On Monday evening last 16th November, Head Chef Rob Krawczyk hosted a Euro-Toques Dinner in conjunction with Wines Direct here at Tankardstown.
The Euro-Toque Community of Chefs and Cooks are the custodians of the Irish Culinary Heritage and food culture of today. This evening was planned as a collective platform for other Euro-Toque members to come and enjoy the food created by their counterparts, hence the reason for the Monday night, Chef’s night off!!
The evening was also a great opportunity for our Chef Conor Halpenny to demonstrate some of his skills as he is one of the 5 finalists in the Euro-Toque Young Chef of the Year competition which will take place on Sunday 29th November next in The Shelbourne Hotel.
Along with some notable Chefs, the party of 35 included Food Critics, bloggers and the new secretary –general of Euro-Toques Caroline Byrne.
The evening commenced in the Main House Bar where guests imbibed on Carles Andrew Cava Brut selected by Owen Murphy of Wines Direct to ease us into the evening. Guests were eased, glass in hand to an opener of Charcuterie from Rob’s smokehouse outside his kitchen door at Tankardstown, his father Frank Krawczyk from whom Rob learned all his charcuterie skills, nodded approvingly!!
The seven course tasting menu of land and sea, was interspersed with little surprises including a sorbet and a variation of the canape served recently by young chef contestant Conor served in a very pretty abalone shell. Dishes all served up by Maître D’ Derek Moloney and his team, were explained very carefully , element by element to guests included, Seven Herb Ravioli, Aged Cheddar, Fermented Garlic paired with a Ciu Ciu Pecorino White. This was followed by Cod, Squid Ink and Ham Fat complimented by a Macon Verze. Whilst the earthier dishes of Wood Pigeon, Cauliflower & Celeriac, paired with the unusually named Sibling Rivalry Pinot Noir and the flavour of the Hay Smoked Venison Loin, Sunchoke, Leek Ash was paired with Coriole Redstone Shiraz. There was still an appetite for a delectable dessert of Organic Chocolate, Yogurt, Olive Oil, Rose followed by Petit Fours & Coffee to close out the tastiest of evenings.
Head Chef Rob Krawczyk hard at work in Brabazon Kitchen
Seven Herb Ravioli
Organic Chocolate, Yogurt, Olive Oil, Rose
Cod, Ink and Ham Fat
Wood Pigeon, Cauliflower, Celeriac