DOCSLIB.ORG

Young Chef and Celeriac Win Judges Over Made from a Piece of Celeriac Opened on Dawson Street

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Young Chef and Celeriac Win Judges Over Made from a Piece of Celeriac Opened on Dawson Street -1- Irish Times* Circulation: 82059 Saturday, 28 February 2015 Area of Clip: 30300mm² AVE: € 5,716.85 Page: 8 Page 1 of 1 Young chef and celeriac win judges over made from a piece of celeriac opened on Dawson street. brined and then dehydrated for “I loved the buzz of the two three weeks so that it looked years there. We had the chef like a truffle. “Celeriac is clearly and the young chef of the year a big part of your life,” the MC in 2013.” He describes Viljanen for the night joked. as “a stunning chef, with a palate Judge Clare Smyth from Restaurant like I’ve never witnessed. Gordon Ramsay took a He taught me all about this Catherine deep sniff of the dish before tastingstyle of cooking.” it. In a final flourish, A monthly pop-up and cooking Cleary hay-smoked tea was served in stints during the week in Moriarty’s grandmother’s teacup,James Sheridan’s Canteen restaurant Irish Lives a wedding present from are a quieter work rate than in recent years. “I love Mark Moriarty's 1956,he told the judges. cooking but I also love family Judge Atul Kochhar had said and friends as well so I’m trying passion for food won he was looking for a dish in to get a balance. It’s very hard which vegetables were the star to attract people to the industry him a top contest and meat was a garnish. when it’s all about crazy hours. for chefs this week Oliver Dunne from Malahide’sThere is a part of that but if Bon Appetit wanted to you’re clever you can balance it - see something he hadn’t seen quite nicely. And I’m trying to before. The fourth judge, Dan do that with the pop-up.” CATHERINECLEARY Doherty, predicted the winner Moriarty told the judges he would be “the guy who’s right wanted to “push on a new wave Mark Moriarty’s home economics on the edge”. teacher, Brian Dooley, told of modern Irish food”. Taking Several hours and nine dishes last week’s San Pellegrino prize him he should start at the top if from nine other contestants he wanted to be a chef. “So 1 later, Moriarty took the trophy. drafted a letter with my mother, Forty people who bought which is a very Irish thing to tickets for Moriarty’s pop-up do, and sent it to what I consideredwill get to taste the dish tomorrow at the time to be the top 10 night in the Canteen at restaurants.” Blackrock Market. The Culinary The letter opened the kitchen doors for the then Counter, which Moriarty 15-year-old transition-year student runs with fellow chef Ciaran from Blackrock in Dublin Sweeney, has popped up twice into two-week work stints in before,in George’s Street Arcade three of those restaurants: with (“which was just crazy - no Kevin Thornton, Derry Clarke running water”) and in Forest and Neven Maguire. “I was really Avenue. “We’vebeen serving it well looked after and that inspired[the celeriac dish] and people me even further.” just said they really liked it and This week the 23-year-old they couldn’t believe it was just won San Pellegrino best young vegetables.” i Mark Moriarty prepares a dish, watched by Stephen Gibson, chef in the UK and Ireland at a Spanish chef Elena Arzak Neil McFadden and Marc Amand. photograph: brenda fitzsimons competition in London. In was a judge at the Euro-toques June, he’ll compete for the young chef competition which world title in Milan against 19 Moriarty won in 2013. “And she other young chefs. really fell for that dish so I On Tuesday night, in Hatredswasn’t coming blind with it.” Georgian Restaurant, he It’s been 18 months in the turned a knobbly root vegetable making. Moriarty got his interest into a star. His celeriac dish in food from summers fishing included a sauce of raw celeriac juice boiled down and turned with his father in west Kerry. into a cream with butter and He worked during school lemon j uice and topped with hazelnuts.holidays in the Charthouse in Dingle. “Noel Enright was a really good influence. I learnt a lot Celeriac and life there about simple food done A piece of celeriac was roasted well.” like a joint of meat and Moriarty worked with Kevin blow-torched with an “Irish Thornton while he was doing miso” pearl barley fermented the culinary arts degree in Cathal for seven months. A “celeriac Brugha Street and went to salt” was grated over the plate work with Mickael Viljanen in The Greenhouse when it .
Load more

Recommended publications
  • New Irish Cuisine a Comprehensive Study of Its Nature and Recent Popularity
    New Irish cuisine A comprehensive study of its nature and recent popularity An MSc thesis New Irish cuisine A comprehensive study of its nature and recent popularity Pedro Martínez Noguera [email protected] 950723546110 Study program: MSc Food Technology (MFT) Specialisation: Gastronomy Course code: RSO-80433 Rural Sociology Supervisor: dr. Oona Morrow Examiner: prof.dr.ing. JSC Wiskerke June, 2020 Acknowledgements I would like to express my sincere gratitude to various people without whom nothing of this would have been possible. First, thank you Oona for your fantastic supervision. Digging into the sociology of food has been truly eye-opening. Second, many thanks to all the warmhearted Irish people I have had the pleasure to meet throughout this journey: chefs, foodies, colleagues of the postgrad office at UCC, and the marvelous friends I made in Cork and Galway. Third, thanks to Irene and Gio. Their generosity deserves space on these lines. Finally, this thesis is especially dedicated to my family, my brothers and particularly my parents, for their incalculable support and for having let me freely pursue all my dreams. 3 Abstract Irish gastronomy has experienced a great transformation in the last couple of decades. High-end restaurants have gone from being predominantly French or British throughout the 20th century to depicting today a distinctive Irish tone. I have referred to this fashion as new Irish cuisine (NIC), a concept that attempts to enclose all fine-dining ventures that serve modern Irish food in Ireland and their common cooking ethos. This research has aimed to investigate thoroughly the nature of this culinary identity from a Bourdieuian perspective and to contextualize its emergence.
    [Show full text]
  • Dublin in 24 Hours - Social Energisers
    Dublin in 24 Hours - Social Energisers Newest and Oldest Quarters of Dublin Enjoy a whistle-stop tour of Dublin’s uber- cool “hi-tech hub” and residential quarter – Grand Canal Dock – Bask in a bit of social history of Dublin Town and see some of the hippest and most vibrant streets in the city. AM 10:00 Take in the unparalleled panoramic views of the cityscape and its proximity to pastoral havens such as the Wicklow Mountains and the Irish Sea from the Gravity Bar @ Guinness Storehouse or the Gibson Hotel or Rooftop at The Marker Hotel, Grand Canal Dock. New kid on the block, The Marker is another charm in the bracelet that is the Grand Canal Dock – a landmark building now, due to its distinguished chequerboard frontage. Short visit to Wake Dock in the Grand Canal basin. Wakedock offers cable wakeboarding for adrenaline junkies, those who aren't afraid of the cold, and people who want to show off their good balance. Nothing says 'active' like trying to stay upright on a board while you're dragged around the impressive Grand Canal Dock on a cable. One on one sessions mean you're tested to your own limits, but nobody else's – Meet owners, Colin and Nina Harris Street Art: U2 wall – Hanover Quay or Windmill Lane which is designated area for Street Art. 12:00 Science Gallery: Pearse St - strives to demystify science in the most fun and interactive way possible. 13:00 Walk through Trinity Campus and take Nassau St/Dawson St exit for Little Museum of Dublin in Stephen’s Green.
    [Show full text]
  • Der Markt Für Alkoholische Getränke in Irland Marktstudie Im Rahmen Der Exportangebote Für Die Agrar- Und Ernährungswirtschaft / April 2015
    Der Markt für Alkoholische Getränke in Irland Marktstudie im Rahmen der Exportangebote für die Agrar- und Ernährungswirtschaft / April 2015 www.bmel.de/export Inhaltsverzeichnis Tabellenverzeichnis.................................................................................................................. 6 Verzeichnis der Abbildungen.................................................................................................. 7 Abkürzungsverzeichnis ........................................................................................................... 8 1. Zusammenfassung ............................................................................................................ 9 2. Einleitung ........................................................................................................................ 11 3. Übersicht über Politik und Wirtschaft in Irland ......................................................... 12 3.1 Gute Gründe für Irland .............................................................................................. 13 3.2 Politischer Hintergrund ............................................................................................. 14 3.2.1 Politisches System ................................................................................................... 14 3.2.2 Politische Entwicklung ............................................................................................ 15 3.3 Wirtschaftliche Situation Irlands ..............................................................................
    [Show full text]
  • Kinsale & District
    Only €3.00 October 2013 Est December 1976 Vol. 36 No. 2 Kinsale & District by Frank Hurley NEWSLETTER twitter.com/kinsalenews www.kinsalenews.com [email protected] facebook.com/kinsalenews Kinsale Community School Debs 2013 Giles Norman Gallery Celebrates 25 Years. Pic: John Allen Pic: Nelius Buckley Photography Successful Irish Federation of Disabled Sailing World European Union Young Scientist Winners return Championships. Pic: Michael Mac Sweeney/Provision home to rapturous welcome! Pic: John Allen 64A Main Street, Kinsale Phone/Fax: (021) 477 7898 Ladies, Gents & Children’s Footwear New Season Styles Now in Stock! OPEN 7 DAYS GIFT VOUCHERS AVAILABLE 2 KINSALE & DISTRICT NEWSLETTER OCTOBER 2013 3 KINSALE GOOD FOOD CIRCLE Kinsale Community School Reception to welcome ‘SURF UP’ THEIR 37TH GOURMET Tall Ship home our European Union Young Scientist Winners FESTIVAL 11 – 13 OCTOBER 2013 On Thursday 26th September, the entire school community discipline and hard work. He stated that the girls’ project has the Are you one of the lucky ticket holders to the events at this year’s along with many guests welcomed home our three victorious capacity to resolve global food shortage issues and it was a great Gourmet Festival? If not, never fear! While the ticketed events are ASTRID students, Emer Hickey, Sophie Healy-Thow and Ciara Judge; testimony to their sense of social justice and caring nature that completely sold out since early this summer there is a free, fun Surf ‘n’ first prize winners of the European Union Young Scientist they had chosen to research such a topic. Turf Cook Off on Friday afternoon in Actons Hotel at 3pm.
    [Show full text]
  • (MM) Colin O'daly (CD) PDF Creator- Pdf4free
    Edited Interview with Colin O'Daly at his home (24/112008) Mairtin Mac Con Iomaire (MM) Colin O'Daly (CD) 1. MM: So I suppose when and where you born? 2. CD: Born here in Dublin in 23'd September, 1952. 3. MM: 1952 right. That makes you now, you're fifty-six this year, fifty-five now, and you'll be fifty-six next September, so yes you're just fifty-five. 4. CD: I grew up in the north side of Dublin and my father was in aviation so we lived at the airport. 5. MM: You lived actually at the airport? 6. CD: In the airport on the background, it was Colinstown in those days. 7. MM: Named after yourself, it's as if you owned the place (laugh). 8. CD: I remember my father going out the winter in the snow to pull the aircraft out of the snow; he was in the crash team. He was one of the fust people, his father didn't speak to him, you know, when he said he was going into aviation, to an airfield out in Dublin airport and he had a good job in the civil service at the time, his father thought he was mad you know. If planes were meant to fly, you know. 9. MM: Yeah a different time wasn't it. So your father had been in the civil service first and then took an idea for aviation in exciting times when it was only starting off? 10. CD: He was doing architecture and engineering and craftsmanship, all that kind of stuff, you know, so that's when he went to work in the airport.
    [Show full text]
  • The Changing Geography and Fortunes of Dublin Haute Cuisine Restaurants, 1958-2008
    Technological University Dublin ARROW@TU Dublin Articles School of Culinary Arts and Food Technology 2011-12 The Changing Geography and Fortunes of Dublin Haute Cuisine Restaurants, 1958-2008 Máirtín Mac Con Iomaire Technological University Dublin, [email protected] Follow this and additional works at: https://arrow.tudublin.ie/tfschafart Recommended Citation Mac Con Iomaire, M. (2011). The Changing Geography and Fortunes of Dublin's Haute Cuisine Restaurants, 1958-2008. Food, Culture and Society: An International Journal of Multidisiplinary Research. Vol. 14, Issue 4, pp. 525-545. This Article is brought to you for free and open access by the School of Culinary Arts and Food Technology at ARROW@TU Dublin. It has been accepted for inclusion in Articles by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License 06 Mac Con Iomaire FCS 14.4:Layout 1 19/7/11 10:52 Page 525 Food, Cultur&e Society volume 14 issue 4 december 2011 The Changing Geography and Fortunes of Dublin’s Haute Cuisine Restaurants, 1958–2008 Máirtín Mac Con Iomaire Dublin Institute of Technology Abstract This paper considers the changing geography and fortunes of Dublin’s haute cuisine restaurants over the last half century, placing them within both a national and international context. Ireland’s place within the global story of food is discussed, and the paper illustrates links between Dublin and European and global trends. The paper shows that in the 1950s, Dublin could be seen as the gastronomic capital of the British Isles.
    [Show full text]
  • A Pictorial History P I C T O R I a L
    C PART 1 (Revised Edition) ISBN 0-954766-07-5 BRITTAS • BRITTAS SAGGART A Pictorial History RATHCOOLE • RATHCOOLE NEWCASTLE 9780954 766078 A PICTORIAL HISTORY OF RATHCOOLE, SAGGART, BRITTAS & NEWCASTLE — PART 1 Libraries South Dublin 10 � Price A Pictorial History of Rathcoole, Saggart, Brittas and Newcastle The President plants a tree to commemorate the The tree planted by President Hillery in 1981 as it is in opening of the Day Care Centre. 2006. with reminiscences of members of Four Districts Day Care Centre, Rathcoole and local residents Part 1 (Revised Edition) Pictured at the official opening by President P. J. Hillery of Four Districts Day Care Centre on 15 February 1981 are: Row 2: Ann Kelly, Peg Byrne, Eileen Byrne, Adeline Pearson, Mary McCabe, Kay Ryan, Kitty Davis, Vera Cooke, Margaret Eustace, Helen Sheehan, Vera Quinn, Alice Ahern, Marie Goss, Lily Fallon, Betty McGuire, Ann Minogue, Jenny O’Connor, Phillipa Collins, Amy Quinn. Row 1: James Bayle, Phil Murray, Margaret O’Reilly, Bridget McCormack, Sally Niland, Margaret Proctor, President Hillery, Joe Clinton, Maura Finnerty, Eileen Browne, Jim Goss. Seated: Vincent Smyth, Mr. Byrne, Al Hannon. Published by South Dublin Libraries 2006 16 MRS. ELIZABETH BYRNE TELLS HER STORY Dedicated to HELEN SHEEHAN I was born Elizabeth Dungan on 28 June 1910 in Celbridge Without her drive and perseverance the Hospital. Our home was at Brownstown where my father was Four Districts Day Care Centre herd to Mr. Cullen, but when I was very small we moved to a would not have had its strong beginning County Council cottage quite near the old house.
    [Show full text]
  • The National Hospitality Conference 2017
    The National C Hospitality National Hospitality Conference Conference 2017 MANAGING A CHANGING ENVIRONMENT he most anticipated date in the calendar The conference takes places across half a Tfor the Irish hospitality industry – the day, with panel discussions and keynote National Hospitality Conference – is now into speakers, and provides vital networking its 11th year and remains the hospitality and opportunities for the industry. drinks industry’s leading event for information sharing and networking. Each year, The National Hospitality Conference is a lively, fascinating and The conference provides attendees with insight informative event. This year’s conference and assessment of the latest trends and devel - will address marketing, branding, opera - opments within the industry. The best tional expertise, innovations with the hospitality operators in Ireland and beyond will industry both globally and domestically, an be on hand to share their knowledge, understanding of key challenges, and experience and predictions for the future. recommendations for effective solutions. The National Hospitality Conference is a half-day event and Date: can be attended separately to the National Hospitality Monday 16 Awards, by purchasing a conference-only ticket. October 2017 Location: How to Book: Tickets for the National Hospitality Conference cost 95 + vat and can be booked by contacting Colette InterContinental € Hotel, Dublin O'Brien on [email protected] or 01-236 5823 The National C Hospitality National Hospitality Conference Conference 2017 SPEAKERS PANEL DISCUSSIONS MARK MCCULLOCH HOTELS Founder & Group CEO of ADRIAAN BARTELS WE ARE Spectacular General Manager, The Cliff Mark has 15 years House Hotel experience in brand, Adriaan graduated in 1988 marketing, digital, social and PR.
    [Show full text]
  • Tickling the Palate: Gastronomy in Irish Literature and Culture
    Technological University Dublin ARROW@TU Dublin AFIS (Association of Franco-Irish Studies) Books Publications 2014 Tickling the Palate: Gastronomy in Irish Literature and Culture Máirtín Mac Con Iomaire Technological University Dublin, [email protected] Eamon Maher Technological University Dublin, [email protected] Follow this and additional works at: https://arrow.tudublin.ie/afisbo Recommended Citation Mac Con Iomaire, Máirtín and Maher, Eamon, "Tickling the Palate: Gastronomy in Irish Literature and Culture" (2014). Books. 1. https://arrow.tudublin.ie/afisbo/1 This Book is brought to you for free and open access by the AFIS (Association of Franco-Irish Studies) Publications at ARROW@TU Dublin. It has been accepted for inclusion in Books by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License ‘Tickling the Palate’ Reimagining Ireland Volume 57 Edited by Dr Eamon Maher Institute of Technology, Tallaght PETER LANG Oxford • Bern • Berlin • Bruxelles • Frankfurt am Main • New York • Wien Máirtín Mac Con Iomaire and Eamon Maher (eds) ‘Tickling the Palate’ Gastronomy in Irish Literature and Culture PETER LANG Oxford • Bern • Berlin • Bruxelles • Frankfurt am Main • New York • Wien Bibliographic information published by Die Deutsche Nationalbibliothek. Die Deutsche Nationalbibliothek lists this publication in the Deutsche National bibliografie; detailed bibliographic data is available on the Internet at http://dnb.d-nb.de. A catalogue record for this book is available from the British Library. Library of Congress Control Number: 2014934464 ISSN 1662-9094 ISBN 978-3-0343-1769-6 Cover image: The Jammet Hotel and Restaurant (Andrew Street) by Harry Kernoff.
    [Show full text]
  • Midlandsarts the WRITTEN WORD Andculture ISSUE Magazine 31 a REVIEW of the ARTS in LAOIS, LONGFORD, OFFALY and WESTMEATH SUMMER 2019
    VISUAL ARTS MUSIC, DANCE THEATRE, FILM MidlandsArts THE WRITTEN WORD andCulture ISSUE Magazine 31 A REVIEW OF THE ARTS IN LAOIS, LONGFORD, OFFALY AND WESTMEATH SUMMER 2019 FREE Midlands Arts and Culture Magazine | SUMMER 2019 A Word MidlandsArts from the andCultureMagazine Editor A Word from the Editor • Summer Science ..................Page 2 As we go to press, there is huge Portarlington ‘Into The West’ • Tullamore Arts Centre . Page 3 excitement about the midlands’ own Longford artists’ studios ‘valuable asset’ Athlone poetry launch ...................................................Page 4 Shane Lowry’s Open Championship Offaly short film Brute ...................................................Page 5 triumph in Portrush and the selection of Annie Fletcher • Texaco Art Competition .....................Page 6 Adare as the Ryder Cup venue for 2026. Sensory friendly theatre goes down a treat The contribution of sporting events to the Mullingar Fleadh Cheoil ..................................................Page7 economy has always been valued. Dunamaise Arts Centre celebrates 20th anniversary However, what is less appreciated is the Two new sculptures for Portlaoise town ........................Page 8 Summer contribution to economic growth and job Art centres for the future creation of the cultural and creative sectors. As Wicker sculptures unveiled in Longford .......................Page 9 well as providing a sense of identity and social Books Special: Niamh Boyce • Catherine Wilkie Science in cohesion, there is also real economic impact. The Adrian Duncan • Courtwood Books John Dunne arts sector is a direct employer and also creates Birr Writers’ Residency .......................................Pages 10-11 Mullingar indirect employment in hotels and restaurants by Soprano Yvonne O’Toole • Artist Barbara Askin ..... Page 12 attracting visitors to areas. Midlands’ arts activity ‘Mask of The Shannon’ selected library has also attracted tourists to the region.
    [Show full text]
  • The Emergence, Development and Influence of French Haute Cuisine on Public Dining in Dublin Restaurants 1900-2000: an Oral History
    The Emergence, Development and Influence of French Haute Cuisine on Public Dining in Dublin Restaurants 1900-2000: An Oral History (Volume 2/3) From Ancient Ireland to 21st Century Dublin Submitted by Máirtín Mac Con Iomaire B.Sc.(Hons)Ed.&Tech. to School of Culinary Arts and Food Technology Dublin Institute of Technology for the Award of Ph.D. Supervisor: Dr. Pat Dargan 2009 Table of Contents Table of Contents .............................................................................................................. 2 Table of Figures................................................................................................................. 8 Introduction to Volume II.............................................................................................. 14 Research Aims .............................................................................................................. 18 Chapter 10 – Medieval Ireland...................................................................................... 21 Introduction................................................................................................................... 21 Christianity.................................................................................................................... 22 Vikings.......................................................................................................................... 23 The Anglo-Normans ..................................................................................................... 24 Tudor Conquest............................................................................................................
    [Show full text]