Wild&Slow is now happening. The second workshop of the day is underway, with the inimitable Derry Clarke from L’Ecrivian highlighting the difference in taste and textures of our native game. Dusk draws near, so it’s getting time to light the wood braziers and kick back with a Wild Venison Burger from Ed Hick, and a glass of hot mulled wine with wild berries – yummy. It runs until 6ish today and from 2 to 6 tomorrow. Do not miss it
Archive for the ‘Wild&Slow2011’ Category
Wild&Slow2011 is delighted to announce its comprehensive programme of Wild&Slow WorkShops touching on twenty Wild Food WorkShops and spanning the two days As always, please take time out to read and pass onto your email buddies!
Then all we need is for you to Complete this WorkShops Pre-Registration Form by putting an “X” against your the WorkShops (maximum of 5) that you would like to attend and fill in your contact details. Some WorkShops by their nature are limited to numbers. Although access cannot be guaranteed, Wild&Slow2011 require this information in order to maximise various WorkShop capacities.
Please return this form ONLY to email@example.com with the header subject ‘Wild&Slow2011, WorkShops’. Your tickets for accessing these WorkShops will be available from The Slow Food Ireland Cabin on the street at Wild&Slow2011. Tickets are priced at €5 daily, giving full access (numbers permitting) to all WorkShops on each day.
For more details of Wild&Slow and accommodation options in The BrookLodge, click HERE
Wild&Slow2011 is sponsored by:
For details on Wild& Slow2011 see HERE
- Blackberries and beyond
Ireland has 327,258 km of common Irish grass verges and hedgerows. In this workshop, Evan Doyle and Biddy white Lennon will concentrate on what is available there for free, where to look for it, and when it is best harvested, using the Wild&Slow templates to bring participants through each season.
- Photo-stalking in The National Park
This will involve hiking several miles in and around Wicklow, to stalk and photograph the resident wild deer herd and feathered game with photographer, Frank Doyle. Photo competition of participants work, with judging.
- I am the Pheasant Plucker
Game handling master class given by Mick Healy, of Wild Irish Game and Licensed Game Dealer. The workshop will centre round the vast variety of wild game that Ireland has to offer. With examples of feathered and furred, the workshop will explain how this precious resource can be harvested with a sustainable approach.
- Feathered game tasting workshop
…of our native game. 1, 2, 3 week hung pheasant cooked for parallel tasting by Ross Lewis, Chapter One. The main aim of this will be to ascertain the effects of traditional hanging methods, on palatability, textures and taste.I am the Pheasant Plucker
Furred game tasting workshop
…of our native game. A tasting of rabbit, hare and venison. Three classic game meats, prepared for evaluation. Derry Clarke, l’Ecrivain, leads the attendees through this workshop, highlighting their differences in taste and texture.
- In The Net
A Wild Fish Workshop. Exploring seasonality, sustainability and fisheries management. This workshop will also give an overview of the current Irish fresh and tidal fisheries. Presentation by Mick Murphy, licensed traditional wild salmon, snap-net fisherman.
- Medicinal Foraging
Presentation by Herbal medicine academics Freda Wolfe and Clodagh Mulvey, members of the IAMMH (Irish Association of Master Medical Herbalists). This workshop will explore information gathered and used in mainstream medicine and holistic medicine from more than 400 plant species.
- A Gamekeeper’s Story
Retired Head Gamekeeper, Keith Wooldridge, from Ballinacor Estate, outlines his lifetime work, with preparations in spring through to winter shoots, emphasis on habitat, and environmental management. This will aim to inform attendees on the multi annual cycles involved with managing an estate.
- Black and Blue. and Red all over
Matching game with wines workshop. Martina Delaney, Sommelier at l’Ecrivain and member Irish Guild of Sommeliers, serves tastes of Irish Game, accompanied by some of the worlds “gamiest” wines.
- Back to the Basics
A workshop where Darina Allen, Ballymaloe, will focus in depth on the traditional methods of preserving as used by our grandparents for pickling, drying and potting that gave them tastes of summery fruit in jams well after the trees were bare, cured meats and fish in the darker months, and allowed them have vitamins and minerals while nature slept.
- The Sweetest Thing
Three generations of bee keeping, production of wild honey and the state of the honeybee not just in Ireland, but internationally, outlined by Philip McCabe, President of the Apimondia European Commission, with tastings of honeys both from home and abroad and an insight into its traditional medicinal properties.
- The Low Tide
Enda Conneely, South Aran House & Fisherman’s Cottage, Inishere, just beside Ireland! Enda introduces a workshop on the sustainable harvesting and preserving of our native seaweeds and seaplants and their uses.
- In The Pantry
A guided visit and insight workshop on Macreddin Villages unique Wild Foods Pantry, by Evan Doyle, Tim Daly and Mary Bulfin. An understanding, that keeping what you have foraged is at least as important as collecting it, with tips on how to best keep your harvest into the following season allow us to “cheat” nature.
- Holy Smoke
In this workshop, Ed Hick, Hicks Pork Butchers, will outline the principles of curing and smoking. With the focus on wild Irish venison, preserving it by this traditional method and an organoleptic tasting of 3 month dry cured and beech wood smoked Wicklow venison.
Wild&Slow2011 is sponsored by:
For details of Workshops at Wild&Slow2011 see HERE
Presented by Slow Food Ireland and celebrating all that is good about Irish foods – fresh, local, traditional & wild - in a WinterFest Style Market, that will run from afternoon into crisp dark evening.
Picture yourself wandering down a frosty winter street in a rural and picturesque Irish village, your breath hanging foggily in the air, and your hands warmed by blazing wood-burning braziers and a cup of spiced, mulled wine. Imagine the feeling of a unique European Winter-Fest style market, here in Ireland. So now, visualise rows of wooden stalls lining both sides of the street, with hundreds of homemade foods on display. This is the culmination of Wild&Slow 2011, an exciting national event, which is designed to showcase and celebrate the best of wild foods that the Garden of Ireland has to offer.
In addition to the fantastic Wild Foods that will be on sale from the stallholders, there will be Wild Workshops, Tastings, Talks and Demonstrations…something to spark the interest of all.
The Wild&Slow Festival promises to be a great weekend, and if you want to really spoil yourself, why not stay a night or two? B&B is available in BrookLodge on Fri, Nov 18th from €65 pps and on Sun, Nov 20th from €55 pps, with Dinner available both nights in either The Strawberry Tree or La Taverna Armento. Bookings can be made online at BrookLodge Reservations. If you’re interested in becoming a member of Slow Food Ireland, you can get details by emailing firstname.lastname@example.org.
Wild&Slow2011 is sponsored by: