Some lovely times
We got the opportunity to meet the Duffys' son, daughter-in-law and darling granddaughter - Diarmuid, Lorraine, and Sarah on Thursday morning. They arrived from Australia last Saturday night and have the great good fortune of being able to stay for three weeks. Their time has been busy, visiting family and friends all over the Galway and Mayo areas. Sarah is a bit over one year of age, has had a time difference of seven hours from Australia to Ireland, a travel time in excess of twenty-four hours, and was still in good spirits during our visit. A very cute and bright young girl. Had her grandda running around in the rain after her. Padraic said "come for coffee." We left having had coffee, croissants stuffed with cheese and ham, scones with homemade jam preserves, and a sweet and fancy cake... :)
And for another, my second, birthday celebration this week, Candee took me down to Delphi Valley to check off one of my Ireland bucket list items - a visit to The Chef's Table at the Delphi Adventure Resort. You may remember that we spent a night there two years ago. Beautiful hotel, quite remote, and in one of the most stunning settings in all of Ireland.
Here's what the chef presented (menu follows), an amazing five course tasting menu, small portions of each course, with each having an incredible array of colors, tastes, textures, presentations, and temperatures hot and cold. Candee had the wine pairings - very well selected and very complementary to each course. A very cool night.
 |
| Delphi Adventure Resort |
SALAD OF SCALLOPS
Poached and Pan Fried
Carrot Bavarois, Pumpkin Seeds and Filo Pastry
Paired Wine: Domaine Felines Jourdan, Picpoul 2014
POACHED FILLET OF HAKE
Smoked Organic Salmon Crust
Lime and Parsley Mayonnaise
Chateau Mirambeau, Bordeaux Reserve 2013
ROAST CONNEMARA LAMB
Crisp Loin Rack and Braised Shoulder
On Creamed Potatoes, Seared Courgette, Lemon Thyme and Spring Vegetable
Les Romains, Terroirs Historiques 2013
RUBY BRIE CHEESE
Ale and Pickled Mushrooms, Pork Crisp
STRAWBERRIES AND WHITE CHOCOLATE
Zephyr Chocolate with Lime
Vanilla and Soured Cream Ice Cream
Finca Antigua, Moscatel
Coffee or Tea (Cappuccinos for us)
Hake is a mild, but flavorful, white fish - firm and flaky. The lime and parsley mayonnaise was a lovely contrast to the smoky and salty smoked salmon crust. The lamb was incredible - the taste differences of the three different cuts of lamb were quite surprising - you would never think that they were from the same source of meat. We had a couple of palate cleansers between courses - warm pureed celery soup, kiwi sorbet, and, goodness, I can't remember the third. So nice to dine this way - leisurely, interestingly, without feeling overfull - and, of course, knowing that everything was harvested that day and from mere miles away.
 |
| On the way back from Delphi. Sunset over Clew Bay. |
