2012/B/30 Annual Returns Received Between 03-Aug-2012 and 09-Aug-2012 Index of Submission Types
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Conrad Gallagher's New Irish Cooking : Recipes from Dublin's Peacock Alley
Technological University Dublin ARROW@TU Dublin Cookery Books Publications 1997 Conrad Gallagher's New Irish Cooking : Recipes from Dublin's Peacock Alley Conrad Gallagher Follow this and additional works at: https://arrow.tudublin.ie/irckbooks Part of the Arts and Humanities Commons Recommended Citation Gallagher, Conrad, "Conrad Gallagher's New Irish Cooking : Recipes from Dublin's Peacock Alley" (1997). Cookery Books. 56. https://arrow.tudublin.ie/irckbooks/56 This Book is brought to you for free and open access by the Publications at ARROW@TU Dublin. It has been accepted for inclusion in Cookery 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 Conrad Gallagher's New Irish Cooking Conrad Gallagher's New Irish Cooking Recipes from Dublin's Peacock Alley A. & A. Farmar © Conrad Gallagher 1997 Editing and additional text by Domini Kemp Colour photographs by Waiter Pfeiffer, except those on page 97 and the back cover which are by Brian Daly. Black and white photographs by Brian Daly. Cover design by Bluett Designed and typeset by A. & A. Farmar Index by Helen Litton Printed in Ireland by Betaprint ISBN 1899047 29 8 All rights reserved to the Publishers A. & A. Farmar Beech House 78 Ranelagh Village Dublin 6 Ireland [ 4 ] Acknowledgements Among the countless people whom I have met in my career, some have influenced me in purely professional ways -
CCD Newsletter Autumn 2010
New Business Confirmed for The CCD ...to our Autumn newsletter and our In the spotlight... • The 17th Annual Symposium and AGM of the The CCD WELCOME special Launch edition. Irish Menopause Society WIN!a MEET OUR EXECUTIVE HEAD CHEF Lenny Fearon 13th November, 2010 Boardroom& Meeting I’m delighted to announce that, after an Halleluia Gospel Choir and, the highlight • Globe Forum incredible journey, we are now officially of the night, Westlife! Why did you become a Chef? in Europe. In fact, during the first 17-18 November, 2010 (1,000 international delegates) Lunch for 10 NEWS open. I always had a passion for food. Rugby international match in Croke in our Autumn The day was covered extensively by Irish From an early age, I began learning Park, I was responsible for feeding • Project Management Institute (PMI) Global Congress 2011 Competition On 7 September, we held our Official and International media and we were from my father who had a fond 5,000 corporate guests as well as 7 - 9 May, 2011 (1,500 international delegates) Opening, marked by a Civic Reception delighted with the overwhelmingly interest in nature and hunting to 4,500 match-goers. and Trade Launch. The Civic Event took positive and complimentary feedback we supply meat to local businesses. He • 8th International Conference on Auditorium Acoustics AUTUMN 2010 place at noon and included a plaque received from all our guests. taught me about respecting nature What kind of food will you create for 20 - 22 May, 2011 (200 international delegates) unveiling by Irish Prime Minister, An and the importance of seasonality delegates? Taoiseach, Mr. -
Great Chefs® of the World©
GREAT CHEFS® OF THE © WORLD Episode Appetizer Entrée Dessert Episode 101 Honduran Scallop Veal Chops with Sage Sauce Pithiviers On DVD Ceviche Stéphane Bois Pierre Castagne Douglas Rodriguez Le Patio Le Perroquet “World” # 1 Aquarela Village St. Jean St. Maarten El San Juan Hotel St.-Barthélemy Puerto Rico Episode 102 Curried Nuggets of Swordfish with Soy-Ginger Banana Napoleon with On DVD Lobster Beurre Blanc Chocolate Sabayon Norma Shirley Scott Williams Patrick Lassaque “World” # 1 Norma at the Wharfside Necker Island Resort The Ritz-Carlton Cancun Montego Bay, Jamaica Necker Island, BVI Mexico Episode 103 Seared Yellowfin Tuna Caribbean Stuffed Lobster Pineapple Surprise On DVD and Tuna Tartare on Ottmar Weber Rolston Hector Greens Wilted in Sage Ottmar’s at The Grand The St. James’s Club “World” # 1 Cream Pavilion Hotel Antigua Michael Madsen Grand Cayman Great House Villa Madeleine St. Croix Episode 104 Black Bean Cake and Lamb Chop with Mofongo and Turtle Bay’s Chocolate On DVD Butterflied Shrimp with Cilantro Pesto Banana Tart Chili Beurre Blanc Jeremie Cruz Andrew Comey “World” # 2 Janice Barber El Conquistador Resort Caneel Bay Resort The White House Inn Puerto Rico St. John St. Kitts Episode 105 Foie Gras au Poireaux Swordfish Piccata Chocolate-layered Lime On DVD with Truffle Vinaigrette David Kendrick Parfait with Raspberry Pierre Castagne Kendrick’s Coulis “World” # 2 Le Perroquet St. Croix Josef Teuschler St. Maarten Four Seasons Resort Nevis Episode 106 Garlic-crusted Crayfish Baked Fillet of Sea Bass with Chocolate Floating -
Re-Imagine + Elevate and Much Healthier Ingredients Than You Would Expect from a Bottled Sauce
“People get trapped in the concept of what Irish food is. They go to the pub and it’s the same things served. Modern Irish food is so much more than that.” Mix the passion for his home country with unquestionable put him on the phone with the right people and the rest skills in the kitchen and we have a recipe for changing is television history. We still won’t give you any spoilers, the way people think of Irish food and food in general. but Declan has become a clear fan favorite on the show with his motto “You can either Lead, Follow or F**K OFF!" This powerhouse has been with us in Alexandria for six years and most of us didn’t even know it. He worked as Coming off the show, Declan is working hard here in the executive chef in a local Alexandria Irish restaurant and DC-metro area, which he now considers home. assisted in the opening of a restaurant at the Wharf in Washington, DC before his appearance on Hell’s Kitchen. “I want to change the scene of Irish food In an approach that doesn’t come as a surprise when meeting Declan, he did not take a traditional avenue and I have some big supporters behind me.” to find his way on the popular competition show. “I got bored when filling out the application, so I made all the One of Delcan's most avid supporters is ChefWorks. answers ‘You have to ring me’ and eventually, they did.” Together they are brewing up something big so stay When he received the call from the selection team, they tuned to social media for those exciting announcements. -
Read Ebook {PDF EPUB} Roly's Bistro: the Restaurant and Its Food by Colin O'daly Oct 24, 2002 · Fresh Bread Is Baked Daily in the Bakery
Read Ebook {PDF EPUB} Roly's Bistro: The Restaurant and its Food by Colin O'Daly Oct 24, 2002 · Fresh bread is baked daily in the bakery. In Roly's Bistro - The Restaurant and its Food, award-winning chef Colin O'Daly gives a flavor of the day-to-day workings of this busy bistro and its bakery, while Chef de Cuisine Paul Cartwright selects more than 60 recipes from the seasonal menus. Roly's Bistro opened in Dublin in November 1992 and quickly became one of the city's busiest and best loved restaurents. Published by Gill & Macmillan, Hume Avenue, Park West, Dublin 12 in 2002. Index compiled by Cover to Cover. Design and typesetting by Slick Fish Design, Dublin. Printed by GraphyCems Ltd, Spain. 132 p., col. ill., 24 cm. Oct 24, 2002 · In Roly's Bistro - The Restaurant and its Food, award-winning chef Colin O'Daly gives a flavour of the day-to-day workings of this busy bistro and its bakery, while Chef de Cuisine Paul Cartwright selects more than 60 recipes from the seasonal menus. Hello, Sign in. Account & Lists Account Returns & Orders. Try Fresh bread is baked daily in the bakery. In "Roly's Bistro - The Restaurant and its Food", award-winning chef Colin O'Daly gives a flavour of the day-to-day workings of this busy bistro and its bakery, while Chef de Cuisine Paul Cartwright selects more than 60 recipes from the seasonal menus. Buy Roly's Bistro: The Restaurant and its Food by O'Daly, Colin online on Amazon.ae at best prices. -
Michael D Interview
Optimising Murdoch Michael D Optimising our Oil Ireland’s Oil and survival battle interview & Gas resources Gas Resources PAGE 8 » PAGE 16 & 17 » PAGE 24 & 25 » Report of the SIPTU Oil & Gas Review Group Vol. 10 No.6 July 2011 ISSN 0791-458X Troika did noT seek cuT in WaGes of loW paid Workers By FRANK CONNOLLY of the JLC system that recom- domestic economy is the engine mended its retention and added of growth and if you keep taking The EU/ECB/IMF Troika did NOT that they would not be consider- cogs out of the engine by imped- seek to scrap the Joint Labour ing its recommendations until the ing people’s ability to spend, you Committee/Employment autumn. will choke it completely,” Patricia Regulation Order (JLC/ERO) wage They also indicated that they King told Liberty. setting mechanisms during last had not studied the controversial “The three representatives were year’s talks on securing an €85 bil- reform proposals put forward by very clear that they did not seek lion loan facility with the Fianna the Minister for Jobs, Enterprise to have the pay of low paid work- Fáil-Green Party government. and Innovation, Richard Bruton. ers cut through a reform of the At a meeting with Congress According to SIPTU Vice JLC/ERO system. They have not leaders in Dublin on Wednesday President, Patricia King, who met considered the issue and they will (13th July), the Troika representa- the Troika along with Congress not be assessing the findings of tives confirmed that they had not General Secretary, David Begg, and the Duffy/Walsh review until the asked the previous administration Congress economist, Paul autumn,” she said. -
PRICE CUTS Bargain Books
Edward R. Hamilton Bookseller Company • Falls Village, Connecticut Bargain Books PRICE CUTS Prices Cut on Every Item in this Catalog! April 24, 2015 DVD1836307 THE RAPTURE/THE 1826336 FASHIONABLE FOOD: Seven BIBLE CODE/DID THE JERICHO Decades of Food Fads. By Sylvia WALLS TUMBLE DOWN?/DID MOSES Lovegren. A trip through 20th-century PART THE RED SEA? Encounters with American culinary history, with decade by the Unexplained takes viewers on a decade details on the origins of such journey through the greatest religious curious dishes as Banana and Popcorn mysteries and riddles of the ages. This set Salad; Barbecued Bologna for Men a la includes four investigations concerning Crisco; and Tang Pie. Includes a melange of the Walls of Jericho, the parting of the Red recipes extracted from magazines and Sea, the Bible Code, and the Rapture. 88 cookbooks of the past and present. Illus. minutes on two DVDs. TLN. SOLD$3.95 NowOU $1.95T 455 pages. Macmillan. Pub. at $25.00 SOLD$6.95 NowOU $4.95T 7585810 CATCHING FIRE. By Suzanne 1826573 MOOSEWOOD RESTAURANT Collins. Novel. Katniss has won the Hunger BOOK OF DESSERTS. From the famed Games. But whispers of rebellion are brewing, Ithaca eatery, nearly 200 classic and and something ominous seems at hand. innovative desserts, both plain and Katniss and Peeta are now forced to take the fancy, sure to please the most discerning Capitol’s cruel Victory Tour—and if they can’t sweet tooth, including Raspberry prove their unyielding love for each other, the Poached Apricots; Plum Strudel; consequences will be dire. -
The Emergence, Development and Influence of Rf Ench Haute Cuisine on Public Dining in Dublin Restaurants 1900-2000: an Oral History
Technological University Dublin ARROW@TU Dublin Doctoral Tourism and Food 2009-01-01 The Emergence, Development and Influence of rF ench Haute Cuisine on Public Dining in Dublin Restaurants 1900-2000: an Oral History Máirtín Mac Con Iomaire Technological University Dublin, [email protected] Follow this and additional works at: https://arrow.tudublin.ie/tourdoc Part of the Oral History Commons Recommended Citation Mac Con Iomaire, M. (2009). The emergence, development and influence of rF ench haute cuisine on public dining in Dublin restaurants 1900-2000:an oral history. Doctoral thesis. Technological University Dublin. doi:10.21427/D79K7H This Theses, Ph.D is brought to you for free and open access by the Tourism and Food at ARROW@TU Dublin. It has been accepted for inclusion in Doctoral 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 The Emergence, Development and Influence of French Haute Cuisine on Public Dining in Dublin Restaurants 1900-2000: An Oral History (Volume 1/3) From Ancient Greece and Rome to 21st Century Europe 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 PhD. Supervisor: Dr. Pat Dargan 2009 Abstract The words Dublin or Ireland do not immediately come to mind when haute cuisine is mentioned. However, two leading French chefs, the brothers Francois and Michel Jammet, opened a restaurant in Dublin in 1901 which, up until its closure in 1967, remained one of the best restaurants serving haute cuisine in the world (Mac Con Iomaire 2005a; Mac Con Iomaire 2006). -
2012/C/31 Annual Returns Processed Between 10-Aug-2012 and 16-Aug-2012 Index of Submission Types
ISSUE ID: 2012/C/31 ANNUAL RETURNS PROCESSED BETWEEN 10-AUG-2012 AND 16-AUG-2012 INDEX OF SUBMISSION TYPES B1B - REPLACEMENT ANNUAL RETURN B1C - ANNUAL RETURN - GENERAL B1AU - B1 WITH AUDITORS REPORT B1 - ANNUAL RETURN - NO ACCOUNTS CRO GAZETTE, FRIDAY, 17th August 2012 3 ANNUAL RETURNS PROCESSED BETWEEN 10-AUG-2012 AND 16-AUG-2012 Company Company Documen Date Of Company Company Documen Date Of Number Name t Registration Number Name t Registration 1279 EASON AND SON LIMITED B1C 02/10/2000 11011 MCCORMICK MACNAUGHTON LIMITED B1C 05/08/2009 2870 PROTESTANT AID B1AU 30/09/2009 11118 IRISH CONE AND WAFER B1C 15/07/2004 3090 WM. & P. THOMPSON, LIMITED B1C 27/01/2000 MANUFACTURING COMPANY LIMITED 3319 AVIVA INSURANCE EUROPE SE B1C 24/05/2000 11118 IRISH CONE AND WAFER B1C 06/07/2005 7041 STELLA PICTURE THEATRE, LIMITED B1C 23/07/2003 MANUFACTURING COMPANY LIMITED 7041 STELLA PICTURE THEATRE, LIMITED B1C 14/03/2003 11118 IRISH CONE AND WAFER B1C 30/04/2002 MANUFACTURING COMPANY LIMITED 7041 STELLA PICTURE THEATRE, LIMITED B1C 29/11/2007 11118 IRISH CONE AND WAFER B1C 29/06/2007 7120 FRANK MCDONAGH AND COMPANY, B1C 01/08/2002 MANUFACTURING COMPANY LIMITED LTD., 11118 IRISH CONE AND WAFER B1C 05/07/2006 7172 CHARLES NOLAN & SONS LIMITED B1C 07/03/2008 MANUFACTURING COMPANY LIMITED 7172 CHARLES NOLAN & SONS LIMITED B1C 22/01/2007 11118 IRISH CONE AND WAFER B1C 01/04/2003 7172 CHARLES NOLAN & SONS LIMITED B1C 15/01/2009 MANUFACTURING COMPANY LIMITED 7172 CHARLES NOLAN & SONS LIMITED B1C 17/01/2006 11118 IRISH CONE AND WAFER B1 24/03/2004 7172 CHARLES -
Celeb Chef Exclusive
ONLY RUGBY ACE IS WAKED €1 Olive’s tears for fallen hero Axel Friday, October 21, 2016 €1(50p NI) www.thesun.ie POTATOES €1 FOR EVERY READER SEE PAGE 16 SEE PAGES 6&7 CECELEBLEB CHECHEFF EXCLUSIVE DYLAN: By KEN SWEENEY, Showbiz Editor CELEBRITY chef Dylan McGrath today lays bare how he has lost his ability to taste food as he fights daily agony. The Masterchef Ireland star hyhyhi also reveals how he downed 14 pills a day to fight the chronic pain and paralysis that has left hyhyhi him four stone overweight. McGrath, 39, said: “I thought CHER-ILL it was game over. The illness has taken away my sense of taste.” hyhyhi IT’S Full Story — Pages Four and Five SPLIT HELL SEE PAGE 15 GAME EUROPA LEAGUE Kitchen nightmare . OVER Dylan fighting pain DUNDALK..........1 ZENIT..................2 MAN UTD..........4 lCan’t taste lUp 4 stone lEndless pain FENERBAHCE....1 SEE SUNSPORT 4 ...............McFriday, OctoberGR 21, 2016 ATH LIFT1RM S LID ON HELLHELL WITH BIZ, BACK1RMAND TABLFriday,ET October 21, 2016S............... 5 Stellar career of All sorts of kitchen thoughts master I can’t taste can go 1977 BORN in Dublin. Spent the first Good friends . Dylan and Nick; through six years of his life growing up in Carlow before his family below, chef Christine O’Sullivan moved to the Falls Road in your head Belfast. As a teenager he stud- ied at Portrush Catering School before going on to the Belfast Institute. 1998 HE landed his first job in the food industry at the Jury’s Inn hotel in Belfast before moving on to Roscoff’s — the only Michelin star restaurant in Northern Ireland at the time. -
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............................................................................................................ -
Value of Moi Deals Crosses QR527 Mn
THURSDAY NOVEMBER 1, 2018 SAFAR 23, 1440 VOL.12 NO. 4440 QR 2 CLOUDY & RAINY Fajr: 4:23 am Dhuhr: 11:18 am HIGH : 30°C Asr: 2:30 pm Maghrib: 4:54 pm LOW : 25°C Isha: 6:24 pm Gulf / Middle East 9 Business 12 Sports 18 Khashoggi strangled and Woqod opens fuel Qatar Airways official dismembered, Turkey confirms station in Al Froosh partners of CONMEBOL Amir sends AMIR PAYS VISIT TO MILIPOL QATAR 2018 message to Value of MoI deals UN Sec-Gen The Amir HH Sheikh Tamim bin Hamad crosses QR527 mn al Thani has sent a written message Ministry of Interior signs 15 deals as expo concludes to United Nations Secretary-General QNA Systems for iris scanners DOHA Milipol Qatar drew 8,487 and fingerprinting machines. Antonio Guterres, visitors, which is an There were also contracts for inviting him to attend THE value of deals signed increase of more than 39 updating document readers. the annual ceremony by the Ministry of Interior percent from the previous Wednesday’s deals also of His Highness’ Anti- (MoI) alone has crossed more included a QR92.51 million than half a billion riyals as edition in 2016 deal with Cisco for updating Corruption Excellence the country’s biggest security technical support and voice Award. The message trade fair came to an end in Saud Rashid al Shafi. communications and an- was handed over by Doha on Wednesday. The Milipol chief also said other worth QR20.7 million Qatar’s Attorney-General The deals signed at the 12th a total of 8,487 visitors at- with Get group to provide ID International Event for Home- tended the exhibition, which cards, driving licences, and HE Dr Ali bin Fetais al land Security and Civil Defence is an increase of more than 39 other similar products.