Tuesday, July 31, 2012

First Day in Ireland: Dublin

Temple Bar Pub - The greatest pub, mine eyes have ever seen.
Biggest whiskey selection in all Ireland.



Cheese plate offered at this mighty fine pub:  Gubbeen, Cashel Blue, Smoked Gubbeen, Cheddar

"Cheese Croutes" - Sliced Baquette with warm irish goat's milk, leaves (called rockets), and special recipe chutney.  Accompanied with Redbreast 12-year irish whiskey.


Dinner Theater at Arlington Hotel - Starter - Slow Poached ham hock w/ parsley & mustard, toasted brioche, pea & tarragon dressed baby leaves.

Dinner Theater at Arlington Hotel - Entree - Crisp Irish pork belly, black pudding & potato mash, pickled shallot, and a granny smith apple puree

Monday, July 30, 2012

The Little Cheese Shop


Nestled in Ireland's ruggedly beautiful west coast is the port town of Dingle.  As part of the famed 'Dingle Peninsula', the town of Dingle features iconic views of everything you would expect from a town set off of the Irish Sea.  The coastline consists of steep sea-cliffs, broken by sandy beaches, with two large sand spits at Inch in the south and the Maharees to the north.  Its principal industries are fishing, tourism, and agriculture.


View Larger Map

Set inside this compact town, just off of one of the main streets, is The Little Cheese Shop.  Owned and run by cheesemaker, Maja Binder, it features both local and international cheeses, breads, and other specialty food items.

              

On this day, the shop was busy with guests speaking a variety of languages, including, English, Irish, and French.  The other employee, Maeve, was alone working the cheese counter, answering questions, and handing out tastes.



Using a cheese spader and butcher knives for cuts, Maeve was cherry and pleasant to all who came through the door.

Sunday, July 29, 2012

Chapter Forty


I am no restaurant critic, but I had to write about the BEST dinner I had the entire time I was in Ireland.  It is not often that incredible food meets incredible service.  But, that is exactly what happens when a master’s chef runs his own restaurant AND finds Michelin starred chefs and waitstaff that are as passionate about it as he is.  Chapter Forty is a very nice place.  It’s décor is stylish and inviting, while making an obvious claim to being a “special dinner” destination.

My wife and I decided on this place for her ‘birthday dinner’ and could not have been more impressed and thrilled with the amount of attention given.

                              

Us as our table and with our server, Diane.

We walked in without a reservation, and were shown to a nice, quiet table in the back.  Our server, Diane, was kind, patient, and inquisitive.  Showing her Irish charm, she made a special point to ask about our backgrounds and trip to Ireland.  After ordering food, she suggested I go to the bar to look over the choice of whiskeys.

Once at the bar, I was waited on by Mark, who was as unassuming, humble, and gracious as anyone can be.  We discussed whiskey, rugby, and cheese for a very long time, after which, I learned that he was the owner.  He then opened up about his thoughts on the United States, the food scene, and the incredible lengths he goes to in finding the best foods, producers, and chefs.  He included the fact that he often welcomes interns from the United States, specifically, Johnson & Wales University in Providence, Rhode Island.  Throughout the evening, I watched as he had conversation after conversation with many a guest ranging from their families, to their personal lives, and everything in between.  He even made us feel that we were regulars, or more so, that we were at home.

Mark Murphy, Owner

Once I sat back down and began enjoying the food, I was reminded at just how much we take simple, good food for granted.  Although the meal featured some wonderful sauces and spices, many of the items were served bare, letting the absolute pure quality of each item shine.

So, what did I have you ask?  Well, I started with Mark’s recommendation of an exclusive whiskey to his restaurant:  Danny Boy Irish Whiskey.  It was very subtle, with a soft, mild texture.  Mostly it is an easy, soft spirit with a mild caramel body that leaves a taste of honey at the end.

Next, came some beautiful onion cheese bread and brown bread with and olive tampenade and irish butter.  The onion cheese bread was my favorite with a nice soft, balanced, full flavored middle and nice crumbly crust.  Of course, a little more cheese would have been great :).





For my entree, I had rack of lamb on fresh spinach, lamb shoulder, fried goats cheese chevre, slow cooked with pinhead crumb, and duck fat roasted potatoes with parmesan butter.



Wow!!!!  Each one of them was superiorly executed.  The rack of lamb was full of beautiful subtle flavorings while having a delicate texture.  The potatoes were perfectly balanced and AWESOME.  In addition, I tasted my wife's pork loin with a fork - it was so tender, I only needed a fork - and it was
stupendous.

(The bites out if it come from my wife....)

In addition, I tried her filo pastry covered in pasta then deep fried, with smoked pork and sauerkraut.  Unbelievable - I could eat these every meal.  Unfortunately, even if I had the recipe, I couldn't do it.

Dessert, you say?!?  Apple Beignets with a pistachio trifle.  Incredible!  Buttery, beautiful.......sensational. Now, through our conversations they had learned they we were 'out on the town' to celebrate her birthday.  What happens.....of course, a little extra style on the presentation.


So, how do you end an article about a place that makes you want to come back again immediately.  You know that feeling you get every once in awhile when you're out and everything clicks so well.  It's almost like nothing can happen or go wrong and you end up being more of yourself.  Well, this was our experience.  Absolutely sensational.

I have a couple of extra days at the end of this trip.  If I end up back in Ireland, this is where I am going to go.  Thanks Mark, Diane, and everyone else at Chapter Forty!!  

Arlen - The Patron Saint of Lost Children

This is Arlen......he has spent his life giving tours to people on "buggies" through Killarney, Ireland.





At the end, he said:  "And that's the history of f$#%n Killarney."

Saturday, July 28, 2012

Meal Offerings



Just a few descriptors of meals we've had:

Cajun chicken panini with sweet corn relish on pita bread with white & black sesame!

Bunratty Castle Banquet Meal:
- Starting with Mead and a traditional 'friendship bite' of soda bread with salt.  Then, a potato leek soup.

Meal Table pre-Dinner

Sorry for the poor pictures - photographer, I am not.

Ribs with Whiskey Sauce, Potatoes, and Chicken with Vegetables


The Lake Hotel
Irish Hereford Steak with Yorkshire pudding, rocket leaves & black peppercorn sauce.  Midleton aged Irish Whiskey to drink.






Friday, July 27, 2012

Drink Offerings

So, one must not come to Ireland without trying the drink offerings right?!?  So, yeah, I'm trying a beer tonight, but first I had to do whiskeys:  When in Rome, right?!?

Anyway, I've tried Jameson & Jameson 12-year, Redbreast 12 yr., Connemara, Paddy, Danny Boy, Midleton Very Rare, Midleton - Barry Crockett Legacy, and Kilbeggan.  Of course, the Midleton's are the cream of the crop going for around 150 Euros per bottle.  The Midleton's were, by far, my favorites, to my wife's dismay.  However, the Danny Boy, was very good and so was the Jameson 12-year.  I really did not care for the Connemara which is quite harsh and has almost a 'pulpy' texture.

Obviously, since I was close enough, I had to hit the world famous Jameson Distillery in Midleton, just outside of Cork, Ireland.  One hour tour, with a glass at the end, unless you were lucky, like me, and got selected as part of the elite 'tasting' crew.

Entrance

Front Gate

Front Gate

Tasting Room

Restaurant

Dream Shelf

Mash Building

Cool Truck!!

Power Wheel

Distillery Silos

Why is the picture upside down?

Largest Still Pot in the World

Johnnie Walker vs. Jameson vs. Jack Daniels



Thursday, July 26, 2012

London

I'VE MADE IT!!!!!!

Me & Big Ben

I'm in London and will be starting at Neal's Yard Dairy tomorrow.  But first, I did some touristy stuff - check out the foodish pictures from Harrods in London.

 

 

IBERICO HAM:


Yes, that is an Iberico Ham.  Available above in a beautiful box with Velvet cover and/or with it's own Leather Carrying Case, as seen below.


STILTON:


Stilton available in a scoop out container (above) or in the jar (below) per the Queen.



CHEESE CASE & SANDWICHES:

 


WINE & SPIRITS:



NOTICE THE PRICES BELOW ARE IN BRITISH POUNDS: