Launch Of Dine In Dublin 2016

DINE IN DUBLIN 2016 LAUNCHES WITH MOUTHWATERING ARRAY OF DISHES AND EXCITING DEMOS FROM THE CITY’S TOP CHEFS

Last week we had the pleasure of working with DublinTown to launch Dine in Dublin 2016, the eighth year of the city’s favourite foodie festival. Kicking off Dine in Dublin 2016, DublinTown hosted the crème de la crème of foodies who enjoyed a unique tasting menu curated by six of the city’s top chefs and live demonstrations on the night.

The evening began with a cocktail reception serving French 105, Bottled old fashioneds&negronis and Sherbet Sip by The Liquor Rooms. Then, MC Andrew Rudd of Medley, took to the stage in the fabulous setting of the Mansion House Round Room to introduce each chef and take guests through a live demonstration of the dishes created especially for the launch. Wine was paired with each dish by Fallon & Byrne’s head sommelier Scott Findlay.

Michael Collier, head chef at Zaragoza, started the evening off with a delicious Tapa de Queso de Cabra – a honey glazed spinach and goat’s cheese filo and crispy duck filo with almonds and cranberry sauce. This was followed by Richie Wilson, head chef of Fire Restaurant and Lounge, who wowed guests with chargrilled jumbo shrimp, served with wilted samphire, tomato and coriander salsa, along with twice cooked skinny chilli aioli fries. Owner and head chef of San Lorenzo’s, Temple Garner, treated taste buds to porchetta, slow roast gremolata stuffed pork belly with creamed cavolo nero, apricot agro-dolce and duck fat roasties. Then it was over to Dave Balfe, head chef at The Church, who served Higgins brisket of beef with herb and hazelnut crust and onion purée, drizzled with slow roasted garlic jus. 101 Talbot’s Neal Magee then shared his creation of Wicklow venison with a lentil, sweet potato and bacon cassoulet. Finally, finishing the evening on a sweet note, Stephen Gibson of Pichet presented a mouth-watering flourless chocolate cake, served with passion fruit curd, hazelnut ice cream and coconut.

Guests enjoyed Andrew Rudd’s animated hosting talents for the evening, which included a blind tasting with rhubarb flavoured popcorn and food trivia questions, with spot prizes of vouchers for contributing eateries and books for the winning participants!