October - Dingle Food Festival

Workshops Blas na hÉireann Food Awards
4th - 6th
October
Markets Farmer’s & Fisherman’s Forum Music
Taste Trail Demonstrations
Bake Off Children’s Events
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C
uireann muintir Chorca Dhuibhne fíor chaoin
fáilte romhaibh don 7ú Féile Bia & Dí. Taispeántais Cócaireachta, Ceardlainn, Spraoi do Leanaí,
Ceol agus Craic, Blaise Bia , Margaí agus Gradam
Blas na hÉireann. Bain sult as!
áilte to The 7th Dingle Peninsula Food Festival.
Each year the West Kerry town comes alive
with a spectacular array of the finest food produce that the Dingle Peninsula and Ireland has to
offer. Highlighting the Festival, as always, is the fabulous Taste Trail. With over 70 producers on the trail, you
can sample and shop, whilst being entertained, attend a cooking demonstration or food workshop. There is a children’s programme of events, live music,
the inaugural Daingean Uí Chúis Bake Off, Farmers’ and Fisherman’s Forum,
artisan food markets in three locations and the Blás na hEireann National Irish
Food Awards.
To partake on the Taste Trail, you will need to purchase Food Festival Taste
Tickets. A book contains 10 tickets and costs €22 with €2 of this going towards
the successful running of the Festival.
You can purchase your taste tickets from the following locations: Fish At The
Marina - John Benny’s Pub - Dingle Bay Hotel - Murphy’s Ice Cream McCarthy’s Bar - Benner’s Hotel - Festival Office.
The Festival Office will be located in the office of West Kerry Live on Green
Street, and will be open from Friday 4th – Sunday 6th October. Taste Trail tickets and this brochure will be available from here. Our hardworking volunteers
are here to help you with your enquiries. This year the Festival is delighted
to be supporting The Kerry Hospice Foundation – Dingle Branch and Hope
Guatemala. You can keep up to date with all the live action by following us on
Facebook – Dingle Food or on twitter #dinglefoodfest. Let’s get #dinglefoodfest trending.
Information is also available on our website www.dinglefood.com The Dingle
Peninsula Food Festival is a voluntary non profit festival, by the people of the
Peninsula for the Peninsula. This year we were delighted to have new members
join the committee, which has enabled us to make the festival bigger and
better! Go raibh míle maith agaibh to all who gave their time and commitment
this year. Bain Taitneamh as an Féile Bia! The festival committee would like to
pay a very big thank Kerry County Council for their support and co operation in
helping with the successful running of the festival.
The Committee!
F
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Blas Na Heireann - National Irish Food
Awards
The Dingle Peninsula Food Festival is once again
the home to the finals of the prestigious Blas na
hÉireann, National Irish Food Awards, which is the
biggest competition of quality Irish produce on
the island of Ireland. As always, the judges look
for products that are made using top quality Irish
ingredients, by passionate and talented producers,
that also have that extra special something to make
them stand out from the crowd. The final judging
of the Awards and the winners of the top prizes will
be announced over the weekend. These national awards, which are now consid­ered to be the
ultimate benchmark of quality Irish produce both at
home and abroad, arose out of the Dingle Food Festival. The award founders felt that there was a need
for an Irish competition that judged the best-tasting
Irish food & drink on a level playing field.
Six years later and Blas na hEireann has grown to be
now of the most recognisable quality marks on Irish produce; many of Ireland’s
best producers have found new outlets in which to sell their produce, be it in
farmers markets, specialist grocers or supermarkets and this means that you are
get­ting to taste it! Producers also have been helped with their branding, marketing and product development thanks to the bursaries that the sponsors of
the Blas na hEireann Awards have provided. Thanks to you for all your support.
Enjoy and be proud!
If any member of the trade wants to attend our trade networking events over
the weekend please contact the Blas team on info@irishfoodawards.com
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Entertainment
Siamsaíocht
Dé hAoine 4ú
Friday 4th
10.00pm Dingle Bay Hotel
Festival Opening Night
Party
Champagne reception
David Geaney, the reigning 4 times World
Champion Irish Dancer
Music from The FitzaFrenic. The FitzaFrenic are an edgy ska-rock four piece
from Dublin. The band just released their
debut album ‘Chew The Fuse’ in May 2013.
Since then they have taken their energetic
live show to every corner of the country,
most recently to Electric Picnic. The coming months will see the band take their
live shows to Europe and in January 2014 a tour of Australia. Admission is free,
however, donations towards the Festival would be very welcome.
Dé Satharn 5ú
Saturday 5th
1.00pm: Dingle Percussion Band
Fungie Statue, Dingle Pier
3.00pm: Zumba & Salsa Demonstration with DJ Nat.
Fungie Statue, Dingle Pier
1.00-5.00 Vinyl DJ set With Dr Groove at the craft beer and cider fest An
Canteen, Dykegate Lane
2.00-5.00 – Traditional Irish Music and Ballads during Taste Trail at The Dingle
Bay Hotel
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Entertainment
Siamsaíocht
2.00-5.00 Live Music during Taste Trail - The Mighty
Session
4.00-8.00 Traditional music in O’Sullivans Court House
Pub
Buskers will be performing throughout the Festival in and
around the town.
9.30 - Late In the Marquee @ Dick Mack’s – DAFT AS
PUNK
Two DJs, tired of waiting for their reclusive heroes to hit
the road, decided it was time to bring back the FUNK and
created ‘Daft as Punk’, the world’s first Daft Punk Tribute
act. Daft as Punk create an experience that is as close to the
real thing as is robotically possible. Join us in the marquee
Saturday night from 9.30 onwards. Free admission.
1.30pm: Fanzini Brothers
Fungie Statue, Dingle Pier
Dé Domhnaigh 6ú
Sunday 6th
1.00pm-5.00pm Vinyl DJ set at the Craft Beer and
Cider Festival at An Canteen, Dykegate Lane with DJ Rock
Lobster.
2.00pm-5.00pm Live music at The Dingle Bay Hotel with
The Blow Ins
4.00pm - 8.00pm Traditional music in O’Sullivans Court
House Pub
1.00pm-5.00pm Live music with Aine Ui Laoithe, Eilin ni
Chearna agus a cairde in Hannie Agnes’s
Buskers will be performing throughout the Festival in and
around the town.
10.00pm
Festival Closing Night Party.
Dingle’s favourite covers band The Trend are back to finish
up our weekend of festivities. Come and join us to relax,
unwind and party on.
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Demonstrations in St James’s Taispeántais
Dé Satharn 5ú
Saturday 5th
Sat 12:00 Síle Gorman “Gorman’s Clifftop House” Baile na nGall.
Léiriú dátheangach / Bilingual*
Béile Simplí do Chairde: Portán & Cloicheán agus Mionbhruar Séasúrach
Sméara & Úll.
Simple Food for Friends: Crab & Prawn and Seasonal Apple & Blackberry
Crumble.
D’fhag Síle Baile Átha Cliath breis is 30 bliain ó shin tar éis titim i ngrá le háilleacht
Chorca Dhuibhne, an Ghaeilge agus fear óg d’arbh ainm Vincent Ó Ghormáin.
As seo a d’fhas Gormans Clifftop House agus a mbialann a bhuaigh an gradham
Good Food Ireland. Tá seacht nglúin de mhuintir Ó Ghormáin tar éis a bheith ag
iascach agus ag feirmeoireacht sa dúithe iargúlta seo in Iarthar na hEorapa. Is anseo a d’oscail Síle caifé agus bacús beag, áit inniú atá teach Ósta breá faoi bhláth.
Iasc úr agus ordóga portáin rogha an
tí agus táirge aitiúl a bhíonn ar fáil
i dTigh Uí Ghormáin. Tá muintir Uí
Ghormáin ag fás a gcuid sméara agus
glasraí féin le blianta agus úsáidtear
táirgí ceardaithe áitúla chun na béilte
blasta a chruthaíonn siad a ullmhú. Tá
fíor bhlas ar an mbia a sholathraíonn
Síle agus tá sí feicithe go minic again ar
chlaracha teilifíse ar TG4.
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Demonstrations in St James’s Taispeántais
Sat 12:45 Niall Ó Conchúir
“An Canteen” An Daingean
* Léiriú Gaeilge*
Sobach Gaelach Uaneoil agus Maróg Taifí
Greammach
Is as ceantar na
Gráige idir Baile an
Fhéirtearaig agus
Dún Chaoin do
Niall.
D’fhreastal sé ar an
Institiúid Teicneolaíochta i dTrá Lí.
Sa bhliain 2009
d’oscail Niall agus
Brian bialann An
Canteen i mbaile
an Daingean. Tá
an-béim ar bhia
áitiúil sa Chanteen
agus déantar
gach iarracht soláthraí áitiúl a usáid. Chomh
maith le seo is bialann é gur féidir do ghnó a
dhéanamh tré Ghaelainn ann.
Tugann Niall fé thíortha isachta nuair a dúntar an bhialann i rith an Gheimhridh chun cur
lena thaithí agus scileanna nua a fhoghlam.
Chait sé seal ag obair san Eilbhéis i mbialann
mór le rá Chez Cretol i Kusnachtao, Zurich
agus seal eile ag foghlam a chéird i mbialann
Charli P’s i Vín, san Ostair. Is féidir an taithí seo
a bhlaiseadh i mbiachlár An Canteen.
Tá cúig clár taifeada do TG4 ag Niall don
sraith ’Ó Cuisine‘. Tá bialann An Chanteen
luaite i leabhair Rick Steves agus an Guide
Routard. Do mhol Lucinda O’Sullivan saothair
Niall go hard sna paipéirí Domhnaigh.
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Demonstrations in St James’s Taispeántais
Sat 13:30 Kevin Arundel “The Chop House, Gastro Pub” Shelbourne
Road, Dublin.
Tartare of Irish Black Angus with a Tempura of Glenbeigh Oysters.
40 Day Dry Aged Irish Hereford Prime Porter House with Spiced Lobster.
Kevin began his working career in the kitchens of Acton’s
Hotel and Man Friday in Kinsale. He went on to study
Food Technology at Waterford Institute of Technology
Kevin moved to the UK and worked in the Michelin star
environments of Gidleigh Park, Braeval Old Mill, Lucknam Park and Kinnaird House.
On his return to Ireland, Kevin was employed as Executive Chef in Marfield House, Wexford. During this period
he also recorded a number of TV programmes. Kevin
later took up the position of Head Chef in L’Ecrivain in
Dublin and worked alongside Derry Clarke.
Kevin opened The Chop House and focused on sourcing
the best dry-aged meat available and using the best
artisan producers.
The Chop House has already won the accolade of Good
Food Ireland’s Best Newcomer Restaurant in Ireland
2012 and both the Irish Restaurant Award and the Good
Eating Guide awards for Best Gastropub in Ireland 2012.
The renowned Chef/Writer Anthony Bourdain is a huge
fan and included the Chop House in his “Layover” series
for the Discovery Channel, having described his meal in
the Chop House as the best meal he had ever eaten in Dublin.
Sat 14:15 Jean-Marie
Vaireaux “Out of the Blue”
Dingle
Roasted Cod Fillet, Bulger &
Leek and a Saffron Sauce.
Hailing form Lyon, Jean Marie
studied at the prestigious catering school of Thonon-les-Bains
on the shores of Lake Geneva
on the French/Swiss border.
Jean-Marie began working for
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Demonstrations in St James’s Taispeántais
renowned French chef Michel Allarousse and his award winning sommelier wife
Maryse in La Panorama Restaurant in the Beaujolais region. He then moved Le
Gourmandin, a Michelin star restaurant in Lyon. After gaining experience in both
restaurants he began working in a Pastry Shop, perfecting his baking skills.
In 1998 he relocated to Dingle and joined the team at the French-Style Waterside
Seafood Restaurant. Each morning he would head out on a boat with Michel
Chauvet, who hailed from La Rochelle in France, to catch the fish that would later
be served for lunch and dinner in the restaurant. Jean Marie owes all his skill and
knowledge in this area to the tutelage received at the hands of Michel. He has spent
time in The Skipper in Ventry, Doyle’s Seafood Restaurant, The Global Village and in
recent years in the kitchens of the famous seafood-only restaurant Out of the Blue,
which holds accolades from The Bridgestone Guide, Georgina Campbell Ireland
and has been recommended in many international publications.
Sat 15:00 JP McMahon
“Aniar Restaurant” Galway
Game Tapas. Pheasant,
Mallard & Venison from the
Michelin Professional.
JP McMahon is a chef and
restaurateur. He is culinary
director of the Eat Galway
Restaurant Group, which
comprises Aniar, Cava Boedga, and Eat Gastropub. JP is
committed to the educational
and ethical aspects of food.
He runs the Aniar Boutique
Cookery School. He is committed to buying and supporting the best of local and free-range produce, engaging
directly with small farmers. Current chairperson of the Galway Food Festival, JP
is an ambassador for Irish food and a network leader for the global Cook it Raw
community project.
JP also lectures in Art History in UCC and is currently finishing his own PhD in Art
History, which focuses on twentieth century American art. In conjunction with this,
his restaurants regularly host exhibitions, sponsor local arts festivals and events,
and promote the arts on a local level in Galway.
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Demonstrations in St James’s Taispeántais
Dé Domhnaigh 6ú
Sunday 6th
Sun 13:00 The “Global Village Crew & Special Guest”
Using Local Produce to Create Appealing, Flavoursome and
Satisfying Dishes.
A chef for the past 29 years,
Martin began his training in Ireland and then moved abroad to
broaden his palate. He travelled
to over 40 countries, and in doing
so developed an understanding
of the importance of local cuisine.
He has run and managed his own
restaurant, The Global Village,
with his wife Nuala Cassidy, in
Dingle for the past 17 years. His
restaurant recently won the Restaurant Associations of Ireland’s
Best Restaurant in Kerry award. Martin was one of the founding members of the
Dingle Food & Wine Festival and of the Blás na hÉireann National Food Awards. He
has extensive knowledge and understanding of food and uses fresh fish from local
fishermen, fresh meat from farmers who operate a sustainable farming policy and
seasonal vegetables grown in the Global Village chemical-free vegetable garden.
Martin Bealin was nominated as a Fáilte Ireland Food Ambassador for Ireland 2013
and has just returned from an educational food trip in Norway.
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Demonstrations in St James’s Taispeántais
Sun 13:45 Greg O’Mahoney
“Milesian Restaurant”
Castlegregory”
Starters to include Cured Salmon, Avocado, Crab Mayonnaise and Oriental
Sauces.
Greg O’ Mahoney studied at the
Shannon College of Hotel Management. It was during his first year
placement in the kitchens of the
famous Sea Grill **Michelin Restaurant in Brussels that a previous love of
cooking blossomed. Upon completion he joined the Four Seasons
Hotel in Vancouver’s Management
Program but found a career in management was not for him and moved
into the kitchen.
Greg first opened the kitchens of the
Milesian Restaurant for the summer
season 2007. During the winter months of each subsequent year Greg gained experience in a variety of restaurants, returning to the Melisian each summer. He also
enrolled on a cookery course at the Ballymaloe Cookery School. Once completed,
he worked for a year in Connell’s Restaurant in Dublin and spent the following winters in Pichet of Dublin, the world famous ** Michelin Restaurant Mugaritz in San
Sebastion, Spain, and L‘Ecrivain & Chapter 1 both Dublin Michelin * Restaurants.
The influence of the Spanish Basque Style of cooking is evident in his cooking.
Lightness, simplicity and freshness along with great pairings of flavours are the
hallmarks of his dishes.
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Demonstrations in St James’s Taispeántais
Sun 14:30 Louise Ní Bhrosnacháin “Global Village”
**Léiriú Gaeilge** Do Páistí / For Children**
I ngrá leis an Ghairdín- ag usáid Glasraí sa Ghairdín chun
Béilte Blasta a Ullmhú do Pháistí.
Bhí an-shuim ag Louise sa chóicerachta ó bhí sí ina cailín óg.
Bhíodh sí ag cócaireacht sa bhaile na haon seans a d’fhaigheadh
sí. Is ó Chorca Dhuibhne í Louise agus is féidir bia úr an cheantair
a bhlaiseadh ina stíl cócaireacha agus sna hoidis a usaideann sí.
Gach Samhradh théadh Louise ag obair i mbialann áitiúla
agus as san bheartaigh sí bheith ina cócaire. Dhein sí stadéir in
Institiúid Theicneolaíocht Thrá Lí tar éis scoile. Tá suim aici i mbia
folláin- do leanaí ach go háirithe. Baineann sí usáid as glasraí
chun leanaí a spreagadh chun bia sláintiúil a ithe agus sásamh a
bhaint as. Beidh clár teilifíse ‘Ó Cuisine’ le Louise ar TG4 go luath.
Sun 15:00 Doireann Barrett “The Gluten Free Kitchen Company” Ivy
Terrace, Tralee
The Art of Gluten Free Pastry. A selection of Tarts and Fillings
Doireann began her career as an Interior
Designer and Estate Agent. In 2004 she was diagnosed as a coeliac. Much of her work was on
the road travelling and she found it difficult to
source gluten-free food. 7 years ago she began
working on a business plan for what is now the
Gluten Free Kitchen Company.
The company is Ireland’s and Europe’s first all
Wheat & Gluten Free Café Bistro Deli and In
House Bakery. It caters for the health conscious
and is tasty enough for all foodies. Founded in
Tralee, TGFKC is almost 2 years in business and
has an additional café which opened a year ago.
The company won the Gold Star Great Taste
Awards 2013 for their Farmhouse Brown Seeded Loaf. This item was entered under
the “normal” bread category, proving that the company’s products taste exactly
how their slogan states; “I can’t believe it’s Gluten Free”. TGFKC caters for special diets
and food allergies such as vegetarian, vegan & dairy free. TGFKC stocks an array of
wholesome fayre and has a large product range including; fresh meals, gourmet
sandwiches and baked goods.
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Demonstrations in St James’s Taispeántais
Sun 15:45 John Ryan and Mark Murphy
The Garvey’s Supervalu Mystery Box Cook-Off.
Executive Chef John Ryan from the Dingle Skellig Hotel vs Chef & Tutor
Mark Murphy Fáilte Ireland Food Champion 2012.
The chefs will go head to head to create a dish from a mystery box of locally
sourced products and Supervalu own range goods originating in the Kingdom of Kerry. Who shall succeed and create the perfect dish?
From Limerick, John Ryan studied at the College of Culinary Arts at Johnson & Wales
University in Rhode Island, USA. Having completed his degree
he worked for 6 years in both the Ritz Carlton and Four Seasons
Hotels in Boston.
He then moved to London and took up a position within the
Intercontinental Hotel Group.
After gaining experience and climbing the ranks in the kitchen,
John took over as Executive Chef for the Gresham Hotel Group.
Having spent a number of years working in this position he
returned to his native Limerick and moved to the Clarion Hotel.
In 2009 he joined the team at the Dingle Skellig Hotel. He has
transformed the food and menus in the hotel and utilises
sustainable local food where possible. The bar food has recently been nominated
for the Hotel & Catering Review’s Gold medal awards.
Mark Murphy completed his culinary studies in Tralee IT and went on to complete
his Masters in Culinary Innovation at DIT, Dublin. Originally from Carlow, Mark
first studied Sports & Leisure Management and then set off travelling around the
world. Unable to cook , he set himself the task of learning to cook 10 new dishes in
each country he travelled. On his return to Ireland, Mark spent a weekend in Dingle
and never left. He enrolled as a student in the culinary
school at Tralee IT and has been working in the industry
since. He has spent time in L’Ecrivain, Longville House, the
Global Village Restaurant and as Head Chef in the Roast
House, Tralee. Mark has recently returned to Tralee IT and is
lecturing in the Culinary Arts area, he also set-up and runs
the Dingle Farmer’s Market as well as working tirelessly on
behalf of the Dingle Food & Wine Festival. Mark was one
of the Irish Food Ambassadors of 2012 and spent time in
Canada studying it’s food industry.
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Farmer And Fishermen Conference
The annual Farmer and Fishermen conference will take place on Friday the 4th
of October, in An Díseart, Green Street. It is one of the first events of the Dingle
Food Festival. The conference aims to create discussion on the opportunities
presented in food production, with a focus on farm and fishing families. It has
been the scene of very lively debate in previous years, as people get a chance
to raise issues directly with policy makers.
The title of this year’s conference is “Farming and Fishing – Into the Future”. We
have invited a number of policy makers to come and address the local community on this extremely important issue.
The night starts with a reception between 7.15 and 8.00, where light refreshments will be available and then onto the business of the evening. Each of
the speakers will give a 15 minute presentation and then the floor is open for
questions.
The speakers for this year's conference are:
Sean Kelly MEP
Seán Kelly MEP is a member of the European Parliament for Ireland South. He serves on the Regional
Development Committee, Industry, Research and Energy Committee and the Culture Education and Sport
Committee as well as the Delegations for Relations
with the US and with Canada. He is a member of the
EPP Group, the largest and most influential Group in
the European Parliament.
From a farming background in Kerry, Seán maintains
a keen focus on all agricultural, fisheries and food
production issues in his work as an MEP.
Dermot O' Connor
Dermot O' Connor was the 2012 FBD young farmer
of the year. The former engineer is a man on a mission with a clear focus on where he is going and how
he is going to get there. Dermot entered into a milk
production partnership with his father Tom in 2008
at 24 years of age. Cost control is prioritised on their
farm. Total costs have averaged 20.29cpl for the past
5 years. He will speak about the changes in his life
and business outlook after leaving his construction
job to go farming.
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Comhdháil Feirmeoirí Agus Iascairí
Arthur J. Spring TD
Arthur J. Spring, secured a Dáil seat on his first attempt.
Previously he has served as the Mayor of Tralee Co. Kerry.
First elected in the Local Elections of June 2009, After studying Business at both Dublin Institute of Technology and
Jonkoping International Business School, Sweden; Arthur
embarked on a career in finance until his late twenties
when he decided to focus on entrepreneurial and political
activities.
In recent years Arthur has set-up his own food business; a Juice & Smoothie
Bar in Manor West Retail Park in his native Tralee, employing 6
people.
Aoibheann O' Brien
Aoibheann is a co-founder of Food Cloud.ie and an Environmental Consultant with ERM. She recently obtained an MSc
in Environmental Science at Trinity College Dublin, having
completed her dissertation on ‘Surplus Food Redistribution –
A Potential Solution To Reducing Food Waste in Ireland?’. She
previously worked with JP Morgan in London, specialising
in Global Environmental & Social Risk
Management.
Timmy Dooley TD
Timmy Dooley is from a small farm in Mountshannon, Co.
Clare. He has been a TD for Fianna Fáil representing the
Clare constituency since 2007. He is currently on the Joint
Committee for European Union Affairs, the Joint Committee for Finance, Public Expenditure and Reform and the
Joint Committee for Transport &
Communications.
Martin Ferris TD
Martin Ferris TD from Ardfert is the Sinn Féin spokesperson for Agriculture, Fisheries and Marine. He will
speak about the potential within the agriculture and
fishing sectors to develop a strategy to complement
the tourist sector.
Thanks to NEKD who have co-funded this conference.
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THE TASTE TRAIL: 1-5pm
Number of tickets will vary from outlet to outlet and
will be clearly displayed.
Taste trail tickets can be purchased at the festival
office and from various outlets on the trail.
1. Fish at the Marina: Satlted Scampi Popcorn *
2. O’Cathain Iasc Teo. Fish Shop: Seafood BBQ
and a selection of locally smoked fish (Sat Only)
3. The Boatyard Restaurant and Bar: Boatyard
style fishcake with chilli & lime jam
4. Out of the Blue: Taste of the sea (4pm Finish)
5. Marina Inn: Seared King Scallops with Jack
McCarthy’s “Queen” black pudding and parsnip
puree
6. John Benny’s Pub: Local Glenbeigh oysters
with a choice of dips & a glass of Guinness *
7. Danno’s Bar: Danno’s famous Dingle ling pie
(Sat only)
8. Dingle Bay Hotel: Ted Browne’s fresh crabmeat
roll and a taste of Tindal Wines plus live music *
9. Murphy’s Pub: Mini burger and dessert
surprise
10. An Cupan Tae: Chocolate éclairs filled with
strawberries and cream
11. Siopa Ceol: Wine tasting with Karwig Wines
(Sat only)
12. Liam O’Neill Gallery: Traditional Dingle
Mutton Pies with Derry Clarke from L’ecrivian
restaurant, Dublin.
13. Strand House: Dessert Delights
14. Chowder Cafe: Seafood chowder and panfried mackerel open sandwich
15. Murphy’s Ice Cream: A taste of ice cream *
16. Garvey’s Supervalu: A taste of the delicious
Supervalu range that has been shortlisted for
a Blas na hEireann award. Meet with the Irish
suppliers that produce the Supervalu range. In
store tasting of Supervalu Wine and Cheese.
17. The Diner: Gourmet chicken burger and
gourmet pizza
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18. The Dingle Framer: Tempted cider
19. Holden Leathergoods: Dingle Whiskey Distillery Gin & Vodka and Blurini Blasta: Sweet treats
- Lemon curd semifredo and chocolate raspberry
semifredo sandwiched in between homemade
cookies (Sat Only)
20. The Old Forge Internet Cafe: West Kerry
Carraig Dubh chocolate and Kerry cream muffins
21. Reel Dingle Fish: Reel fishy treats
22. O’ Flaherty’s Bar/The Skipper: Skipper paella and Ventry Bay scallop flambéed in Dingle Gin
23. Chart House Restaurant: A Taste from the
charthouse kitchen
24. Hannie’s: Mackerel pate on homemade
seaweed bread and periwinkles
25. Sheehy’s Spar: Sheehy’s homemade gourmet
burger (Sat Only)
26. Fenton’s Restaurant: Paddy Fenton’s organic
“Dingle Dexter” mini beef burgers
27. Finn McCools/Bushtucker Meats: A taste
of kangaroo
28. The Little Cheese Shop: Cheese tapas &
raclette
29. The Dillon Gallery: Dingle lobster bisque
(Sat Only)
30. Lisbeth Mulcahy: Jill Burton presents Tim
Adams Wines from The Clare Vaslley, South Australia. The Clare Valley is renowned for its superb
Reisling. Taste 2 courses here: savoury tartlet with
an orange & almond cake.
31. Kathleen McAuliffe: Handcrafted chocolates
from Benoit Lorge
32. Dingle Crystal: Wine tasting with Neville and
Nicholson Wines
33. Dingle Crepe Van: Sweet and savoury crepes,
drinks and chocolate fountain
34. Courtney’s Bakery: Heavenly samples of
their famous buns (Sat Only)
35. Beile le Cheile: Portabello mushroom stuffed
with blue cheese, sage and paprika mayo
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36. Sweet Pea: Crossogue Preserves & Chez
Christophe Wines
37. The Garden Cafe: Gluten free cakes (Sun
Only)
38. Carol Cronin Gallery: Wine tasting with
Fevbre Wines
39. Barr na Sraide: Piog Pies
40. McCarthy’s Bar: Bacon & cabbage *
41. Goat St. Café: Home smoked mackerel
delight
42. Global Village: Wine tasting with Wines
Direct
43. Curran’s Bar: Seafood Bar with produce by
Ted Browne, O’Cathain Iasc, Courtney’s Fish and
Courtney’s Bakery. Kindly supported by Blenders
Ireland
44. Foxy John’s: Ashe’s of Annascaul - A taste of
delicious breakfast produce
45. Adams: Savoury pancakes
46. It Must Be Food: Featuring Tommy Bric from
Dingle Farmhouse/Dovinia Chocolates/Molly’s
Muesli and Lucy’s Granola
47. An Gallerai Beag: Pumpkin Soup
48. Lantern Townhouse: A taste of sweet things
and Prosecco punch
49. Lord Bakers: Chilled Cromane oysters with
lemon, black Pepper & tabasco
50. Benners Hotel: Luxury gourmet sausages
with champ and red onion gravy*
51. Paul Geaney’s/Sizzlers Restaurant: Chicken
fajitas
52. The Dingle Pub: Mussels in a white wine &
cream sauce
53. Jerry Kennedy Butchers: Award Winning
sausages with caramelised onions and Crean’s
beer jus on Bacus bread (Sat Only)
54. Tree House Cafe: Smoked salmon & spring
onion potato cake with lemon mayo
55. Deirdre’s Cafe: A sample of Dee’s delights (In
aid of Kerry Hospice, Dingle Branch)
56. Fiadh Textile Design/Ida’s Restaurant:
Modern Irish cuisine showcasing lobster & crab
57. Ashe’s Bar and Restaurant: Dingle seafood/
Wine & Prosecco
58. Cul Gairdin: Delicious and nutritious
wholefoods
59. Ad Danlann: Dingle fudge - Delectable
Chocolate Fudge
60. An Canteen: Niall’s only local produce BBQ &
craft beer fest
61. Novocento Pizza: A selection of their tasty
pizza slices
62. Paudie Moriarty Butchers @ The Mighty
Session: The best West Kerry lamb
63. An Conair: John’s Dublin coddle
64. The Courthouse Pub: Sandra’s Texas BBQ
with live traditional music (4-8)
65. Creperie Ti Koz: Wheat and buckwheat crepes
and Breton cider
66. The Half Door: Home cured smoked fish cake
67. Doyle’s Seafood Restaurant: Doyle’s seafood
platter (Sat Only)
68. Muiris Dan’s Bar and Accommodation:
Selection of Wines
69. The Old Pier @ Barrack Height: A taste of
the Old Pier (Sun only)
70. Meitheal Eitseála Print Studio: Indulge
in Dingle – Vintage styled, handcrafted fresh
chocolate liqueurs
71. Bulls Head Restaurant: ‘Penne Trapanese’
- Penne pasta in a tomato and almond pesto (Sat
Only)
72. Lily’s Food: Local fish goujons, homemade
burgers and homemade meat & vegetable pizza
73. Dingle Brewing Company: A taste of Crean’s
fresh Irish lager (Sat Only)
*Taste Ticket sellers
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Workshops
Ceardlanna
This year we are excited to offer you the chance once again to learn food skills
from experts within their field.
Whether you want to learn how: to make good coffee, harvest and cook with
seaweeds, learn about the health benefits of Unami, grow herbs, harvest your
hedge-grows, learn about the foods to eat when in training or develop the
skills required for bee-keeping. You will find a range of workshops which will
both provide you with knowledge and entertain you. Please book early as last
year our workshops sold out quickly.
To book please email Mark at murpmark@gmail.com
Dé hAoine 4ú
Friday 4th
Fri 1.00pm Spend Less, Cook More and Reduce Food Waste
Supported by NEKD
Temperance Hall, Goat Street, Adm. € 5 (Contribution to the food Festival)
Duration 90 Minutes
Do you feel you want to spend less on your food-shopping bill and have more
food, well then this workshop is for you.
Local Chef Mark Murphy will provide you with useful tips and guidelines on
how to change some of your shopping habits and how to have better and
healthier meals. Mark will demonstrate a selection of dishes that will help you
plan for your weekly shop, covering areas such as: how to use leftovers, portion
control, how to use your freezer efficiently and how to reduce your food waste.
This workshop is suitable for everyone from novice cooks to experienced cooks.
Dé Satharn 5ú
Sat 11.30 am Managing your
Herb Garden for your Kitchen
with Greta McCarthy, O Brien Primary
School, (beside McCarthy’s Pub), Goat
St. Admission €5
Greta qualified in Amenity Horticulture at the National Botanic Gardens
in 1983 and has specialised on the
topic of herbs for almost twenty
years. Greta’s Herb Nursery is based in
Annascaul where she produces and
distributes a wide selection of potted
herbs. She is highly regarded locally
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Saturday 5th
Workshops
Ceardlanna
for her extensive knowledge and for her quality plants. This workshop will give
you the knowledge and skills required to grow and manage herbs for your
kitchen whether you are a novice or a devotee.
www.gretasherbs.com
Sat 11:30 am Learn About The Art Of Bee-Keeping & Meet the
Bees!!
With Expert Bee-Keeper David Lee
Temperance Hall, Goat Street. Admission
€5
This workshop is a must for all bee enthusiasts, whether you want to become
a beekeeper or are an experienced Beekeeper. David Lee is a second-generation
expert beekeeper and his knowledge
within this field comes from his lifelong
devotion to the skill of Bee-Keeping.
David will have a demonstration hive
here to show you the live workings of
the bees.
David is currently a member of the Executive Council of Bee-Keepers in Ireland
and currently is the manager of ‘An Beachaire Magazine’, which is regarded as
the voice of beekeepers.
Sat 1.15pm Learn To Identify and Forage For Seaweeds On Our
Shores
(2-3 hours of hands on expert knowledge of Seaweed €25)
With Darach Ó Murchú
If you are interested in learning how to sustainably harvest seaweed then this
informative talk is for you. Darach Ó Murchú is a highly experienced mountain and outdoor guide. He has guided and led on many international climbs
including the Himalayas. In this workshop Darach will share his passion and
knowledge of the local shoreline and local seaweeds in this hands-on session
along the coastline.
This workshop will be delivered bi-lingually (suitable for both English and Irish
speakers).
All participants will have to bring warm clothing, rain gear and appropriate foot
ware (walking boots or wellingtons) and water. This session will last 2-3 hours
including the drive. Places for this workshop are very limited. To book for this
workshop please contact Darach directly at 087-2153758, (Darach will inform
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Ceardlanna
you of the pick up point etc.,).
Please note for those of who you who are unable to attend this workshop that
Sally Mckenna will give an in-depth talk and demonstration on how to cook
with seaweeds on Saturday at 3pm.
Sat 1.30pm Sports Nutrition Talk with Kevin Beasley
The Temperance Hall, Admission €5. (Duration: 50-60 mins)
Everyone from novices to sportspeople are welcome. If you run, cycle or play
any sport, then this presentation will help you understand what food you need
to be eating to help you get the most from your body.
Kevin Beasley has several years experience as a sports nutritionist and has
qualifications in Sports Science, Strength & Conditioning and has a Diploma in
Sports Nutrition from the International Olympic Council.
Kevin is a full-time teacher at Listowel Community College where he is head
tutor on the Sports and Recreation course. He has worked over the years with
the Kerry Minor and U-21 teams. For the 2013 season he worked closely with
the Kerry Senior football team advising on pre- and post-workout nutrition,
supplement use, hydration issues and game day nutrition. Kevin has also
worked with athletes in a variety of other sports including athletics, cycling,
triathlon and bodybuilding.
The following topics will be covered at this talk:
•
Energy sources for the working muscle
•
Importance of carbohydrate, protein and fat in the diet
•
Pre and Post Workout Nutrition
•
Nutrition for competition
•
Hydration
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Workshops
Ceardlanna
Sat 14.00 “UMAMI” The Essence Of Japanese Cuisine with Junko
Hamilton
Primary School, (beside McCarthy’s Pub), Goat Street. Admission €10.
If you are interested in making your food
healthier, tastier and want to reduce your
salt intake, then this workshop will demonstrate the health benefits of Umami.
Junko Hamilton is a highly experienced
cooking instructor and has a passion
for sharing her knowledge of Japanese
Cookery and in particular the relationship
between food and health.
In the past few years Junko has been
working to produce Japanese food outside
Japan, and has realized that “UMAMI” is the
essence of what makes Japanese cuisine unique.
These days the word “UMAMI” has become a universal term in the food world.
Junko will explain what “UMAMI” is, and let you experience it through tasting.
She will also show you how to make a very easy “dashi”, or Japanese stock, which
is full of “UMAMI” and will enhance your dishes and cooking.
Sat 3.00pm Extreme Greens with Sally McKenna
Temperance Hall, Goat Street, Adm. €5
This is a workshop dedicated to identifying and cooking with nature’s original
superfood, seaweed. Sally McKenna, author of the critically acclaimed seaweed
book, “Extreme Greens”, will guide you through the process of identifying seaweed, and will demonstrate some of the best ways to cook with these delicious,
health-giving foods. Seaweed is 10 times
richer in calcium than cow’s milk, has twice as
much vitamin C as oranges, and has 50 times
more iron than spinach. Seaweeds have literally all the trace elements and minerals that
the human body needs. It’s hard to imagine
a food source that is better for you, and yet
seaweed is abundant, and free to collect.
In this workshop Sally will explore the magical taste of seaweed and cook various dishes
showcasing Dingle produce, enhanced with
this great natural ingredient.
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Workshops
Dé Domhnaigh 6ú
Sun 11.30am
Ceardlanna
Sunday 6th
Around the world with Coffee With Mark Kingston from the Golden
Bean
The Temperance Hall, Green St. Admission €10
A Must For All Who Love Their Coffee!
Back by popular demand expert coffee roaster, Mark Kingston
will give a workshop on how to make the best coffee in your
home. For those who have tasted coffee from Mark and his
company The Golden Bean, will know that his expertise and
extensive knowledge is evident in every cup of coffee he
brews. Mark sources his coffee beans from single estate origins throughout the world and then takes great care roasting
each variety of beans at his coffee roast in East Cork. In this
workshop Mark will demonstrate and detail ‘Coffees from
around the World’ and give you a better understanding of how to make better
coffee.
Sun 11.30am Harvesting the Hedgerows With Theresa Storey from
Green Apron Foods.
Primary School, (beside McCarthy’s Pub), Goat Street Admission €10
Always wanted to know how to use all those luscious fruits and berries filling
the autumn hedgerows? This is a Master class on ” Preserving the Wild Harvest“
with the international award-winning preserver Theresa Storey. Learn how to
make you own homemade Wild Jellies, Sloe Gin, Fruit Leathers and Butters and
Blackberry Whiskey.
Theresa runs her highly successful preserving business ‘The Green Apron’ at her
farmhouse in Limerick, with the assistance of her young family. She has won
numerous awards for her preserves including The Bridgestone Award, Georgina
Campbells Guide Award, 5 Blas Na h-Eireann Awards and 7 international Great
Taste Awards. She feels it is vital to share knowledge and teaches and lectures
in Preserving, Sustainable Living and Foraging throughout the country. This
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Workshops
Ceardlanna
workshop will help you fill your cupboards with delicious autumnal preserves.
Visit www.thegreenapron.ie
Sun 1.15pm This is your Cup of Tea
Experience the diverse world of Tea with Martin Mehner from The House of
Tea.
Temperance Hall, Goat Street Adm. €10
If you enjoy your Tea (and who does not) expert tea blender and specialist
Martin Mehner will offer you a rare opportunity to experience the diverse world
of tea and promises to leave you knowing that there is much more to tea than
just a tea bag.
Martin will give you a history of tea and demonstrate the perfect way to brew
many different varieties of tea and their health benefits.
In 2004 Martin founded a company called The House of Tea and has developed
it into one of Ireland’s leading tea specialists which is dedicated to providing
quality teas from around the world. Most teas are sourced directly from the tea
gardens or the manufacturers. This allows Martin to monitor the quality of his
products and to ensure that the workers in the tea countries are paid fairly.
Details of House of Tea can be found at www.houseoftea.ie
Sun 2.00pm Root and Branch
Learning to Cook form our Forests and Mountains with Kieran Creevy
At the Primary School, (beside McCarthy’s Pub), Goat Street. Admission €15
This unique workshop is not to be missed if you want to use wild foods in your
cooking. Professional Outdoor Leader and experienced cook Kieran Creevy
will talk you through the relationship between the forests and mountains in
Ireland, and demonstrate the wild food they provide and how to use those
ingredients to cook gourmet dishes, whether you’re at home or camping on a
remote hillside in winter.
On a camp stove Kieran will cook
a sample of tasty gourmet dishes
from ingredients that he has
gathered from the land. One such
example of the dishes he is known
to put together in the outdoors is
Wild Duck, marinated cherry, chanterelle, toasted hazelnut, marigold
and lovage salad.
This workshop will include some
tasters to sample.
23 23
Other Events
Imeachtaí Eile
FRINGE ART @ THE FESTIVAL
Newly established Fiadh Textile Design
will be launching a new studio and shop
on Main Street, Dingle this weekend. Hand
woven contemporary design for fashion &
home. www.fiadh.ie. Pairing up with delicious
Ida’s Restaurant shellfish bisque and local
crabbouleh.
Carol Cronin Seascape Artist
www.carolcronin.com on Green Street is
showcasing Aperol and Prosecco from Fevbre
Wines in her studio.
Meitheal Eitseála Print Studio, John St.,
Dingle
is hosting an exhibition by Edwin Ryan. He is a
multidisciplinary artist showing a collection of
linocut prints entitled 'Urban Soup'. Along with
a selection of wines from The Gilbeys Group.
The Dillon Gallery
is hosting local contemporary Irish artist
Honora O’Neill. Their own chowder will be
served here.
Liam O’Neill Gallery
and Michelin Star Chef Derry Clark are
teaming up with their delicious mutton pies
showcasing Liam’s new work. The pies will
be available during the Taste Trail on both
Saturday & Sunday. A raffle will also take place
for one of the artists original paintings with all
proceeds from pie sales and the raffle going to
The Kerry Cork Health Link Bus.
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Other Events
Imeachtaí Eile
BLESSED ARE THE CHEESE-MAKERS
Have an Evening with some of our Cheese-Makers
Saturday 5th from 6pm
At The Little Cheese Shop, Grey’s Lane, Adm. €15
Local cheese-maker Maja Binder will host an evening at the Little Cheese Shop.
You will get a chance to taste different cheeses and match them with some
wines. Other cheese makers will accompany Maja from Ireland such as Veronica
Steele from Milleens Cheese and Deirdre Fitzgearld from Cratloe Hills Sheep
Cheese.
If you are a cheese lover then this event is for you. Limited spaces are available,
so booking is essential. For details please contact Maja on 0876255788 or email:
thelittlecheeseshop@gmail.com
It is worth calling in to The Little Cheese Shop during the Festival as Maja has a
very very special surprise for Cheese Lovers during the weekend.
GOURMET CYCLE
Every year, as part of the Dingle Food Festival, the Dingle Cycling Club hold
their Gourmet Cycle. It sets off on Saturday 5th at 9.00am from The Marina
Car Park and takes in the Slea Head Drive, before returning for a gourmet lunch
at the Marina. It’s a great way to begin your Taste Trail here at The Marina.
25
CHILDREN’S EVENTS
Other Events
Imeachtaí Eile
WALK IN THE MART
Want To Experience A Live Mart Or Even Buy A Cow?
12 noon, Saturday 5th at the Mart, Spa Road, Free admission.
Duration 30 mins -45mins
Meet at An Droichead Beag at 11.55
If you are a city slicker or just never have been to the mart before, well now is
your chance to see the workings of the mart. Derry Murphy is Chairman of The
West Kerry Agricultural Show and will take you on a brief walk through the
mart informing you of its history and will show you cattle being bought and
sold. Who knows you might end up buying a cow there yourself.
The food festival organisers would like to thank the Mart committee for supporting this event.
To book a place on this free event please email Mark at murpmark@gmail.com
THE GREAT DAINGEAN UÍ CHÚIS BAKE OFF
The Festival’s inaugural Bake Off will be taking place in The Marquee of Dick
Mack’s yard on Sunday 6th October at midday. Feel free to join us for the
judging, along with the boys and men who participated. Let them eat cake!!
TUNA COOKOUT
From 11.30 on Saturday & Sunday
in front of the old ice plant (beside the
tourist office)
Locally landed tuna from the barbeque
All money raised goes to Rugbai Chorca
Dhuibhne
26
Other Events
Imeachtaí Eile
BEER AND CIDER FEST
Sat & Sun 1.00pm - 6.00pm
This year An Canteen Restaurant in Dyekgate Lane, will
showcase craft breweries from Ireland. Eight degrees,
Blacks of Kinsale, Tempted Cider, Franciscan Well; Cork,
Beoir Chorca Dhuibhne, Mountain Man to name just a
few.
On Saturday 5th at 4pm, Scott from Eight Degrees
Brewing Co. will do a bespoke workshop on making craft
beers.
To create a chilled out ambience vinyl sets will be played
by The Love Doctor on Saturday and The Rock Lobster
on Sunday.
Also featuring a delicious barbeque where Niall will be knocking out some
great food from The Dingle area. What a cool afternoon!
BOOK SIGNING
Sat 2.30pm The Dingle Bookshop
Cookery and restaurant writer, photographer, film-maker and publisher, Sally
McKenna will be signing copies of her book “Extreme Greens” in the Dingle
Bookshop before her workshop in the Temperance Hall at 3pm. The book
is about collecting and cooking with seaweed, as well as making seaweed
cosmetics.
Darina Allen has described it as “a book that really needed to be written... it's
great”.
FESTIVAL WINES
ON THE TASTE TRAIL
Christy's Wines - Doyles Sat. only
Fevbre Wines - Carol Cronin Gallery
Karwig Wines - Siopa Ceoil Sat. only
Neville & Nicholson Wines - Dingle Crystal
Tim Adams Wines - Lisbeth Mulcahy
Tindal Wines - Dingle Bay Hotel
Tralee Wines Chez Cristophe - Sweet Pea
Wicklow Wine Company - Out of the Blue
27
Children’s Events
Imeachtaí Do Leanaí
Enjoy the party atmosphere in Dingle Town Park over the weekend with
Bouncy Castles, Face Painting, Juggling, Exotic animals and a wonderful
Punch and Judy Show. Bígí linn
Dé Satharn 5ú
Saturday 5th
10.30 – 12.00 Rang cócaireachta do leanaí aois 7-12
i bPobal Scoil Chorca Dhuibhne. (Cooking class for kids as
Gaeilge suitable for 7-12 yr olds). Urraithe ag Oidhreacht
Chorca Dhuibhne
12 noon - 2pm Face Painting - Town Park
Always a favourite with children of all ages, Bubbles the clown
will turn your child’s face into something creative and fun.
12 noon –4pm The Animal Roadshow - Town Park
The original party animals! We have developed the perfect
balance between fun and learning.Come and meet Rusty the
corn snake, our lizards, owls, hedgehogs and much more!
3pm - 3:45pm Punch and Judy Show - Town Park
Come and join us for a unique family entertainment experience with Ros’s traditional Punch and Judy puppet show. “O no it isn’t, O yes it is!
Dé Domhnaigh 6ú
Sunday 6th
12 noon –6pm Kingdom Falconry - Town Park.
Kingdom Falconry offers you the unique opportunity
to get up close and personal with a variety of majestic
and awe-inspiring birds of prey – hawks, falcons,
kestrels & owls. They aim to provide education and
entertainment as they interact with these amazing
birds, giving you an appreciation of the wonder of
the natural world and the place of birds of prey in the
ecosystem.
12 noon - 2pm Face Painting - Town Park
Always a favourite activity for children of all ages, Bubbles the clown will turn
your child’s face into something creative and fun.
1pm - 4pm Scanlon’s Pet Farm - Town Park
Learn about the farm animals and get close up.
1:00pm Learn all about the wonderful world of bees with Tom O Malley
reading the Beeman by Laurie Krebs at the Dingle Bookshop
3.00pm I ngrá leis an ngairdin - St. James’s Church
28
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11am
3pm
Farmers Market
Holyground
2pm
Taste Trail
Zumba &
Salsa:
the pier
Walk
in the
Mart
4pm
Beer & Cider Fest with DJ @ The Canteen
Workshops
Carnival
Band:
The pier
Book
Signing
Cookery Demonstrations
Cheese
Evening
6pm
8pm
10pm
Opening
Party
Daft as Punk
Dick Macs
9pm
Farmer’s & Fisherman’s
Conference
7pm
Saturday 5th
5pm
Friday 4th
Trad music in the Courthouse Pub
Trad & Ballads @ The Dingle
Bay Hotel
Children’s Day in The Town Park
Tuna
Cookout
Kids Cooking
as Gaeilge
1pm
Workshop
Dé Satharn 5ú
12pm
Farmers Market,
Holyground
10am
Dé hAoine 4ú
10am
11am
Tuna
Cookout
Bake
Off
2pm
3pm
4pm
Children’s Day
in The Town Park
5pm
6pm
7pm
8pm
Sunday6th
6th
Sunday
Trad music in the Courthouse Pub
Live music in the Hannie Agnes’s
KidsReading
Trad & Ballads @ The Dingle
Bay Hotel
Cookery Demonstrations
Beer & Cider Fest with DJ @ The Canteen
Fanzini Bros.
The Pier
1pm
Workshops
12pm
DéDomhnaigh
Domhnaigh6ú
6ú
Dé
9pm
10pm
Closing
Party
Local Authority Prevention Demonstration Programme, which sponsored the use of compostable plates and
forks at all participating outlets during the festival. The use of these products reduces the waste as they are composted after the event and helps us make this a low carbon sustainable festival
Greening The Festival: The Dingle Food Festival Committee wish to acknowledge the support of the EPA’s
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