Dublin Chefs Come Together to Launch DublinTown Food & Drink Festival 2019
On Tuesday evening (October 1st), the DublinTown Food & Drink Festival 2019 officially launched in Dublin’s most famous café, Bewley’s of Grafton Street
Over 100 guests enjoyed a fantastic evening held on the upstairs floors of Bewley’s. Kicking off the evening with an aperitif, House Dublin created ‘Just the Ticket’, a tasty concotion made from Beefeater Gin, Port, Vermouth & Beekon Batches. The reception was entertained by Jacob Koopman, local Grafton Street busker, in the James Joyce Room before guests entered the main dining area across the way.
Andrew Rudd of Medley on Fleet Street hosted the evening, talking with each of the seven chefs, mixologists and barista as they took to the demonstration stage respectively. Whilst they created their dishes on-stage, the brigade of chefs prepared all dishes for service, ready to fly out once the demonstration was over. A wonderful celebration of Irish produce and Dublin talent, in association with Taste the Island.
Eszter Thomka of House Dublin prepared the aforementioned cocktail on stage, followed by the first course.
Pamela & Lorraine Fitzmaurice, sisters and owners of Blazing Salads on Drury Street, demonstrated their dish: Black Bean & Quinoa Burger with Cucumber & Irish Wakame Seaweed Pickle, Tomato & Red Onion Salsa and Coriander Pesto. A delicious vegan alternative to the usual burger, guests seemed to really enjoy this dish, which was paired with Dr. Deinhard, Weissburgunder, Pfalz, Germany 2017.
Showcasing something new to many diners on the night, Neal Magee, chef and owner of 101 Talbot served up his dish: Wild Game Terrine, Celeriac and Golden Raisin Slaw with Treacle & Pumpkin Seed Brown Bread. On stage he showed how he makes this tasty brown bread, whilst talking about flavoursome Irish game. This course was paired with Vincent Girardin, Bourgogne, Pinot Noir, France 2017.
Next up was Jules Mak, Head Chef at Zozimus on Anne’s Lane who also owns and runs Mak at D6. Famous for his Asian dim sum, Jules told Andrew and guests about his father’s influence into cooking and his dish: Prawn Pot Stickers, Steamed Dumpling with a Crispy Base Filled with King Prawn, Bamboo and Pak Choi, Drizzled with Chili Oil and a Soya Vinaigrette. Packed with flavour and beautifully presented, this third course was paired with Vega Vella, Fermentado en Barrica, Rioja Blanco, Spain 2017.
Patrick Clement, Development Chef of festival sponsor Pallas Foods, prepared and cooked his dish: Seared Rump of Slaney Valley Irish Lamb, Braised Red Chicory, Tarragon Pickled Wild Mushrooms and a Port Wine Jus. A truly beautiful combination of Irish lamb and fresh mushrooms, this was well enjoyed by all guests on the night, and was paired with Château la Couronne, Monatgne St-Emilion, Bordeaux, France 2016.
All wines on the night were perfectly paired by and supplied by Paul Foley of The Corkscrew Wine Merchants on Chatham Street.
Moving into the sweeter dishes, Temple Garner of San Lorenzo’s on George’s Street tickled taste buds with a delectable dish: Coco Pops French Toast with Peanut Butter Mascarpone. After telling the backstory to the dish, the room became even more alive after tucking into their dessert.
Next was Wojciech Tylser, Barista at Bewley’s and National Barista Champion 2019 too. He spoke about the very intriguing Multi-sensory Coffee Experience, which will take place during the Food & Drink Festival. From this, guests were served Bewley’s Signature Kenya Coffee with Blackcurrant, Lemon and Milk Chocolate Flavours. This was also served with a miniature slice of their famous Carrot Cake, made with Cream Cheese Buttermilk, Carrot Biscuits Topped with Carrots & Orange Confit and Soya Chocolate Cream.
To finish the night, Simon O’Connor of House Dublin took to the stage to talk through and present the menu’s digestif, ‘Twist & Shout’. This was made from Absolut Vanilla, Cacao Blanc, Mint, Coconut & Rice Cream and topped with cinammon.