FOODIE TO FOLLOW: @irecookalongs: Cooking’s trials and tribulations are best endured with the help of your friends, be they real-life buddies or cyber-space pals.
Each month, a group of Irish foodies takes part in the Irish Foodies’ Cook Along, an idea founded by the Cake In The Country blog (cakeinthecountry.com). A different food theme is assigned for foodies to try out on the first Friday of every month — the results of which can be shared on Facebook (bit.ly/ irishcookalongfb) and Twitter (twitter.com/irecookalongs).
Themes in the past have included pizza, seafood, cookies, Christmas and last month’s January budget/leftover theme. Join them this Friday, February 4, for this month’s theme of Food For Romance. See bit.ly/irish cookalongs.
CLONAKILTY BY CANDLELIGHT
Ireland's very first flash restaurant is taking place in a secret location in Dublin for six nights this February, courtesy of Clonakilty Blackpudding Co, champions of Irish black pudding since the late 1880s. By applying for a seat on their Facebook page, Clonakilty By Candlelight will treat the lucky guests to a complimentary night of communal dining served with a dash of intrigue.
See bit.ly/clonakiltydinner for information on how to get your place at the table.
TEMPLE BAR MARKET ON THE MOVE
As of today, the Temple Bar Food Market in Dublin’s city centre will be bringing its delights to alternative areas of Temple Bar, due to exciting renovations in Meeting House Square. The Square will be undergoing a facelift by way of a canopy to be revealed in June of this year, allowing for activities such as the market and film screenings to be enjoyed whatever the weather. See bit.ly/tbmm for more information.
TO BE BOTH
an economically and environmentally aware epicurean, eating locally and seasonally, is arguably one of the best ways to get the most out of what you're eating. Last week, Bord Bia (www.bordbia.ie) launched its Just Ask 2011 campaign which, since 2009, has been encouraging Irish diners to ask about the origin of the produce they enjoy at their favourite Irish restaurants.
A brilliant way to ensure you're eating locally produced food is to sign up to a fruit and vegetable box delivery service, many of which operate throughout the country. They often offer not only local but organic fare delivered to your doorstep for an average of €20 a week. The Good and Green Farm (www.goodandgreen.ie) in Ogonnelloe, Co Clare, is a family-run farm that delivers its produce every week to folks in the neighbouring areas, while companies such as Home Organics (www.homeorganics.ie), Green Earth Organics (www.greenearth organics.ie) and Organic Republic (www.organicrepublic.ie) round up the best local produce to deliver to doors in their areas on a weekly basis in Dublin, Galway and Cork respectively.
Get on the local food bandwagon for 2011!