Tag Archives: Eat Drink Run Fun

Jazz  – Where Can You Can Find It In Dublin

Jazz LogoI’m quite partial to a bit of Jazz. Even more so when it’s themed with some good food and drinks. With that in mind for this weeks post I’ve put together a list of places around the city where you can enjoy some Jazz while you eat and drink.

The Kilkenny Shop Cafe offer a live Sunday Jazz session between 11 a.m. and 2 p.m. and also a live Bluegrass music set between 2.30 p.m. and 4.30 p.m.  So whether you prefer brunch or lunch they have you covered.

Kilkenny Cafe

Kilkenny Cafe

On the last Sunday of every month between 5 p.m. and 7 p.m. The Cill Airne boat on the River Liffey over a live jazz session.  I’ve been a couple of times and have to say the band are excellent as are the surrounds.

Taken from http://www.mvcillairne.com/

Taken from http://www.mvcillairne.com

Over on Pembroke Street you can find Pedal Pushing Monkey and on Saturday nights they have a live jazz band playing from 9 p.m. They are also serving up some enticing looking cocktails such as the Absinthe Sour shown below.

Photo from their Facebook page.

Photo from their Facebook page.


Absinthe Sour - photo from their Facebook page

Absinthe Sour – photo from their Facebook page

Between 6 p.m. and 9 p.m. on Thursdays in House Dublin they have live jazz playing in the garden.  A fantastic venue with lots of themed areas to choose from.  They also have the Camembert Quartet playing in the Glasshouse on Sundays between 5 p.m. and 7 p.m.

Garden Area. Photo from http://housedublin.ie/

Garden Area. Photo from http://housedublin.ie/


Glasshouse Area. Photo from http://housedublin.ie/

Glasshouse Area. Photo from http://housedublin.ie/

Most Wednesdays in Olesyas Wine Bar you can enjoy live jazz in their main dining room from 7 p.m.

Olesyas Wine Bar

Olesyas Wine Bar

No doubt there are many more venues around the city offering live jazz so do please feel free to let me know of any you are aware of.

 

La Mere Zou – French Bistro Dining

logoMy friend R had been to La Mere Zou to try out their early bird menu before and gave a glowing report of the value to be had. We were both heading to a wine tasting event in Ely IFSC so decided to call into La Mere Zou for a quick bite before hand.

Image stolen from the Web

Image stolen from the Web

It’s a basement restaurant on Stephens Green and the early bird runs Monday to Saturday from 5.30 p.m. to 7.30 p.m. It’s fantastic value at 3 courses for €25. It’s a cosy space in the style of a French bistro and clearly very popular as it filled up quickly.

Taken from www.lamerezou.ie

Taken from www.lamerezou.ie

We were greeted warmly by Gosia and shown to a great table with plenty of space. Usually if I know in advance where I’m going to eat I have a look at the menu online.  On arrival the very friendly French waitress (from Paris) pointed us to the blackboard above our heads which had a list of additional dishes which were on offer.  Some had a small surcharge to be included in the early bird offer.  All very reasonable I have to say.

I opted for the watercress and bacon soup.  Quite a large bowl arrived and it was rich and creamy and tasty.  After a few spoonfuls I realised there wasn’t a hint of bacon off it.  I wasn’t sure if it was due to my tastebuds being dulled by the cocktails I had before dinner or not.  I did mention it to the waitress who promptly relayed it back to the kitchen.  There was an error with the order and the bacon was missing.

They could not have been more apologetic for the mishap and I had eaten so much at that point there was no need to replace it.  In lieu of a replacement two glasses of Prosecco appeared on the table. I really couldn’t have asked them to handle it any better.  It was a minor blip and who on earth would choose bacon over Prosecco anyway.

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Watercress and Bacon Soup

R had the chicken liver parfait. Beautifully presented and quite an ample size.  Served with sourdough bread on the side.  I’ve never liked chicken liver I have to say but R ate it all, including a second helping of sourdough which was quickly made available when asked.

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Chicken Liver Parfait

For main course I went with roasted chicken supreme which was served with pearl barley and vegetable broth.  Tender moist chicken and plenty of it. The vegetable broth was warming and flavorsome A very Autumn/Winter dish.

Roasted chicken supreme, pearl barley and vegetable broth

Roasted Chicken Supreme

R had the slow cooked venison shank with honey roasted root vegetables, pomme purée and red wine sauce. I really wish my picture was better because the dish was gorgeous to look at and even better to taste.  The venison was so tender and the red wine sauce thick and rich. Out of the two mains this one was the clear winner and I’ll be having it when I return.

Venison Shank

Venison Shank

Desserts were next and I opted for warm carrot cake, orange curd, and ginger bread ice cream with walnuts. I love carrot cake and this didn’t disappoint. Moist enough with a slightly crisp top.  I would have liked a bit more ice cream with it though.

Carrot Cake

Carrot Cake

R had the classic crème brûlée served with a sugar snap tuile. Crisp caramel top with creamy vanilla custard.  I would expect it to be hard for a French restaurant to get it wrong. They didn’t I’m happy to report.

Crème Brûlée

Crème Brûlée

La Mere Zou has plenty to offer.  It’s a great location. It’s great value. The staff are friendly and welcoming and they change their menu to suit what’s available seasonally.  I’d be happy to return.

22 St. Stephens Green.
Ph: 00 353 1 661 6669
Email: info@Lamerezou.Ie

Dandelion Cocktails

LogoI seem to be drinking a lot of cocktails lately.  Thats no bad thing I suppose.  There are just so many to choose from.  On a Tuesday after work I found myself sitting at the bar in Dandelion with my buddy R. We had a couple of groupon vouchers for three cocktails each to use up.

They have quite a decent cocktail menu I have to say.  As it wasn’t that busy we had the pleasure of talking to two of the loveliest bar staff I’ve ever met.  Eveleen and Darragh.  She was Polish and he was Irish and they had a great bit of banter trying to out do each other making us cocktails. I’d return just for them alone.

The Classic Martini (€10) was first. A classy drink which is pretty much just pure alochol and some olives. Apparently a ‘dirty’ Martini is made with adding a little of the juice the olives are resting in. I never knew that.  It was a bit strong for me but R wolfed it down.

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Classic Martini

The more refreshing Rosy Cooler (€10) was next. Vodka muddled with strawberries, fresh mint leaves, lime wedges, syrup and topped with apple cider.  Now that was a tasty cocktail I have to say. Full of fruit from the strawberry and a nice little tang off the apple cider.

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The Rosy Cooler

The big girl in me ordered the Skittle Martini (€5) next.  Made with Skittle infused vodka, orange liqueur shaken with orange juice and topped with Grenadine in a Martini glass. Delicious but a little sweet.  I’d probably only be able to drink about three of these in a row !

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Skittle Martini

R opted for the more manly Whiskey Sour (€8) next. Made from, as you can guess Whiskey, fresh lemon juice and egg white.  I’m not usually a fan of Whiskey based cocktails but this one was an exception. Quite a kick but very drinkable.

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Whiskey Sour

To finish off we both went for a Honey Comb (€8). Baileys and Mickey Finns butterscotch, fresh cream, milk and finished with sprinkled chocolate flakes.  Our lovely bar girl also threw in a bit of fruit and the chocolate flakes in a heart and star shape. Sinfully good but like the Skittle Martini I wouldn’t be able to manage too many these.  It’s like drinking a box of chocolates.  Overall a great visit I have to say.

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Honey Comb


Honey Comb

Honey Comb

Beeftro – Lunch At The Right Price

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The name Beeftro has been on the lips of many so I figured since they were opening a new branch on Balfe Street I’d make it my business to visit. They opened to the public Monday. A soft opening I’m told with still a few bits and pieces to iron out. I visited Wednesday lunchtime.

I really like the interior I have to say. It’s classy but reminds me of an old style butchers at the same time. It might be the tiled walls that has put that in my head. Either way I like it.

The grill is open for all to see so you know the chefs are confidant in their food. There is a large upstairs with luxurious leather seating around the sides. Downstairs there are two further dining areas which I believe our host said will be available for private parties in due course.
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As it was lunch and we only had an hour the focus was on the lunch time specials.

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I opted for the open steak sandwich while R went for warm lemon roast chicken.

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Mine was served on toasted bread with sauté mushrooms, red onion, rocket, garlic butter and fries. The steak was tender and cooked exactly the way I asked which was medium well. The mushrooms were juicy and the chips a slight crisp which I would expect.

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The lemon roast chicken was succulent and full of flavour. It was served on a grilled flat bread with avocado and sour cream. Deliciously light but quite filling.

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The service was excellent, the surrounds were comfortable and the welcome was warm. While it was not very busy with diners when I was there I suspect Beeftro will fast become a popular lunch spot once word gets out the doors are open. I don’t doubt that I will be returning to Beeftro and am very much looking forward to tucking into their dinner menu.

Merrion Square Market 

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I had heard great reports about the Merrion Square Market from plenty of people.  Even though its only a ten minute walk from work I only recently managed to visit. The market is run by Irish Village Markets (Twitter:@LunchtimeMarket) which run markets on Tuesdays, Wednesdays, Thursdays and Fridays in various locations such as Eastpoint, Stillorgan, Grand Canal and Spencer Dock.

Merrion Square is run on Thursdays between 11.30 and 2.00 p.m.  It was in full swing when I arrived about 1.30 p.m. and I can’t help thinking it might be worth their while extending the opening hours to 2.30 p.m. instead.  That extra half hour might be quite lucrative as there are plenty of people who take staggered lunches and are looking for something tasty and differant to the usual plain sandwiches.

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Irish Village Markets

There are plenty of market stalls to choose from at the market with something to cater for everyones taste.  I didn’t get a lot of time to sample the foods unfortunately but have a run down of some of the stalls below.

Kerala Kitchen serving Authentic Indian Streetfood

Kerala Kitchen serving Authentic Indian Streetfood

Kerala Kitchen / Twitter: @Kerala_Kitchen

Pasta Box - Italian Homemade Pasta

Pasta Box – Italian Homemade Pasta

Pasta Box / Twitter: @PastaBoxHQ

GrubHub Authentic Street Food

GrubHub Authentic Street Food

Twitter: @Grub_Hub

Mr. Noodle

Mr. Noodle – Serving Noodles of course


Bratwurst by Nils Catering

Bratwurst by Nils Catering – German Sausage


Sayfish - Fish & Chips

Sayfish – Fish & Chips

SayFish / Twitter: @Say_Fish

Bryans Coffee - Clearly Popular !!

Bryans Coffee – Clearly Popular !!


Pie Man - Look Into My Pies

Pie Man – Look Into My Pies – Pies Pies and More Pies

The Pieman Cafe

Le Petit Camion - Grilled Cheese Experts

Le Petit Camion – Grilled Cheese Experts

Twitter: @lepetitcamion

The stand out for me was the Boeuf Bourguignon from The Arch Bistro.  I have never seen a market stall serve it with such massive chunks of tender beef.  It was melt in the mouth delicious and great value at €18 for two servings along with two drinks.

Boeuf Bourguignon from The Arch Bistro

Boeuf Bourguignon from The Arch Bistro


Boeuf Bourguignon from The Arch Bistro

Boeuf Bourguignon from The Arch Bistro

There was even entertainment provided throughout lunch in the form of a very talented saxophone player.  Well worth a visit for a little something special at lunch.

Jazz

Jazz

Fire Bar & Lounge – Back For More Cocktails

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I’m a big fan of cocktails and I have to say I’m never let down when I visit Fire for an after work cocktail. Great location, great service and great choice. The most recent visit for pre dinner cocktails included the following.

Toast and Jam. Chivas Regal, Martini and homemade strawberry shrub.  It had quite a kick. Buried inside that glass is a booze soaked cherry that will make your eyes widen.

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Toast & Jam

I like gin based cocktails and was recommended the Rubicon as a light and refreshing pre dinner drink. Green Chartreuse, Beefeater 24 Gin, lemon juice, maraschino (comes from cherries) and a sprig of Rosemary. It didn’t last long in the glass and I think it would be a great post dinner cocktail too.

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Rubicon

This creamy looking snack is the Monks Milkshake. Vanilla ice-cream and raspberry sorbet with frangelico and Havana rum topped with an Oreo. Perfect alternative to cookies and milk before bed!

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Monks Milkshake


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Monks Milkshake

This one was a heavy hitter in terms of alcohol kick. The Fashioned by Fire. Rum, Hennessey Cognac, Makers Mark Bourbon, Angostura bitters, orange bitters and bourbon syrup. Lets just say it was strong!

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Fashioned by Fire


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Fashioned by Fire

You can never go wrong with a glass of Prosecco with a plump fresh strawberry bathing in it.

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Prosecco


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Prosecco

We also got chatting to Amy and Stuart, two of the staff from Fire.  Staurt looks after all things beverage related.  They are actually in the middle of redoing their cocktail menu with some interesting choices coming up.

I have to say after talking to Stuart I have a new found appreciation for the behind the scenes work that goes into creating a cocktail and sourcing the right ingredients for it.  It’s not just a case of popping down to the wholesalers and picking up various bottles of booze and some mixers.

Stuart was telling me all about visiting some of London’s top hotels and working with world renowned cocktail makers to get their new cocktail menu just right.

The unassuming looking cocktail below is actually Fire’s new take on the classic Bloody Mary.  As you can see not a stick of celery in sight. The celery element is that wonderful frothy head of celery foam which ensures you get a kick of celery with every mouthful.  The tomato juice I’m told (if I remember correctly) is sourced from an Austrian company who in turn get it from Italy. Now that’s a lot of effort gone into creating a bloody mary. I’m told that will be on the new cocktail menu they are launching soon.

I managed to get a quick sneak peak at the listing and I look forward to trying some (all) of them. The new menu also has pictures of their actual bar staff shaking and stirring things up which is nice to see and adds a personal touch.

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Fires Twist on a Bloody Mary

Dublin Half Marathon 2014

AT%20Logo%20LongSaturday September 20th was my third half marathon.  It was part of the Dublin Race Series. The series consists of the Irish Runner 5 Mile, the Fingal 10K, the Frank Duffy 10 Mile and the Dublin Half Marathon.  It’s a great way to begin your journey towards completing a Half Marathon and putting the full Dublin Marathon in your sights.

Despite my good intentions to train really hard and beat my last half marathon time of 1.56 which was in Wicklow, the lure of good food and drink kept me far too occupied to get any training in.  Given that I had already signed up to do it and received my race number in the post, I figured what the hell I’ll give it a bash anyway. Besides I had told people I was doing it so the shame of not competing would be too much.

Race Number

Race Number

I think I managed to do about two runs in prep for it, which is not something I would recommend.  Pushing your body to run 21k should be taken a bit more serious than that.  If you don’t train properly you are leaving yourself wide open to injury, some of which can take a long time to recover from.  So if you do want to run that distance, build up to it and train properly for it.  Ignore the part where I’m telling you I went against my own advice.

On the morning of the race I drove to town, parked in Trinity College and got the Luas to Heuston Station where the organisers had a shuttle bus to take runners into the centre of Phoenix Park to the start line. It was probably only a twenty minute walk and the wait time for the bus was about the same.  The irony of the situation was not lost on me. There were thousands of people signed up to run and plenty more out supporting family, friends and strangers alike.

Start Line

Start Line


Runners Dropping Off Their Bags

Runners Dropping Off Their Bags


Runners Getting Into Place

Runners Getting Into Place

There was a great atmosphere at the start with runners broken into waves based on their intended running time.  This gives everyone the chance to come off the start line and start running rather than waiting for thousands of people in front of you to move first.  Despite my lack of training I joined the group with pacers who were aiming to complete in two hours.  I knew this would be a fairly good guideline for me having already completed my first half marathon in 2.07 and my second in 1.56.

The course covered quite a bit of the Phoenix Park with one small stretch running outside the grounds along Chapelizod Road and back in Chapelizod Gate. The Phoenix Park is an absolute pleasure to run around I have to say.  The majority of the course was quite flat as well which is always a good thing.

Course Route

Course Route

As it turned out a friend of a friend was running with a group of girls beside me and managed to snap my picture a couple of times along the way.

Snapped along the way

Snapped Along The Way


Snapped along the way

Snapped Along The Way

There were of course also the usual professional photographers along the route.  I don’t think its possible to look your best when you are running as you will see from the pretty awful looking pictures of me below.  As it got quite sunny I’m also donning a pair of shades.

Snapped Along The Way

Snapped Along The Way From: http://www.finisherpix.com/home.html


Snapped Along The Way

Snapped Along The Way From: http://www.finisherpix.com/home.html

Even with the lack of training I managed to get a chip time of 2hrs 3 mins and 45 seconds. Not too shabby at all.  I have to admit that my legs were a little tender for a day or two after the race so I won’t be stupid enough to skip training before a half marathon again.

Across the Finish Line. From: http://www.finisherpix.com/home.html

Across the Finish Line. From: http://www.finisherpix.com/home.html


Official Chip Time

Official Chip Time

Next on my race list is the Clontarf Half Marathon which takes place on November 29th 2014 and I’ll definitely be making a point of training for this one.  I might even try beat my personal best time.

 

 

Wine Tasting with Masi Wines 

The diningroom.ie had a great offer recently for admission to an Italian Wine Masterclass with Masi Wines in the Shelbourne Hotel plus a €10 O’Briens Wines voucher for the baragain price of €15 per person. Absolute steal. Naturally I picked up a couple of tickets.

Masi Wines

Masi Wines

The room was all set on arrival and jam packed with eager wine lovers. So packed in fact that it was impossibe to stand up and walk behind someones chair without the entire row having to move.  They may want to rethink that level of closeness for furture events.

Room Set Up

Room Set Up

Our host for the evening was the very entertaining and engaging Sandro Boscaini. He is the company president and managing director of Masi Wines and works hands on in the company with his son daughter and two brothers. Sandro is not just a figure head, he actually makes wine. He is passionate about it and that comes across clearly when he talks about the wines his company makes. We had six wines to try that evening.  One Rose, two whites and three reds.

Sandro Boscaini

Sandro Boscaini

We started with the Rosa Dei Masai 2013 made from the Refsosco grape.  A light salmon pink colour. According to Sandro the wine is best served at 10 degrees which will no doubt come as a shock to the Irish considering we chill our wines until they taste of nothing but cold.  I have to admit I do like my wines cold but having it as per the wine maker’s instructions does actually enhance the flavour and taste.  It was a lovely taste of ripened berries. There can be a sense of snobbery about Rose wines among the wine world but Sandro described this one as Armani offering T-shirts for Summer.  The same great quality of anything else he would produce but more suitable for Summer.  Quite a nice comparison I thought. RRP €19.49

Rosa Dei Masi 2013

Rosa Dei Masi 2013

The first of the whites was the Levarie 2011 which was a mix of Garganega and Trebbiano Di Soave grapes. Described as one of the classics.  Sandro compared it to an elegant lady with no make up, entirely pure. Again to be served at 8 -10 degrees. Pale straw colour with a hint of green. A burst of citrus fruits and very refreshing. RRP €16.99

Levaríe 2011

Levaríe 2011

The second white was the much more impressive Masianco 2013 made with Pinot Grigio and Verduzzo. Served best at 8 -10 degrees. Light yellow in colour with taste of lemon and peach and some impressions of honey.  The Verduzzo grape gives the longer taste where the honey comes from.  RRP €19.49 This was my choice of white for the night, typically the more expensive one and considered a ‘Supervenetian’.

Masianco 2013

Masianco 2013

The reds were up next, starting with Bonacosta 2012 a mix of Corvina, Rondinella and Oseleta grapes.  Cherry red. Sandro described it as simple but not stupid. Cherries are the dominant flavour here. Served best at 18 degrees. Hemingway praised it as “a light dry red wine as friendly as the house of a favourite brother”. I think we we can safely say he liked it.  RRP €16.99

Bonacosta 2012

Bonacosta 2012

Our second red was a Campofiorin 2010. A mix of Corvina, Rondinella and Molinara. Known as the original ‘Supervenetian’ from 1964.  Dark ruby read and almost black at the bottom of the glass. Cherry the overriding flavour on this one.  Best served at 18 degrees. Masi say it combines simplicity and grace with strength and majesty.  RRP €19.99.

Campofiorin 2010

Campofiorin 2010

Last but by no means least we had the Costasera 2010. Again a very dark ruby red. High alcohol content at 15%. Best served between 18-20 degrees. Made with Corvina, Rondinella and Molinara grapes. This one has a storage life of 30-35 years and a RRP of €46. So perhaps one for a special occassion.  Fruity with a hint of chocolate. It was a bit too rich for my palate. Masi call it their ‘Gentle Giant’ and consider it part of the aristocracy of the Italian wine world.

Costasera 2010

Costasera 2010

A thoroughly enjoyable evening I have to say. The €10 vouchers were put to good use in O’Briens where we bought some Masi wine which was also on sale so it was a double win.