Dingle Dinners
Sitting on the most westerly edge of the most westerly island in Europe is the little fishing town of Dingle. As one of the most popular destinations on the Wild Atlantic Way, with 1000s of annual visitors, this “little gem” of a place is home to some of the country’s top restaurants and a thriving regional food culture. It was this food culture that won Dingle the accolade of Ireland’s #1 Foodie town by the Restaurant Association of Ireland in 2015, the inaugural year of the awards.
Potato and Turnip Gratin recipe by Mark Murphy, Dingle Cookery School ‘Market Fresh’, taken from Dingle Dinners – Photo: Joanne Murphy
One of the many Chefs and foodies involved in this food movement is Trevis L. Gleason. Though not a Kerryman as such, Trevis’s culinary background and love of food meant he had no choice but to immerse himself in Irelands flourishing food revolution and fall in love with Dingle. Trevis is on the committee of Dingle Food Festival and has been an award-winning culinarian and instructor at such institutions as Cornell University, New England Culinary Institute and California Culinary Academy. His memoir, Chef Interrupted, won the Prestige Award at the Gourmand World Cookbook Awards. He lives with MS and runs Life With MS, a widely read and respected blog, as well as giving regular talks about living life fully. He lives in Seattle and Dingle with his wife, Caryn, and their two dogs.
Pasta with Dingle Bay Prawns in White Wine and Saffron Sauce. Photo: Joanne Murphy
Recipe by Stella Doyle
It was Trevis himself who asked the question “What do chefs serve their family and friends for dinner? ” and the answer ? Well you will find that in Dingle Dinners, a new “little gem” of a cookbook that celebrates the chefs of Dingle and their food.
Compiled and edited by Trevis, Dingle Dinners serves up three-course dinners for six people with classics like roast duck dinner with all the trimmings, updates of regional specialties such as smoked mackerel pate in cherry tomato with salsa verde, and, sure to be a family favourite, a pizza party with sweet potato fries.
The chefs, who run Dingle’s busy restaurant kitchens, also revel in indulgences like fuchsia shortbreads with Dingle Gin lemon curd. Former Chef, Trevis, discovers how the chefs came to live, work and cook in Dingle, and entertainingly explains exotic ingredients and professional techniques familiar in the world’s best kitchens.
Braised pork belly recipe by Paul McPhillemy, Ashe’s: Globally Mentored,Photo: Joanne Murphy
The recipes in this imaginative collection share the warm, good-time feel of Dingle and are sure to become family staples and dinner party standards. Indulge in these charming tales of life, cooking and love of place.
Dingle Dinners is, as they say, available in all good book shops, get a copy for yourself or as a gift for a friend. Its guaranteed to become their favourite cookbook.
Dingle Dinners
From the Chefs of
Ireland’s #1 Foodie Town
Compiled and edited by Trevis L. Gleason
Foreword by Neven Maguire
Also by Trevis L. Gleason: Chef Interrupted: Discovering Life’s Second Course in Ireland with Multiple Sclerosis 12.9/£10.99
