Start of Round Two....

Blood Pudding, Head Cheese and Guinea Fowl Terrine

Ok.....so here we go, round two of the Ireland Journey 2013.....As I sit in my car typing because I don't have fucking internet at the cottage I am staying in, and it is a huge hassle!  When I went to the local internet/phone people, they never heard of AT&T or Verizon and when I asked about a hot spot I think they thought I just landed from Mars, we are so damn spoiled in the US.....anyway....  Today is the first day of a stint at The Tannery in Dungarvan, one of Ireland's finest restaurants.  I am working with a great kitchen staff......Paul Flynn, the chef and owner and a renowned Irish Chef. Stephen, his chef from Co. Clare.  Joe from Co. Donegal and Paddy from Belfast...a really funny bunch of guys.  I have to admit, as I drove up to the restaurant this morning at around ten, I was way out of my comfort zone.  Walking into an unfamiliar place, not knowing what I was to be doing, not knowing anyone from Adam, going into a renowned kitchen..... For me this is the ultimate in uncomfortable for me.  That being said, with knives slung over my back I opened the door and jumped right in.  We started with some handshakes, some "getting to know each other" and off we went.  Right into prepping and pickling fresh local veg that had just come in, next it was on to some scottish eggs, some chick pea polenta fritters...all the while watching, tasting, talking about everything that was going on.  It was really refreshing working alongside these guys, hearing different perspectives on things, seeing different techniques.....and trying to both understand their accents all the while calling things different names, measuring in different increments, cooking at different temps (celsius).....quite a trip.  After all the prep was done and the staff meal was eaten it was on to bigger things.  Paul grabs me and says lets go over the menu for the weekend.  There is a special guest chef coming in from England to do a "snout to tail" dinner on Saturday as part of the "Waterford Food Festival"...there will be reviewers, and press in, other chef's..a big to-do.  Well, one of the courses is Ox Heart Salad, so we are going to clean and slice 16 ox hearts, each about the size of a small adult head....and the first time I have actually had to prep an ox heart.....good fun.  So I have to keep this short since it seems as though I might be attracting some attention from the local police force, being that it is 10pm here, I am one of the only cars in the lot and I am sitting on my computer.....which can only mean one of two things.  I am planning to bomb something, or I am really into porn, neither of which the local police would be happy with I am sure.  So tomorrow will be a new day with new fun as we prep for the Food Festival.  The pics below are of what I was doing today, a pic of Paul and Stephen, some of their small garden out back and of their "cookery school" next door....  good night!

prepping appetizers

twice baked cheese soufflé with bleu cheese sauce and sweet pot chips

Chef Joe

Tagine with chick pea polenta croquettes

Chef Paul & Chef Stephen

crab brûlée with pickled cucumber and croutons

Rib eye

S