Monday night saw the Euro-toques Dinner Series draw to a close with an aptly themed ‘Bacon and Cabbage Dinner’ to mark three decades of the organisation in Ireland. After two successful dinners at Luna and the former home of Le Coq Hardi, the Woollen Mills played host to the celebration of Ireland’s classic dish by five of the country’s top chefs.
Setting the tone for the evening ahead, Ed Hick served artisan charcuterie alongside Dalliance Cider Bellinis. Chef Ali Honour of Ali’s Kitchen in Cork presented freshly baked Bacon and Parsley Brioche with noon and thyme butter. This was followed by Sham Hanifa of the Cottage, Leitrim, offering Thornhill Duck with Bacon Crust, Pickled Cabbage, Chilli Sambal and Hoi Sin Glaze.
Next up, Chameleon’s Kevin O’Toole served Tonkatsu with Pork Belly, Noodles, Scallion, Quail Egg, Caramelised Pork and Kimchi Bao. Robbie Krawczyk of Tankardstown House then presented a dish of Fermented Cabbage, Bacon Water, Summer Truffle and Parsley.
Chef Kate Lawlor of Fenn’s Quay in Cork prepared Stone Well Cider-braised O’Mahony’s Collar of Bacon, Turnip Puree and Spiced Walnuts. Finally, Ali Honour’s Teeling Small Batch Whiskey & Guinness Ice Cream Float ended the evening on a sweet note.
In attendance at the iconic Woollen Mills were many familiar faces from the food industry including La Rousse Foods Director Francis McSorley, Food Writers Ross Golden-Bannon, Dee Laffan and Aoife Carrigy, Chefs JR Ryall and Jessica Murphy and Producer Ali Dunworth.
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