Waterford Chefs, restaurants and produce will be highlighted on the Taste Waterford Kitchen Stage at the upcoming Waterford Harvest Festival from September 8th to 10th in Waterford City.
The Waterford Harvest Festival is being supported by Waterford City & County Council and organised by GIY with the Taste Waterford Kitchen Stage sponsored by Waterford’S Local Enterprise Office.
‘Food Matters’
The festival offers an array of entirely free events for everyone to enjoy. There will be two live music stages along with a vast array of entertainment and things to see, do and eat throughout the festival weekend.
Highlights include ‘Food Matters’ food sustainability talks where some of the country’s most esteemed food writers, chefs, activists, journalists and business people will take part.
Michelin-Starred
Chef patron of Michelin-starred House Restaurant at the Cliff House Hotel, Ardmore, Tony Parkin, will be taking the stage on Saturday, September 9th.
With over 22 years of experience in the culinary world, Parkin’s approach is shaped by an array of global influences, working in a number of internationally renowned restaurants, including Noma, Restaurant Gordon Ramsay, and Northcote.
Parkins will be showcasing how to create his signature lobster dish, caught from Ardmore Bay.
Wine
This will be followed by Jenny Flynn, executive chef of Faithlegg Hotel at 1pm, who will be preparing Chicken Supreme with crisped skin using poultry from Comeragh Mountain Farm, foraged seaweed salt, and drizzled with a Dunhill Honey and tarragon glaze, all on a bed of pumpkin risotto.
At 2pm, Stephen McArdle and Morgan VanderKamer from Waterford’s establishment Union Wine Bar & Kitchen will take the stage.
Head chef McArdle will create a dish showcasing fish from Billy Burke Fish & Poultry, while VanderKamer, a trained sommelier, will discuss what wines are suitable for certain occasions.
Slow Cooked Pork In Cider
On Sunday, two award-winning Taste Waterford members - Kamila Bystrzonowska from Momo Restaurant and Liam McDonnell of Legacy Irish Cider will collborate to present slow cooked pork in cider, served with bread from the Seagull Bakery and local pickles.
Those in attendance will learn how to use cider at home to enhance flavours.
