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250 People Create '250 People Create 'Longest Virtual Dinner Table' at Tipperary Food Producers Event
Diners were transported back 1,500 years for the Long Table dinner however a very futuristic element of linked filming by Tipperary Institute took place at the event to link the four locations creating the longest virtual dinner table. This unique production will be available for viewing on this site in the near future.
Diners were addressed by guest speaker award winning author and food critic John McKenna who spoke on the importance of local produce and creating awareness amongst the public that really by buying local food does not only support employment and the local economy but that it really is the very best food one can purchase.
In keeping with custom, only food from Tipperary was served at the sumptuous traditional feast. Fresh, seasonal produce from over 30 food producers - all members of the Tipperary Food Producers Network – was used. The custom created menu read like a journey around Tipperary, combining the very best artisan food from throughout the county resulting in an outstanding feast for all the senses with the dishes looking every bit as good as they tasted.
Commenting on the event success Pat Whelan of the award winning James Whelan Butchers in Clonmel and Chairperson of the Tipperary Food Producers group said "This year's Long Table Dinner has certainly been the most successful to date, we have had the largest number of diners attend and the food served was a real testament to what is produced here on our doorstep in Tipperary. The four locations for the event across Tipperary in Nenagh at 'Brocka on the Water' in Thurles at 'Inch House' in Cashel at 'Chez Hans' and in Clogheen at 'The Old Convent Restaurant' really ensured that everyone across the county had the opportunity to come along and taste the best of Tipperary food giving everyone the opportunity to experience the traditional feast", Pat concluded. The four venues served a unique eight course taster menus all supplemented with music and entertainment. Guests concluded the evening with an exclusive goodie bag which included Nuala Hickey's award winning family brack the recipe for which has remained a closely kept secret the hickey family for generations.
Brocka on the Water commenced with a Garden Cocktail Reception, guest were then treated to Frosted Scoops of Melon with Fresh Fruit and Wild Tipperary Mint or Inch House Black Pudding with the Scullery Onion Marmalade followed by Deep Fried Cooleeney Cheese Croquettes with Spicy Chutney. Michael Seymour's Sauted Organic Lamb with Aubergine and Country Choice Pesto Sauce and Dorothy Harding's Herb Stuffed Breast of Chicken with Lakeshore Mustard Cream Sauce with Baked Tipperary Potato with Garlic Butter from the garden were main course tasters. Dessert was Stewed Berry Fruits with Shortbread crumble from the oven or Homemade Meringue with Boulabane Ice Cream and Chocolate Sauce for dessert followed by the Best of Country Choice Local Cheeseboard with Fruit and Biscuits with Leaf Tea and Ponaire Coffee served with cookies from The Cookie Jar to round off the evening.
The Old Convent commenced with a Proseco reception in the Drawing Room on arrival followed by Munster Mushroom Veloute Argan Nut Oil or Salad of Crowe's Farm Barbecue Organic Pork mature Cashel Blue, candied pecans or Tipperary Organic Sorbet Karmine fruit jelly as the starter tasters. Slow Cooked Whelan's Beef O'Brien's potato puree, local organic summer vegetables was served for mains taster. Cooleeney Camembert Crossogue preserves and marinated Traas Summer Berries warm meringue provided a sumptuous dessert followed by tea or Ponaire Artisan Coffee and homemade chocolates. Wines for the evening were supplied by Gary Gubbin's Red Nose Wines.
At Inch House guests enjoyed a Glass of Champagne on the idyllic lawns with a selection of Canapes from the Tipperary Food Producers. The Inch House Black Pudding Salad was served to start followed by a Deep Fried Cooleeney Cheese Parcel Wrapped in Bacon all served with a selection of homemade breads from Holycross Foods and Inch House. ames Whelan's Slow Roasted Leg of Irish Lamb complimented with Crossogue's Mint and Apple Sauce and T.J. Crowe's Stuffed Loin of Irish Pork dressed with a Red wine Jus and served with Inch House Apple Chutney provided the mains tasters with Gortnamona Goats Cheese Tartlets filled with Stir-Fried vegetables and complimented with a Red Onion Marmalade. The Inch House Cheese Board was served using locally produced Cheeses including Cashel Blue Cheese, Baylough Farmhouse Cheese, Cooleeney Cheese, Crozier Blue and Gornamona Goats Cheese. Traditional Bread and Butter Pudding served warm with Boulabane Ice-cream from Michael Cantwell in Roscrea and Crème Anglaise and Mixed Berry Cheesecake using berries from the Apple Farm in Cahir and Cream Cheese from Tipperary Cheese Company in Two Mile Borris dressed with a Mixed Berry Compote and Fresh Cream from Thurles Co-op was the delicious dessert. Freshly Ground Coffee from Ponaire and Homemade Liqueur Truffles concluded the evening.
At Chez Hans guests were treated to the Hans Matthiae's Family's Sparkling Reisling Reception. The starters commenced with Munster Mushrooms Fethard Chez Hans Mushroom Soup, Lovage Cappuccino followed by a Martin O'Dwyer Cashel Rack of Lamb Herb Crust and Ratatouille. The main courses consisted of Crowe's Meat Dundrum Pan Fried Organic Pork Belly and Black Pudding, Local Watercress, Gribiche Sauce or James Whelan Butchers Clonmel Fillet Of Dry Aged Beef with Button Mushrooms, Carrot Cones and Red Wine Sauce with J&L Grubb Fethard Mature Cashel Blue Cheese, Plum Chutney followed by O'Briens Farm Shop Cahir Apple and Mint Sorbet. Traas Apple Farm Cahir provided a selection of Late Summer Berries served with Vanilla Ice Cream, Biscotti for dessert.
For further information on the menus served at the event click here.
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