Spring Entertaining with Seasonal Foods
Date: April Friday 5th to Sunday April 7th
Cost: Full weekend €240 includes 2 nights bed and breakfast, 1dinner, one lunch and dinner and 5-6 hours of cookery tuition
Cookery only €110
Time 11 am to 5 pm including lunch and wine
Non-participating Partner €150 Two nights bed and breakfast, one dinner, one lunch
Easter in Berry Lodge brings early season flavours and we will use foods that are just coming into season and have the freshness of new growth. Herbs are beginning to grow along with rhubarb, Spring greens, new season eggs, lamb and sea vegetables such as sloke or sliuchain. We will use some of these ingredients to make recipes from the very simple to the more complex. We will also refer to planning menus that are fun and we will show creative ways to present and serve food and also refer to pairing the dishes with beverages. A sample of recipes are: Baked Eggs with Smoked Salmon and Chive Hollandaise, Early Spring lettuces in salads, Spring Cabbage, Easter Lamb, Rhubarb cream brulee, Chocolate Mousse.