January 21, 2012 by Evin
Fenns Quay will be hosting the second ever Chef du Jour challenge on February 28 and on March 7 to continue their head chef and owner Kate Lawlor’s support of and enthusiasm for creative culinary endeavors and local ingredients. According to Fenns Quay, “[Chef du Jour] night is a must for all you foodies out there. We will be documenting the nights through photographs, Twitter & Facebook and expect all you Tweeters to be tweeting.” Bookings: 021 4279527. Hash tag:
Even not on Chef Du Jour nights, I enjoy dining at Fenns Quay because everything is fresh and prepared with care. In the mornings, Monday through Saturday, they offer fresh-baked scones and breads, coffee, tea, hot chocolate (they melt cocoa buttons in the cup), eggs, and omelets to order. Lunch includes an impressive daily menu of specials, from Castletownbere Scallops to a hot savory pie. Sandwiches, salads, and main courses from the main menu are also possible, but my policy is to always choose from the daily specials if given the choice. Dinners are just as delightful with a cozy warmth to boot. The restaurant is sparsely decorated, with local art taking second-seat to the more important cuisine. Oh, and have you heard about Kate’s beetroot fudge? No, well read all about it here!
The Cork City Centre restaurant hosted the first Chef Du Jour event in November with former plasterer-turned-food-enthusiast Paul Callaghan making the trip from Clare and Jeni Pim traveling from Tramore to take part, each running the Fenns Quay kitchen for a night to host a multi-course meal. A panel of three judges each night rated the chef’s performance. I was a judge on the first night, along with Elk O’Mahony and Billy Lyons, when Paul Callaghan’s menu was on the table (Margaret UmNumNum Smith took over for me as judge on the second night). This is the run-down of the delicious evening.
Cherry Tomato with Ardsallagh Goats Cheese, Basil Pesto & Sea Salt Cracker
Mussels from the English Market cooked with bacon and Ireland’s own Stonewell Cider
Roscarbery Pork Belly with Potato and Horseradish Puree, Braised Red Cabbage with a Mulled Red Wine Jus
Trio of Desserts: White chocolate cheesecake; Mixed berry crumble; Meringue tower of strawberries & vanilla cream
There are several street spots directly in front of the restaurant and nearby parking garages (North Main Street may be closest), plus it is on the #8 bus line.
Related Press for November’s Chef Du Jour
FENN’S QUAY: CHEF DU JOUR by CorkBilly
Fenn’s Quay: Chef du Jour from Dine & Wine Club Cork
Chef du Jour from Calso Cooks
Chef du Jour at Fenn’s Quay Cork from Pims.ie
Fenns Quay to host chef du jour compétition from Cork Independent