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What pumpkins are really for

Every so often I present a wine tasting in Brennan’s Cook School, on the top floor of Brennan’s Catering shop near the Parnell Square end of Oliver Plunkett St. A very nice set-up it is, with the kitchen laid out much as a classic television cookery programme set, but with mirrors so you can see into the pots from a comfy seat. There is a wide choice of cookery courses - both practical and observational – for all age groups. It is in occurrence with the ‘Taste of Cork’ evenings that I do tastings, but very much as support to the food. We pick a number of wines to accompany specific dishes prepared and demonstrated on the night by various luminaries of Cork’s restaurant scene.


On Wednesday past, Denis Cotter of Café Paradiso cooked five scrumptious dishes, three of which were built around the very seasonal pumpkin. What a dose of joy! I don’t think we use enough pumpkin in Ireland, a situation very soon to be rectified in my kitchen at least. Ingredients included Nohoval chillies, kale, leeks, West Cork Gabriel cheese, Cratloe sheeps cheese (and many more).

Shameless plug...to upgrade pumpkin dish from “Joy” to “Rapture”, accompany with Mas des Bressades Cuveé Tradition Blanc, available from all good English Market Bubble Brothers outlets.

Austin @ The Market.

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