We are a couple days back from the Raglan Road Master Chef Class in Ireland! And after recovering a bit from the go-go-go pace and jet lag, I’d like to share with you a few more glimpses into my time there.
The Cooking School at Dunbrody House Hotel
Today, we step into the kitchen to get behind-the-scenes insight into how Chef Kevin Dundon and his team create the recipes that we enjoy on Raglan Road’s menu and during special functions.
Creating the Recipes
If you followed along during our coverage of the #RaglanRoadTrip, then you know that Master Chef contest entrants were tasked with creating a three-course menu that would be featured at Raglan Road’s upcoming tenth anniversary celebration this October.
Sancerre and Irish Butter — How Could We Go Wrong?
As it turns out, this exercise set the stage for the curriculum in cooking school this week!
Chef Dundon took each of the finalists’ menus, chose one dish, and refined it. The resulting collaboration turned in five dishes that were at once original and recognizable — but also over-the-top delicious.
Chef Dundon Creates and Heather Takes Notes
Watching the process was interesting in that it gave each of us the chance to see how recipe development for Raglan Road takes place.
Starting with the seed of the finalists’ recipes, Chef Dundon and the finalists experimented with the dishes and tweaked until they were just right. He cooked as the finalists took notes. And at the end of the day, each person tested how well they paid attention by cooking the dish all over again. (They all did great, by the way.)
One of the Winning Dishes — Flash Fried Oyster Butter Soup with Honey Foam
I think the biggest takeaway for all of us was the concept of [Read more…]
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