We’re delighted to be part of this year’s Harvest Festival with the Taste Waterford Kitchen, sponsored by LEO Waterford.
Funded by Waterford City & County Council, GIY are bringing sustainability right to the heart of the festivities, showcasing Waterford’s rich food heritage and celebrating the City’s diverse restaurants, eateries and producers.
We’ll be in Arundel Square, Waterford, Saturday and Sunday 12.00 – 4.00pm, with exciting cooking demonstrations, collaborations, food stories and a chance to try delicious dishes!
Go on a food journey with our celebrated chefs and producers – an unforgettable experience.
See you there!
Saturday 10 September – 12.00pm – 3.00pm
12.00pm Michael Buchta and Kamila Bystrzonowska – Momo Restaurant
1.15pm Jamie Dowling, Loko Restaurant and David Dennison – Viking Irish Drinks
3.00pm Jenny Flynn, Executive Chef – Faithlegg Hotel
12.00pm – Michael Buchta and Kamila Bystrzonowska – Momo Restaurant
The Taste Waterford Kitchen kicks off with a cooking demo that sets the tone for this year’s Harvest Festival – quality, sustainable and local. Award-winning Momo Restaurant brings you a dish of fresh pasta, monkfish, local seaweed and herbs. Michael Buchta is the head chef who’ll expertly craft the dish, whilst co-owner Kamila will talk seasonality, her inspiration for menus, and why Waterford’s produce is so good.
Ingredients used from Co. Waterford:
Seagull Bakery – heritage grain
Jim O’Doherty – monkfish
Marie Power, The Sea-gardener – seaweed
Ballybeg Greens – herbs
1.15pm – Jamie Dowling, Loko Restaurant and David Dennison – Viking Irish Drinks
Our next demonstration is an exciting collaboration between Jamie Dowling of the eclectic Loko Restaurant and award-winning David Dennison of Viking Irish Drinks. Together they’ll create a dish centred around Waterford mussels, and talk why Waterford’s produce is amongst the best. You’ll also hear about creating menus, what goes into producing renowned drinks, and get a chance to taste the dish – what an experience!
Ingredients used from Co. Waterford:
Waterford mussels
Cider – Viking Irish Drinks
3.00pm – Jenny Flynn, Executive Chef – Faithlegg Hotel
When it comes to cooking, Jenny Flynn has it in her blood. Having started out with her grandmother at an early age and honing her skills to become Executive Chef at Faithlegg Hotel – we’re delighted to see her make ‘A Celebration of Waterford’. A dish inspired by the quality produce of Waterford, she’ll take you on a passionate journey through the local ingredients and landscapes, and why it’s important to keep the food stories alive with visitors to her hotel, which was awarded 2 AA Rosettes for Culinary Excellence under her helm.
Ingredients used from Co. Waterford:
Comeragh Mountain Lamb
Dunphy’s – carrots
Barefoot Farm – spinach
Faithlegg Hotel – beetroot and mint relish
Waterford Whisky – jus
Sunday 11 September – 12.00pm – 4.00pm
12.00pm IASC Seafood Bar & Takeaway – Omer Yildirim and Cáitlín Uí Aodha
1.15pm Nicola Crowley and Dvir Nusery – Mezze
3.00pm Stephen McArdle and Morgan VanderKamer – Union Wine Bar & Kitchen
4.00pm JB Dubois, GROW HQ with Liam McDonnell – Legacy Irish Cider
12.00pm – IASC Seafood Bar & Takeaway – Omer Yildirim and Cáitlín Uí Aodha
The second day of demos starts off with history and a love for the sea. Cáitlín Uí Aodha and her family have been fishing from Helvick Head for 150 years. She now supplies her Seafood Bar & Takeaway – IASC – fish from her own 24 metre boat. Along with her head chef Omer Yildirim, who will be cooking traditional Turkish Islim kebab, Cáitlín will passionately talk about keeping our seas clean of plastic pollution and the international demand for quality fish off Co. Waterford’s coast.
Ingredients used from Co. Waterford:
IASC’s own trawler Dearbhla – prawn and cod
Country Store – vegetables
1.15pm – Nicola Crowley and Dvir Nusery – Mezze
Irish-Israeli couple Nicola and Dvir always bring vibrancy and flavours to their cooking, and this demonstration will be no different! Owners of Mezze in Tramore, an award-winning Middle Eastern deli, shop and café – they’ll take you through an easy recipe to cook burekas – cheesy puff pastry parcels perfect for lunch boxes and picnics. They’ve also just published their own cookbook – Middle Eastern Food Made to Share – which they’ll share recipes and tips from. Not to be missed!
Ingredients used from Co. Waterford:
Knockalara Farmhouse soft cheese
Knockanore Farmhouse smoked cheese
Early bird free range eggs
3.00pm – Stephen McArdle and Morgan VanderKamer – Union Wine Bar & Kitchen
Our next demonstration is the perfect fusion between creating a quality, local dish and how the wine can sing with it – bring in Stephen McArdle and Morgan VanderKamer from the Union Wine Bar & Kitchen. Head Chef Stephen will create a dish showcasing clams, and Morgan, a trained sommelier, will talk wine for what occasion, and the importance in the hospitality industry. And with a chance to try the dish – the perfect complement!
Ingredients used from Co. Waterford:
Clams – Liam Burke
4.00pm – JB Dubois, GROW HQ with Liam McDonnell – Legacy Irish Cider
We wrap up this year’s Taste Waterford Kitchen with an exciting collaboration between two passionate supporters of sustainability – JB Dubois, head of food at GROW HQ and Liam McDonnell, owner of Legacy Irish Cider. JB, French born and passionate about managing a zero-waste kitchen will blend his expertise with Liam’s award-winning ciders – a Dungarvan based company launched following two generation of apple farming. They’ll create a delicious, seasonal dish that will be bursting with flavour, vibrant to look at – and embody all that is good about Waterford produce. What a way to end!
Ingredients used from Co. Waterford:
GROW HQ vegetables and preserves
Legacy Irish Cider apples
Visit https://harvest.giy.ie/ for full programme of events.
