August 2008 - Irish American News

August 2008 IRISH AMERICAN NEWS 21Celtic Kitchen-Pure and SimpleBy Julianna LeberAlfresco in the KitchenFoodies all over the world arebeginning to come out of their ownkitchens and head into local venuesfor the newest culinary trend arrangedaround a social setting—thefood festival. These events are agreat way to sample the signaturedishes and desserts of the local chefswhich they freshly prepare on sitein outdoor booths. Vendors, suchas champagne and wine vineyards,chocolatiers and bakeries, and otherfood artisans are scattered amongthe rows of restaurant tents. Thesepeople—chefs and merchants alike—are always happy to discuss theirlatest nouveau ingredient with anyinterested listener. The festivals areinitiated by local restaurateurs, majorfood channels and many townsand cities. London 2004 was the firstyear in trying the idea of a grandscale food festival. In June 2006,The Taste of Dublin was launched.A year later, Edinburgh and fourother cities held their festivals. Thispast June, Cork City held their firstTaste of Cork. The successes of thesefestivals not only help with localrestaurant business, but will encouragetourists to search out the newestepicenter of culinary experiences.The food festival idea began backin London with a modest number oflocal restaurants, chefs, and foodand beverage distributors. Wordgot out about the enticing foodand talents displayed. This, in turn,attracted some of the more wellknownchefs who were searchingfor the next big thing, in new namesand creative dishes. Professionalculinary and secular crowds alikegathered to sample the offerings atthe individual tents and booths. Atthe end of that day, there was anunderstanding that people are interestedin developing their repertoireof new foods, finding new chefs andtalents, and wanting to try the latestrestaurant without investing timeand money into the unknown.In Ireland, The Taste of DublinJune 2008 was held in the IveaghGardens, a grand, gothic spread ofland just south of St. Stephen’s Greenin the middle of Dublin City. Thisyear’s event was a wealth of culinaryexhibits and food, not to mention thebrilliant chefs and talent. After payinga nominal entrance fee, patronsbought coupons, or food ‘florins’,to buy samples of the restaurants’offerings. The event had many sponsorsincluding wine and beveragecompanies, fine hotels, and nationalnewspapers. Individual stages andtents had their own sponsors whereguest chefs from L’Ecrivian, a famousDublin restaurant, King Sitric,a seafood eatery just north of Dublinin gorgeous seaside Howth, and theBallymaloe House and BallymaloeCookery School held court. At TheL’Ecrivian, chef Derry Clarke serveda four course meal in the corporatetent. His menu is an elegant mélangeof Irish/French classic cuisine, whilealways aware of the best seasonalproduce. The King Sitric restaurant,named after Irish King Brian Boru’sson-in-law, boasts a grand seafoodmenu and yet is simple in presentation,allowing the honest flavors ofthe ingredients to shine. With BallymaloeHouse and School, ownerDarina Allen and instructors RachelAllen and Rory O’Connell guided asmall student audience for an hourthrough several recipes made legendaryby the school’s widespreadreputation.Though there are many morerestaurants at the Dublin show,the vendors also attract attention.The list started with the AGA, ortraditional Irish stove company. Itis a skill to cook in/on the AGA,but when mastered can producegreat food. Moving along the list,chocolate shops, cheese makers,home made ice creams and Italianspecialty treats stood out. Furtherdown the alphabetical list, Celticwhiskeys and wines were also of interest.By the time a person finishedwandering the grounds, what startedas hunger pangs became satisfaction,since many of the vendors’samples are free.These major food events arebecoming more popular worldwide. With famous chefs becomingsuperstars and 24-hour TV food stations,it’s easier to educate oneselfin the art of haute cuisine. All onehas to do to meet their food hero iswatch the local papers (NE Ohio,November 14-16) or book a flightto Ireland. So go back to the motherland,find your cousins, and takethem to the next food event. Food’sjust another thing you will have incommon. Bon Appetit!The following recipe is an adaptationof a dish from the Howth restaurant,King Sitric. It has simple, freshingredients and can be used with anyvariety of meaty or flaky fish.For more about the Ireland foodfestivals, go to www.tastefestivals.ieSalmon with Tomato and Pepper Relish3 roma tomatoes, diced1 red pepper1 orange or yellow pepper1/2 red onion, chopped1 clove garlic, finely chopped1 c dry white wine4 basil leaves, chopped1 T. olive oil2 salmon (though any fish willwork)Baby spinachPlace peppers under the broilerand carefully char. Place in paperbag for five minutes then peel andchop, discarding seeds. In skillet,warm oil. Gently cook onion andgarlic on medium, careful not tobrown. Add rest of ingredientsand cook until ingredients aresoft. Can be refrigerated at thispoint, or kept warm to serve.