A public feast to ‘enjoy the spoils’

August sees two top chefs from Crete, fly to Ireland to deliver food workshops to ten of their Irish counterparts. Giota Tsounapi is the chef at the Mediterranean Agronomics Institute of Chania in Crete. She will be joined by chef Stelios Trilyrakis, leading proponent of the Cretan slow food movement who is considered by local chefs to have some of the best ingredients – mainly sourced from his farm that includes a small herd of the local cattle that he’s been instrumental saving from extinction.

Ten Irish chefs have been tasked with recreating a traditional Cretan food dish – but they can use only Irish ingredients. Then the public will arrive to learn about the CASK project and to enjoy the fruits of the Irish teams’ labours. The workshop and evening event are aimed at showing that sustainable, seasonal and local foods can produce a wide variety of dishes that are of international standard.

The day will begin with a foraging expedition on and around the grounds of host organisation, Sonarite, before the chefs will take to the kitchen to prepare their meals – ensuring that their ingredients are Irish rather than imports.

“An example of an ingredient alternative that has proven to work very well, is spelt berries to replace rice in recipes. They retain their shape like rice but are grown here, so they don’t come with the carbon footprint,” said EurAV director Declan Cassidy. “The also taste great. Dunany Flour, in Louth, is one producer.”

After a day of cooking, the results will be made available to taste at Sonairte.

“I’m really looking forward to that, said Declan. “The collaboration between Greek and Irish chefs – using the Cretan food ethos but fresh, local ingredients, is going to be really interesting.”

Those interested in attending should contact the CASK organisers through the contact form on this site.

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