasonal and/or wild and adhering to the ethos of Slow Food.
- Guests will pay a minimum of €5, but will hopefully donate more to reflect the diner's appreciation of the food served, €5 will be given to the host and additional donations will go towards raising much needed funds for the Convivium to enable it to organise other subsidised events throughout the year.
Email
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to arrange to host the next €5 Challenge.