Irish American Mom

Celebrating Our Irish Heritage Together

A Taste Of Ireland

Here let's discover some uniquely Irish products and ingredients, from steak sauces to potato chips, which are loved by Irish men and women all over the world. A discussion of Irish food in general, not recipes, is what you'll find here. This is the grub and the condiments that make our Irish taste buds tingle.

Five Farms Irish Cream Liqueur At The Milwaukee and Kansas City Irish Festivals

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Five Farms, the makers of a a new Irish cream liqueur are thrilled to announce their partnerships with two of the largest Irish festivals in the world, Kansas City Irish Fest and Milwaukee Irish Fest.

I love to support Irish businesses and help spread the word about their products whenever I can, so when the good folks at Five Farms contacted me to let me know about their plans for expansion throughout the United States, I thought you too might be interested.

 

Introducing Five Farms Irish Cream Liqueur From County Cork:

 

Five Farms is the highest-scoring Irish cream in history and will be the exclusive Irish cream at both of these celebrated Irish festivals this summer.

Five Farms is a single-batch Irish cream liqueur from County Cork, Ireland, that derives its name from the five family-owned farms in the region that provide the product’s rich dairy cream.

 

It contains ten-year-old, triple-distilled Irish whiskey, providing an intensity of whiskey flavor that sets it apart from every Irish cream in the world.

Five Farms contains 10% Irish Whiskey while most brands use less than 1%. This difference is significant, especially if you are a fan of Irish Cream.

Five Farms is a true farm-to-table product, crafted from single batches of fresh cream that are combined with Irish Whiskey within 48 hours to become authentic Irish Cream Liqueur.

Five Farms is made with rich, smooth and sweet Irish dairy cream. The mild climate and abundant rainfall in County Cork make it the ideal place for raising dairy cattle on fertile farms of lush green fields. These happy cows spend their days basking in the fresh sea air and grazing on sweet, succulent green grass. Ireland’s cows produce the highest quality milk and cream which is very evident to the taste buds when sipping this delicious drink.

County Cork is also home to the centuries-old tradition of distilling authentic Irish Whiskey. Premium triple-distilled Irish Whiskey has a smoothness and complexity that add depth to the sweetness of this Irish Cream.

Five Farms sent me a lovely gift set of their Single Batch Irish Cream Liqueur.  The moment I opened the box, I fell in love with their quirky milk churn bottle, plus it came with two perfectly sized glasses for sipping Irish cream.

This gift box is beautifully designed, and after falling in love with the presentation, I was equally bowled over by the flavor of this delicious liqueur. It’s rich and creamy, with a satisfying whiskey flavor. 

This liqueur has a lovely nutty brown color. This Irish cream is luxuriously smooth, and then the best part of all, is the boozy warmth of the Irish whiskey balanced to perfection with notes of caramel.

I definitely give it two thumbs up, and my husband quickly raised his glass for a top up after enjoying his first taste of this distinctive Irish cream.

 

Five Farms At The Kansas City Irish Fest:

 

Five Farms is imported to the United States by Holladay Distillery in Weston, MO, the oldest business in the Kansas City area.

The brand launched in Missouri in December and was immediately embraced by the local Irish community.

“Five Farms has been enormously popular with our guests,” said Nancy Wormington, Executive Director, Kansas City Irish Center. “The product itself is superior, but supporting family-owned farms in Ireland as well as a local Kansas City business is also right in line with our mission.”

A partnership with Kansas City Irish Fest was a natural extension of this relationship.

“We’re always excited to introduce new products to our guests, especially when they have a connection to Ireland and Kansas City! It’s absolutely a winning combination for our festival,” said Keli O’Neill Wenzel, Executive Director, Kansas City Irish Fest.

This celebration of Celtic pride brings the soul of Ireland to the heart of the Midwest with the best blend of Irish music, education, and “great craic.”

The Kansas City Irish Fest is scheduled from August 31st to September 2nd, 2018.  Tickets are available on the Kansas City Irish Fest website.

 

Five Farms At The Milwaukee Irish Fest:

 

Five Farms launched in Wisconsin in February and has been equally well-received there. The state is home to Milwaukee Irish Fest, the world’s largest celebration of Celtic music and culture.

Now in its 38th year, this four-day festival will showcase more than 100 entertainment acts on Milwaukee’s lakefront.

“Milwaukee Irish Fest is excited to launch our partnership with Five Farms and exclusively provide it on the festival grounds,” said Mike Mitchell, Executive Director, Celtic MKE.

“Many of our staff tried this Irish cream and were unanimously impressed with the flavor. We look forward to sharing it with over 100,000 guests at this year’s Milwaukee Irish Fest.”

Milwaukee Irish Fest takes place August 16 – 19, 2018 and tickets are available at the Milwaukee Irish Fest website.

 

Distribution Throughout The United States By 2019:

 

The brand has enjoyed a successful early launch in Missouri and Wisconsin, and was awarded the Chairman’s Trophy at the 2018 Ultimate Spirits Challenge with a score of 97, the highest score ever awarded to an Irish Cream at this prestigious competition.

“The response to this brand has been remarkable,” said Mick Harris, president of Holladay Distillery. “Both retailers and consumers have been excited by the authenticity, the quality, and the taste of Five Farms. Demand is high and we’re working hard to get it into as many hands as possible.”

Five Farms Irish Cream Liqueur has announced the next nine states in its rollout plan. Starting in June 2018 the product is shipping to:

Iowa
Oregon
Washington

 

Five Farms will then start shipping to these six states by the end of July:

 

Alabama
California
Maryland
Massachusetts
New York
North Carolina

 

Additional states will launch in August and September, with availability in 30 total states by October and full national distribution by early 2019.

But in the meantime, if you’re going to be around Milwaukee or Kansas City, you can stop by the Irish Festivals to taste a little of this delicious Irish Cream Liqueur.

And if you like to create delicious desserts with Irish Cream Liqueur, then I highly recommend Five Farms.  This distinctive mellow whiskey blend is perfect for Irish Cream Cheesecakes, or any dessert creations that call for an Irish Cream liqueur.

I developed a delicious Berry Irish Cream Mousse recipe using Five Farms.  The mellow whiskey of Five Farms Irish Cream blended magnificently with this no-egg, cream based berry mousse.  It’s a perfect summertime, no bake, easy dessert.

Wishing the Irish families whose five farms in West Cork, Ireland supply the cream for this Irish Cream Liqueur, every success with their new business venture.

 

Slán agus beannacht,

(Goodbye and blessings)

 

Irish American Mom

Note:  Five Farms Irish Cream Liqueur – 17% alcohol by volume – Product of Ireland – Imported by Holladay Distillery, Weston, MO

Disclosure Notice:  I received a free gift box of Five Farms Irish Cream liqueur to try and I used it to create a Berry Irish Cream Mousse.  I did not receive any sponsorship payment for this post. The views expressed are my own.

Ice Cream Sandwiches

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An ice cream sandwich consists of a slice of ice cream between two rectangular wafers and is a favorite summertime treat in Ireland. 

The ice cream layer for these little slabs of summer is sliced from a pint block of ice cream.

Now here comes the golden Irish nugget for this blog post.

Believe it or not, blocks of ice cream were first created in Ireland way back in the 1930’s.  

Who knew the ice cream block was an Irish creation?   

 

A Little Irish Ice Cream History:

 

Way back in the 1920’s in Ireland, ice cream was a pricey, luxurious treat, few were lucky enough to sample. 

As my granny would say …. “‘Twas far from ice cream your ancestors were reared.”

Ice cream was only available in Italian parlors or large Woolworths stores in Dublin, Cork and Belfast.

But everything changed in the 1930’s when the Hughes Brothers of Hazelbrook Farm in Rathfarnham built an ice cream factory to use up their excess milk. Ireland’s famous HB ice cream brand was born, and continues to this very day.

Image Credit

However, the Hughes brothers could produce far more ice cream than the few shops capable of selling this frozen treat were able to handle. Now, the electricity grid was under construction in Ireland right at this time and the shrewd Hughes brothers targeted the expanding Dublin suburbs to promote their growing business.

They agreed to purchase state-of-the art American fridges for retailers if they agreed to only stock HB ice cream in their new freezers. They also purchased cold storage trucks to transport the ice cream to the shops.

To maximize storage and make this whole process as efficient as possible, they created the block of ice cream.  Perfectly regular rectangles were designed for stacking with no empty air pockets between the blocks. Ice cream was soon shipped in truck fulls all around Dublin.

Women could purchase an ice cream block, wrap it in newspaper to keep it cool and bring it home as a special creamy treat for all the family.

 

Ice Cream Sandwiches:

 

Now! Not everyone could afford a whole block of ice cream, so it was time for shrewd shop keepers to come up with a solution for selling single servings of ice cream.  The ice cream sandwich was quickly embraced.

A block of ice cream and thin rectangular wafers were the two simple ingredients required.  Soon children around Dublin were enjoying cool wafers of sandwiched ice cream.  For those with a little bit of money, an after-Mass ice cream sandwich on a Sunday became a status symbol.

These treats were still very popular in Ireland in the 1970’s. In Dublin these sandwiches were often called “ice cream sliders.”

I remember paying about 3 or 4 pence for a slider back when I was a chisler in Dublin and I enjoyed many an ice cream sandwich after mass or a trip to the beach.  Of course, by the 1970’s the 99 ice cream cone had grown in popularity so there was a little bit of competition for the trusty slider.  But 99 ice cream cones are a topic for another day.

Some shopkeepers even had a special slicer for creating perfectly equal ice cream portions out of each block of ice cream.

 

Ice Cream Sandwiches At Home:

 

But the best and tastiest ice cream sandwiches were the ones our mothers made.  Irish mammies know exactly how thick a good ice cream sandwich should be.

Who remembers ice cream wafer sandwiches like our Irish mammies used to make?

If you were born in Ireland in the 1960’s or 1970’s you’ll immediately think of ice cream when you hear the question ….

 

Will you have that in a bowl or in a wafer?

 

Irish ice cream sandwiches differ from their American cousins, in that plain and crispy vanilla wafers are used, not the thick and soft chocolate variety preferred in the USA.

American Style Ice Cream Sandwich – Ice Berger in Ireland

Image Credit

Ever so simple, but tantalizingly delicious, ice cream sandwiches continue to be a summer time favorite. I fondly remember the joy when my mother would appear at the front door on a hot summer evening with a plate of ice cream sandwiches for every kid playing on the street.

In the summer months she always seemed to have a block of HB ice cream at the ready, and an endless supply of crispy vanilla wafers. I have no idea where she hid those little treats, because if I had known her secret hiding place, there might have been a severe wafer shortage whenever an ice cream sandwich was on the menu.

But if my mom inevitably ran into a “no wafer” scenario, two Rich Tea or Marietta biscuits were called into action to sandwich that slice of ice cream.

 

The Art Of Eating An Ice Cream Sandwich:

 

Eating an ice cream sandwich was an art form skillfully learned over years of childhood practice.

My technique involved licking around the sides of the ice cream, taking care not to scrape my tongue on the sharp edges of the wafers. As the ice cream reduced in size, a gentle squeeze of the wafers pushed more ice cream out to the edges.

Once the wafers started to meet it was time to take a bite.  I liked to eat all the ice cream before the wafers went soggy. Ice cream sandwich eating was pretty intense work to avoid a soggy scenario, especially if you were lucky enough to get an extra thick slice of vanilla goodness between your two wafers.

Now my mother tended to be a vanilla ice cream wafer sandwich maker, but some of my friends’ moms preferred raspberry ripple or Neapolitan ice cream blocks.

Image Credit

Remember Daniel Day Lewis as Christy Brown in the film “My Left Foot” asking his mam for “neapolitan” when she was off to pick up a block of ice cream.

 

Ice Cream Sandwiches – An Irish Treat:

 

But no matter which flavor your family preferred, I think one thing everyone can agree upon is that you can’t beat a good ice cream on a sunny summer’s day.

 

And ice cream sandwiches were, and still are, one of the very best ice cream treats in the whole wide world, especially for anyone born and raised in Ireland.

I hope everyone has a wonderful summer.

 

Slán agus beannacht,

(Goodbye and blessings)

 

Irish American Mom

 

Disclosure Notice:  This is an affiliate link below which means I will earn a small commission should you choose to make a purchase through this link.

I learned all about the history of the ice cream block in a little book of Irish history and stories called “From Clerys Clock to Wanderly Wagon – Irish History You Weren’t Taught At School” by Damian Corless. Here’s a link if you would like to check it out.

Egg Salad Sandwiches Irish Style

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Irish salad sandwiches have been made by nearly every Irish house wife over the past five decades. Sometimes called egg and onion sandwiches, or egg and tomato sandwiches, these triangular sandwiches may or may not include lettuce.

I include lettuce in my version, but trust me, there is no right or wrong way to make a salad sandwich.  It’s totally up to you whether you like more egg than tomato, or salad cream rather than mayonnaise to mix the filling.

Made for get togethers big and small, these are a staple of quick entertaining menus in Ireland.

Many a plate of salad sandwiches has been whipped together to bring to a funeral gathering or wake, or for a family Christening, Communion or Confirmation celebration.  

Hotels often serve these sandwiches as a light nibble at the end of wedding celebrations.

 

Mrs. Doyle’s Diagonals:

 

These are the sandwiches Mrs. Doyle made famous when she said ….

 

“They’re diagonals!”

 

Mrs. Doyle is a TV character from the brilliant comedy “Fr. Ted”.

An ever diligent housekeeper, Mrs. Doyle made sandwiches by the dozen, cut in diagonals and served with aplomb to bishops and parishoners alike.  Who can forget her urging????

 

“Ah, go on, go on, go on!

You’ll have one”

Never refuse a diagonal from Mrs. Doyle.  She’s mashed eggs by the dozen and carefully removed top crusts to make the most delicious Irish salad sandwiches ever!!!!

 

Pregnancy Cravings for Salad Sandwiches:

 

My yearning for salad sandwiches was reignited when I was pregnant with my triplets. My mother came over from Ireland to help me towards the end of my pregnancy, and one day she made me salad sandwiches for lunch.

I had forgotten how delicious this mix of egg, tomato, onion and lettuce can be.  I was hooked. I ate my mom’s diagonals by the dozen until my trio were born.  Perhaps that’s why my little girl loves these sandwiches for lunch.

I’m still known to whip up a batch for a girls only lunch.

Sandwich Size:

 

Now, Irish sandwiches are far thinner than their American counterparts.  

The old saying goes that everything is bigger and better in America.  Sandwiches definitely fit the bigger bill, but maybe not better.  Equal and different in deliciousness is how I will judge this taste contest.

I’ll never forget my first American work day lunch at the hospital canteen in Elmira, New York.

I ordered a sandwich at the deli counter, expecting a one inch high Irish sandwich, only to be astounded by the door-step size mountain that appeared before me.

I don’t think I finished a quarter of that sandwich.  I quickly learned to order a half sandwich for lunch in the hospital canteen.

These salad sandwiches would fit the category of tea sandwich in America.

Here’s how I make them…..

Ingredients for Irish Salad Sandwiches.

 

4 slices of sandwich bread

1 to 2 ounces of butter to spread on bread

2 hard boiled eggs

1 Roma tomato or 2 small petite tomatoes

2 green onions or scallions

2 leaves of butter lettuce

1/8 cup of mayonnaise

Salt and pepper

 

Directions For Irish Egg Salad Sandwiches:

 

Here’s a quick video showing how I make these savory sandwiches.  Or just keep reading for step-by-step photos and written instructions.


Let’s start by preparing the filling for these sandwiches.  It’s basically mashed hard boiled egg with tomatoes, shredded lettuce and diced green onions.

It’s important to scoop the pulp and seeds out of the tomatoes and only use the outer flesh.

The seeds and pulp making the filling too wet and watery, so I halve my tomatoes and use a teaspoon to scoop out the tomato innards.

In the picture above you can see how juice starts collecting in the scooped out tomato shell.  I turn the half tomato shells upside down to drain before I dice them.

Dice the tomato flesh into small 1/2 cm size pieces.  

I used 2 cocktail tomatoes which are similar in size to Irish tomatoes.  One Roma tomato will work very well for this recipe.  They tend to be more fleshy than other tomatoes so just perfect for making this filling.

No big junks needed for these sambos. Just small little pieces.

Slice the green onions very thinly.

I only use the lower white portions, and stop where they get leafy and turn dark green, about 1/2 to 2/3’s way up the stalk.

Next shred the lettuce.

I use Butter lettuce since this was the type of lettuce I knew as a child in Ireland.  It’s sold in American grocery stores as “living” lettuce.

This lettuce is softer and less crunchy than Romaine or Iceberg lettuce.  If you prefer crunchier texture, then use one of these lettuces.

But I stick to Butter lettuce, to make sandwiches like I knew as a child.

Next it’s time to mix all the filling ingredients together.

Place the mashed egg, diced tomatoes, shredded lettuce and diced green onion on a plate and mix it with the mayonnaise.

Many Irish cooks use salad cream instead of mayonnaise.  This is an egg emulsion similar to mayonnaise but with the addition of vinegar and mustard, and a few secret spices only known to Heinz and the makers of Chef salad cream.

It’s very important to season the filling mixture with salt and pepper.

I don’t use much salt when I cook, but trust me, this filling needs some added salt.

Next it’s time to butter the bread.  You can choose not to butter the bread, but in Ireland salad sandwich bread is always buttered.

When preparing the bread, always take two slices and open them so that two matching sides are buttered.

I remember buttering a whole slice pan the wrong way as a child.  I just dipped in and buttered the upper side of every slice, instead of taking the slices in pairs and opening them for a perfect match.  We learn by our mistakes!

My mom made topsy turvy sandwiches that day, but hey, nothing has to be perfect in life.

Next, divide the filling in two.  Spread it over one buttered slice of bread from each pair of slices.

Once you place the top slice on each sandwich, use a bread or serrated knife to remove the top crust. Then cut the sandwich into four triangles, with two diagonal cuts.

In Ireland, I would remove all the crusts, since our sliced pans are much larger than in America.  Sliced pan is bigger in Ireland, and I will dare to say much, much better than the American sandwich bread.  It’s a lot less sweet. Eliminating all the crusts on an Irish sandwich doesn’t reduce each triangular section to miniscule size like it does in America.

I leave the crusts on in America.  I used a country white sliced loaf of bread for these sandwiches, and the crusts are very soft.

And there you have it, Irish salad sandwiches.

They’re delicious served with chips.  I only had American barbecue chips for my photo shoot, but my all time favorite is a packet of Tayto cheese and onion crisps with an Irish salad sandwich.  Yum-meee!

And don’t forget a cuppa tea to enjoy with your lunch.

These little sandwiches are a perfect addition to any afternoon tea menu.  These are always the first tea sandwiches I choose when enjoying an afternoon tea treat.

Here’s the printable recipe …

Print
Egg Salad Sandwiches Irish Style

Egg Salad Sandwiches Irish Style

Ingredients

  • 4 slices of sandwich bread
  • 1 to 2 ounces of butter to spread on bread
  • 2 hard boiled eggs
  • 1 Roma tomato or 2 small petite tomatoes
  • 2 green onions or scallions
  • 2 leaves of butter lettuce
  • 1/8 cup of mayonnaise
  • Salt and pepper

Instructions

  1. Start by preparing the filling for these sandwiches.
  2. Halve the tomatoes and scoop out the seeds and pulp, and discard. Dice the outer tomato flesh into 1/2 cm size pieces.
  3. Slice the green onions very thinly.
  4. Mash the hard boiled eggs.
  5. Shred the lettuce leaves thinly.
  6. Mix the mashed hard boiled egg, diced tomatoes, green onions, lettuce and mayonnaise.
  7. Season the filling with salt and pepper to taste.
  8. Butter each pair of bread slices on the touching, matching sides..
  9. Divide the filling in two and spread over the buttered side of two bread slices. Top each sandwich with its paired buttered bread slice.
  10. Cut away the top crust of each sandwich. Divide into four triangles by slicing each sandwich with two crossing diagonal cuts.
  11. Arrange on a sandwich plate and serve with hot tea, and a side of chips or crisps.
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https://www.irishamericanmom.com/egg-salad-sandwiches-irish-style/

Happy sandwich making!

 

Slán agus beannacht,

(Goodbye and blessings)

 

Irish American Mom

Introducing Savor Ireland Tours

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Ireland’s culinary culture is experiencing a popularity surge. I’ve long loved Irish foods – as you know from reading this blog.

But I’m delighted that the rest of world is now recognizing Ireland for its contributions to the gastronomic world. This trend is no more evident than in the newest offering from CIE Tours – the largest tour operator to Ireland.

They recently launched “Savor Ireland” – a treat for food fans everywhere!

Group of friends eating seafood and having fun outside with musicians playing in the background at Johnnie Fox’s pub, Dublin

 

Savor Ireland Tour:

 

When you’re on this tour get ready to discover the incredible tastes of Ireland over eight days filled with the flavors of farm-to-fork cheeses, freshly caught seafood, world-famous stouts, Irish coffees, and more. You’ll also hone your cooking skills with interactive food-focused experiences including cooking classes and talks with esteemed chefs.

 

Highlights of the Savor Ireland Tour:

 

* Sample the wares at St. Tola Farm, a farm-to-table cheese producer
* Feast on freshly-caught seafood platters prepared with the finest local ingredients at the Armada Hotel
* Discover the joy of authentic Irish cooking with demonstrations at Dingle Cookery School and at Ballyknocken House, home of television chef and food writer, Catherine Fulvio
* Stroll through centuries of brewing excellence and sample featured ales at the VIP Smithwick’s Experience
* Relax over dinner at Heather Restaurant and Gardens
* Immerse yourself in the food culture of Dublin during an escorted food-focused walking tour
* Dine with earls, lords and ladies at a medieval-style Banquet at Knappogue Castle

A medieval feast at Bunratty Castle

 

Dine at a Michelin Star Restaurant in Dublin:

 

As if that isn’t enough – CIE Tours has partnered with one of Dublin’s Michelin Star restaurants to offer guest a very special night out – dinner at L’Ecrivain Restaurant.

With only five Michelin Star restaurants in Dublin, you’ll experience some of the finest cuisine the city has to offer.

But you must book Savor Ireland by March 31, 2017 Michelin Star restaurant to enjoy this fine-dining treat!*

 

Booking Details:

 

I was delighted to learn about this wonderful Irish food trip organized by CIE tours. The dates for 2017 are outlined below. 

But before I share the dates and links with you a little legal update is required, since these links are affiliate links. This means I will earn a commission should you choose to purchase a trip through one of these links on my website.

My main goal in working with CIE tours is to keep you up-to-date on these wonderful travel opportunities, and should you choose to purchase through my site, I thank you sincerely.

And now that I have taken care of that boring legalese, here’s all the yummy details for booking your trip today!

Simply click on a date for further information.

 

May 8, 2017, 8 Days/7 Nights (cancelled) 

Aug 21, 2017 – 8 days/7 nights

Oct 23, 2017 – 8 days/7 nights

 

*Book by 03/31/17 and receive a free upgrade to dinner at a Michelin Star Restaurant in replacement of scheduled dinner on Day 5 of the itinerary.

Not combinable with any other CIE Tours offers or discounts, and not available on Group travel.

Valid on new bookings only, may be withdrawn at any time, is subject to availability and other conditions may apply. Call for details.

Irish Cheese Display

 

Happy Travels To Ireland:

 

Wishing you all happy travel planning this spring and for all who are planning a trip to Ireland.

I hope you have the time of your life creating memories to savor for years to come.

 

Slán agus beannacht,

(Goodbye and blessings)

 

Irish American Mom

The New Irish Table Recipe Book Giveaway

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The New Irish Table is a beautiful, photo-illustrated collection of inspirational recipes created by renowned Irish chefs to highlight the quality of Ireland’s fresh food and cooking.

In today’s blog post, I’m delighted to feature this new cookbook and the chefs who share their wonderful recipes. And good news! We have a giveaway for a copy of this beautiful hard cover book.

The good folks at Charlesbridge, the publishers of this new Irish recipe book, have graciously provided a copy for a lucky Irish American Mom reader to win.

But before I share the details of how to enter this little sweepstakes let me first give you a sneak peak inside, and introduce you to the talented chefs who contributed recipes to this collection.

 

Ireland’s Cuisine:

 

Let’s face it! Ireland’s cuisine has gotten a bad rap over the years, conjuring images of over-boiled meats and vegetables, artery-clogging fry-ups, and lots and lots of soda bread.  I’ve shared before how I’ll make no apologies for Irish food, especially since the new Irish food culture has impressively changed and improved our cuisine.

Today in Ireland, fresh, local, and seasonal ingredients are used to make mouthwatering and sophisticated meals that satisfy and inspire.

Rhubarb and Ginger Crème Brûlée

The New Irish Table Recipe Book:

 

In this photographic journey of Ireland’s provinces, readers are invited into the kitchens of ten of Ireland’s top, award-winning chefs, including celebrity chef Kevin Dundon of PBS Create’s “Kevin Dundon’s Modern Irish Food,” to experience the recipes that make them stand out.

Celebrating simple fare and emphasizing local resources, these chefs are proving that Ireland is a contemporary food destination.

Gorgeous photos of both food and landscape capture the imagination—and the appetite—and make you long for green hills, good craic, and heartwarming meals.

Perfect for the kitchen counter or the coffee table, The New Irish Table is a welcoming invitation to today’s Ireland.

 

Ten Award-Winning Chefs:

 

Ten award-winning chefs dismantle the stereotype of Irish cuisine being a boil, a fry, or soda bread. 

Here’s a little background information on each of the contributing chefs.

 

Darina Allen:

 

Chef, food writer, television personality, and founder of Ballymaloe Cookery School, Darina is the author of many cookbooks.

Her Ballymaloe Cooking School Cookbook was nominated for Best International Cookbook by the James Beard Foundation. Darina has appeared on Good Morning America and other US television programs.

Darina Allen, Ballymaloe Cookery School

Martin Bealin:

 

After qualifying as a chef in 1988, Martin Bealin honed his skills in kitchens worldwide before returning to Ireland to open the now famous Global Village Restaurant in Dingle, Co. Kerry in 1997.

The restaurant has won numerous awards and is now in the top 5 Seafood Restaurants on the island. Bealin is passionate about using the finest produce on his doorstep.

Fish and shellfish from the surrounding seas are a speciality, as is Kerry mountain lamb and beef. He grows his own fruits and vegetables for the restaurant. Martin was the 2012 winner of Best Restaurant and Best Chef in Munster.

 

Derry Clarke:

 

One of Ireland’s leading Michelin-starred chefs, Derry Clarke was born in Dublin and trained in classical French tradition at Man Friday in Kinsale.

Award-winning chef, cookbook author, TV and radio personality, active member and former Commissioner General of Euro-Toques, Ireland, Derry and his wife Sallyanne own and run L’Ecrivain restaurant in Dublin.

Awards won for innovative culinary skills include Evian Food and Wine’s Best Restaurant and Best Restaurant in Dublin, the Bushmills Dining in Ireland Guide’s Best Restaurant and Best Chef.

 

Ultan Cooke:

 

Galway native Ulton Cooke is Head Chef at Ballynahinch Castle in Galway, along the Wild Atlantic Way, Ireland’s spectacular coastal route from Donegal to West Cork.

He studies and trained in the west of Ireland before heading to London where he worked at Smiths of Smithfield, ending up as Head Chef, and then to Luxe.

 

Kevin Dundon:

 

Award-winning co-proprietor with his wife, Catherine, of Dunbrody House and Restaurant, Cookery School and Spa; chef and partner of the Disney World, Florida Raglan Road Irish Gastropub; cookbook author, and primetime cooking show regular, Kevin Dundon is an authority member of Fáilte Ireland, Ireland’s national tourism board.

After graduating from catering college, he worked in Switzerland, at the Fairmont Hotels in Canada, and then back to Ireland as the youngest Executive Chef at Dublin’s Shelburne Hotel.

Four years later he and his wife opened Dunbrody, named Restaurant of the Year three times. Dundon is the host of PBS’s Modern Irish Food.

Irish Chef Kevin Dundon

Catherine Fulvio:

 

Award-winning TV chef, food writer, and proprietor of four-star Ballyknocken House and Cookery School, Catherine Fulvio grew up on the family’s 280-acre working farm in Co. Wicklow developing an authentic connection with food and the land, seen in her well-honed “field-to-fork” food philosophy.

Catherine uses only the best of local and seasonal produce at Ballyknocken. A recognized TV presence, Catherine has appeared in many countries including the UK, France, U.S. (The Today Show), Australia, and New Zealand.

 

Neven Maguire:

 

Nevin trained in some of the highest-profile restaurants in the world: Roscoff in Belfast, The Grand Hotel in Berlin, Lea Linster in Luxembourg, and Arzac Restaurant in San Sebastian. In 2001 Neven took over the family business, and turned a local restaurant in the rural village of Blacklion in Co. Cavan into a national phenomenon.

Along the way he has produced numerous cookbooks and has become a television celebrity chef. He hosts a cooking show on PBS Create TV. Neven is the winner of Best Chef and MacNean House has been named Ulster’s Best Restaurant.

Neven Maguire

Noel McNeel:

 

Noel’s celebrity credentials include cooking for the 2013 G8 conference at Lough Erne Resort in Northern Ireland and five celebration dinners at the James Beard Foundation.

Training at the Northern Ireland Hotel and Catering College in Portrush, Noel worked at Roscoff in Belfast; at The Watergate Hotel in Washington, DC, with Jean Louis Palladin and Chez Panisse in Berkeley, working with his culinary heroine, chef-patron Alice Waters.

Noel won The Sunday Independent Irish Restaurant Award’s Best Chef in Ulster in 2011.

 

Ian Orr:

 

Derry-born Ian Orr, multi-award-winning Head Chef and co-owner of Browns in Derry trained at Northern Ireland’s Michelin-starred Shanks before moving to London’s River Cafe and then to Rathmullan House Hotel in Donegal as Head Chef.

His passion for good local produce and seasonality, and his culinary skill have caught the attention of food writers and experts resulting in several awards and listings in leading food guides.

He was the Winner of Ireland’s Chef of the Year 2013, and Browns has been named Best Restaurant in Derry and in Ulster.

 

Tim O’Sullivan:

 

Head Chef for over twenty years at Renvyle House near the Wild Atlantic Way in Connemara, one of the top culinary spots in the country, Tim O’Sullivan has been a Commissioner of Euro-Toques, Ireland, a driving force in Ireland’s food revolution, and a supporter of local produce.

Tim’s background of classic Irish and European cooking has blended well with newer trends to produce dishes that show contemporary Irish cuisine at its best.

 

An Irish Meal:

 

An Irish meal must nourish the soul as well as the body, teasing each of the senses. Through this book, home cooks are invited into each featured chef’s restaurant and/or home to experience recipes that utilize fresh fish, lamb, beef, pork, fruits, and vegetables, and, of course, Ireland’s renowned cheeses.

Celebrating the new Irish food culture, this compilation emphasizes local resources, and simple fare.

Chocolate Mousse with Walnut Ganache

The Giveaway:

 

One lucky winner will win a copy of The New Irish Table.

To enter just leave a comment on this blog post by noon on Friday, March 10th, 2017. 

Any comment will do. What you write does not affect your chance of winning, but if you need inspiration why not tell us about your favorite Irish dish or meal.

A winning comment will be chosen randomly.  Remember to leave your e-mail so that I can contact you should you win.  Your e-mail won’t be published, just used to contact our lucky contestant for mailing of the prize.

The winner will be announced on Friday, March 10th 2017, at the bottom of this blog post.

You may check out Irish American Mom’s complete terms and conditions for sweepstakes’ entries by clicking here.

A big thank you to Charlesbridge publishers for sharing this wonderful Irish recipe book with us today.  Wishing everyone happy Irish cooking days throughout the year, and especially as everyone prepares for St. Patrick’s Day.

And a huge hug of gratitude to all who take the time to leave a comment to enter this little giveaway. I really appreciate your support.

 

Update 10/3/17 – Winner Chosen:

 

Good news. Our winner has been chosen using the randomized “Pick Giveaway Winner” WordPress plug-in.

Congratulations to …..

 

Margaret Mary Urban

 

I’ll send our winner a quick e-mail to let her know about her lucky win.

Thanks to everyone who joined in and entered this little giveaway. And a big thank you to Charlesbridge Publishers for sponsoring this prize.  Wishing everyone a very happy St. Patrick’s Day.

 

Slán agus beannacht,

(Goodbye and blessings)

 

Irish American Mom

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