Preserve the Seasons Masterclass - Musgrave MarketPlace

Preserve the Seasons – A Masterclass on Preserving Wild & Cultivated Seasonal Food.

Preserve the Seasons – A Masterclass on Preserving Wild & Cultivated Seasonal Food.

Preserve the Seasons Masterclass - Musgrave MarketPlace

Event details

  • Musgrave MarketPlace Galway, Galway Tuam Road, Galway, H91 ND30.
  • 10th September 2019
  • Tuesday, 6:30PM to 9:00PM

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Preserve the Seasons – A Masterclass on Preserving Wild & Cultivated Seasonal Food.

Musgrave MarketPlace Galway, Galway Tuam Road, Galway, H91 ND30.

Tuesday, 6:30PM to 9:00PM
10th September 2019

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Note: This event is for Chef Network Members and is aimed at professional chefs. Content will be most relevant to mid to senior level chefs.

Michelin starred Aniar restaurant in Galway is based on the terroir of the west of Ireland. Aniar means ‘from the West’ and its menus reflect “the distinct and various foodstuffs of our particular landscape, through our farms, the wildlands and the shores around us. The natural course of the seasons will dictate our ever-changing menu”.

Chef-Proprietor JP McMahon and his team achieve this by not only using the best local produce in season but also by using a wide range of preserving techniques to capture the essence of the seasons and use them throughout the year to add texture, flavour and seasoning to their dishes.

This masterclass led by JP McMahon will cover a wide range of preserving techniques for wild herbs and seaweeds, seasonal vegetables as well as meat and fish. Book your place here.

Themes/Topics/Techniques covered:

Preserving
Smoking
Curing
Brining
Pickling
Fermentation
Koji
Garum
Wild Food
Seaweed
Vegetables
Fish
Meat
Game

What will be covered:
1. Discussion and demonstration of smoking, curing, brining, pickling and fermentation.
2. Introduction to koji and garum techniques.
3. Samples of fresh & dried seaweeds as well as some Aniar in house preserved foods.
4. Monitoring and documenting these processes.

The following recipes will be demonstrated alongside discussion on the processes and alternatives:

• Hay Smoked Chicken
• Cured Salmon – JP will also talk through the process of curing game and pork neck.
• Brined Ox Tongue
• Pickled Elderflower (subject to availability)
• Fermented Vegetables – Seasonal

What will you learn:
Students will learn about the techniques and processes of preservation, what ingredients are suitable for each technique and how to document the process, particularly with HACCP.

Structure/Format of the Workshop:
This is demo-style but highly interactive. You will have the opportunity to see, touch, taste & smell a range of products and the workshop will include a demonstration of techniques used in their production.
JP will explain each technique in detail and follow with the recipe to be demonstrated.

Questions and interaction welcome as each area is covered, there will be an opportunity to taste and smell the examples as well as the recipes demonstrated.

Recipes will be available, and time allowed for general Q&A at the end.

About the Trainer:
JP McMahon is a Galway, Ireland-based chef, restaurateur, author, food educator and food thought leader. He is Culinary Director of the award-winning EATGalway Restaurant Group, which comprises Aniar Restaurant, Cava Bodega and Tartare Café + Wine Bar. Aniar Restaurant has been awarded a Michelin star every year since 2013, and Tartare Café + Wine Bar received a Michelin Guide Bib Gourmand Award for 2019. JP also runs Aniar Boutique Cookery School. JP is the Symposium Director for Food On The Edge, the much talked about, two-day, global food convention that has taken place annually in Galway city, Ireland, since 2015.

As one of Ireland’s foremost food leaders, JP is a prominent advocate for local food and food sustainability both in Ireland and internationally. His philosophy is to produce world-class, contemporary Irish food with wild, seasonal, sustainable West of Ireland ingredients, alongside locally grown and locally produced ingredients, for his restaurants. This ethos is also to the fore in his cookery teaching in Aniar Boutique Cookery School. Among JP’s signature ingredients are foraged seaweed, local oysters, seasonal sea urchins, and local, seasonal truffles.

The Restaurant Association of Ireland awarded JP All-Ireland Local Food Hero for 2016.

Spaces are limited so book your place today. 

CHEF NETWORK is Ireland’s professional chef community, open to chefs across the island of Ireland in all sectors and at all stages of their careers. Chef Network provides a platform for chefs to connect, communicate and collaborate as well as organising events and initiatives focused on professional development for chefs, promoting culinary careers, and making the industry a great place to work.

Membership is free, sign up at www.chefnetwork.ie

Musgrave Marketplace believes in supporting the Irish food industry and we prioritise investing in Ireland’s Future Food Leaders. Our partnership with Chef Network offers Chef Skills Masterclasses on key trends with some of our country’s leading chefs.