Klaw Kronicle 08-02


As ever it’s been all hands on deck at Klaw, except Jamie and Kevin who’ve been away on a Failte Ireland training program at the Cooks Academy. Needless to say, the students became the teachers when oyster shucking was the lesson of the day and the real masters had to take over. Niall and Laura headed out to the Hospitality Expo in the RDS to present a master-class on oyster shucking. We’re delighted to have been able to take part in the Expo at such an exciting time for Ireland’s Hospitality Industry.  Hospo Expo

With Valentine’s day just around the corner we’ve put together the Valentine’s oyster sampler, ten oysters and two glasses of bubbles for €30. Can you think of a better way to get your Valentine’s going? We can’t, that’s why we’re running it all week.

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Now that February’s arrived we can shuck off the thick jackets, breath in the fresh air, remark on the grand stretch in the evenings, put back on our jackets (because it’s still Baltic) and head outside anyway. It’s around now that foraging can begin again in earnest. There’s already Wild Garlic sprouting in the woods but the ingredient I’m concerned with is one to match seafood, Dillisk. Dillisk is a type of seaweed that can be found on the low to middle shore, typically on the edge of rocks or in rock pools. It’s reddish-brown in colour and feels tough and leathery but has an amazing, savoury taste of the sea. It can be eaten on it’s own, fresh or dried, or to add flavour to mashed potato, bread or used in a breadcrumb mixture for fried or baked fish. It’s worth the mission if you can get your hands on some, just remember to be super careful when walking on wet rocks and cut the dillisk leaves with a scissors, never pull the root out. As the weather get’s better we’re going to try to bring some groups out for foraging walks, join our mailing list for more information about this.

Dillisk

Our Brunch menu is nearly ready to see the light of day, keep an eye on our Facebook for more details on this during the week. Before that happens it’s important that we lay down the rules for Brunch at Klaw.

  1. Every Brunch is a celebration, treat it like one.
  2. Eat and Drink until the Fear disappears.
  3. A Bloody Mary or Bellini should be in your hand (or hands) at all times.
  4. Brunch is not a place for diets, give up the low-fat, dairy-free nonsense and have some fun.
  5. 11-2 Every Saturday, Sunday and Bank Holiday Monday. This is the new mass for foodies, worship at the altar of Bloody Marys and poached eggs!

BloodyMary

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