Stack A Restaurant at Urban Brewing is to host a once-off Foraging & Fermentation dinner on Saturday, 28th March.
The evening will showcase foraged, organic and local ingredients served alongside beers brewed with wild ingredients to complement each dish.
The six course beer pairing menu will celebrate foraged Spring flavours as Stack A head chef, Dan Keane, works with the on-site Urban Brewing brewers.
Dan Keane, Head Chef at Stack A Restaurant at Urban Brewing, said: “I love experimenting with foraging, fermentation and different ways of cooking. When considering the flavours in recipes we have so many options in Ireland and available locally to replace what we import on a regular basis. For example, if you are looking to add a citrus flavour to your cooking instead of adding lemons you can replace them with DouglasfFir which can be foraged locally. The aim of this dinner is really to showcase what can be achieved by using locally sourced and sustainable produce, whether that is in our dishes or our beers.”
The food will be complemented with carefully brewed beers by head brewer, Mickey Lynch, who said: “When brewing our beers I work closely with head chef Dan to incorporate base ingredients from his dishes into our brews. This allows us to create continuous flavours through the food and drink which give a more rounded dining experience. Using locally foraged ingredients in our beers gives a real sense of uniqueness to our brews and it also helps us to look at our local landscape in a different way, always considering how wild ingredients can be incorporated into our offering.”
The dinner will take place on Saturday 28th March at 7pm in Stack A Restaurant at Urban Brewing on Custom House Quay. Tickets are limited, priced at €70 and available by emailing email@example.com.