Friday 20 April 2018

Food news: Youth in session

 

Aishling Moore of Market Lane
Aishling Moore of Market Lane
Veginity
Merrion afternoon tea
Cliff Town House

Katy McGuinness

The Market Lane Group's third 'Chef Sessions' pop-up kitchen, which was started up by the young chefs within the group, will take place next Monday, March 5, at Orso in Cork City.

Food waste is the theme of the nine-course menu, which will use neglected cuts of meat, and fish that, although native to Irish waters, are usually exported.

The Chef Sessions are a collaboration between the young chefs working in the Market Lane Group's four restaurants - Market Lane, Elbow Lane, Castle Café and Orso - and is part of the group's innovative training programme.

This session will be presented by Lorenzo Luzzani, chef de partie in Market Lane, Janos Schmidt, chef de partie in the Castle Café, and Liam Flynn, grill chef in Market Lane. Twenty-three-year-old Aishling Moore (pictured), sous chef at Market Lane will lead the team.

The chefs have worked together for the past six weeks to develop their dishes, and are encouraged to experiment not only with different produce, but also with techniques and styles of cooking outside the boundaries of what they do in their day jobs. The team gets regular input from executive chef and Elbow Lane co-owner, Stephen Kehoe.

The final menu will only be revealed on the night, but Moore says: "For our March menu we are going to experiment with more unusual, seasonal ingredients that are often ignored, but are also fantastic."

Coffee grounds from the restaurants and beer and its by-products from the Elbow Lane brewery are all in the mix, as are parts of vegetables that are usually ignored, such as cauliflower stems. Pulp from the juicer will also be used make crumbs to add texture to some of the dishes. The chefs will also draw from the group's Urban Farm, Green Space, in Ballyvolane, which grows organic micro herbs and leaves soil-free.

"The satisfaction you get from putting together a successful pop-up is great," says Moore. "It is a very steep learning curve for trainees, but also a great confidence booster. It is totally challenging and nerve-wracking, of course. To date, however, we have been very fortunate and have had a great reaction from our diners. At this stage, we are just trying to perfect our dishes and are really looking forward to delivering a delicious menu for our guests on the night." Advance booking is essential, and the meal costs €75pp, including drinks. Visit orso.ie

Bites...

Fashion for lunch

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Cliff Town House
 

The Cliff Town House has teamed up with the Little Museum of Dublin to offer everyone eating in the restaurant on Mother's Day a free ticket to Ireland's Fashion Radicals, an exhibition on Irish designers who achieved international success in the 1950s. €49pp, clifftownhouse.ie

Yard duty

2018-03-03_lif_38811627_I1.JPG
Veginity
 

Eatyard re-opens on Dublin's South Richmond St on March 8 and amongst the stalls are Kale & Coco (superfoods and buddha bowls), Blue Hare (innovative egg dishes), Ballsy (meatballs), Boxburger, Veginity (above), Just Wing It and The Flour Artist (baked goods and cakes). the-eatyard.com

Tea & Charity

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Merrion afternoon tea
 

Afternoon teas to raise funds for the Jack and Jill Foundation, which provides home nursing and respite services for sick children, will be held at Inchydoney Lodge & Spa, Cork, on Friday, April 13, and at the Merrion in Dublin (above) on Thursday, November 1. €27pp, book at jackandjill.ie

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