Suvla Kınalı Yapıncak 2017 at Mahzen & Kiler

37177618_10156456290413377_758105012424409088_nI hope I don’t sound very cliche if I said that old friends are like the best bottles of wine which gives you joy and happiness. Every time I am back to Turkey, my number one priority to meet up with Bartu, Baran and Kayacan who are my brothers over ten years now. This time we met in a part of Izmir that we haven’t met up before. After spending the day on the beach in Çeşmealtı, we needed somewhere which is able to fulfill our hungriness. The address was Mahzen & Kiler which is located in one of the prettiest, most relaxing area of Izmir, Güzelbahçe. They have a great selection of wine, beer, charcuterie, cheese, olive & olive oil and more. You can choose the fresh ingredients for your pizza or anything you would love to eat such as meze, tapas, cheese & charcuterie platter, and Turkish breakfast from the display case. Is it not enough what you ate there? Then you can buy their products to bring back home with you.

fgdgWe had famous German sausages called Frankfurter Würstel with Weissbier (German Wheat Beer). Later on we shared some delicious pizzas freshly came out of the oven. Suvla Kınalı Yapıncak 2017 matched perfectly with our pizzas. This indigenous varietal wine had a very pleasant apricot and nutty notes. This crispy and creamy wine is just a perfect choice for the summer evenings.

Suvla is located in Eceabat on the eastern shore of the historical Gellipoli Peninsula, on the Dardanelles (Çanakkale Strait). The vineyards of Suvla (Bozokbağ) were established in 2003, with the total area of 60 hectars planted with Chardonnay, Sauvignon Blanc, Roussanne, Marsanne, Cabernet Sauvignon, Merlot, Syrah, Cabernet Franc, Grenache Noir, Petit Verdot, Pinot Noir and the indigenous varieties that are Kınalı Yapıncak and Karasakız.

Kınalı Yapıncak is an indigenous white variety with reddish freckles grown in Thrace region in Turkey. The wines made by Yapıncak are generally rich, aromatic and complex in flavor. This thin skinned variety ripens generally late during the growing season. However the planted vineyard area of Yapıncak decreases currently. After long years of researches on clonal selection of Yapıncak done by Tekirdağ Viticulture Research Institute, it has been found that the clone number 175, 132, 13 were shown the highest quality.

Some products that you can find at Mahzen & Kiler..

Olive Oil: Cunda – Kesebir, Kaz Dağları – Tayga, Çanakkale Geyikli – Ayvaz, Bozcaada – Oğuç

Charcuterie: Ham, Smoked Beef, Smoked Tongue, Pastırma, Tokat Bez Sucuk, Sucuk, Milano Salami, Prosciutto, Salame Cotto, Krakowska, Bacon, Salame Napoli, Frankfurter

Cheese: Ezine, Aged Kaşar, Tulum, Kolot, Saganaki, Kars Gruyère, Örgü, Civil, Dil, Ditme, Konya Küflü, Karapınar, Halloumi, Ayvalık Kelle, Cunda Kelle, Parmigiano Reggiano, Cheddar, Emmental, Gouda, Edam, Gorgonzola, Danish Blue, Brie, Camembert, Maasdam, Manchego, Mascarpone, Vegan Cheeses

Thomas Barton at the Ayvalık Ayazması

A bottle of wine would be the best choice of gift in any occasion. I have purchased Thomas Barton Rèserve Sauternes 2014 from Dublin Airport on my trip to Turkey -Thomas Barton was one of the most famous Irish Wine Geese-. You can’t beat the feeling of sharing a bottle of excellent wine with your family. I think there is no need to mention how much I love Sauternes wines.36971800_10156454132173377_7796174302977458176_n

This medium amber color full bodied wine had predominantly honey and apricot aromas. It was a very well balanced wine on both aroma and texture profiles with its freshness, richness and creaminess. It is a blend of %80 Sèmillon and %20 Sauvignon Blanc. This wine is made by winemaker Laurent Prada at the domaine of Barton & Guestier.

Barton Family:

Thomas Barton was born in Curraghmore, County Fermanagh, Ireland in 1695. After his marriage in 1722 and the birth of his son William, he left Ballyshannon to explore the Mediterranean. In 1725, he settled in Bordeaux where he started exporting wines to Ireland and Holland. He quickly became the most important wine merchant in Bordeaux having built a solid reputation among prestigious customers all over Europe. His loyal clients nicknamed him “French Tom.”

In 1743 Thomas Barton asked his only son, William, to join him in his business although William was perhaps not of the same stature and the two failed to see eye to eye. Thomas Barton and Daniel Guestier created the Barton & Guestier company and Hugh Barton, Thomas’s grandson, joins the company in 1786. The company did so well that Hugh Barton was able to purchase Château Langoa in 1821 and a plot from the Léoville domaine in 1826, which he subsequently renamed Léoville Barton. He then purchased land in Kildare County, Ireland in 1835 upon which he built Straffan House. Since 2010 Groupe Castel is the shareholder of Barton & Guestier.

After Hugh Barton, three generations followed at the head of the family’s two Bordeaux properties although they spent the majority of their lives in Ireland rather than France. Ronald was the first Barton to take over the family’s activities in Bordeaux. Ronald did not have children of his own yet wanted to hand the reins over to a member of his family in the aim of preserving the family domaine that he himself had inherited from his ancestors. When Anthony Barton, the current owner, wrote to him in order to express his gratitude, Ronald’s response was that ”It is not me you should thank, but Hugh. I have simply acted as a guardian to his vineyards and have always considered it my duty to pass them on to my heir in the best condition possible.”

After completing his studies in Ireland and then in England, Anthony moved to Bordeaux in 1951. Anthony’s first harvest in 1951 was so catastrophic that his uncle Ronald told him, ”Another harvest like this and I will have to sell”. Fortunately the next two years were much higher in quality although the prices remained below the profitability threshold. The Barton & Guestier merchant company was ticking over although not with excellent results. In 1954, Seagram acquired a 50% share in the company before becoming majority shareholder a few years later. Anthony continued to work as Export Director up until 1967 when he created his own merchant company named ”Les Vins Fins Anthony Barton”.

In 1978, at the age of 22, Lilian joined her father at his merchant company and obtained the DUAD wine tasting diploma at the University of Bordeaux. For over 30 years they have divided their responsibilities between the Saint Julien vineyards and the merchant business ‘Les Vins Fins Anthony Barton’, where they were joined by Lilian’s husband, Michel Sartorius. Lilian Barton has now taken over from her father in running the wine properties and family merchant company. She has since been joined by her two children, Mélanie and Damien. Mélanie Barton Sartorius, the family’s 1st Oenologist, took on the role of Technical Director in 2013 at Chateau Mauvesin Barton in Moulis (Médoc), a domaine that was purchased by the family in 2011.

Today, the house where Thomas’s son William was born is a pub called Dicey Reilly’s and it is one of the oldest pubs of Ballyshannon in Ireland featuring a huge painting with Thomas Barton, his ships and wines. Also, the Straffan House (K Club) in Kildare was built in 1835 by Hugh Barton which served as the family home for the following generations and in which Anthony Barton, the current owner of the vineyards in Bordeaux, was born in 1930 (From http://www.barton-family-wines.com/ and https://www.barton-guestier.com/).

Irish Wine Geese:

Visiting Bordeaux in 1787, Thomas Jefferson, then serving as the first ambassador to France from the United States, found time among other, presumably more pressing, engagements to advise his President, George Washington, on his wine cellar. He reported back on the leading producers in the regions: ‘Gernon, Barton, Johnston, Foster, Skinner, Copinger and McCarthy’. The presence of Irish names at the centre of Bordeaux winemaking – that activity at which France most quintessentially excels – might surprise, for while the mass emigration of the Irish to America in the nineteenth century is well known, at earlier dates, too, political pressures and confessional persecution had led thousands to seek a new life in continental Europe.

From the Flight of the Earls at the beginning of the seventeenth century to the mass exodus following the Crown’s dishonouring of the Treaty of Limerick in 1691, Irish men and women, mostly, but by no means exclusively, Catholic, set off from Ireland’s shores, forced into uncertain exile. Collectively these waves of Ireland’s finest are known as the ‘Wild Geese’ and while in the process Ireland lost generations of leaders, the exiles went on to make an enormous contribution to European culture. The numbers are remarkable given the dangers of the journey made in small boats and the distances to be covered, as William Butler Yeats put it ‘the wild geese spread / The grey wing upon every tide’.

Many émigrés achieved fame and distinction fighting in the armies of France and Spain, others as scholars in Irish colleges from Rome to Prague to Seville. Others, still, entered the wine trade in Bordeaux and established great châteaux many of which still bear their names. In addition to those mentioned by Jefferson are the families of Lynch, Dillon, Burke, Roche and Walsh. The move into wine making was natural for these exiles as they developed pre-existing connections with the wineries of France. In the early eighteenth century Dublin imported more casks from Bordeaux then the whole of England and Scotland combined. The English peer Lord Chesterfield commented sourly ‘one gentleman in ten in Ireland are impoverished by the great quantity of claret which, for mistaken notions of hospitality and dignity, they think it necessary should be drunk in their houses’. Even worse, he continued, ‘the affectation of drinking wine has got into the middle and lower ranks of people’. The Wild Geese winemakers of Bordeaux were among the most innovative viticultural pioneers of the eighteenth century. (From https://ballyfin.com/).

Ayvalık Ayazması: (where I am standing on the picture)

The Hagiasma originated from Hagias (sacred) and ma (water) and referred to Turkish language as the “Ayazma”. Orthodox people dedicated their water resources to saints and they believed that these holy people gave spiritual and bodily healing to other people with the help of these water sources. Although it is a cult of Christian belief, Muslims also followed this tradition, drinking and pouring on them these sources of holy water to seek the ways of healing.

The most famous and important religious structure of Ayvalık was Panagia Phaneromeni Ayazma. Panagia means “Mother Mary” and Phaneromeni means “from the sky.” Panagia’s icon was found in 1852 with an excavation after a dream. After this miracle and discovery of holy source water the original Hagisma was built. Ongoing excavations were unravelled an inscription from the pool in 1867.

In this inscription, it was told that the first hagaisma was made with the expenditures of Khioslu Captain Mihalis Papazis. The original structure was completely rebuilt in 1890 and the Panagia Phaneromeni Ayazma became the religious building of the city until 1922…During the excavations it was confirmed that this place was not a church but only a wellness center Hagisma with the use of Holy Waters. It lost its effectiveness when the region was totally captured by the Turks.

Between the years of 1850 and 1922 this holy place received visitors from many lands in the hope of recovery. People from Fhocia,Balikkesir,Istanbul, Mitillini,Samos were recorded and also from far places such as Hydra Island and Rumeli. People often stayed within Ayazma up to 7 days drinkinng the holy water and pouring on themselves. We understand from the records various patients such as Deaf people,mental patients, epilepsic cases, hearing problems, high fever patients,depression cases, stroke patients,blinds and all other various cases were coming to this specific Ayazma to seek recovery. The second largest hospital in the Aegean area was built with the donations of the patients visiting Ayazma. This hospital today serves as Primary Sakarya school.

In 2011, with the excavations of Balıkesir Museum’s carried out with the consultation of Prof. Dr. Omer Özyigit, discovered the pools of 1867 and 1890 hagiasmas’. Professor Dr. Ömer Özyiğit and his team have prepared the surveying, restitution and restoration projects. The project was approved after one year in 2012 by the Bursa Council of Monuments. The financial efforts to rebuild the Hagisma has started with the leadership of the Ayvalık Municapility in 2016. Under the leadership of two cousins from Ayvalık namely Muhtar Kent and Şerif Kaynar the project was completed thanks to the people who have contributed towards financing.. The Panagia Phaneromeni Ayazma is now open to public visitors (From http://ayvalikayazmasi.com/ayvalik-ayazmasi-tarihcesi.html).

Masterchef Australia / WA Café

I am so delighted to be the winner of the Traditional Masterchef Australia Bets (season 9) again this year. My boyfriend and I both love cooking and trying different food and drinks. We find watching Masterchef Australia extremely joyful and we have a tradition which started with season 8. Basically we both pick three contestants during the auditions and the one who has the furthest contestant in the team wins the treat. My thanks to Sarah Tiong who stayed furthest in both of our teams!

This year my treat was loaded with the taste of Japan at WA Café in Galway. We have started with Miso Soup which followed by Pork Gyoza. Barba Trebbiano d’Abruzzo Colle Morino 2015 accompanied us during our dinner. Our sushi platter was marvellous which had Yellowfin Tuna Sashimi on Crackers, Nigiri, Edamame, Crispy Seaweed, Rice Noodle Salad and Maki Rolls. Japanese Snicker Bar and Kakigōri were sweet choices of ours. Briefly, everything we had was so tasteful and nothing left on our plates. I am looking forward to the next dining experience for the season 10. May the best team win!

Why do we sniff wines?

BAOS3071First of all, there is no wrong smell description because every person has a different sensory perception and our experiences affect it quite a lot. However we become more distant from sensory perceptions in our lives nowadays. I wonder when did you smell your everyday coffee last time as we started to buy coffee-to-go with a lid on top or the flowers that you see every day. Here is where you have to start building your sense of smell from. I highly suggest not buying any artificial aroma kits. You have to have an experience associated with the smell to remember it later. Falling down from a cherry tree would be a great experience that you will never forget. You also have to eat some veggies and fruits which won’t have any smell unless you eat them to release their smell compounds. So, start making your list that you have to explore and try to smell repeatedly your food and drink, the flowers that you see, actually things in your life. Soon, you will have no excuse that you don’t have a good palate or vocabulary.

The wine aroma perceived by nasal or retro-nasal ways. Basically, after you take a sniff of your wine the smell molecules go to your smell receptors, your smell receptors run that through nerves up into your olfactory epithelium to be processed and following this your brain identifies the smell. The more you smell things the better your brain identifies them.

I have been asked many times if there is an addition of aromas into wine, e.g. strawberry, lemon, rose, ginger and so on. The answer is no. The wine aroma results from a complex blend of a large number of volatile molecules (±800) -some of them (<100) are flavours in hydro-alcoholic phase- which come from grape by itself (varietal aromas), pre-fermentation, fermentation and aging process. For example, linalol will bring orange flower, coriander, jasmine aromas while euganol brings cloves, vanillin brings vanilla and ethyl hexanoate brings apple and banana aromas. Swirling your glass or aerating the wine by sucking air in your mouth will help to expose the aromas as they are volatile compounds.

Varietal aromas are depending on viticulture practices, soil, climate, diseases, maturity and composition. Pre-fermentary aromas are depending on maceration, extraction, hydrolysis and oxidations. Fermentation aromas are depending on alcoholic and malolactic fermentation. Aging aromas are depending on physico-chemical and biochemical transformations.

The main families of the aroma molecules are esters, alcohols and acids which originate from fermentation process. The other families are terpens, thiols, acetals, lactones, phenols, sulphur compounds, furans and epoxides. Some varieties like Muscat and Gewurztraminer are called aromatic varieties. Monoterpenic alcohols in Muscat, Guewurztraminer; alkyl metoxy pyrasines in Cabernet-Sauvignon and Cabernet franc; hydroxy dimethyl furanone and amino acetophenone in Isabelle and Concord grapes are the molecules that give these grapes unique character.

Riesling Around the World

I worked for Heymann-Löwenstein during harvest period on 2017. The work experience was based on working with Riesling variety and different aspects of canopy management such as topping, shoot thinning, desuckering, shoot positioning, leaf pulling and harvesting in the steep slope vineyards of Winningen in Mosel region.

We used to organize some tasting events for our team in terms of improving our tasting skills at Heymann-Löwenstein.  I had a great pleasure to organize ”Riesling Around the World” tasting on the 6th of July, 2017.

The wines that we tasted:

  1. Israel / Galilee,  Golan Heights Winery, Gamla Galilee Riesling Koscher, 2016
  2. Australia / Barossa Valley, Yalumba, Y-Series Riesling Barossa, 2016
  3. New Zealand / Waipara Valley, Waipara Hills Wines, Waipara Hills Riesling, 2015
  4. USA / Finger Lakes, Red Newt Cellars, Tango Oaks Vineyard, Finger Lakes Riesling, 2013
  5. Germany / Mosel, Weingut Heymann Löwenstein, Uhlen Laubach, 2012
  6. France / Kaysersberg Valley, Alsace, Domaine Weinbach, Riesling Schlossberg Grand Cru, 2011
  7. Germany / Reingau, Weingut Schloss Johannisberg, Silberlack Riesling Grosses Gewächs, 2008
  8. Austria / Wachau Valley,  Domäne Wachau, Riesling Achleiten Smaragd,  2002
  9. South Africa / Elgin, Western Cape, Paul Cluver Wines, Riesling Noble Late Harvest, 2012

Euro-Toques Ireland Food Awards in Ashford Castle

The annual Euro-Toques Food Awards was organised by Euro-Toques Ireland at Walled Garden in Ashford Castle on the 28th of May 2018.

Euro-Toques member chefs and cooks around Ireland nominated their favourite suppliers again this year. There were six catagories; 5 going to producers – Water, Land, Farm, Artisan Produce, Craft – and a sixth award for outstanding contribution. The five Irish producers honoured by Euro-Toques Food Awards 2018 were Corleggy Cheese, Thornhill Duck, Dooncastle Oysters, Ballymakenny Farm and Woodcock Smokery. Georgina Campbell was honoured by special award for outstanding contribution to the Irish food and hospitality industry.

Euro-Toques Ireland and Euro-Toques International were both established in 1986 aiming to preserve the culinary heritage by supporting traditional cooking methods and promoting producers of local and seasonal artisan products.

The Euro-Toques Ireland Food Awards 2018 event showcased the local products of Irish food artisans. My Goodness Food, Kylemore Farmhouse Cheese, Llewellyns Orchard, Killeen Farmhose Cheese, Andarl Farm, Dooncastle Oysters, Gourmet Game Ltd were some of the producers were on hand for us to taste all their amazing food.  I was delighted that I had a chance to taste the food prepared by Philippe Farineau, the Executive Head Chef of Ashford Castle  and Jonathan Keane, the Executive Head Chef of the Lodge at Ashford Castle. The wines at the event were provided by Wines Direct, Euro-Toques’ wine partner.

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I had a chance to taste my first Fermented Rain Water and Purple Potato ever. I also had a chance to taste my first Irish wine ever. David Llewellyn produces his wine in Lusk located near Dublin. His vineyards are planted with Cabernet Sauvignon, Merlot, Dunkelfelder and Rondo grapes and the plantation date goes back to 2002. The wine I have tasted was Lusca 2015 which was a blend of Cabernet Sauvignon and Merlot. It is fragrant and juicy with light tannins. The oak well integrated and well balanced with the nice acidity.

At the end of the event we were invited for a tour of Ashford Castle. We have visited The Castle Wine Cellars, George V Dining Room, The Billards Room, The Cigar Terrace, The Inglenook Room and Castle’s private cinema.

My thanks to the producers who grow / make their products with love and art, chefs who turns these products into a tasty dishes, Euro-Toques who bring them all together, Ashford Castle who hosted the event with an amazing quality, care and beauty and all others who put forward effort for Euro-Toques Food Awards.

 

 

Gilbeys Wines & Boutinot Wines Portfolio Tasting at Mc Swiggan’s

I attended the portofolio tasting of Gilbeys Wines & Boutinot Wines to try their new wines at Mc Swiggan’s in Galway yesterday. There were lots of great wines they added to their portfolio that I enjoyed tasting.

Some other French wines I wanted to highlight from the tasting:

  • Cave de Florensac Picpoul de Pinet, 2016, AOC Picpoul de Pinet
  • Trimbach Pinot Blanc, 2016, AOC Alsace
  • Laurent Kraft Domaine Des Lauriers Vouvray Sec, 2016, AOC Vouvray
  • Joseph Drouhin Pouilly-Vinzelles, 2014, AOC Pouilly-Vinzelles
  • Domaine des Clos Godeaux Les Maupas, 2016, AOC Chinon
  • Joseph Drouhin Maranges 1er Cru, 2013, AOC Maranges

The tasting followed by lunch hosted by Nigel Wilkinson, MS of Boutinot Wines.

I had warm mixed nut crusted goats cheese with redcurrant sauce paired with Poderi pageColla Langhe Pinot Noir 2013 for the starter followed by the main course. The baked cod with pistachio nut butter was beautifully cooked and it was paired with Boutinot, Cotes du Rhone Villages Rosé 2016. The other option for the main course on the menu was pan fried chicken breast with Bordelaiese souce paired with Boutinot Les Coteaux du Rhone Villages 2012. For the desert I had strawberry cheesecake paired with a beautiful English Sparkling Henners Brut, NV.

My thanks to Philippe from Le Petit Pois, Therese O’Toole and Douglas Murray from Gilbeys, Nigel Wilkinson MS from Boutinot Wines, Mc Swiggan’s team and many others who worked to organize this event.

 

Wine & Seafood Pairing – Brasserie Wine Club

I spent such a pleasant evening pairing Wine and Seafood at Brasserie on the Corner in Galway on the 25th of April.. The Vineyard Wines had chosen a great selection of wines which paired well with all dishes.

The pairing menu:
1. Fresh Oysters with shallot & red wine vinaigrette from Gannet Fish paired with Picpoul de Pinet 2017 from Domaine Des Laurieres located in Languedoc in France.
2. Marty’s Mussels with roast garlic, cream and tomato concasse paired with Badajo Verdejo 2016 from Bodegagotica located in Rueda in Spain. The wine was a blend of Verdejo and Viura grapes.
3. Brasserie Seafood Chowder paired with Chardonnay Blanc 2017 from Pichon Claude Michel located in Loire Valley in France.
4. Panfried John Dory with baby gem, bacon and potato broth paired both with Chablis 2016 from Domaine des Marronniers located in Burgundy in France and Les Roches Saumur Champigny 2016 from Thiery Germain Domaine des roches neuves located in Loire Valley in #France. Les Roches Saumur Champigny was made 100% Cabernet Sauvignon grapes.
5. Carrageen Moss Buttermilk Panna Cotta paired with Coteaux du Layon 2016 from Chateau de la Roulerie located Loirevalley in France. Coteaux du Layon 2016 was made 100% Chenin Blanc grapes with about 22% of residual sugar.

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touRRoir’18

touRRoir was organised by Good Food Ireland at Bailey Allen Hall in NUI Galway on 24th of April 2018. It was a cross sector global business forum bringing together Food, Tourism and Culture to discuss how, through the inextricable link of these three sectors companies can grow business, local communities can flourish and destinations can ensure a more successful and sustainable economic future.

IMG_1993I was so happy that I got to participate in touRRoir. My thanks to Good Food Ireland for allowing me to be part of it. Had a chance to listen to great speakers, met lots of lovely people and tasted some delicious food. Amazed by all the effort put forward by everyone.

Sessions of the forum include:

-Authentic Collaboration by Design

-Getting your Community on the Global Culinary Map

-Food Experience at the Heart of the Destination Brand

-Cultural and Creative Enterprises Driving Sustainable Business

-Craft or just Crafty? The Battle for Trust

-Communication Nation – Room to Improve?

-Ireland West Food Tourism Culture – Rhyming

-Networking Drinks Reception and Cultural Experiences

 

IMG_1983Forum Programme speakers include:

Margaret Jeffares, Founder and Managing Director, Good Food Ireland; Noel Toolan, Consultant and Marketing Change Agenta; Kevin Shannon, Managing Director, Odyssey International Group; Dearbhaill Standún, Co-Founder/Owner, Cnoc Suain; Niall Rochford, General Manager, Ashford Castle; Aoibheann McNamara, Owner,  Ard Bia at Nimmos; Fia Gulliksson, Chef & CEO, Food in Action, Sweden; Rachel Collins, Editor, The Irish Times Magazine; Birgitta Hedin-Curtin, The Burren Smokehouse; Mark Murphy, Dingle Cookery School; John Hart, Executive Director, Restaurant & Catering, Australia; Peter Ward, Country Choice; Judy Murphy, Arts Editor, Connaught Tribune; Zack Gallagher, Irish Blogger and Chef, Robb Walsh, US Food Writer, Author and Restaurant Owner; Dr Lidia Varbanova, International Consultant & Educator, Canada; Eve-Anne Cullinan, Founding Director, M.CO; Jim Power, Managing Director, Jim Power Economics; Colman Andrews, Vice President TheDailyMeal.com; Tim Husbands MBE, CEO Westport House and Hotel Westport; H.E. Ms Carmen McEvoy, Ambassador of Peru; Matt Percival, Executive Producer & Commissioning Editor, CNN Vision; Julia Cosgrove, Vice President & Editor in Chief, AFAR Media; Fern Allen, Ballymaloe House; Helen King, Director of Consumer Insight & Innovation, Bord Bia; Joe Healy, President, Irish Farmers Association; Jack Teeling, Founder and Managing Director, Teeling Whiskey Company; Stefan Griesbach, Managing Director, Gannet Fishmongers; Tarja Silvani, Finland and Executive Chef; Ciaran O’ Gaora, Managing Director, Zero-G, IRELAND; Niall Tracey, Director of Marketing, Failte Ireland; Eoghan O’ Mara Walsh, CEO, Irish Tourism Industry Confederation; Mark Henry, Central Marketing Director, Tourism Ireland;  Una FitzGibbon, Marketing Director, Bord Bia; Karen Hennessy, CEO, Design & Crafts Council of Ireland; Sinead Hennessy, Food Tourism, Failte Ireland; Carlos Fernandes, Founding Board Member, International Institute of Gastronomy, Culture, Arts and Tourism, Portugal; Elaine Donohue, Programme Co-Ordinator, Galway, West of Ireland 2018 European Region of Gastronomy; John Crumlish, CEO Galway International Arts Festival; Jacinta Dalton, Head of Department of Culinary Arts & Services Industries, Galway-Mayo Institute of Technology; Ronnie Counihan, General Manager, Renvyle House Hotel

 

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Networking Drinks Reception and Cultural Experiences:

Brehon Brewhouse, Co Monaghan; Mr Jeffares Blackcurrants, Co Wexford; Teeling Whiskey Company, Dublin; Shortcross Gin, Co Down; Attyflin Estate, Co Limerick; Shannon College of Hotel Management – Irish Coffee Making Demo & Tasting

 

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touRRoir Showcase Dinner Menu:

Fresh Oysters
Produced and Showcased by Achill Oysters, Co Clare

Smoked Irish Organic Salmon
Produced and Showcased by Connemara Smokehouse, Co Galway

Pan Fried Malbay Crab Claws in Garlic & Chilli Butter with homemade brown bread
Showcased by  The Kings Head Pub & Bistro, Galway

Signature Mussel Pie
Showcased by Renvyle House Hotel, Connemara

Pork Terrine, Chicken Liver Pâté with Smoked Bacon & Port, Pork Rillettes
Produced and showcased by On the Pigs Back, Cork

The Wild Atlantic Pudding
Produced and showcased by Kelly’s of Newport, Co Mayo

Selection of Goats & Irish Jersey Farmhouse Cream Cheese
Produced and showcased by Bluebell Falls Artisan Cheese, Co Cork

Irish Country Butter
Produced and showcased by Cuinneog, Co Mayo

Mozzarella, Straw Smoked Scamorza, Ricotta, Pecorino, Caciocavallo, Halloumi and other seasonal cheeses
Produced and showcased by Toons Bridge Dairy, Co Cork

Blue and Bán Farmhouse Goats Cheese
Produced and showcased by Boyne Valley Blue Goats Cheese, Co Meath

Farmhouse Cheese
Produced and showcased by Kylemore Farmhouse CheeseCo Galway

Traditional Irish Stew, Treacle & Walnut Bread
Showcased by Gleeson’s Restaurant & Rooms, Co Roscommon

Cold Pressed Hemp and Rapeseed Oils & Atlantic Sea Salt
Produced and showcased by Harnetts Oils, Co Down

Seaweed Digestive with Smoked Salmon Mousse, Pressed Local Chicken Terrine, Carrot Cake, Walnut Whip
Showcased by The Lemon Tree Restaurant, Co Donegal

Gluten Free Blondie and Brownie Cookie Shots, Selection of Gluten Free Craicers
Produced and showcased by The Foods of Athenry, Co Galway

Selection of Chutneys & Relishes
Produced and showcased by Crossogue Preserves, Co Tipperary

Hand Harvested Organic Seaweeds
Produced and showcased by Blath na Mara, Aran Islands, Co Galway

Wild Garlic Pesto and Raspberry Chilli Chutney
Produced and Showcased by Wild About, Co Wexford

Ardsallagh Goats Cheese, Pine Nut and Basil Parfait, Beetroot Dust, Golden Beetroot, Crouton, Red Onion Jam
Showcased by The Brook Inn, Co Cork

Hand Carved Old Fashioned Smoked Irish Ham On The Bone
Showcased by Country Choice, Co Tipperary

Poached Pear, Blue Cheese, Walnut Dressing, Rocket Salad, Chicken Liver Pate, Ginger Girl’s Cranberry Chutney, Sourdough Toast Raspberry Romanoff, Annie’s Rhubarb, Apple & Chocolate Crumble
Produced and Showcased by White Gables Restaurant, Café & Food Shop, Co Galway

Organic Connemara Mountain Lamb
Showcased by Delphi Lodge, Co Galway

Gluten Free Chocolate Brownies & Mini Meringues
Showcased by The Granville Hotel, Waterford

Selection of Farmhouse Yogurts
Produced and showcased by Killowen Farm, Co Wexford

Handmade Chocolate Tasting Squares
Produced and showcased by Wilde Irish Chocolates, Co Clare  

Rosewater Marshmallows & Ballymaloe Vanilla Fudge
Produced and Showcased by Ballymaloe House, Co Cork

Seasonal Fruit Gateau
Produced and Showcased by Maxwells Bistro, Galway

Guinness Braised Daube of Irish Beef with a Kelly’s  Oyster Raviolo, Spring Onion and Hazelnut Pesto, Mungo Murphy Crispy Sea Grass
Showcased by The Garden Room Restaurant at the Merrion Hotel, Dublin

Attyflin Estate Apple Pies
Produced and Showcased by Attyflin Estate, Co Limerick