They had been the quickest promoting seats in town whilst the Irish Times Food & Drink Club held its first Meet The Chef occasion at The Seafood Café in Dublin’s Temple Bar currently. Only seven tickets have been to be had for an intimate evening of seafood and memories, hosted through chef and restaurant proprietor Niall Sabongi, and they had been snapped up in minutes while the month-to-month e-newsletter was emailed to individuals on Friday, May tenth.
The subsequent occasion within the Irish Times Food & Drink Club’s Meet The Chef collection takes place on Wednesday, June 26th at 7 pm. There might be 15 seats available at the new Little Mike’s wine bar in Mount Merrion, Co Dublin, whilst chef-owner Gaz Smith may be doing the speaking, and the cooking, alongside certainly one of his key suppliers, Sutton butcher Rick Higgins.
Tickets for the night, with a view to including a five-path menu and a welcome drink, are €40. They cross on sale at 7.30am day after today (Friday) morning and a link to the Eventbrite web page wherein they can be reserved can be covered within the monthly publication being emailed to contributors the next day morning. You can join the membership right here.
Unusual cuts of Irish beef and lamb could be explored – and eaten – and you could count on an active night to spread. Beef fats tomato bruschetta and charred vegetables and dips can be served as visitors arrive, accompanied by a tasting of Spinalis Dorsi (ribeye cap), or the butcher’s secret reduce of beef, served with onions and Bearnaise.
A tasting plate of Irish summer season lamb, cooked approaches, will come with baby potatoes, roast aubergine and salsa verde. For dessert, there can be butterscotch mousse, and a sliver of Young Buck cheese to finish.
For the outlet occasion, The Seafood Cafe’s bar counter changed into reserved for club individuals, and Sabongi welcomed guests with a pitcher of Prosecco, and oysters from both the east and west coast – Harty’s from Dungarvan and Flaggy Shore from Co Clare.
Yellowtail Crudo with pickled toddler turnips, yuzu aioli, sesame, and kelp, changed into the first of the seafood courses, accompanied through whipped smoked cod roe with Drummond House asparagus, poached egg and a dusting of Sally Barnes’s modern new product, wild Irish salmon bottarga.
Going from side to side among the bar counter and the grill, Sabongi explained in which every shellfish and fish changed into sourced – right down to what boat stuck it, and where.
Two more fish dishes were then served, own family-style, the primary being grilled pink mullet with heirloom tomato salad and Boyne Valley goat’s cheese. Then it changed into Kilkeel brill, in a creamy sauce of Fingal Ferguson sobrassada, and Lissadell cockles. On the aspect have been dishes of stir-fried Irish Shiitake mushrooms and leaf spinach.
For dessert, rum and raisin ice-cream turned into served with a shot of coffee on the side, ready to become affogato.
Sabongi, who also runs a wholesale fish business, Sustainable Seafood Ireland, imparting more than 50 restaurants, cooked and plated up every dish in front of the institution and fielded questions about sourcing and cooking an expansion of fish, in addition to the small manufacturer greens, disbursed by means of Sean Hussey, which were part of the feast.