November is Food Month at The Irish Times, and we are bringing back our popular Meet the Chef reader events (Covid guidelines permitting). We look forward to welcoming you to a very special series of dinners, discussions and demonstrations. Here is what’s on and how to get tickets.
On Thursday, November 4th, at 8.30pm, you can join the celebrations to launch And For Mains..., the new cookbook by chef Gaz Smith and butcher Rick Higgins. The champagne reception and four-course dinner with wine, at Michael's in Mount Merrion, Co Dublin, will be followed by a Q&A with the team that created the bestselling book. Tickets cost €65 and bookings open today at michaels.ie. You can pre-order the book at andformains.ie or buy it on the night and have it personally inscribed.
On Thursday, November 11th, chefs Niall Sabongi and Karl Whelan host two Craic & Crudo evening demonstrations and tasting sessions at Saltwater Grocery in Terenure, Dublin 6. Oysters, crudo, gravadlax, dry aged fish and lots more will be up for tasting, accompanied by wine and cocktails. For tickets, €50, which include plenty of tastings, generous snacks and drinks, see saltwatergrocery.ie.
On Sunday and Monday, November 14th and 15th, Mark Moriarty will cook two special dinners in the private diningroom at Pembroke Wines in Dublin 4, to celebrate the third series of Beyond The Menu on RTÉ. He will be joined in the kitchen by chefs Gráinne Mullins of Grá Chocolates and Ahmet Dede of Michelin-starred restaurant Dede in Baltimore, who both feature in the documentary series. Champagne and canapés will be followed by a five-course dinner with wines. Irish Times journalists Conor Pope and Róisín Ingle will join the team, as front of house managers, and I'll be in the kitchen, as a very lowly commis chef. Just 12 tickets, priced €150, are available each night, and they can be booked on Eventbrite.ie.
On Thursday, November 18th, at 7pm, join Paul and Máire Flynn for dinner and a look back at their 25 years at The Tannery restaurant, townhouse and cookery school in Dungarvan, Co Waterford. After the four-course dinner, featuring some Tannery signature dishes, Paul Flynn will be in conversation with former LA Times food editor, now Waterford resident, Russ Parsons. Tickets are €75 and include a seasonal cocktail. Overnight accommodation will be available, €150 double B&B and €120 single. Reservations are now being taken by email, at bookings@tannery.ie. Please mention #ITFoodMonth when booking.
Keep an eye on irishtimes.com/food for more exciting Food Month at The Irish Times events to be revealed.
