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Welcome to The Guerrilla Gourmet Club where we bring you Ireland's finest, and often smallest, producers.
The launch menu has been created by Ross Golden-Bannon, restaurant critic at the Sunday Business Post, Robert Lee Mulcahy and Gareth Mullins, executive chef at the 5 Star Marker Hotel Dublin. The organisers have joined forces with the prestigious Stephen's Green Hibernian Club, who will host the event on the summer solstice, Friday 21 June at 7:00pm.
The five course menu will match anchor artisans with national and international profiles to fledging artisans. Tickets are €75 and include wine & tasting beers. For more information visit: www.facebook.com/TheGuerrillaGourmetClub
It's also an opportunity to dine at the Stephen's Green Hibernian Club without being a member. You will dine beneath the best example of a Lafranchini ceiling in Dublin City, comparable to that of Castletown's stairhall or Carton's gold saloon. The is guerrilla dining in style.
PROPOSED MENU
Here's what we're proposing for The Guerrilla Gourmet Club Menu. But this doesn't include the inevitable fight between myself and the chef, I mean, really, an eight-hour-cooked shoulder of Connemara Hill lamb? Shouldn't that be eight hours and five minutes?
Waterford Blaa bread and The Marker’s brown soda with Glenilen country butter and
Donegal Lo-tide Dulisk butter
APÉRITIF
Hennessy Fine de Cognac summer tea cocktail with Nik's Earl Grey Tea
CANAPÉS
Jack McCarty's black pudding sausage rolls with whipped Crozier Blue
Toonsbridge mozzarella with Newgrange rapeseed oil and Lusk apple balsamic
STARTER
Slow Roasted Silverhill duck with a raw vegetable salad, Pat Clark’s coriander cress and hoi sin vinaigrette
FISH COURSE
Dennis Vaughan Liscannor crab with cucumber, horseradish and Goatsbridge Trout Caviar, Burren Smokehouse smoked salmon and Saltee Island Scallop ceviche
with Irish artisan beer taster
MAIN COURSE
The critic's choice
Eight hour cooked joints of Connemara Hill Lamb with heritage carrots and green saffron spices and Orpen's Cider glaze, with New season white Turnips with Cuinneog butter, served en famille
The chef's choice
Connemara Hill Lamb cutlet with mint mousse, champ puree, shallot and tomato tian
with Orpens cider taster
DESSERT
Keeling’s strawberries and Glenilen cream
CHEESE
Triskell goats cheese and Milleens with Sheridan’s crackers
chees Coffee, Nik's Tea and The Marker Chocolates
NB Dedicated foodies know we'll have no control over the weather, growing times and harvesting. Still, that hasn't stopped us planning a sumptuous feast. If we do need to make changes we'll be replacing products with ones of equal excellence.
Ross Golden-Bannon is the co-founder and editor of FEAST a dinner journal with Donal Skehan, and the author of the ebook How to Write About Food. He was the editor of FOOD&WINE Magazine from 2008 to 2013 and restaurant critic at The Sunday Business Post from 2000 to 2014. He was elected to membership of the Irish Food Writers' Guild in 2006.
Robert Lee Mulcahy is an entrepreneur, enterprise development adviser, food industry specialist and past President of The European Catering Association.
