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Día del St Patri in Barcelona

Thursday, April 1st, 2010

Paul and Frank of the Silk Purse

Following upon the enjoyable evening last October when Paco Guzman came to the Silk Purse restaurant and cooked some of his signature Catalan dishes with Irish ingredients, Paul and Frank completed the food exchange by going to Barcelona to serve up a Patrick’s day feast in Paco’s restaurant Santa…

Paco, Josep Abril and Paul

Being fitted

Begining their trip with a visit to the atelier of Josep Abril, Paul and Frank arranged to take some of the impeccible catalan style home with them. Abril also organised some uniforms for the staff of Santa to wear during the event, including some green bandanas for the Irish and Spanish Chefs alike…

Frank at Bodega in Barcelona

Bodega in Barcelona

Riojas

Paco then organised for Paul, Frank and the staff of his restaurants Santa and Santa Maria to descend upon a traditional Bodega to sample some of the more regional wines Spain has to offer such as Galician and Catalan riojas…

Tapas bar

The Jackets

A luncheon of olives, squid, artichoke hearts and numerious other dishes was had in an unassuming tapas bar that was filled with deep rolling laughter, clouds of smoke and a Frenchman filled with the affirmation of Catalan living…

Preparations

Just as well the Mucsavages made themselves scarce

Barcelona by night

menoo

All that remained was for the Chefs-on-Tour to serve up a feast in Santa restaurant. The menu for the evening was:

Salmón salvaje irlandés ahumado con mantequilla y especies.
Bollo de algas y berros irlandés.
Mejillones con puerros, panceta y crema.
Cabeza de cerdo y el pudín negro con salvia y cebolla.
Cordero guisado tradicional con la cebada, zanahorias, patatas y Beamish!
Queso fresco de cabra Irsish con manzana y galletas de avena.
Postre especial, Bram Stoker (escritor irlandés de Drácula), versión de su Drácula, con crema a base de algas irlandesas

Feast your eyes upon this video of the proceedings…

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Pescao en lata

Friday, October 30th, 2009

bubble-wiggle-duncan(2)
One tends to lust after a decent tin of sardines of a morning, or a late afternoon as it were. Considering the invigorating nature of the previous evenings (haw haw haw!!) activities, I deemed nothing less than crucial that I had the little devils. As they could not be located in the kitchen lard, whereupon said fishies were last sighted, well I firstly fixed myself a gill or thereabouts of sherry, and prepared to search the remainder of the house, certain that the little blighters couldn’t have gotten far. In order to fully appreciate the worldview of your average sholette of sardines whom inhabit a can, I deftly made my way onto a pantry shelf. From there I thought thoughts fishy as you can imagine until I found myself swimming as best as one can in the confines of a tin, to the kitchen door. My fish gut then led me to the direction of the stairs and eventually up said said stairs, and toward the bedroom, outside of which and in spite of my newfound fishy senses, I could detect all manner of odours, from the curious to the depraved, but none smell of Portugal’s finest, wriggled into the door and opened with fins and there she was a young vixen of whom I had the previous evening entertained, upright on the bed, gorging on the final sardine and naked but for the spicy tomato sauce and fish oil that adorned her blossoming young body like a wound, “I should have known it would be you, you insatiable minx” I tried to boom authoritatively from my belly on the floor. Nothing came from my gill but a bubble. Bubble and wiggle