Search Results for 'Top Chef'
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It is fair to say, I think, that we have all learned to lower our expectations a little when dining in a hotel. Often we hear the phrase "the food was great", qualified by the appendage "for a wedding". After all, serving 120-plus plates of beef or salmon all at the same time is an entirely different prospect than cooking two or four plates to order.
Local man, Michael O’Brien, from Claremorris scooped the Kavanagh Group Top Chef Award at the Wyatt Hotel in Westport last week. Michael represented the Claremorris shop, against the best from the eight other Kavanagh SuperValu entries in the country.
I was recently invited to a tasting of the new menu in the Canal Gastro Bar and Bistro, Shearwater Hotel, Ballinasloe. On entering the lobby of the hotel one cannot help but be impressed. Tall ceilings and marble finishing immediately suggest style and class, without making me question my decision to go with a casual shirt and pants combo.
Mary’s Fish in Ballybane will hold its fourth fish cookery demo on Tuesday August 18. It will as usual be in the big marquee at the Fyffe building just down from McDonogh's hardware store.
The Christmas season kicks off in style for food lovers at the Festive Food Fest in Newport on Friday next, November 21.
I love being the food writer for the Mayo Advertiser as the perks are fantastic. Last week my wife Julie and I were invited to sample the new tasting menu at Season’s Restaurant on Main Street, Castlebar. We were greeted by owner John Mulroy and brought to a lovely window table which overlooks the Main Street. I have eaten here before and the restaurant is very clean and modern, but so comfortable that you immediately feel like you are at home. New head chef Tobias Streinetberger has brought many years’ experience of working on luxury cruise ships to Season’s Restaurant and likes to let the food and the flavours talk for themselves.
To celebrate the very successful opening of Mary’s Fish Shop there will be a party on Holy Thursday. Go along and see some great chefs cooking fish to perfection and also demonstrating how to make a great chowder. Everyone loves chowder and it is pretty easy to make, however it really helps to see it done in front of you or to be able to ask a chef for advice.
Having just completed her 10th cookery book, food writer and stylist Michele Cranston turns her attention to her time at Marie Claire magazine – she was food editor there for five years – celebrating the last decade at that famous institution and monthly women's magazine that was first published in France, although it has obviously been published in a number of different languages throughout the world.
Have you ever really thought about what goes into the plate of food that is brought to your table in a restaurant? If you think about it, a large proportion of it comes down to the chef. It all starts at the back door of the restaurant, where products are unloaded every morning. Depending on the time of the year, chefs experiment, create, and make menus that are fresh, exciting, and appealing to customers all year round. Strawberries and fresh salad greens have come and gone, game and autumnal fruits are featuring now. If you do not have a good chef, then you do not have a good restaurant.