Search Results for 'Molecular gastronomy'

Athlone’s reputation as a gastronomy destination of vast repute was significantly enhanced at the Leinster Regional Final of Irish Restaurant awards which took place in The Knightsbrook Hotel, Trim, recently.

Hotel Meyrick are delighted to partner with CÚRAM, the Science Foundation Ireland Centre for Research in Medical Devices based at NUI Galway, for a Children’s Workshop on ‘Molecular Gastronomy’ and Afternoon Tea on Thursday April 13.

The newly opened Connaught Bar, Spencer Street, Castlebar, will have its official launch tomorrow night (November 9) from 9.30pm where there will be live music, free nibbles, and prize draw.

These days everything seems to be classed as ‘high-tech’ from phones to cars to iPads to games to television on demand. Now the ancient art of cooking has entered an era of research and is producing a food style that is know as molecular gastronomy. Over the centuries cooking has evolved mainly through trial and error, noting carefully what worked and then attempting to replicate it again and again. That is the basis of a recipe and now we have thousands if not millions of recipe books to choose from. However, there has been very little pure research into exactly why certain recipes worked at the molecular level.

Silver Hill Foods, Europe’s premium hand prepared duck company, is searching for Ireland’s greatest duck dishes.

Alan Willliams was born in the heart of the traditional music area that is Doolin/Lisdoonvarna in County Clare. He is one of five children and grew up on a farm. One of his early influences was his grandmother, who regularly cooked his favourite meal of bacon and cabbage. They had five gardens, they killed their own pigs, and were self sufficient in many respects. This seems to be a common thread with good chefs, honest home grown food from an early age.