Kevin Thornton - Jamie Simpson - Enda McEvoy
coming to the Burren Storehouse
If you are interested in food, in a wholesome approach to same and in the philosophy behind real food, then this event is a Must for you. This is the first event of its kind.
Three emerging and Michelin-star chefs are going to converge in Lisdoonvarna's Burren Storehouse very soon for a spectacular evening of cookery demos, talks and food philosophy.
This full evening event will take place in the Burren Storehouse next to the Roadside Tavern on Friday, 11th March 2016, starting with a welcome drink and canapés provided by the members of the Burren Food Trail. Then Jamie Simpson will give a presentation about the Culinary Vegetable Institute (Ohio). Jamie and Enda McEvoy will then design and cook the meal that will be eaten by the 60 attendees afterwards.
Towards the end of the meal, Kevin Thornton will be holding a Question & Answer session, mc'd by John McKenna.
Some of the produce and products will be provided by the Burren Smokehouse and the Burren Brewery, and the vegetables will be shipped over from the Culinary Vegetable Institute in Ohio.
John McKenna from John and Sally McKenna's Guides and well-kown fighter for real food will be the presenter and MC of the evening which is co-organised by Birgitta Hedin Curtin and Jody Eddy, a travel writer and published author, and culinary tour organiser to name just a few of her job titles.
This high-profile, first ever and one-off event will put the Burren Storehouse, Lisdoonvarna and Ireland on the culinary world map!
When: Friday 11th March 2016 from 5pm
Where: Burren Storehouse (next to the Roadside Tavern), Lisdoonvarna, Co. Clare
GPS coordinates: 53.028275, -9.291245
Admittance: €75 per person including meal and wine
Booking: You can book your tickets on Eventbrite.
Let us introduce you briefly to the main personalities of the evening:
Jamie Simpson is a young chef at the Culinary Vegetable Institute (CVI) in Ohio, USA. The CVI grows miniature vegetables for chefs, and they developed the right sizes, colours and varieties for an amazing display on the plates. Jamie designs dishes around the seasonal vegetables and herbs on the farm, and he is committed to be creative while respecting the plants. His dishes look astonishing, always play tricks on the senses and are constantly evolving. He is also the bee keeper on the farm.
Enda McEvoy, the owner of Loam Restaurant in Galway, has picked up numerous awards and received his first Michelin star in September, after just one year in business. It has been very busy year for the ‘obsessively seasonal’ restaurant that serves a creative, simple cuisine from the best of what local farmers and producers from the land in the west of Ireland can provide.
Kevin Thornton from Thornton's Restaurant on Dublin's St. Stephen's Green is a great food philosopher. He was the first Irish chef to achieve two Michelin stars. His contemporary style of cooking brings out the flavours of local produce. He is also a food writer, teacher and photographer. His engagement is not limited to Ireland - he is delving deep into the Ethopian culture. For the last seven years, Thornton has gone to Ethiopia and opened a cookery school for chefs, teaching Ethiopians what Irish chefs were taught when Thornton helped set up the DIT Culinary Arts degree in 1985. - The Irish Independent wrote a very interesting article about him and especially the Ethopian angle.