Tag Archives: Eat Drink Run Fun

Alltech Craft Brew Festival 2015

Over the weekend of February 27th to March 1st the Alltech Craft Brew & Food Fair took place, for a third time, in Dublin’s Convention Centre. Traditionally the event was geared more towards those with an interest in craft beer and ciders. This year the event diversified somewhat and included a range of culinary delights to cater for those with more of a food persuasion.

Tickets for the event were €15 per day and included a souvenir cup, program and four tokens. Unfortunately there was no option to buy a weekend pass at a discounted rate, which is something I’d personally like to see should they decide to return. I’m sure it would prove popular.

Cup

Tokens

There were about 60 breweries and distilleries, 12 food stands and a handful of other food and drink related stands set up.

In terms of drinks offerings there was the usual mix of craft beers, ciders and even a couple of whiskeys and liqueurs thrown in. Quick visual run down of some of the ciders and liqueurs below.

Bluegrass Sundown

Bluegrass Sundown

Bluegrass Sundown kind of like an Irish Coffee and very tasty, is part of the Lexington Brewing and Distillery company.

Bluegrass Sundown

The flavoured liqueurs from Ruby Blue were a firm favourite I have to say. The chilli pepper one will certainly give you a kick. They are frequently used to make Kir Royale’s along with a host of other cocktails.

Ruby Blue Liqueur

A great tasting cider from MacIvors a family run business from Co. Armagh. Available in medium and dry.

MacIvors Cider

Another great cider brand Tempted Cider were also in attendance. I had tried them out previously at a tasting event in Ely and have to say their Summer Sweet variety will be in my hand this Summer for sure.

Tempted Cider

The last of the cider brands I got to try out was Dan Kellys Cider which is made in the Boyne Valley in Drogheda. The brother sister team on the stand were showcasing a new cider which was a reduced carbonated one. It’s great to see these family run businesses evolving and trying out new products to keep a head of the game. The cider of course was great and the staff, well I’d buy the cider alone just to chat to them, they were great fun.

Dan Kellys Cider

The main stage at the event also had a number of bands playing including Amazing Apples and Interskalactic. While enjoyable I have to say, for the space and the event the volume was too high. It was actually difficult to have a conversation and also hard for those on the stands to hear what I was trying to order.

Amazing Apples

Central Bar Area

In terms of food offerings a few familiar faces were on show. Donal Skehans Skoff Pies of course. He seems to be doing the rounds with heavy promotion of his products. Quite enjoyable I have to say and I’ve tried the entire range at this point.

Skoff Pies

Chicken and Ham with a side of Slaw

Seymours from Cork, who make a range of biscuits were showcasing their Social Circle offerings. Each box contains a mix of Cardamom Orange and Vanilla Pecan.

Social Circle Biscuits

O’Donnells Crisps were on hand with their award winning Hickory BBQ flavour which won the Blas na hEireann Gold Medal in 2013. I’m now a convert I have to say.

O’Donnells Crisps

Found at all good markets and fairs Man of Aran fudge had a great range of products on offer.

Man of Aran Fudge

And of course no Craft Beer event would be complete without the stars of the shows, the craft beers. I didn’t get a chance to try that many but there was a wide range of beer producers at the event including the following.

http://troublebrewing.ie/

http://blackwaterdistillery.ie/

http://www.franciscanwellbrewery.com/

http://www.whitegypsy.ie/

http://kinnegarbrewing.ie/

The only drawbacks for me surrounding the event were a real lack of seats. While I understand the aim is to get people circulating around the various stands, it’s not exactly easy to drink a beer and eat a pie while standing. I suspect more people would spend a bit more time at the event if they could sit down and enjoy the music, drink and food all at once.

Also, the Dublin Craft Beer Cup was awarded on the Friday evening. The winners were Coisbo. The awarding of the cup was all a little underwhelming I have to say. It might perhaps have been better to highlight it a little more and award it on the Sunday to a much bigger audience. These distillers/brewers work very hard and I’d hate to see an award such as this not get the fanfare it deserves.

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Peruke & Periwig – Damn Clever Marketing

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I was already a fan of Peruke & Periwig so had no need to be converted. I like the style of their bar and restaurant and I like the fact that they don’t churn out the same old cocktails as everywhere else. I also like the fact they cater for different moods. You can just nip in to the ground floor level for a pint or upstairs for a cocktail in more sumptuous surroundings.

Right now in Dublin there is an incredible array of bars and restaurants offering us more options than ever before. While there is great choice, there is also an element of ‘sameness’ about quite a lot of places. Bar and restaurant owners need to strive ever more to stand out of from the crowd. The prompt behind this post is a really clever piece of marketing aimed at helping Peruke & Periwig stand out. I was quite impressed with it and decided to give it a mention. To celebrate the launch of their new cocktail venture ‘Around the World in 80 Cocktails’ Peruke & Periwig have sent some lucky folks a very impressive invite to try out their new range of cocktails.

A courier arrived at my door to deliver an invite that would certainly peek the interest of Phileas Fogg himself. Not the usual piece of card stuffed in an envelope. The marketing team had gone all out and produced this captivating invite. An old style chest with leather straps covered in travel stamps.

Travel Case

Inside there was an invite to take a food and cocktail trip.

Invite

The level of detail contained in the box was superb. There was a compass built into the inside of the lid.

Compass

A passport containing a list of cocktails which would be on offer on the night.

Passport

And no cocktail party invite would be complete without an actual cocktail included in it.

Cocktail

The cocktail entitled ‘Fashioned by Age’ is made of Irish Whiskey, maple syrup, still water, bitters and smoke! Peruke & Periwig have gone to a considerable amount of effort and I’d imagine cost too, to launch their new cocktail menu, so I’m very much looking forward to trying it out and reporting back.

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Takeaway Afternoon Tea At The Westin

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I’ve written before about a visit to The Westin for A Most Peculiar Afternoon Tea. This time however myself and Ruby decided to treat ourselves on a Friday afternoon to the option of takeaway afternoon tea. Priced at €19.95 each it comes in the branded three tier carry box you can see in the picture above. It needs to be ordered 24 hours in advance, especially if you want to avail of the gluten free option.

Three Tiers

I ordered the standard one and Ruby ordered the gluten free option. I have to say my finger sandwiches were fresh and tasty however hers were a little on the dry side. Apparently its quite common to get below par sandwiches when opting for a gluten free option. Despite that set back there was more than enough food to feed us. A mix of sandwiches, scones and an array of mini desserts.

While I wouldn’t be ordering it very often it is quite nice to do it as a special treat. The only draw back was that we had to carry our takeaway afternoon tea round the corner to a coffee shop to buy some tea to go with it. The Westin don’t provide any take out tea or napkins or even a disposable knife to prepare your scone. Not ideal if you were picking it up and planning to head straight to the park for a relaxing afternoon.

None the less we did enjoy it and there’s some pictures below to give you an idea of what its like.

Raspberry Jam

Clotted Cream

Finger Sandwiches

Finger Sandwiches

Salmon, Cream Cheese and Dill

Fresh Scones

Strawberries

Salted Caramel and Chocolate

Red Velvet Cupcake

Macaroons

Scones with Jam and Clotted Cream

Baked Tart

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The Old Music Shop Restaurant – Needs Some Fine Tuning

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I remember going into Walton’s music store many years ago looking for sheet music. I had a notion that I could learn to play guitar and after two sets of lessons it became clear to me and my instructor that a life of music was not for me. I should have known in advance. I played a leper in our school musical of Jesus Christ Superstar and the only lines I had to sing, were actually dubbed, by a class mate standing in the corner with a microphone, while I mouthed the words as best I could. Apparently I was graced with the ability to look like a leper but not the vocal cords to sing like one.

Walton’s moved their North Frederick Street store to Blanchardstown back in August 2013. The premises has banished its musical past and embraced a cooking future instead. All that remains of Walton’s are the letters which spell out its name on a wall over seating in one section of the restaurant which has taken it’s place.

Waltons

The Old Music Shop restaurant is part of The Castle Hotel on North Frederick Street. I took a visit on a Friday evening at 5p.m. and it was virtually empty, but I did see a few tables with reserved signs on them. I’m not quite sure what to make of the setup, or if indeed the restaurant is as confused about it’s identity as I felt it was. It’s part restaurant, part coffee shop/café and appears to be where breakfast is served for the hotel it is joined to.

Café Counter

The cafe counter runs along the right hand side as you enter the restaurant. The main seating areas are then to the back and off to the left of it.

Seating Area

There is a mix of comfortable blue velvet chairs along with the more tradiational wooden table and chairs.

Seating Area

Towards the back you will find another seating area, again with a different feel to it. Long and narrow it has a row of seating along the wall with a mix of coloured chairs. The space here feels very bright to be a restaurant.

Seating Area

Off this area in another section of the restaurant you have what feels like a hotel breakfast area with large windows looking out to the street.

Seating Area

The surrounds are well appointed it has to be said. I can’t help but feel that using such an amalgatmation of styles, it became more disjointed and doesnt really have that cosy feel where you can imagine yourself deep in conversation over a couple of bottles of wine. It presents itself as having much more of a hotel vibe than restaurant to me.

The menu is diverse enough not to be limiting and has a mix of fish, chicken, steak, salads and pastas. Neither of us were overly hungry when we visited so knew we would concentrate more on the main course than a starter or dessert. As a result we opted to share a starter of breads and dips (€4.50). A selection of fresh baked breads with a trio of dips. Sundried tomato pesto which was rich and flavoursome. Rapeseed oil which was bland. Incidently rapeseed oil was used in the 19th century as a lubricant for steam engines and there is a question over whether it is good or bad for us due to the level of eruic acid in it. The last dip was a black olive tapenade which had a smoothness to it but I’m not a fan of olives. My fellow diner however is partial to black olives and spread it generously on his bread.

Bread and Dips

Bread and Dips

For the main course I opted for the fried buttermilk chicken breast (€15). It came with wilted greens and fries and a horseradish dip. The greens I’m happy to say were not wilted so they were soggy and retained their flavour, colour and some crunch. The buttermilk crust was non oily and crisp and the chicken was succulent. While very enjoyable it probably could have benefited from being marinated in the buttermilk mix for longer to really enhance the flavours and have them seep into every shred.

Buttermilk Chicken

Buttermilk Chicken

H went for the 10oz Sirloin Steak (€20) which came with fries. He likes his steak blue, so it was far too bloody for me to even attempt it. I tend to avoid anything which might walk again with a couple of shots from a defibrillator. The sauce on the side of this was smashed peppercorns and Hennessy cognac jus. It was thick and had a fire from the peppercorns which was constrasted by a smooth silkiness from the cognac. It was devine. Most of my chips went into it and I’m tempted to email them for the recipe.

10oz Sirloin Steak

10oz Sirloin Steak

Fries

As we were both off the booze for January there wasn’t a glass of wine in sight and it was a round of water.

I wouldn’t rave about The Old Music Shop to be honest. The food was very decent. Not so great that I would go out of my way to visit again and not unpleasant that I would deter anyone else from visiting either. For sake of a better word and not wanting to appear negative, as far as food goes it was just ‘grand’.

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Park Run

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Park Run was originally started back in 2004 by a group of 13 runners in the UK. Park Run came to Ireland in November 2012 with Malahide being the first location. Since then it has extended to a number of locations throughout the country.

In Dublin you can check out Malahide Castle, Ardgillan Castle, St Annes Park and Marlay Park. A full list can be found here.

Ardgillan Castle

Malahide Castle

Park Run is a weekly 5k run which takes place on a Saturday morning at 9.30am. It’s free to join but you do need to register. The registration process will generate an individual barcode for you which will act like a timing chip and record your finish times each week for you. Great for tracking your progress. You can also view your times online under the results section.

It’s a fun, interactive way to get started on your running journey and its quite common for runners to hang around for tea/coffee afterwards. Runners are a great bunch of people and always eager to trade tips and motivate each other.

As the events are run entirely by volunteers many of the runners and their friends and family lend their time to ensuring each event is adequately set up and staffed. They are always to happy to have more support even if you don’t intend to run.

A perfect way to get you outdoors, fit and healthy with like minded people of all ages and fitness levels.

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Recipe – Friands, Coconut and Lime With Raspberry

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For 2015 I decided I’d try my hand at including a few recipes on my blog. A while back I took a class in Dublin Cookery School and made a whole host of delicious desserts. One of the recipes included on the night was friands. A friand is like a small muffin only about a million times tastier. Having given up booze for January my weekends have been so much more productive. Apparently there are people who do get up before 11 a.m. on weekends.

So a hangover free Sunday morning inspired me to dig out Lynda Booths recipe for Lime and Coconut friands and give them a go. So here’s what you need to know.

Ingredients for the Friands:

180g of butter, plus extra for greasing the tin.

160g of sifted icing sugar

90g of ground almonds

45g of sifted plain flour

5 egg whites, unbeaten

1tbsp of lime juice

2 limes, finely grated zest

45g desiccated coconut

Raspberries to garnish (optional)

Ingredients

Ingredients Prep

I find when baking it’s easier to measure out all the ingredients in advance so they are ready to throw in when needed. It does of course give you more dishes to wash up but sure that’s what dishwashers are for. Steps as follows:

1. Pre heat the oven to 200C/400F/Gas 6. I have a fan oven so set it slightly lower at 180C.

Combine in a bowl

2. Melt the butter slowly over a low heat. You don’t want it to boil or burn.

3. Combine the flour, ground almonds and icing sugar in a bowl, which basically means mixing them together with a spatula.

4. Lightly beat the egg whites until they are slightly frothy and add the lime juice.

5. Add the egg whites to the flour, almonds and icing sugar. Mix together using the spatula or a whisk. No need for an electrical mixer.

6. Add the butter and mix well until you have a batter like picture 3 below.

7. Fold in the lime zest and coconut so its even distributed throughout the batter.

Steps

8. Grease the tin with butter. I found using my fingers was the easiest way to do it.

Mini Muffin Tray

9. Fill each section to very slightly below the rim. I actually poured the mixture into a jug and used it to fill them. Much easier to control and easier than trying to spoon the mixture in.

10. Add a Raspberry to each one and push it down gently. You can use blueberries here either if you prefer.

11. Bake in the oven for 12 – 15 minutes. This will vary slightly depending on the oven you are using.

Topped with a Raspberry

While they are baking in the oven you can now make your lime syrup.

Ingredients for the Lime Syrup:

3 tbsp lime juice

2 tbsp water

55g of castor sugar

Zest of 2 limes, finely grated

1. Add lime juice, sugar and water to the saucepan.

2. Bring the mixture to the boil while stirring to dissolve the sugar.

3. Add the lime zest and let it boil until the mixture reduces and becomes more of a syrup consistency.

When the friands come out they should be golden on top and have raised. Use a skewer to check if they are done. If they are it should come out clean. If not give them a few more minutes.

Spoon the lime syrup over each individual friand and allow it a few minutes to soak in while they are still in the baking tray.

Baked

Move them to a wire rack/tray to cool completely or begin eating straight away while still warm like I did, they are bloody delicious that way.

Ready to Eat

You can change the recipe to suit your tastes quite easily be substituting ingredients. Blueberries or blackberries instead of raspberries. For my next batch I plan to use Orange juice and zest instead of lime and add a square of dark chocolate instead of a raspberry. You could also add in some mixed nuts or anything else you think might be a good fit.

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Smokin Bones – BBQ Brisket

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Brisket is a cut of meat which comes from the breast or lower chest. Why do we love it? Is it because its primal and inside all of us there are remnants of our hunter gatherer ancestors? Ready to serve, briskets façade resembles the black leather of a perfectly shined shoe. If cooked correctly it resonates with an intense beef flavour and is infused with rivulets of fat which moisten every mouthful.

Over the last few years Dublin has seen a steady stream of outlets serving variants on the traditional All American BBQ. Places like Bison Bar along the quays, Pitt Brothers on Georges Street and more recently in Smithfield My Meat Wagon have proved incredibly popular with Dubliners.

The latest addition to this growing trend is Smokin Bones on Dame Street. The menu is modelled on a typical American BBQ and smokehouse. A mix of brisket, pulled pork, wings and burgers. Salads are also on offer for the more health conscious out there.

Image taken from Zomato website

They only opened their doors in December so are still the new kid on the block. The restaurant stretches from Dame Street back to Dame Court with entrances on both sides. I popped my Smokin Bones cherry on a quiet Monday evening the second week of January.

Wall Detail

The interior is what you would expect. Lots of wood and dark leather with a mix of booths and tables. They also have some larger communal tables which don’t quite work in the space as everyone needs to move to let you out if you happen to be on the inside seat.

Seating Area

Restaurant Detail

Entrance with Open Kitchen to the Left

The kitchen runs down one side of the restaurant and is open for all to see. They actually do all their own smoking downstairs in the basement and one of the chefs hails from New York.

Sauces served in old beer bottles

Myself and H both went for the BBQ tasting platter priced at €14.95 which is great value in my opinion. It had a mix of brisket, pulled pork sliders, chicken wings and a half a rack of ribs. That’s enough to give anyone the meat sweats.

BBQ Taster Platter

Brisket

Despite everything tasting incredible the brisket was the winner on the plate for me. It was meltingly tender with robust flavours and a silky sheen to it. That alone will bring me back to Smokin Bones, and I’ll be having a large portion of it when I do.

Pulled Pork Slider

The pulled pork slider, another success. The bun lightly toasted and the pork dripping in flavour and blanketed in a rich BBQ sauce.

BBQ Pitt Beans

The beans although a side dish, could easily hold their own centre stage. They are cooked in a smoker for 12 hours and mixed with smoked crispy ends, pulled pork, onions and injected with seasoning.

Brisket

Ribs

The manager, who was happy to give us snippets of information about the menu and their plans for the future informed me that the ribs are sourced locally from an Irish butcher and they specifically request them to leave an extra layer of meet on the bone. The result, a much chunkier and satisfying meat feast. The ribs were so tender I suspect that were it not for the sticky BBQ sauce holding them together they might simply fall apart themselves.

I was stuffed after the platter but the waiter sneakily left a menu on the side of the table listing the desserts. Quite frankly it would be rude not to try a couple of desserts, besides it was for research purposes. A smokin’s chocolate brownie and a New York style cheesecake were promptly ordered and delivered.

Smokin’s Chocolate Brownie

The chocolate brownie was served with hot Tennessee Bourbon caramel sauce and a dollop of whipped cream. It was not too rich that you couldn’t finish it and had a texture which was firm while still moist and chewy enough to fill you up. It did however need more sauce on the side and ice cream would go much better with it.

New York Style Cheesecake

A baked vanilla cheesecake with a crisp base and served with a side of cream. While I did enjoy it and finished it all I think it was slightly dry and felt it had more of a chunky than velvety texture to it. Again it needed more sauce with it.

Although you don’t currently see it on their website they do also serve a selection of beers and of course the usual soft drinks. The food was great and the staff were friendly and attentive. I thoroughly enjoyed my visit and am certain to return.

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Smokin Bones, 34 Dame Street, Dublin 2

Should You Run With Music?

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Rising up, back on the street
Did my time, took my chances
Went the distance, now I’m back on my feet
Just a man and his will to survive

Whether you are a fan of Survivor or not I suspect everyone knows the lyrics to Eye of the Tiger at this stage. As incredibly sad as it sounds (and I’m sure it does), it’s one of my go to songs for when I need a booster while running.

To choon or not to choon has been a debate among runners since the world went wild for walkmans! For me when the fatigue sets in and I need to channel all my energies, dig deep and push forward I find that a song with a good beat helps me get back into my stride and keep going. Of course Eye of the Tiger has the added bonus of immediately putting you in Rocky mode and Rocky ain’t a quitter.

Like anything else, there are pros and cons to running with or without music. I’ve chatted to quite a few fellow runners and the decision to choon or not choon seems to vary quite a lot. Some like to chat away to running buddies as they pound the ground. Some like the sound of the ground being pounded foot step after footstep. Some race off into their own stream of thought and just absorb the sounds around them as they run their chosen route. Others like me prefer the sound of music flowing through their ears.

Some of the more serious runners tend to avoid music in favour of listening to their own bodies. How they land on the road and their breathing are vital pieces of feedback to help them adjust and compete. Apparently some studies show (I read that online) that listening to music increases concentration, lowers perception of effort and keeps you more stimulated.

Some would argue that running with headphones is a health and safety issue. It increases your risk of an accident if you don’t hear that car coming behind you. I have actually seen on some race sights a notice in reference to the use of headphones i.e. stating they are not allowed or discouraged. Obviously something like this would be impossible to police so essentially a blind eye is turned and should something happen to you as a result of wearing headphones the race organisers will not be responsible.

Running with Headphones

For me running with music helps me to get into the ‘zone’. I like to start it off with slightly slower songs, nothing with too much of a beat to it. Then as I fall into my natrual pace I like to play songs which have similar beats to them and a mix of both vocal and just instrumental. I find if an upbeat song comes on I naturally run quicker whether I’m trying to keep pace or not. That’s probably something I should try an avoid so I’m not doing bursts of running faster and wearing myself out.

I also have what I like to call my ’emergency playlist’ and laugh as you may but for me it actually works. I find it particularly useful when I’m doing a half marathon for example. I might be on the last couple of kilometres and need that extra push so I’ll shuffle to my playlist and without fail I’ll always manage to pick up the pace and go that bit faster. It could be psychological of course.

Once or twice I’ve gone for a run and forgotten my iPod and have found it very difficult to get into a stride. This may be due to the fact that I have become accustomed to running with music of course. It’s the way I started out. I also find if I’m on a treadmill and I don’t have my own music I’m constantly distracted and put in a poor performance. Everyone has their own preference. Me I like to choon!! In fact I’m probably a bit too OCD about my running playlist. For my ’emergency playlist’ I’m probably a bit, no a lot 80’s and 90’s music. It consists of the following below, and I’ve included the videos too at the bottom.

Survivor – Eye of the Tiger from Rocky (video above)

Survivor – Burning Heart from Rocky

Moving Pictures – Never from Footloose

Swedish House Mafia – Don’t You Worry Child (probably gives me a bit of credibility)

Underworld – Born Slippy

Three Drives – Greece 2000

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