A Match Made in Heaven marked the launch of the wine club @ Sol y Sombra. It really was a feast of diverse flavours for the taste-buds. A group of people came together with one common interest - a love of wine and food.
Spanish chefs Jose Barrera & Jose Dominguez relished the opportunity to really put their creativity in the kitchen to the test. From sourcing high quality Matcha tea locally in Killorglin to scavenging live seaweed they pulled out all the stops in the quest for perfection.
Cliodhna Foley of Sol y Sombra in liaison with Peter Poor of Findlaters chose the wines to complement each dish-and complement they did. Glasses were poured, each delectable dish was served and with each dish there was the wine. Peter engaged the group with his presentation of each wine-a little about the area or variety, together with his own anecdotes.
All in attendance agreed it was truly “A match made in heaven”.
“What a brilliant night it was, excellent food matched perfectly with the wine and great company, looking forward to the next event in March already. Hats off to Cliodhna Foley and her team always thinking outside the box" - TJ O’Connor (Head of Hotel, Culinary & Tourism Dept, IT Tralee)
“Brilliant night at Sol y Sombra. Great food, beautiful wine, an education for the palette and a feast for the soul.... Well done Cliodhna Foley and all the crew” Patrick Browne (Chairman of the Flavour of Killorglin Festival Committee)
Just to tempt you have a look at the menu again:
First Course
Mini Prawn Hamburger with Seaweed Ali-Oli & Rocket
*Wine Match: Lands & Legends Sauvignon Blanc, Marlborough, New Zealand
Loin of Pork cooked in Chorizo Oil on a Savoury Cracker with ‘Red Wine Air’ (served at ambient temperature)
*Wine Match: Andean Malbec, Mendoza, Argentina
Fish Course
Salmon Tartare, Carpaccio of Scallop with Sea Guacamole
*Wine Match: Torres Waltraud Riesling, Penedes, Spain
Meat Course
Duo of Crunchy Duck & Mango Rolls and Seared Magret Duck Breast
*Wine Match: Ibericos Rioja Crianza, Spain
Dessert Course
False Cheese Cake – Matcha Tea Sponge, , White Chocolate Mousse,topped with Strawberries in Sweet Wine
*Wine Match: Torres Nectaria, Central Valley, Chile
