Entertaining with Seasonal Foods

We will use foods and flavours that are just coming into season and have the freshness of new growth. Seasonal herbs 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 dishes are: Baked Eggs with Smoked Salmon and Chive Hollandaise, Early Spring lettuces in salads, Spring Cabbage, Spring Lamb, Rhubarb and Chocolate.