Thursday, May 17, 2012

The Chop House Domaine la Sarabande Winemakers Dinner...

Wednesday, I traveled to Lismore, Co. Waterford to complete a stage in the kitchen of O' Brien's Chop House. A lovely old converted Victorian grocery-bar with a modern style restaurant to the back, which has certainly put Lismore on the culinary map. The finest ingredients are carefully sourced from the local area; meat comes a mere few yards from the fourth generation butcher Michael McGrath; vegetables and fruit from the walled kitchen garden at Ballyvolane House and nearby Lismore Castle Estate.

When I arrived, I was greeted with an aroma of freshly baked bread and the local forager walked by with a box of freshly forged wild flowers, some of which I must admit were new to me, so I was delighted to add these new flowers and herbs to my repertoire. Robbie Krawczyk informed me that all their pork comes from their own Ballyvolane House free-range saddleback pigs. All their cured and smoked products including their own charcuterie which are smoked in their own curing rooms upstairs at the Chop House.

O' Brien's Chop house is one of a kind in Ireland; it really is an amazing culinary experience with delicious food served in simple surroundings, delightful decor and exceptional attention to detail in both food and service.

The restaurant is open Wednesday to Saturday and they also do traditional Sunday lunch roasts where people travel for miles to experience. The local people of Lismore are very lucky to have such a great restaurant in their town, which not only brings people to the area but also supports local businesses well.

Further details on O' Brien's Chop house can be found here.

The menu for the Domaine la Sarabande Winemaker's Dinner was as follows:

On arrival:

“Crispy” oysters, celeriac remoulade served with Viognier 2010 Vins de Pays Collines Rhodabiennes, Domaine du Monteillet

To Start:

Sharing plates of charcuterie and organic salmon & haddock, all cured & smoked at O’Brien Chop House served with Faugéres Rose 2010, Domaine la Sarabande

Main course:

Rack of organic pork, 20 hour pork belly and pig’s tails with smoked potato gratin and a garden herb jus served with Misterioso 2010, Vin de Pays d’Oc, Domaine la Sarabande and Faugéres 2009, Domaine la Sarabande.


Pressed apple terrine with apple sherbet and pistachio salt served with Verdelho ‘Vert de l’Or’ N.V, Loire Valley, Domaine des Baumard.