Tag Archives | galway

A Wild Dinner at Inishbofin House Hotel

Ever have a soft poached egg, then fried and served over shredded ham? Neither did I until last night, and it's unreal.

Ever have a soft poached egg, then fried and served over shredded ham? Neither did I until last night, and it’s unreal.

So, Monday night was an eye opener to the ‘west west’ of Ireland as I like to call it. That point where you’ve reached Galway and just keep on driving, all the way through Connemara, through Clifden, on to Creggan, park up, have a pint in the sun, then hop the ferry to Inishbofin for the night. Continue Reading →

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Cava Is Dead, Long Live Cava Bodega

JP McMahon, Cava Restaurant

Last November, myself and Mrs. Any Given Food-to-be (she’s got about 4 months or so left with that name) had one of the best tapas-fuelled nights out at Cava in Galway in its then Dominic Street residence, next to Aniar. In typical fashion we ordered a little of this, a little of that, a platter of this, a bottle of that, having no idea what the portions would be like and not at all expecting that we would need to pull in a second table or spend an hour walking around Galway after the meal trying to recover.

Bottom line, it was a top night of food, great atmosphere all with lovely service – the complete package for us. We picked up lunch from them at the Food & Wine Show in the RDS in December but less than  two months later, however, owners JP McMahon and Drigín Gaffey closed the doors.

Flash forward to May of this year and it was announced that Cava would be coming back, the pair in talks to take over the old Mustard unit on Middle Street in Galway’s Latin Quarter, opposite the Cornstore. Skip to the present and the newly named Cava Bodega is in the final stretches towards opening for the middle of next month, taking residence over two floors which includes a new Pinchos Bar on the upper floor with seating for 20 while the downstairs level will have seating for 40 with a more cellar-like feel. Continue Reading →

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New Winter Menu For Artisan Restaurant

Artisan Restaurant Galway

VOTED CONNAUGHT’S Best Restraurant 2012 at the Irish Restaurant Awards earlier this year, Artisan Restaurant, in Galway’s Latin Quarter, have recently launched their new winter menu, described by the restaurant as ‘a delicious infusion of carefully selected ingredients and mouth-watering flavour’.-

Found on the restaurant’s menu this winter you’ll find

  • Baked Connemara Crab on toasted brioche and lime aioli
  • 12 Year Jameson Marinated Organic Salmon Gravlax
  • Pan-seared Loin of Rabbit served witih sauté cabbage, bacon and carrot with thyme jus
  • Sage and Horseradish Homemade Potato Gnocchi with light Cooleeney Cheese
  • Pan-roasted Monkfish fillet, cassoulet canneli bean, pork confit & Toulouse sausage, tomato and smoked paprika jus.

If you’re in Galway, or heading that way, you’ll find Artisan in Galway’s Latin Quarter up over Ti Neachtain’s pub with Mark Campbell ruling the roost in the kitchen.

You’ll get more information over at artisangalway.com.

Running a restaurant and have news to share? Drop me a line via email to ken@anygivenfood or click here to contact me.

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Jacob’s Creek Wine & Dine Experience

Jacob's Creek Wine & Dine Experience

One for wine lovers this – the Jacob’s Creek Wine & Dine Experience is hitting the road for a series of free events in Dublin, Cork and Galway this month and next. For one night only in each of the locations, 50 guests in each location will be given the opportunity to take part in a free wine tasting masterclass and delicious dining experience. The roadshow hits Dublin on 27th March, Cork on 4th April and Waterford on 26th April.

Using only their senses as a guide, guests will be taken on a virtual whistle stop tour through the Jacob’s Creek winery by top wine expert TV3’s David Whelehan, who will use the quality portfolio of Jacob’s Creek wines to reveal classic tips like how to understand a wine label and how to identify different grape varieties and wine styles. Throughout the evening, David will conduct blindfolded wine tastings to help guests develop their sense of smell and recognise the aromas of different wines. An award winning chef in each county will create a three course dinner menu using the Jacob’s Creek wine range for inspiration. Food on the night is guaranteed to tickle the taste buds and further tantalise the senses.

Aimee Milne, Jacob’s Creek Brand Manager, Irish Distillers Pernod Ricard, said

“Last year’s event in the Crypt Christchurch, Dublin was a great success and we saw a great demand from Facebook fans to bring the event closer to them. We decided to take the ‘Wine & Dine Experience’ on the road and offer food and wine fans in four locations around Ireland the opportunity to take part in the event. In keeping with the theme of seeing beyond the label, guests this year will enjoy wine and food in the unique surroundings of a contemporary art gallery, a 19th Century Jail, a museum and a Georgian Guild Hall. The Jacob’s Creek ‘Wine & Dine Experience’ is a fun and interesting way for consumers to learn something new about food and wine while enjoying Jacob’s Creek.”

Book Your Ticket

The Jacob’s Creek ‘Wine & Dine Experience’ will take place over the following dates: Dublin 27th March, Cork 4th April, Galway 19th April and Waterford 26th April. To request a reservation at these special culinary events, visit Jacob’s Creek Ireland on Facebook and enter your details on the ‘The Wine and Dine Experience’ tab or email jacobscreek@idl.ie with Jacob’s Creek ‘Wine & Dine Experience’ in the subject line, your name, date of birth (as drinks will be served), and contact details for you and a guest. Also please include which county event you would like to attend. Places are limited and guests will be chosen at random.

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Master Class on Parmigiano-Reggiano Cheese & Parma Ham

Parmagiano Reggiano Cheese

Parmagiano Reggiano Cheese: (Photographer Unknown)

If you’ve ever wanted to learn more about Parmigiano-Reggiano Cheese & Parma Ham, or the traditions behind the production process, then the RAI’s Discover the Origin campaign new master class series might be one to keep an eye on.

Today in Ireland, we have never been more attuned to where and how our food and drink are being sourced, and never more interested in the traditions behind the production process. Food writer and consultant, Aoife Carrigy along with Fleishman Hilliard has thus launched the Discover the Origin campaign which unites a delicious fusion of Protected Designation of Origin (PDO) products: Parma Ham & Parmigiano-Reggiano Cheese.

Each product in the Discover the Origin campaign is unique to the region in which it is produced and celebrated the world over for its flavours, history and traditions.

The master class runs in the Radisson Blu in Galway on Monday 12th March from 11am to 1pm. If memory serves me correct, the Radisson (having stayed there for the Irish Blog Awards in 2010) is only a 2-3 minute walk from the bus station / train station in the centre of Galway so it’s very accessible. The session is free to attend and you must register in advance by emailing info@rai.ie.

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Foodie Forum for Galway in February

The Foodie Forum 2012

The Foodie Forum 2012 - to be held at the Hotel School (GMIT), Galway, on February 2nd. Tickets €10 available from January 9th.

While I’ve spotted some chatter on “the Twitter” for people wishing to banish the term ‘Foodie’ to the nether-regions of the web, it’s worth noting that the first national foodie forum, or, The Foodie Forum, is slated to take place in Galway on February 2nd. The event which promises to be “an exciting interactive showcase of excellence in Local and Artisan produce and a platform to network with like-minded foodies” is being held at the Hotel School on the Dublin Road campus of GMIT. Tickets are available from Monday coming, January 9th, until January 20th only and if you’ll need to register your interest in advance here.

What’s it all about?

The event aims to give delegates an amazing opportunity to experience culinary demonstrations in the “Melting Pot” with high profile and contemporary chefs, incorporating Masterclasses in Irish Lamb and Pork, the art of smoking salmon, chocolate craft and bread making, as well as molecular gastronomy. The “Drinks Quarter” will host, wine appreciation workshops and tastings from Irish Micro-brewers, bespoke whiskey distillers and blenders. Visitors can also take this unique opportunity to visit the indoor Market to mingle, chat and buy! Visit the Hotel School “Pop Up” restaurant and get a taste of G.M.I.T or be a part of the “Forum” where industry experts and key note speakers with a passion for food will hotly debate the topics of the day.

There is mention in The Galway Advertiser of “an impressive lineup of speakers” though with tickets going on sale this Monday for the event it would be nice to see who the speakers are. I’m also wondering how it will stack up in comparison to anything like Foodcamp which has been great in drawing food producers and food lovers to Kilkenny and Waterford in the past two years. Might we see the beginning of a Foodcamp in Galway (which would forego the €10 ticket fee for something similar)?

With the Volvo Ocean Race bound for Galway this summer, the forum is being used as a launchpad to showcase what visitors to Galway can expect from local food producers, food being one of the four key pillars of the Volvo Ocean Race, as outlined by Cáit Noone, Head of Hotel School

The food pillar will provide Ireland with a global showcase opportunity to share with the world our food experiences and the outstanding locally sourced produce we have to offer. The event in the Hotel School in GMIT will provide an introduction to the many wonderful culinary experiences visitors to Galway can expect next summer

You can find out more by following @thefoodieforum on Twitter, Facebook or register your interest here. The event is open to the public and tickets are priced €10 or €35 for the forum and dinner which will be prepared by Hotel School lecturers and students.

I haven’t been to Galway since the Blog Awards were there two years ago (this year) so it may be time for a spin back over the west.

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