May 4, 2009

First Festival Weekend

Saturday, May 2: Anthony Walsh

Day one of the Festival saw an amazing turnout despite temperamental weather. On the menu for lucky attendees was organic braised brisket, flat bread, wild leek salsa verde and local fiddleheads prepared "with a touch of love".

Rolling out the flat breads

Walsh's team dishes it out

Anthony Walsh, Kristof Rubin of Herend, and Host Fatos Pristine

Christine Cushing at the Presentation Chef's table ...

...and with the Chef!

Sunday May 3: Patrick McMurray

A relaxed and sunny Sunday at CheeseB draws guests in with the inviting aroma of peat smoke from the patio. At the Chef's station sits a block of 2 year old whiskey-marinated farmhouse cheddar, which we were greatly anticipating already when Patrick mentioned it in our Starfish post here. Along with this richly flavoured cheese sits a platter of freshly smoked salmon and freshly shucked assorted oysters. And of course, a little white (or red) wine from Stratus washes it all down beautifully.

A lemon is THAT sour, explains Patrick-- but it is still yummy with an oyster!

Serving up some whiskey drenched farmhouse cheddar

Hey there, salmon, you're on Irish Turf

Patrick discusses the peat with some curious attendees

O-reagano's serving of oysters and salmon and cheese

James Chatto and family at the Presentation Chef's table

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