CITY SPECTACULAR | HUNT & GATHER | THURSDAY 24

partyanimals

We love to share, to sit around a big table and dig into what is in front of us. We love to talk and laugh, all while in the company of others. So when the wonderful ladies of Hunt & Gather came to ourselves with the idea of a sharing banquet celebrating summer and spring we had to jump at it, so we made a menu, a menu to share.

The idea on the night is the food just keeps rolling out, not exactly courses but things come in time, you don’t have to worry about finishing what’s in front of you just take your time and see what comes next, so here’s the plan from start to finish.

When you plop yourself down be ready to expect a bit plater of dips and salads with some beautiful fresh flatbreads on the side, then comes some barbecued corn on the cob with wonderfully mustardy nasturtium butter. Then the centre piece every group will get a whole pork shoulder slow cooked for 12hours to pull around, you can mop it all up with some honey cornbread and top it with a selection of slaws. Finally after digging into all that for a while we’ll nick you plates.
First dessert out is a little refreshing pitcher of iced tea and some big bowls of red fruit salad, then comes out special treat, bottle of bubbly elderflower lemonade with lavender icecream, I personally recommend making floats but it’s up to yourself.

So that’s the food, I hear there’ll be a few tunes and a birra dancing. Hunt & Gather will have it looking splendid as always and everyone should be stuffed and ready for a summery stroll home.

So on the theme of sharing we thought we’d share some recipes with ya:

Nasturtium butter:

250g unsalted butter
10 nasturtium petals
1 tsp salt
Grease proof paper
In a stand mixer blend flowers,butter and salt.
Place on grease proof and roll into a sausage, chill for a few hours and then use.nasturtium

Slow cooked pork shoulder: (This is actually a quicker recipe than the one we are using on the night.)

2kg pork shoulder, bone in, skin on
20gr salt
20gr sugar
20gr smoked paprika
Let the pork come to room temputure, preheat over to 240°.
mix all dry ingredients together. Rub half the mixture all over the pork and place in a dish, pop it in the oven for 40min then take it out, knock the oven to 125° and wrap pork up in foil, back in for 6 to 7 hours. Once it’s done take it out and leave it for 30min then unwrap and take skin off, bone out and pull it apart with some forks, sprinkle the remaining salt/sugar/paprika mix and let it soak up all the liquid, leave it for a while, or not and lay into it.

So that’s all my sharing for tonight, we hope to see you there!

Tickets are available HERE

And some more details HERE

BELFAST | BRUNCH | ESTABLISHED COFFEE

We’re off, up North. Spending a day with beard folk we can hardly understand. They’re wonderful and I just agree with everything they say, so we’ll be rocking a special Saturday brunch  in their magical coffee shop. Here’s what’s up for grabs, stuff is limited so take it or leave it but someone will be having it!

 

ESTABLISHED BRUNCH MENU | SATURDAY JULY 19TH

FRITTERS, BACON + AVOCADO – £8.50

BLACK PUDDING, ROAST TOMATOES, HOLLANDAISE + SOURDOUGH – £9.00

PULLED PORK PANCAKES (YEAH, I KNOW, IT’S ALL SO RIGHT) – £9.50

ADD POACHED EGGS – £1.50

MANASTU | 真夏 | JULY 5+6 | TBG+S

facebookevent

Manatsu 真夏 is a celebration of summer, using Japanese cooking styles and inspiration we plan on taking the best produce Ireland has to offer and give you a meal like no other. Set in the atrium of Temple Bar Gallery and Studios over two nights you will be able to experience authentic Japanese food with a unique Irish twist. Through the collaboration of Junko Hamilton and Robin Hoshino a menu has developed the explores different regions of Japan through beautiful aspects of Irish ingredients.

The meal will consist of 13 courses consisting of vegetables,meats and fish from some of Ireland’s best producers. There will be paired drinks with some courses.

 

We’ll be holding the event in the atrium of Temple Bar Gallery + Studios. We are taking inspiration from the essay “In Praise of Shadows (陰翳礼讃)”

 

We are super excited for this and we think it will be truly special event with some of the most unusual and wonderful people in Dublin.

 

Tickets are available to purchase here: CLICK

Check out the sample menu here: CLICK

Have a look at all the wonderful folks we are working with: CLICK

We got a facebook event page too: CLICK

offset X souvenir present: HOMECOMING

IT’S ON! SUNDAY.A SPECIAL EDITION ‘andPOPUP’ IN TAMP+STITCH.

Steve says:

Are you coming or going?HOMECOMING an Art trail and homecoming party

Sunday March 16th day & night

This St Patricks bank holiday weekend,

SOUVENIR & OFFSET have teamed up with Hunt & Gather, Gruel Guerilla
and a band of wildly creative artists and independent businesses
to bring you a two-part celebration of coming home, and going home

A 100 minute art trail across dublin city, featuring posters inspired by the question “are you coming or going?” will be exhibited two by two in a call and response style. Themed culinary treats will be prepared along the way for daring trailers courtesy of GRUEL GUERILLA.

but be quick, pieces will only be available at a special discounted price for 100 minutes!

So we’ve put together a little care package to get you on your way, we’ve also decided to let you have a sup of our supa special:

WHISKEY FLOATAWAY!

TEELING WHISKEY, MURPHYS ICECREAM AND HOMEMADE GINGER BEER.

HERE’S THE PICTURE OF THE POSTER: CLICKY

It starts at 4. we feed you later. you’ll be happy, you’ll remember your mammy.

PANCAKES IN THE LOBBY | VICE COFFEE INC.

AWWWW YEAH. PANCAKE TUESDAY & TIGHTARSE TUESDAY. ALL ROLLED INTO ONE.

 

We’ll be hanging out in the lobby of the Twisted Pepper tomorrow morning, to get you your on the way to work pancake. There’s also coffee. Damned wonderful coffee.

 

Coffee is 2blips. Bang on two pancakes for the walk and have the lots for 5.

 

It’ll be wonderful, it’ll be magical. Tom will have something special playing in the background, there’ll be high fives and pancakes.

 

It’s the only way to start your day tomorrow. Sweet wonderful buttermilk pancakes.

 

more details here. By more details I mean an image of a poster of words about a pancakes. Other details here too……..

HEADIN’ TO BELFAST – BRB

OH YEAH! WE’RE OFF UP NORTH FOR A WEEK TO HANG OUT WITH THE COOLEST OF PEOPLES!

We’ll be setting up a little side menu in Established Coffee an amazing café that opened up at the end of last year. We’ll we love it so we want to go there and share with the people of Belfast our very special:

PANCAKES + MILKSHAKES

 

OH YEAH. Pumpkin pancakes, sourdough pancakes and some especially amazing Milkshakes.

News of the Curd will also…probably…more than likely..be hosting a very special three course meal for ya’ll to enjoy, we’ll announce how many spots we have and let you know!

woop.

milkshakes + pancakes

The ninth ‘andPOPUP’ at TAMPandSTITCH

WE ARE BACK.

TIME TO ROLL ON WITH THE NEXT INSTALMENT OF THE VERY POPULAR ‘andPOPUP’ in TAMP and STITCH.

This one is special. We are getting our hands on some amazing Irish lobster. We are then going to cook that lobster. Then cover that lobster in spiced vanilla butter. Then put it all into brioche buns…yeah the buttery type. Throw in some mayo, made with magical chipotles! Finish it off with some of Jenny Mc’s mustard greens and wash it all down with some of Teelings whiskey mixed into our house verison of a Rusty Nail.

IF YOU DIDN’T BOTHER READING ABOVE, JUST CLICK HERE FOR DETAILS!

There will also be a facebook event when I get around to it.

CHRISTMAS BRUNCH | {RB} | 20 DECEMBER

HERE WE ARE. END OF THE YEAR.

 

WE’LL BE KNOCKING OUT A VERY SPECIAL BRUNCH TOMORROW, FEATURING SOME AMAZING SPECIALS:

 

**MARRAKECH SPESH:
SLOWROAST LEG OF LAMB,
GARLIC+CUMIN TZATZIKI,
CUCUMBER+POMEGRANATE,
WRAPPED IN FRESH PITTA.

**EGGS SPESH:
IRISH BROWN CRAB MEAT,
2 POACHED EGGS,
ON BRIOCHE,
TOPPED WITH HOLLANDAISE.

**PASTRAMI HASH:
FRIED PASTRAMI,
RED PEPPER+SPUDS,
2 POACHED EGGS,
TOPPED WITH SOUR CREAM.

 

SO YEAH, IT’S PRETTY SPECIAL.

 

WE’LL START AT 11 WE’LL FINISH AT 3.

 

THAT’S IT.