Eventbrite, and certain approved third parties, use functional, analytical and tracking cookies (or similar technologies) to understand your event preferences and provide you with a customised experience. By closing this banner or by continuing to use Eventbrite, you agree. For more information please review our cookie policy.
Invalid quantity. Please enter a quantity of 1 or more.
The quantity you chose exceeds the quantity available.
Please enter your name.
Please enter an email address.
Please enter a valid email address.
Please enter your message or comments.
Please enter the code as shown on the image.
Please select the date you would like to attend.
Please enter an email address.
Please enter a valid email address in the To: field.
Please enter a subject for your message.
Please enter a message.
You can only send this invitations to 10 email addresses at a time.
$$$$ is not a properly formatted colour. Please use the format #RRGGBB for all colours.
Please limit your message to $$$$ characters. There are currently ££££.
$$$$ is not a valid email address.
Please enter a promotional code.
N/A
Sold Out
Unavailable
Please enter a password with at least 8 characters.
You have exceeded the time limit and your reservation has been released.
The purpose of this time limit is to ensure that registration is available to as many people as possible. We apologise for the inconvenience.
This option is not available anymore. Please choose a different option.
Please read and accept the waiver.
All fields marked with * are required.
Please double check your email address. The email address format does not appear valid.
Please double-check your email address. Your emails do not match.
$$$$ requires a number between ££££ and §§§§
US Zipcodes need to be 5 digits.
Post code may contain no more than 9 letter or number characters.
Please double check your website URL.
All fields marked with * are required.
Your card expiration date is in the past.
Your card CSC needs to be 4 digits.
Please confirm your order: $$$$ You have selected to Pay by Cheque.
Click OK to confirm your order.
Please confirm your order: $$$$ You have selected to Pay at the Door.
Click OK to confirm your order.
Please confirm your order: $$$$ You have selected to Pay upon Receiving an Invoice.
Click OK to confirm your order.
Your card CSC needs to be 3 digits.
Sofort is only available in Germany and Austria.
Boleto Bancario is only available in Brazil.
PagoFacil is only available in Argentina.
Rapipago is only available in Argentina.
Please enter a valid IBAN number.
You need to accept to charge your bank account.
Your billing zip code needs to be 5 digits.
Please double check your CEP info. The CEP format should be something like 12345-678.
Please double check your tax identifier.
There was a problem saving your address.
There was a problem saving your card info.
There was a problem saving your personal information.
Please select the date you would like to attend.
McAfee Secure sites help keep you safe from identity theft, card fraud, spyware, spam, viruses and online scams.
Copying Prohibited by Law - McAfee Secure is a Trademark of McAfee, Inc.
Unknown card type.
No card number provided.
card number is in invalid format.
Wrong card type or card number is invalid.
card number has an inappropriate number of digits.
Please enter numbers here.
Please enter an integer value.
Numbers must be less or equal to $$$$
All the required fields have not been filled out. Click OK to proceed without all the required information, or click Cancel to finish entering the missing data.
Job titles must be less than 50 characters.
Please enter a donation amount.
Please select an attendee for donation.
There is currently an issue with card submission on Safari with iOS7. Please try again with a different browser or device.
Sorry, invalid event registration form.
Sorry, invalid event or database error.
Sorry, quantity must be a positive integer.
Sorry, you did not select a valid ticket.
Sorry, invalid event organiser email address.
Your order was cancelled.
Thank You. Your order has been successfully completed. Your name and email address have been added to the list of event attendees.
Sorry, that option is sold out.
Sorry, that option is no longer available.
Sorry, you entered an invalid quantity. Please enter a quantity of 1 or more next to the type or types of tickets you would like to purchase.
Sorry, you did not select any tickets to purchase. Please enter a quantity of 1 or more next to the type or types of tickets you would like to purchase.
Sorry, there are no tickets left for this event.
The tickets, ticket quantity or date and time you've requested are no longer available, due to previous sales. Please choose a different date, time or number of tickets and place your order again.
Sorry, one or more of the tickets you requested are no longer available for purchase.
Sorry, you need to select the date you want to attend.
Sorry, the promotional code you entered is not valid yet.
Sorry, the promotional code you entered has expired.
Sorry, the promotional code you entered is not valid.
Your session has expired. Try ordering again.
Sorry, your requested ticket quantity exceeds the number provided by your promotional code.
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.
