Summer Summer Summertime…

Which means time for the Cork Summer Show.  Picture an expanse of land cordoned off into various sections for the display of all things agricultural.  Add horses, hospitality tents, a fairground for the kids, bouncy castles, face-painting, live music, gymnastics and dancing displays, baking competitions, artwork and you will begin to get a sense of what was on offer. I happily spent all day Saturday there and visited again on Sunday enjoying a glorious weekend of entertainment and sunshine and I’ve yet to mention the food.
With food stalls too numerous to mention you could indulge in anything you wanted out in the open air but it was in the food demonstration tent that I parked myself for a large chunk of Saturday afternoon.  Ryan’s SuperValu were the sponsors of the Food Event that listed a whopping 16 demonstrations over the course of the 3 days.
I was privileged to see the chefs of Greenes Restaurant, the CornStore and The River Lee Hotel in action and fish was the order of the day.
First up was Greenes Restaurant (48 MacCurtain Street, Cork) with an amazingly zingy yet fruity and spicy salsa which combined amongst its numerous other ingredients chilli, pineapple and peppers.  This served as the base on which a crab-cake was mounted and on top of that panfried john dory.  Dessert was a delicious creme brulee.
Greene's at work
Greene's Salsa
Greene's John DoryNext up was the CornStore (40a Cornmarket St., Cork) with a starter of Kinsale Mussels with cider, north cork pancetta in a light cream sauce followed by a mains of Pan Seared Hake with warm baby potato salad with figs, baby corn, sweet gem leaves and salsa Verdi and then a dessert of Lemon Posset with west cork organic strawberries balsamic reduction and basil. Sublime.
Cornstore Plating up Cornstore Kinsale Mussels
Cornstore Pan Seared Hake
Cornstore Lemon Posset The last demonstration that I watched was by The River Lee Hotel with a menu of Roasted Beetroot with truffle and honey scented Goat Cheese followed by a main of  pan fried Hake with Tomato and Caper Butter.  Superb.
Sebastian of The River Lee HotelThe River Lee Hotel Roasted Beetroot The River Lee Hotel Panfried Hake with Tomato and Caper Butter

All three chefs delivered first class food as you can see and everyone there had the opportunity to sample the final dishes.  I for one will be eager to visit these restaurants in person after seeing the skill behind the plates.
Finally, a note on some upcoming talent in the baking department.  As mentioned there was a baking competition as part of the Cork Summer Show and Emma Cleary (Age 10) shone in her division with these delicate butterfly cakes winning her first place.  Well done Emma!
Emma's Butterfly Buns (wings nibbled for judging!)
Til next time, Sheila.

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