We’re all still in awe of chef Mike Clery’s cooking skills today, as we snack on leftover homemade biscotti. The Creative Killeagh Pop-Up Restaurant was a smashing success.
As guests arrived they were greeted with a glass of champagne, courtesy of The Old Thatch. Anna O’Sullivan played the piano in the library, and guests mingled for the first while. Also on offer was a special cocktail, Rhubarb and Revenge, made with generously donated bottles of Bertha’s Revenge gin with homemade rhubarb simple syrup, lime, and tonic.
We sat down to five incredible courses: Gin cured trout with wasabi yougurt, then feta, spinach and cashew parcels and leaves from Greenfield Farm in Knockraha, followed by mackerel with chermoula and hazlenut dukkah. Then onto the main course of slow roasted lamb shoulder with purple potatoes Joe’s Farm Crisps, pomegranate tabouleh, broccolini with snap peas, and a warm mint potato salad.
Dessert was a parfait with homemade stracciatella ice cream with crumbled merengue, and red fruits in elderberry balsamic. Finally, coffee and tea with the aforementioned homemade biscotti. Magnifique!
The Main Course was complemented by a set from local musician Eoghan Keniry, and Jude Duffy played during dessert. We even had some impromptu spoon playing.
We must thank the following for donating raffle prizes, food, drink, or loaning us supplies:
- Gina from Flawless Beauty
- Mandy from Vibez Hair Salon
- The Jameson Experience
- Ron Barret from Shanagarry Potters
- Aoife from The Half Light Gallery
- Lisa McCarthy Holistic Therapy
- Kenndey’s Bar
- Joe’s Farm Crisps
- Greywood Arts
- Brian from The Old Thatch
- Andrew from O’Mahony’s Bar
- Justin & Jenny from Ballyvolane Spirits
- Greenfield Farm
Some of the Raffle winners:
Guests enjoying themselves.
A bit from behind the scenes:
A big thank to our volunteers, especially Mary Collins for helping with the set up over two days. Also, artists Carol Anne Connolly and Sara French for pitching in, Kara Sweeney for taking the photos, Hughie Coogan for manning the bar, Lou Stepney Power for helping set up, and Colm Quinn and Dierdre Duffy for attacking the dirty dishes.
Of course, the biggest thanks of all goes to Mike Clery for masterminding and executing this incredible menu!
– Jessica Bonenfant Coogan, CK Project Manager