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Wednesday 17 September 2014

Expert tips on Christmas creativity

SHEILA FITZGERALD

Published 22/11/2012 | 16:29

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WHILE some people are amazingly adept at whipping up culinary masterpieces, most of us relish a few tips on how to add some originality to our festive fare.

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Boherbue ICA guild has come to the rescue with a cookery demonstration and tasting evening on Monday, December 3 with award winning chef Mark Doe.

As this ICA guild has lost four members to cancer in the past five years, a percentage of the profits will go to Marymount Hospice, while the remaining funds will be used to cover the associations annual expenses.

Mark Doe is a professional in the food industry with over 20 years experience. With his wife Bernie, he runs a cookery school in Firies, and is a regular broadcaster on Radio Kerry with his programme Just Cooking.

He has worked in some of Europe's finest hotels including The Ritz and The Four Seasons, London, The Portmarnock Hotel & Golf Links, and The Merrion Hotel, Dublin, and the QE2 cruise liner.

He has won several awards for his cooking, including the overall prize in the Moreau Chablis Fish Dish of the Year 2004.

The event will begin at 8pm with a mulled wine reception, and those wishing to attend are urged to purchase their tickets costing €15 well in advance from any member of the ICA, Susan Hannon's Voodoo Hair Salon, or from Margaret Kiely at Boherbue National School, as tickets will not be available at the door.

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