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Foodie heaven on trailKilkenny

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Kilkenny trail launched Monday 19 April

Just back from the launch of trailKilkenny (www.trailkilkenny.ie). There are lots of wonderful food producers in Ireland and many of these are in the Kilkenny area. The Kilkenny food producers have joined forces to create this trail of food producers that you can visit. They include Mag Kirwan of Goatsbridge Trout Farm (www.goatsbridgetrout.ie) who supplies the wonderful hot smoked trout that I serve at SupperClubDublin.

I tasted some really delicious cheese from Knockdrinna Farmhouse Cheese (www.knockdrinna.com) – so nice I sought out another piece from one of the trays circulating. I also tasted some mouth-watering truffles from The Truffle Fairy (www.trufflefairy.com).

Highbank Organic Orchards supplied some of their organic apple juice made from specially selected apples naturally low in sugar. I thought this might taste unpleasantly bitter, but in fact it was really juicy and didn’t taste acidic, just really appley (www.highbankorchards.com)

Strawberry ice-cream was served in mini-cones and reminded me of the ice-cream my mother used to make every year during strawberry season – deeelicious (www.cramersgrove.com).

I also had a fascinating conversation with Bill Mosse of Kells Wholemeal who supply all types of wholemeal made from Irish grown wheat, www.kellswholemeal.ie

Well done Kilkenny food trailers and thanks for inviting me!

Written by SOKNH

April 19, 2010 at 5:02 pm

Tuesday 30 March

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Saturday night went really well and the diners were especially convival – pulling the two tables together as the evening went on, and exchanging banter.

As it happens four of my cousins came along on Saturday, which was lovely, and one of my aunts. Just conincidence that both sides of the family joined in the experience on the same night.

Meanwhile, it’s a dreary day here in Dublin, but we can look forward to another supper club on Saturday 10 April. This night is more than half full already, which is great.

For the time being we are saying au revoir to Boeuf Bourguignon which served me well, but it’s time to move on though we may return.

Now that the days are longer, I am looking forward to being able to start off the supper club by having our glass of prosecco outside.

Fingers crossed!

Written by SOKNH

March 30, 2010 at 3:52 pm

Friday 26 March

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I’m really enjoying building up the SupperClubDublin. I did an interview with Gareth O’Callaghan on 4FM yesterday and that was a great experience – you can listen to it here. I was impressed with the professionalism and efficiency in the radio station and was made to feel very comfortable. I was quite nervous and didn’t sleep well beforehand, but the team put me at my ease and Gareth asked the kind of questions I could answer easily.

Meanwhile, the bookings are gathering momentum and there are 10 definites booked in for April 10 and quite a number of possibles.

Yesterday, I did the food shopping for tomorrow and today I start prepping and cooking and finish tomorrow. But first, I need to steam clean floors and other surfaces – the less interesting part of running a supper club!

Hmm. Better go and do it then.

Slán

Written by SOKNH

March 26, 2010 at 11:04 am

Saturday 8 May

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There will be another supper club on Saturday 08 May.

Please email SupperClubDublin@gmail. com to book or for more information.

More details will follow.

Please note that due to mounting costs, the ticket price will be €30 from Saturday 24 April.

Written by SOKNH

March 24, 2010 at 2:35 pm

Saturday 24 April

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There will be another supper club on Saturday 24 April.

Please email SupperClubDublin@gmail. com to book or for more information.

More details will follow.

Please note that due to mounting costs, the ticket price will be €30 from Saturday 24 April. Tickets will soon be available from the Central Ticket Bureau.

Written by SOKNH

March 24, 2010 at 2:32 pm

Menu 10 April

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These are my ideas so far for Saturday 10 April. They may change depending on availability or whim! Membership for this night is €25.

Aperitif

  • Glass of prosecco.

Starter (vegan)

  • Aubergine caviar with olive and tomato bread (organic flour) and olives (probably Kalamata).

Main course choices

  • Spiced rice pilaff with organic chicken (from Mag McDonnell) and pine nuts with salad; or
  • Smoked trout (www.goatsbridgetrout.ie) with new potatoes and salad; or
  • Vegan main course: Spiced rice pilaff with home-cooked cannellini beans, pine nuts and salad.

Dessert

  • Chocolate mousse; and, or, Coffee cake and orange salad (vegan)

Tea, coffee or chamomile tea with macaroons.

There will be jugs of filtered water on the tables. I have been using Daniel Downey’s filter system for several years and find it really economic and good. www.cleanwater.ie

Written by SOKNH

March 24, 2010 at 2:17 pm

Diary of a supper club

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What a journey – from vaguely thinking about doing an underground restaurant to a review in the Sunday Tribune – all in a matter of weeks.

Food is so bound up with emotions and love that it’s a roller coaster. Every thing that people like makes you happy and anything they’re not 100% about makes you blush.

It’s great fun, but unsurprisingly it’s also more difficult than I expected. It’s a steep learning curve and I imagine it will continue to be. For that I am grateful. I am learning so much about cooking, what works and what doesn’t and it spurs me on to make it better the next time.

Many thanks to all the diners for being warm and friendly and open to the whole idea – no diners no supper club! Katy McGuinness, the Tribune food critic was one of those diners. Her review in the Tribune was very refreshing. Katy managed to give a warts and all review that was really useful and courteous – and it would be so easy to slip into being cynical or snide. Others have also kindly reviewed the supper club on their blogs.

I have been very fortunate to have the smiling and calming presence of my friend Angela, and the help of my husband and son too.

I have really enjoyed talking to the suppliers who are intrigued by the whole idea and very flexible in supplying me with what I want. So thanks Mag at Goatsbridge Trout farm;  Coolanowle organic meat farm; and Margaret who will be supplying organic chicken.

I now plan to source a local fruit and veg supplier – preferably organic.

So if you come to one of our events you will be made very welcome, have a good night, good food, and meet some new people.

– Sheila

Written by SOKNH

March 21, 2010 at 6:36 pm