2017 Dingle Food Festival countdown is underway
WHEN members of the Dingle Food Festival committee gathered at Dick Mack’s Brew House recently to launch this year’s festival, the realisation that another culinary extravaganza is upon us is of major excitement. Dingle is all about heritage and it was fitting the launch managed to merge the past with the present as only Dingle can: in a newly opened micro-brewery, in a building 150 years old. That’s Dingle in a nutshell.
The 2017 Dingle Food Festival runs from Friday, September 29 to Sunday, October 1 in what is now a great occasion in Dingle’s calendar year. During the first weekend of October, the picturesque streets of Dingle come alive with over 70 different taste trail offerings, while over 50 Irish food stalls will showcase and sample their produce at one of Ireland’s largest food market offerings.
“The festival is now a major event celebrating not just a great culinary experience, but also the flare and passion that people in west Kerry have for their food. Some amazing produce is sourced here in the Dingle Peninsula and that’s something we’re proud of,” said Niamh O’Kennedy.
But it’s more than just food that excites the palate as there’s also wine, whiskey, and gin tastings - together with cider and craft beer trails. Add in plenty of live entertainment, kiddies’ events, cookery demos and food workshops and you truly do have a mouth-watering festival.
Niamh explained the ever growing popularity of the Taste Trail where festival goers purchase books of taste tickets to use on the festival’s infamous taste trail through the streets of Dingle. Highlights this year will include Dingle Salted Grass Beef, Taco with Dingle Farmhouse Cream Cheese Dressing, by the Dingle Cookery School and available at the Carol Cronin Gallery.
The Marina Inn offers Seared King Scallops with Jack McCarthy’s Kanturk Black Pudding & Parsnip Puree. While Micilin ‘Muc’ The Bacon & Sausage Maker will be at Fitzgerald’s Centra serving the Micilin Muc Brunch Pot. Or why not try a taste of West Cork with the Toonsbridge Buffalo Burger at The Dingle Bay Hotel.
St. James Church will host this year’s cookery demonstrations. Highlights this year include: Dingle Mountain Lamb with Nicky Foley at The Imperial; Carrageen Moss Pudding with Kate Lawlor at Eurotoque Ireland; All About Scallops with Jean Marie Vaireaux at Out Of The Blue; Okonomiyaki - Japanese Savoury Pancake – with Takashi Miyazaki.
It’s a weekend to savour (quite literally!)