Description
Friday 29th - Sunday 1st October 2017 - Dingle Peninsula Food & Wine Festival This food festival has a line up that features taste trails, charity cookout, wine tastings, foraging walks, cookery demonstrations and food workshops, the festival promises 3 days of food, fun and entertainment. Farmers markets' will line the streets of Dingle from Friday right through until Sunday.
Food workshops will include, bee keeping, growing your own food organically and bio dynamically, hen keeping, how to brew the perfect coffee, two cheese making workshops, and a chocolate workshop and
“With taste trails to tantalise your taste buds and cookery demonstrations to send your savoury senses wild, there really is something for everyone” said festival chairperson Martin Bealin of The Global Village Restaurant.
Highlights of the festival include a Taste Trail in over 70 outlets, where festival goers can purchase taste tickets and sample local cuisine delights in locations that vary from pubs and galleries to shop and restaurants. Tickets for the taste trail will be on sale in the Festival Office (which will be located in the West Kerry Live office on Green Street) and at various venues along the Taste Trail. A book of 10 tickets cost €22.
On Saturday and Sunday of the festival, Cookery Demonstrations will take place in the beautiful old St. James Church and are free for all to attend. On Sunday afternoon at 1pm an “Entertaining” Foraging Walk will leave Milltown Bridge (€5 to charity)
The festival will also plays host to the annual Blas na hÉireann, National Irish Food Awards. The awards celebrate the quality and imagination of the best Irish food producers, with gold, silver, and bronze medals in over 30 categories, for companies producing the best-tasting foods made in Ireland.
Special Menus: Restaurants will create varied tasting menus on the Friday and Saturday nights of the festival, featuring local produce.
All the fun kicks off with the Gala festival Launch at 10pm in Dingle Bay Hotel, there will be live music, canapés and champagne.
The full festival line up and more information on the Dingle Peninsula Food and Wine Festival can be found on www.dinglefood.com
The festival helps to raise funds for local charities
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Gin Tasting with Dingle Gin of The Dingle Whiskey Distillery starts in 30 minutes in Dick Mack's Pub yard. Entry Fee: €15 The Dingle Distillery is delighted to announce our Gin Masterclass. This is a magnificent opportunity to sit back and relax while deepening your knowledge and experience of gin. Michael, our head of production, will test your sense of taste and smell as he brings you through our gins and the botanicals we source. The Dingle Food Festival would like to raise a glass to the late Oliver Hughes, of The Dingle Whiskey Distillery and The Porterhouse Temple Bar. Ar dheis Dé go raibh a anam dílis.
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Nettle Lovin with Fiona Falconer of WILD About starts in 30 minutes in Orchard Lane off Main Street. Admission €5 Learn how to get the most from nettles including Nettle Beer! Nettles are part of every Irish childhood, part of our history and our heritage but did you know they are also one of our greatest native super foods? Nettles possess many incredible health benefits and properties, not least their ‘hangover free’ brewing potential. Fiona Falconer, Ireland's FIRST commercial Nettle farmer, will walk you through the uses, juices and brews of our own native Nettle. Wild about™ is an innovative, Irish producer making a range of award winning pure artisan foods from the wealth of Irish, seasonal and wild ingredients, sourced locally or grown on their permaculture farm in Co. Wexford. Check them out http://www.wildabout.ie/
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Whiskey Tasting with HYDE Whiskey starts in 30 minutes in Dick Mack's Pub yard. Entry Fee: €15 Hyde Irish Whiskey, from Inis Eonáin, County Cork will taste 6 whiskeys including a 10 year old Bourbon, a 10 year old Rum Finish and a Limited Edition Single Grain. Hyde Whiskeys have won numerous international awards!
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Michel LeBorgne's Cookery Demo starts in 30 minutes at Dingle Benners Hotel. Free entry! Founder of the New England Culinary Institute (NECI) in Montpelier, Vermont, USA and former Executive Chef of Yale University; Chef Michel LeBorgne has been awarded the French Ordre du Mérite Agricole for his service to the country, is an esteemed member of the Maitre de Cuisiniers de France, named French Master Chef of the year in 1996 and authored the memoir No Crying In the Kitchen. Chef LeBorgne has cooked for presidents and royalty, heads of state, the culinary and theater elite. He was instrumental in changing the education model for chefs in America and is revered in the culinary world.
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Phil Brazil's Cookery Demo starts in 30 minutes in Dingle Benners Hotel. Free entry Born and raised in Dublin, Philip developed his love of fresh seafood at a tender age. Philip immediately knew he’d found his calling and began his formal training at the Dublin Institute of Technology. From here he rose to Sous Chef at Tinakilly House, Co. Kildare and then to the prestigious role of Sous Chef under Michael Martin at The Clarence Hotel. A move to the UK further increased his repertoire, spending two years as Pastry Commie in Gidley Park Hotel in Chagford, Devon, under one-star Michelin chef Shaun Hill, and a short spell with two-star Michelin chef, Michael Caines. Returning to his Emerald Isle roots, he is now heading up the highly revered kitchen at Sheen Falls Lodge. Philip’s natural flair, international travels and continued professional development are reflected in his creative menus – fusing together different cuisines and cultures with south west Ireland’s freshest produce.
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Beyond Blue Nun - Wines of Germany with Wein & Genuss Gerlach starts in 30 minutes in Dick Mack's Pub yard. Admission: €15 In this masterclass, learn about Germany‘s viticulture - the main wine growing regions and their typical grape varieties. Challenge your taste buds and enjoy a selection of high-quality artisan wines, including Riesling and Pinot Noir. Truly handcrafted from boutique-style winery’s bearing the signature of dedicated winemakers.
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Managing your Herb Garden for your Kitchen with Greta McCarthy O’Brien of Greta's Herbs, Annascaul, Co Kerry. starts in 30 minutes in Orchard lane off Main Street. Admission €10 Greta qualified in Amenity Horticulture at the National Botanic Gardens in 1983 and has specialised on the topic of herbs for almost twenty years. Greta’s Herb Nursery is based in Annascaul where she produces and distributes a wide selection of potted herbs. She is highly regarded locally for her extensive knowledge and for her quality plants. This workshop will give you the knowledge and skills required to grow and manage herbs for your kitchen whether you are a novice or a devotee. Greta has just completed work on a book 'Growing Herbs in Ireland' which should be out next year. Further information can be found on www.gretasherbs.com
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Lizzy Lyons' Cookery Demo starts in 30 minutes in Dingle Benners Hotel. Free entry! Lizzy’s love of food started at a young age watching her mother, aunt and neighbours baking and cooking. She studied hotel management in Cork Institute of Technology and after graduating moved to London and worked in the hospitality sector on Food and Beverage Management. The last job she held in London was working for Universal Music running there in house cafes where she gained so much exposure to healthy eating, emerging food trends and street food. Lizzy moved home to Ireland and began selling soups, chowders and hot dishes at the farmers market. Lizzy opened a pop up café in Ballybunion in summer 2015 and in June of 2017 opened the flag ship cafe in William Street, Listowel. Lizzy likes to cook a little differently with her ethos based on hearty healthy feel good food...whilst making it affordable.
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The Great Daingean Uí Chúis Bake Off results will be announced in 30 minutes in the marquee in Dick Mack's Pub yard. All the cakes are displayed there now for your visual delight
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Takashi Miyazaki's Cookery Demo starts in 30 minutes in Dingle Benners Hotel. Free entry! A native of Fukuoka Japan, Owner and head chef at Miyazaki in Cork, Takashi uses real Japanese elements in his food. Takashi's 20 years Japanese cooking experience includes catering for heads of state and celebrities, and holding number of Head Chef positions’ in both Japan and Ireland. Takashi was named "Chef of the Year 2015" by John and Sally of The McKenna's Guide. He is an advocate for Japanese cooking here in Ireland and his aim for Miyazaki is simple..."There are so many types of Japanese food. It is like a treasure box. I want people to enjoy the real flavours of Japan."
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"Coffee with the Master Chefs" starts in 30 minutes at The Dingle Whiskey Distillery. Light refreshment to be served. Free to the public. Master Chefs from the around the world (Ireland, Northern Ireland, England, France, and the USA) will discuss the past ten years of Irish food and how food trends will change in the next 10 years. From the Celtic Tiger repatriation of Irish chefs and the farm-to-table movement to international street foods and home meal replacement; our chefs (from hotels, restaurants, and academia) will discuss it all. An intimate round-table discussion will afford close interaction with the audience and allow for questions and interactive discussion. Current attendees: (subject to adjustment): Paula McIntyre - Chef/writer/television personality - Northern Ireland Michel LeBorgne - French Master Chef of the Year, 1996 - France Daniel Richardson - Head Chef, Multi-Awarded Hartwell House Hotel & Spa, London Max Fischer - Two Star Michelin Chef of Rowley's Restaurant & Bar - England TJ O'Connor - Senior Lecturer, Hotel, Culinary Arts and Tourism Department, Institute of Technology Tralee Martin Bealin - Owner of The Global Village, Dingle, Co. Kerry & Failte Ireland Ambassador Facilitated by Trevis L Gleason - Chef/Author - Dingle/USA
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The Judges Prize for Best on the Taste Trail went to Taste Trail stop no. 68 Fiadh Woven Design for Pork & Chorizo Burgers. Award presentation will take place next week.
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