Thursday, December 15, 2011

Love Food? Love Choice? New Gift Voucher for Three Restaurants from @EatGalway

One Gift, Three Choices from ‘Eat Galway’
‘Eat Galway’, the unifying brand and philosophy behind some Galway’s favourite restaurants, Cava Spanish Restaurant and Tapas Bar, Aniar Restaurant and Eat at Massimo has launched a new gift voucher just in time for Christmas. The gift voucher can be redeemed at any of the three ‘Eat Galway’ restaurants – three choices from one gift for someone special.

The restaurants of ‘Eat Galway’ are guided by one philosophy: good food, local suppliers and artisan produce. JP McMahon explains, “‘Eat Galway’ represents our philosophy of producing good, tasty, artisan food and working with local suppliers. That philosophy unifies our three diverse restaurants, Cava, Aniar and Eat. While people can choose between these three unique places to dine, they can be assured that at any of the ‘Eat Galway’ restaurants they will enjoy delicious seasonal food that has been locally sourced and produced in a sustainable way.”

Situated on Dominick Street in Galway city’s West End, Cava Spanish Restaurant & Tapas Bar recently won ‘Ethnic Restaurant of the Year 2012’ in the ‘Georgina Campbell Ireland Hospitality Awards’. Offering a truly Spanish experience Cava’s ‘50-dish tour of Spanish cuisine in miniature’ menu is in the Spanish language, with English sub-titles; while the wine list includes 80 well-chosen Spanish bottles. Cava prides itself on purchasing local and free-range produce and is committed to remaining ethical with regard to food sustainability and seasonality. It is recommended by both Georgina Campbell’s restaurant guide and the Bridgestone guide, and called “one of the most authentic Spanish restaurants in Ireland at present” by Sebastian Black, of ‘Spanish Flavour’. Tom Doorley has said that it serves the “best Tapas in Ireland.”

Critically acclaimed Aniar’s kitchen is run by Enda McEvoy of Cook Wild Project and former Head Chef of Sheridan’s on the Docks. Enda explains the inspiration of Aniar, “The food is based on our local ‘terroir’, that is the ensemble of natural influences that give a food a sense of place. Here in the west we are surrounded by lush ancient woodland, bountiful shorelines, thriving farmlands all heaving with some of the best ingredients in Europe but unique to us. We quite simply obey the seasons and let nature decide our menu.”

Staff at Aniar work closely with local producers while also gathering wild herbs, plants and seaweeds each day from the woodlands and seashore around the area to produce a cuisine based around light clean flavours.
The third eatery that comprises ‘Eat Galway’ is Eat at Massimo, a gastro pub experience on William Street in Galway. The menu features pub food with gourmet flair. Highlights include gastro pizzas featuring Irish cheeses such as roast potato, caramelized onion and Wicklow Blue cheese and Eat signature dishes of the 5oz Stout Burger while constantly in keeping with what’s seasonal. Current offerings include seasonal game, such as venison, duck and pheasant, all wild and direct from Dromoland Castle. Recent celeb-spotting include Bell X1 and a host of comedians and artists, the food at Eat is not your usual pub food. Not by a long shot. As per the Cava and Aniar philosophy locally sourced, sustainable and seasonal ingredients feature strongly. All the vegetable are organic, chicken is free range from Athenry and meats are sourced from the award winning Castlemine Farm in Roscommon.
To purchase an Eat Galway voucher and give someone you love three choices from one voucher telephone 091 539 884.  

Build a Gingerbread House for St. Vincent De Paul

Source Sligo is calling all entries for a Christmas Gingerbread House making competition for this Friday 16th December. The competition is open to children of all ages with recipes and templates available on the Source website.

Each entry costs €10 which will be donated to the Saint Vincent De Paul Society. Top prizes include Kids Cookery Course from Source Sligo plus other goodies from Source Sligo.

Competition closes at 3pm on Friday afternoon with judging taking place on Saturday evening at 4pm. There will also be an auction hosted by Shane Flanagan from DNG Ford Auctioneers who will be auctioning off the houses at bargain basement prices for all Hansel and Gretel’s to get their hands on the tasty properties.

Try your hand at making an exciting tasty house or pop along to Source Sligo on Saturday where all the entries will be on display and enjoy complimentary mince pies and mulled wine. It’s all part of the Source Sligo 1st Birthday Celebrations. All proceeds going to St. Vincent De Paul.

For more information see:

Saturday, December 10, 2011

Ya Can't Dance On An Empty Stomach!

If you plan on gigging anytime over the Christmas holidays or New Year get into Eat in Massimo for some soul food beforehand. All gig-goers can avail of a 10% discount on their food bill when planning a trip to Roisin Dubh afterwards.

Upcoming gigs at Roisin Dubh include Lisa Hannigan, The Kanyu Tree, Grandmaster Flash plus many more and with some soul-warming food from Eat like their gourmet burgers and pizzas or roast beef and free range chicken dishes.

Or get a group together and enjoy their very reasonable and very delicious Party Food Menu or Platters for Sharing and get your groove on.

Bring your tickets and ask your Eat server for more details. See EAT 

Monday, December 5, 2011

Leftover Pork Pizza Recipe from @ArtisanPizza_ie

From Artisan Pizza, some pizza inspiration.
"How about roast pork shoulder, leftover from Christmas dinner, to have on Stephen's Day...
1. Roast 170 C for 4 hours approx - 1kg pork rubbed with ground fennel seeds, olive oil, salt and pepper (this could be part of the Christmas dinner)
2. Keep the leftover meat and the juices and on Stephen's Day, moisten the pork meat with the cooking juices
3. Pre-heat the oven to 250C and top the base with 5tbsp of your own tomato sauce
4. Scatter about 120 grams Taleggio cheese along with about one and a half handfuls of shredded pork per pizza
5. Sprinkle some thyme leaves with a little olive oil and cook for 4-5 mins.
6. Once the pizza is crisp and golden, dress it with a little rocket tossed in some lemon juice - slice, serve and enjoy!
(and let us know how you get on- post a pic up if you can)".