“A celebration of local food and culture.” My trip to Cloughjordan last Saturday took me through Moneygall where American flags line the streets still saluting President Obama’s recent visit. Cloughjordan is a few twists and turns on the road further on and by 10am I was parking my car in a mucky field and bemoaning my choice of footwear. All crankiness soon abated as I was warmly greeted by fellow food blogger Nessa Robins before joining Kristin Jensen for a reviving coffee. Food bloggers were out in force for the Seomra Blog Bia cookery demonstrations which got underway with a demo by Sarah Baker who runs Sarah Baker Cookery School at Cloughjordan House.
The set-up for the demo was in a large tent with a spacious cooking area and overhead mirror that ensured everyone got to see what was going on.
As well as Sarah Baker there were demonstrations by Kristin Jensen, Nessa Robins, Joanna Schaffalitzky, Yvonne Carty and three french visiting chefs – Maurice Alexis, Didier Coupeau, Joel Reynaud.
Taking a wander every now and then to stretch my legs I visited the various stands from Tipperary Food Producers stocking up on a heap of preserves from the Crossogue Preserves stall where I chatted with Veronica Molloy and Dorota Nowicka pictured here.
This rather delicious looking cupcake begged to be photographed (& eaten) at the Sugar Moon Cookies & Cakes stand.
Stopping off at the Meat Tent it seemed like every man at the event had pulled up a chair as T.J. Crowe (of Crowe’s Farm) and Pat Whelan (of James Whelan Butchers) demonstrated the various cuts.
In the Farm/Milk Tent I came across Imen McDonnell (www.marriedanirishfarmer.com) giving a butter making demonstration and she invited us to shape the pats of butter.
I hit the road southbound sometime after 5pm as the sun was beginning to shine after a truly satisfying day, meeting lots of friendly faces and tasting wonderful food. T.J. Crowe’s pulled pork burger sustained me on my journey and I had learned something new – how to make butter and…this is what borage looks like (pretty & edible):
Til next time,