Irish Wild Sea Bass, Tripe, Sausage, Scallops, Irish Stew
The Irish Autumn Mad Hatter’s Festival features some of the finest most tempting cuisine in the world.
Kenmare In County Kerry and Kinsale in County Cork consider themselves Ireland’s gourmet capitals. No wonder – they specialize in some of the most sublime dishes ever to grace the Emerald Isle.
Due to their competitive spirit, the fine fresh produce, fish and superb soil, the food is simply unparalleled.
One fine establishment features wild Irish sea bass with roasted vegetables, mashed potato with shredded cabbage (colcannon), and the traditional Irish stew with tender chunks of flavorful lamb, potatoes, onions, parsnips, barley, tripe, parsley, stout and flavored to hearty perfection with Stout and seasonings.
But Breakfast can reign supreme – Fresh juice, Irish soda bread, steaming porridge, a large plate brimming with sausage, ham, black and white pudding sausage with sweet potato, barley and oatmeal, grilled tomatoes, sweet baked beans with bacon.
During the seasonal festival held in October, Kinsale’s best restaurants provided a plethora of incredible dishes, wine and spirits tastings, all enjoyed while wearing a Mad Hatter Hat.
This year featured seafood chowders, fresh scallops prepared in a variety of ways, squid and monkfish in a ginger scallion sauce.
The traditional favorites included meats of all sorts including rabbit pate, packet (drisheen) and tripe. Drisheen is a hearty, flavorful and rich black pudding sausage.
What is all this fine Irish competitive cuisine attributable to? Perhaps the fact that one of the finest cooking schools is based in nearby Cork nestled in a 100 acre organic farm. If you ever have a mind to spend a wondrous 12 weeks learning some of the finest gourmet cooking techniques in all the world, consider Darina Allen’s Ballymaloe Cookery School. Hope to see you there! : )
For more Mad Hatter Taste of Kinsale information: Click Here
For the Ballymaloe Cookery School: Click Here