Fresh Fare From The Food Isle – Ireland Cuisine Read Jetsetters Magazine at www.jetsettersmagazine.com Read this entire feature FREE with photos at http://www.jetsettersmagazine.com/archive/jetezine/food/ireland/salmon/salmon.html
It has been said that in early 1980s Irish cuisine started to change for better. Always blessed with naturally wonderful ingredients, chefs started a revolution incorporating nouvelle cuisine, flavors and techniques of world, and then all roads leading to a new level of ever evolving spectacular Irish fare.
As this was my first trip to Ireland, a primary gauge was five pounds this extremely picky eater gained in less than two weeks without ever drinking a Guinness! Outstanding game, grass fed beef, fresh vegetables and fruits, outstanding cheese and dairy (hmmm double cream, Irish butter), and as one is always close to sea, rivers, and lakes providing pristine fish and seafood.
Féile Bia is an Irish food organization with a commitment to quality. Their program emphasizes importance of where food comes from before it reaches hotels, restaurants, pubs and workplaces throughout Ireland.
Féile Bia organized with Restaurants Association of Ireland, Irish Hotels Federation and support of farming community in response to growing consumer concerns about quality and origin of food offered when dining out. An issue we should all be concerned about wherever we live.
Members provide details confirming quality and origin of food used in their kitchens. Féile Bia participants are committed to sourcing meat, chicken and eggs from recognized Quality Assurance Schemes and gladly supply any customer requests for country of origin information.
Chefs and consumers throughout Ireland take care and pride in using products grown, raised and produced locally. One of those we visited was Burren Smokehouse.
The Burren Smokehouse is located in legendary County Clare town of Lisdoonvarna, on Ireland's west coast, a family run organization started in 1989 by Peter Curtin, a local man and his Swedish wife, Birgitta. Lisdoonvarna is also home to world's best-known matchmaking festival that you can check out at www.matchmakerireland.com/festival. It is a picturesque and historic stop popular with tourists any time of year. The town and Burren are totally free of industrial pollution so prevalent and makes this cleanest environment in all of Western Europe.
After researching smoking traditions of Ireland they patented their own process. Nearby Curtin family has owned Roadside Tavern for about last 100 years also first place to serve their smoked salmon. Their belief in finest quality food products, customer care and a great group workers ensures a continuous high standard.
We made our stop first at their Visitor Centre to watch video showing how salmon is smoked, starting from filleting to finished product. The program is available in English, German, French, and Italian; centre has space for about 50 people. We were able to test a little wine and several varieties of smoked products with additional explanations by Birgitta. Actually we loved it all except for those of us too “chicken” to try eel. The smoked cheese was also wonderful.