I am away and am posting this remotely (so sorry that there are no photos) but I thought you might be interested inthese 10 Hot Trends form the : CRFA’s Canadian Chef Survey

1.  Locally produced food and locally inspired dishes

2.  Sustainability

3.  Nutrition and health

4.  Organics

5.  Simplicity/back to basics

6.  Gluten-free/food allergy conscious

7.  Craft beer/microbreweries

8.  Artisans cheese

9.  Bite size/mini-desserts

10.  Quinoa/ancient grains

Kaths quote: “How many flowers there are which only serve to produce essences, which could have been made into savory dishes.”-Charles Pierre Monselet

Kaths quote: “Of all the wonders of nature, a tree in summer is perhaps the most remarkable; with the possible exception of a moose singing ‘Embraceable You’ in spats.”-Woody Allen

As I wind down my recounting of our wonderful week in Ireland, I just have a couple of pictorial posts to share….

Kath’s quote:  “When one door is closed, don’t you know, another is open.” -Bob Marley

We wanted our last meal in Ireland to be a special one.  Galway was on the chilly side and the drizzle was on and off.  A helpful person working for the Galway Food Festival suggested her favourite pub as a place where we might want to have some lunch.

She indicated that because it straddled two corners, there was a greater chance to see the sun and she added that the people watching was fabulous.  Well, she was right on both accounts.  What she neglected to tell us was that the 19th century pub was a fascinating place with all its snugs (little cubicles which provide privacy for your table) and that the food was exceptional.

The official name of the place is Seagan Ua Neaccain but is commonly known as  Tigh Neachtain’s or in Canadian English-Neachtain’s Bar.

The lively pub was once a meeting place for Peter OToole and I could absolutely picture him here sharing a pint of Guinness with some blokes.

But onto the food!  It turns out that the award winning restaurant the Artisan, which occupies the space above the pub, is responsible for the food offerings.

D and I shared an organic soup of the day which was parsnip and honey-the perfect choice to chase away the chilliness of the day.

Next,  we ordered one of the dishes that inspired our trip to Ireland-Connemara Mussels in an amazing garlic cream sauce.  Both the soup and the broth were so rich and savoury that we requested more of the nutty oatmeal bread, which was cheerfully provided, to ensure that we were able to lap up every single drop.

DK chose the Slow Confit of Pork Belly which was melt in your mouth and perfectly prepared.  Must be hard to imagine that we were sitting out on a sidewalk and being served this amazingly, gorgeous food.

This was all washed down with our last pints of Guinness and D’s new favourite beer-a Galway Hooker.  The latter is an IPA (IRISH Pale Ale).   D loved the tangy bitterness of the beer so much that he purchased a six pack to bring home to the “boys” in the family.  I came upon him sitting at Neachkin’s with a Galway Hooker but I forgave him and love him just the same….

Kaths quote: “It is a curious fact that no man likes to call himself a glutton, and yet each of us has in him a trace of gluttony, potential or actual. I cannot believe that there exists a single coherent human being who will not confess, at least to himself, that once or twice he has stuffed himself to bursting point on anything from quail financiere to flapjacks, for no other reason than the beastlike satisfaction of his belly.”-M.F.K. Fisher