By Niamh ODonoghue
09th Feb 2017
09th Feb 2017
On Tuesday, 7th?February, Dublin Town launched the ninth year of Dine in Dublin, the city’s favourite foodie festival, with an elite exhibit of Dublin’s finest?culinary offerings. Kicking off this year’s festival, Dublin Town hosted the cr’me de la cr’me of foodies who enjoyed a unique tasting menu curated by six of the city’s top chefs,?with interactive live’demonstrations on the night.
Guests on the night included Richard Guiney, Dublin Town CEO, Clyde Carroll, Director of Marketing and Communications at Dublin Town, top chefs, Temple Garner, Andrew Rudd, Dylan McGrath and Nick Munier, fashion designer, Brendan Courtney, top model, Lynn Kelly, radio DJ, Ruth Scott and many more. Upon arrival, guests were treated to a cocktail reception by Sam’s Bar, Dawson Street – a Wise Monkey Elixir; a blend of Monkey 47 gin, pink grapefruit liqueur and homemade blood orange syrup, infused with rosemary and lemon, topped with Thomas Henry tonic.
MC for the night, Andrew Rudd of Medley, treated guests to an amuse bouche of rare Lambay Island venison fillet, charred cherry tomato salsa with chicory in a Nam Jim dressing, before taking to the stage in the fabulous setting of the Mansion House Round Room to introduce each chef and take guests through a live demonstration of the dishes created especially for the launch.
The first course of the evening was a ricotta tortellini with butternut squash and sage, created by Tom Meenaghan of Fallon and Byrne. Alan Redmond of Flanagan’s then following with his seafood chowder of smoked haddock, fresh salmon, fresh cod, Dublin Bay prawns and mussels.?Zaragoza’s Ana Filipe treated guests to monkfish cheeks and black tiger prawns. Guests then enjoyed a palette cleanser of prosecco sorbet prepared by Gino’s Gelato, Grafton Street. Then it was over to Temple Garner of San Lorenzos, who served up a?roast rack of hogget with minted salsa verde and duck fat roast potatoes. Stephen Gibson of Pichet then wowed with beef short rib with artichoke, carrot and a black cabbage salsa. Finally, guests helped themselves to dessert from an impressive gelato station set up by Gino’s Gelato, enjoying pistachio gelato with Kinder Bueno and Ferrero Roche sweet touches.
Throughout the evening, guests were invited to roll up their sleeves, don the chef whites and get involved behind the scenes, as Richie Wilson of FIRE enrolled two guests per course to become his assistants in the kitchen! Their skills were put to the test with behind the scenes cameras capturing their every move – the remaining guests could judge their chopping, dicing and seasoning skills with live updates from the kitchen streamed to the large screen.
Taking place from Monday, 27th?February to Sunday, 5th?March, the capital will come alive with a feast of culinary delights. Brought to you by DublinTown, Dine in Dublin sees the biggest names in the Dublin foodie scene offer an unparalleled dining experience over the course of seven days. With over 60 of Dublin’s most famed restaurants involved in this year’s festival, Dine in Dublin 2017 has something to suit every palate, dietary requirement and budget. The line-up includes Dublin hot spots Pichet, Rustic Stone, Zaragoza, Woollen Mills, Fade Street Social, Coppinger Row, Brother Hubbard, Saba and Fallon & Byrne, to name but a few.
For more information and the latest news, including confirmed restaurants, activities and booking information, visitwww.dineindublin.ie
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