The 15 Series, Week 3: 15 Seasonal Sips For Winter

ely restaurants celebrates its 15th birthday this year and each week, The 15 Series brings you 15 tips on topics such as food, wine, culture, lifestyle, craft beer and more!

#ely15years

 

15 Seasonal Sips For Winter

As winter approaches, tropical fruits, rosés and lighter beers move over for robust reds, fuller whites, apples, cinnamon and warming drinks. Here are 15 craft beers, cocktails and wines to enjoy this season.

1. Pietra 

An intriguing Corsican amber beer with sweet chestnut flavours, this tipple is a nice one for winter as it also has a touch of spice and citrus. These spices, combined with nuttiness and surprising caramel hints, makes Pietra a unique and light choice for that first drink on a cold evening.


2. Spiced Apple Grog
oktoberfest4

Photo credit: ely restaurants

Cocktails featuring spices will be everywhere next season and drinking them hot is one of the best ways to enjoy them. Spiced Apple Grog contains Jameson, Highbank Drivers Cider (N/A, GF and organic), cinnamon shavings and “Ireland’s answer to maple syrup”, Highbank organic orchard syrup. Serve hot and enjoy at home at the end of a long day, or let us make it for you at ely bar & brasserie, (the Chq Building), Dublin 1.


3. John Duval “Plexus” Shiraz Grenache Mourvedre

Winter calls for something warming and decadent and this wine, from the Barossa Valley in Australia, delivers on both counts. Velvety smooth, spicy and lush, think of a glass of this as a hot-water bottle for the soul.


4. Cloughmore Dark Water Stout

Cloughmore Dark Water Stout is brewed in the foothills of the Mourne mountains and draws its main ingredient from  the local water supplied from the reservoir, making this an unfiltered craft Irish Stout. With a body of roasted barley and oats with accompanying light chocolate flavours, this makes a nice change from the usual stout we tend to return to drinking this time of the year.


5. Michael Collins

Photo credit: ely restaurants

Using a whiskey substitute instead of gin in the classic Tom Collins adds a little more winter depth and results in the refreshing and fruity Michael Collins. If making it at home, shake a good Irish whiskey, fresh lemon juice, sugar and strain into a glass. Add ice cubes, carbonated water and stir. Or sit back and enjoy as we rustle one up for you at ely bar & brasserie, (the Chq Building), Dublin 1.


6. Champagne Dravigny Godbillon ‘Cuvee Ambre’ Brut     
Dravigny Godbillon ‘Cuvee Ambre’ Brut

Photo credit: http://www.vivino.com

The festive season rolls around and many of us fill with cheer. If the time does come to break out the bubbles this year, why not try one from a small, virtually unknown Champagne house who make some outstanding wines. Their style is akin to some of the more famous ( and expensive) Grand Marque Houses. A blend of 60% Pinot Noir, 25% Chardonnay and 15% Pinot Meunier, this is a wonderfully rich and biscuity Champagne.


7. Craigies Dalliance Cider

Lover of wine but not a fan of cider? The folks at Craigies have hit the nail on the head with Dalliance. Not too sweet, Dalliance is dry and made with not one but three Irish apple varieties. This light bodied cider is sure to please many this season.


 8. Cognac Cure
From Rio to paris

Photo credit: instagram.com/aytoxyz

 A warming and comforting drink, Cognac is a perfect tipple for this time of the year. In this cocktail, the sourness of fresh lime juice mixed with the sweet taste of the honey compliments the rich taste of the Cognac. Combine with a splash of  carbonated water and top with ice. DIY or enjoy it at ely bar & brasserie, (the Chq Building), Dublin 1.


9. Kir-Yianni Xinomavro “Ramnista”

A revelation and certainly one to enjoy during these darker days with dimmed lights. Produced from the Xinomavro grape, this Greek wine, with its hints of dark fruits, is a vinous superstar waiting to be discovered. Best described as combining the seductive qualities of Pinot with the structure of Nebbiolo.


10. Pauwel Kwak

With one of the coolest glasses out there, you might be led to thinking that this Belgian strong ale is all hat and no cattle. However, Kwak is all substance! Rich and velvety with subtle hints of caramel and spice, this is probably our top choice of winter craft brew.


11. Hot Wine Lemonade
hot wine lemonade

Photo credit: ely restaurants

Hot wine? Wine lemonade? Surprisingly, all of the ingredients to this winter warming cocktail do work really well together. We use a splash of Bordeaux, fresh lemon juice, sugar syrup and hot water. Don’t knock it ’til you try it, available at ely bar & brasserie, (the Chq Building), Dublin 1.


12. Domaine Alary “La Brunotte” Cairanne Côte du Rhône

A perennial favourite at ely over the years, this is a classic of its kind. Perfect for these months with its dark berry fruit, white pepper and Christmas spice, along with fantastic length. This is the type of wine that makes us happy, every time.


13. Williams Brothers Joker IPA

This nice and fruity IPA is probably one of Williams Brothers’ best. Joker IPA offers a lovely  hop taste along with fresh and light citrus notes. Not to be mistaken for a summer beer, this easy-going, drinkable IPA can be enjoyed right into the winter months.


14. Winter Berry Cosmo
winter berry cosmo

Photo credit: ely restaurants

Autumn brought the best of the seasonal berries and we don’t know about you but there’s only so much jam we can enjoy! We’re taking those frozen berries and putting them to use for the winter months. For a Winter Berry Cosmo, include the berries in with the usual mix of vodka, fresh cranberry & lime juice and orange liqueur or fine blend the berries as a delicious replacement for the cranberry juice.


15. Les Hauts de Montforts Minervois
Les Hautes

Photo credit: http://www.vivino.com

Predominantly made from old vine Grenache, this is full-bodied perfect red for the winter months. With woody herbs, dark fruit and soft tannins this is the wine of choice for sitting by the fire.


All of the wines mentioned above are available to enjoy at ely wine bar, 22 Ely Place, Dublin 2 and ely bar & brasserie, IFSC, Dublin 1

All of the cocktails & craft beers mentioned above are available to enjoy at ely bar & brasserie, IFSC, Dublin 1.

The 15 Series, Week 2: 15 Things To Do In Dublin Before December

ely restaurants celebrates its 15th birthday this year and each week, The 15 Series brings you 15 tips on topics such as food, wine, culture, lifestyle, craft beer and more!

#ely15years

 

15 Things To Do In Dublin Before December

The lead up to the festive season can be chilly, wet, dull and grey. Some have Halloween, pumpkins and dressing up to look forward to, while others might decide to have a dry November in anticipation of the busy festive season ahead, or take up a hobby they mightn’t have had time for during the summer months. There are plenty of amazing things happening in Dublin in the weeks leading up to December, so we’ve put together 15 for your bucket list.

1. Get Stoked For Bram
Bram Stoker
Photo credit: http://www.bramstokerfestival.com

There are a million and one things going on for this year’s Bram Stoker Festival, we reckon you won’t need to do anything else for the rest of the month after it! From vamp-wiring (yes, that’s city centre zip lining) to sinister screenings, gothic markets, karaoke to to all things ghoulish for the kids, there’s something for every man, woman, child and vampire this 24 – 27 October.

Enjoy at glass of blood red and a fang’s bite of rare organic steak at ely wine bar, 22 Ely Place, Dublin 2


2. A Photo Speaks A Thousand Words
World press photo exhibition
Photo credit: http://www.worldpressphoto.ie

The awe-inspiring World Press Photo exhibition returns to The chq Building this Friday 17 October and runs right up until 15 November. If you didn’t catch it last year, now’s your chance to check out a showcase of some of the best photojournalism in the world. Prepare to be moved.

Enjoy lunch at ely bar & brasserie, beside the exhibition in The chq Building, IFSC, Dublin 1


3. Art Comes Alive

NGI Plays presents sixteen short plays inspired by National Gallery paintings on Saturday 22 November and 29 November 2014. Sixteen 10-minute plays inspired by paintings in the National Gallery of Ireland have been created, over two years, by five Irish playwrights and will be beautifully performed by actors from the Umbrella Theatre company.

Enjoy early-bird menus from 5pm, Mon – Sat at ely wine bar, 22 Ely Place, Dublin 2.


4.  Book It In

As the clever Kitten Soft tv advert states, “Paper has a big future”. Meet authors, editors, publishers and head down, bookmark in hand, to the Smock Alley Theatre for the Dublin Book Festival, 13 – 16 November. Perfect for families, book lovers and fans of poetry & prose, we’re looking forward to the return this vibrant festival,  which has been running since 2005.


5. Run Dublin, Run

No better way to spend a bank holiday Monday than to enjoy a little bit of fresh Dublin air at the annual Dublin Marathon, taking place on Monday 27 October. For those of you who have been training, a very well done, to those who haven’t had the time to train, fear not! Walkers are accepted and welcomed.


6. Explore The Unknown Rhône 
rhone wine

Photo credit: ely restaurants

Rhône Wine Week Ireland is a celebration of the wines of the Rhône Valley, with events all over the city, from 3 – 8 November. From Rhône dinners, Q&A’s with Rhône experts and wine makers, to the Big Rhône Quiz, there’s lots to love about this South of France wine celebration.

Fans of the ely Big Tasting will love the Big Rhone Tasting, Thursday 6 November at ely bar & brasserie, IFSC, Dublin 1.


7.  That’ll Do Donkey, That’ll Do

Based on the hit films, Shrek The Musical promises to bring all the much-loved characters to life, live on stage, in an “all-singing, all-dancing extravaganza” at the Bord Gais Energy Theatre on 21 Oct – 9 November.  The onstage version is sure to provide a lot of laughs between the green swamp-dwelling ogre and his cheeky donkey sidekick.

Enjoy pre-theatre dining from 5pm at ely gastro bar, Grand Canal Square, Dublin 2.


8.  Smashing Science

Three Smashing Science films will screen at the Chq Building on 13 – 15 November as part of science week. Along with a film, each evening will also include discussion with leading scientists and thinkers. Brought to you by Insight, AMBER, UCD Science Expression and Happenings, the evening promises films, science, beers and discussions – a winning combination.

Enjoy an all new bar menu, craft beers and an extensive wine list at ely bar & brasserie, in The chq Building, IFSC, Dublin 1


9.  Let’s Dance

Think pink and dance like everybody’s watching for a fantastic cause this 29 November at the Convention Centre Dublin. Strictly Against Breast Cancer returns to Dublin with even more glitz, glamour and dancing than ever. Some great personalities will be partnered with supporters and survivors and this black tie event offers a fun night out, while helping a very worthy cause.

Enjoy pre-event signature cocktails at ely bar & brasserie, in The chq Building, IFSC, Dublin 1


10. Love The Wine You’re With
wine and cheese tasting

Photo credit: ely restaurants

Many people just assume that cheese and wine go together, but that’s not always the case. Some cheeses ruin a good wine, and vice versa. But, there are some outstanding wine and cheese pairings and at the ely Wine & Cheese Tasting, Thursday 30 October, we will get a better understanding of what wines work with cheese and why, while most importantly enjoying them!

Limited tickets available for the ely Wine & Cheese Tasting. To book, click here


11. Don’t Let The Days Go To Waste

When you first read about the upcoming Abbey Theatre production The Waste Ground Party, you are greeted by the words “This area has gone to the f***ing dogs”. This intriguing intro, in our opinion, just reiterates the fact that this exciting new play from Shaun Dunne is definitely one to catch this 22 October – 29 November.

Enjoy pre-theatre dining at ely bar & brasserie, in The chq Building, Dublin 1 – corporate ambassador of The Abbey Theatre.


12. Run In Dublin’s Darkness

Mark Pollock is one of the world’s most inspiring and amazing athletes and this year’s Lifestyle Sports Run in the Dark plays a massive part in funding the Mark Pollock Trust’s mission to find a fast track cure for paralysis. You can play your part by lighting up Dublin’s darkness and running 5k or 10k on 12 November.


13.  Gonna Make A Change

Marking the 5th anniversary of the King of Pops’ passing, Anthony Walker premieres The Man In The Mirror – A live tribute to the music of Michael Jackson at the Olympia Theatre, Saturday 1 November. With a 5 piece live backing band, 4 backing singers and 6 piece dance troupe, MJ will really come to life in Dublin, for one night only.


14. Shoulder To Shoulder 

Whether you’re one of the lucky 150,000+ ticket holders or simply prefer watching from your sofa or at the bar, there are 3 big Irish rugby dates to enjoy in the run up to December. The 2014 Guinness Series kicks off at the Aviva Stadium on 8, 16, 22 November as the nation comes together for this year’s autumn internationals to cheer on the boys in green.

Enjoy a post match feed, featuring organic Burren steak from the ely family farm at ely wine bar, 22 Ely Place, Dublin 2.


15. It’s Beginning To Look Alot Like…

In the week before December, the RDS will transform into a Christmas wonderland filled with food, wine, crafts, gifts and more. Get ready for the month ahead at the Food & Wine Magazine Christmas Show, 21 – 23 November. This year’s show promises so much red and gold festive goodness it’s sure to knock the bah humbug out of any skeptic.

Enjoy the run up to the festive season at ely wine bar, 22 Ely Place, Dublin 2 – Awarded ‘Best Wine Experience in Ireland’ by Food & Wine Magazine, August 2014.

The 15 Series, Week 1: 15 Essential Autumn Foods

ely restaurants celebrates its 15th birthday this year and each week, The 15 Series brings you 15 tips on topics such as food, wine, culture, lifestyle, craft beer and more!
#ely15years

 

15 Essential Autumn Foods You Should Enjoy

As the days slowly shorten and the sun plays harder to get, our appetites begin to change, too. Where just weeks before, it seemed natural to toss a salad together on a whim, now our thoughts turn to a bowl of soup, or a comforting casserole. Here are our tips on some of the foods you should be making the most of this autumn.

1. Pump Up The Jam
Photo credit: http://www.flynnsfreshveg.com

Get to a hedge and grab a handful because this time of the year is the best for blackberry picking! Their warming sweet taste can be enjoyed well into the winter months by making jams, chutneys, freezing for later use as youghurt and dessert toppings and work beautifully in berry mojitos and martinis.

2. An Apple A Day

Apples ripen anytime between the end of august and October. Commonly used this time of the year in pies and purées, you’ll also meet many of these cider apples when they leave the orchard and end up on your bar table in bottle form.

3. Crave and Carve
rtepumpkin

Photo credit: http://www.rte.ie

 Not quite there with the scale of obsession that the USA have with pumpkin flavoured everything this time of the year but nonetheless, we’ve embraced their ever popular pumpkin spice lattes with open arms. These colder days cry out for a bowl of hearty pumpkin soup and a wee sprinkle of cinnamon and ginger really enhances the taste.

4.  What A Pear

Now, poached pears may remind you of your granny but the juiciest of pears are plentiful and seriously tasty at this time of the year. Moving away from the citrus and tropical fruits of summer, poached pears with blue cheese or sliced pear with walnuts make a great addition to any salad.

5. Seasonal Seafood
ely hq halibut&beetroot gratin

Photo credit: ely restaurants

 Halibut is native to Irish waters and comes into season this time of the year. Its mildly sweet meat is delicious but dries out and cooks very quickly. Season the fish after it’s cooked as if you do so before seasoning, it’ll dry out. Lightly drizzle olive oil and lemon juice over fish and roasted autumn veg.

6. An Alternative Root

Many of us are familiar with beetroot, enjoying it pickled, raw, roasted and in soups, but did you know that the leaves are edible too? Extremely good for you, why not think about adding these to omelettes, salads and juices like you would with spinach or kale?

7.  Not So Offal 
ely kidney&mushroom pie

Photo credit: ely restaurants

Offal is a much misrepresented ingredient. Whether it’s lamb sweetbreads, oxtail soup or a wonderfully assembled in a rich sauce with wild mushrooms and flaky pastry (a la kidney and mushroom pie) there’s a, not so, offal dish for everyone to enjoy this season.

8.  Go Green

Photo credit: ely restaurants

This time of the year, you might be surprised to come across some green tomatoes, but don’t be alarmed! These last late ripening tomatoes left on the vine can still be enjoyed. The most common and delicious way is frying them up but these little green guys can also be used in salsas, relishes, chutneys and soups.

9.  Figuring It Out
Figs 367098

Photo credit: http://www.bbc.co.uk

The sweet honey taste of this fruit makes it a wonderful and popular pairing with pork and cured meats. Figs also work beautifully with rich desserts, fuller salads ans warm aromatic spices.

10. Not Just For Rainy Days And Tuesdays
ely pancakes

Photo credit: ely restaurants

Now, hear us out. Not necessarily an Autumn staple, and some of you may have over indulged on Pancake Tuesday (enough to have had your fill for one year) but the mouthwatering taste of maple syrup really does slide into our minds and our mouths with the change of the season.

11. Sweet Spuds

In the land of the traditional Irish potato, it’s hard to see how any other spud could ever make its way into our hearts. However, this creamy and sweet, healthier alternative is now featured almost everywhere. If you ever hear our friends from across the Atlantic calling out for “Yams” around Thanksgiving, these are those!

12. Toasty Nuts

Toasted, roasted and quickly devoured. Autumn’s hazelnuts add indulgence to any chocolate dessert but we’re also guilty of packing some into a sandwich bag for snacking on the go!

13.  Goldilocks And The Three Bears
rhubarb fool - ely

Photo credit: ely restaurants

Summer (at times) may have seemed too hot. Winter (most times!) can seem too cold. Many agree that the Autumn temperature in Ireland is just right. Light breakfast snacks give way to the blonde and her bears’ favourite dish. There’s nothing quite like the warm familiar taste and smell of porridge in the mornings.

14. Ireland’s Famous Fungi

And no, we’re not talking about the famous fun loving Dolphin, we sense that the Kingdom might not be too pleased about that! Autumn in Ireland brings foragers from all over Europe to try their hand at finding some of the season’s delicious and gourmet wild mushrooms. Be careful though, always go with a guide and if you do decide to go out to the woods today, you may be in for a surprise. Some poisonous species may just be mistaken for edible delights.

15. Cheater’s Cuppa
tea poster A3 final

Photo credit: ely restaurants

If we’re being smart about it then technically tea (leaf) is actually is a food. However, we’re know we’re cheating slightly with this last one. Iced coffees, smoothies and juices from summer just cannot compare to this nice warm, put-your-feet-up-after-a-long-cold-autumn’s-day delight. In fact, we’ve just popped the kettle on as we type this!

tips, tipples & table talk – Week 17

This week’s tips, tipples & table talk  is all about the beautiful Burren. We fill you in on our 15th year anniversary trip to our family farm and let you almost imagine it, as if you were there, and could feel the country air. We also infuse Moroccan and Burren cuisine with a gorgeous lamb tagine recipe, perfect for these Autumn months and we discuss some wine phrases in an ely urban dictionary’d language you can understand.

Enjoy!

Tipple Tip(s) of the Week: Wine Phrases Without the Pretension

Have you ever had somebody describe wine and find yourself nodding along without a clue? More often than not, these terms means something very simple and we’ve picked a few of the ones that some people struggle with, in a language you can understand. There are wine bores, there are wine snobs and there are those – like you and I – that just like wine.Big tasting

  • Austere

They say: Wines that are austere are generally not terribly pleasant wines to drink. An austere wine is a hard, rather dry wine that lacks richness.

We say: An austere wine is not necessarily a negative one. This would be that seemingly stern and formal gent you get seated next to at a dinner party. The quiet type, but as the evening goes on, you start to realise that there’s a lot more to them and certainly, they’re more fun the more you get to know them. 

  • Barnyard

They say: An unclean, farmyard, fecal aroma that is imparted to a wine because of unclean barrels or unsanitary wine-making facilities.

We say: Well that sounds horrible! Old Burgundys and sometimes, old Rhones, can take on aromas that you might find in, say, a “recently” cleaned stable or perhaps by the carriages around Stephen’s Green. Thankfully this is a great example of how wines don’t always taste like they smell.

  • Bouquet:

They say: As a wine’s aroma becomes more developed from bottle aging, the aroma is transformed into a bouquet that is more than just the smell of the grape.

We say: Really… just a poncey word to describe the scent of a wine.

  • Tannic:

They say: The tannins of a wine, which are extracted from the grape skins and stems, are, along with a wine’s acidity and alcohol, its lifeline. Tannins give a wine firmness and some roughness when young, but gradually fall away and dissipate.

We say: Tannins are what give red wine its colour and dries out your mouth.. A tannic wine is also what’ll what give you away the morning after, with your black teeth and stained lips! 

  • Hot:

They say: Wines with alcohol levels in excess of 14.5% often taste hot if the requisite depth of fruit is not present.

We say: Feeling a little merrier than you expected you might at 6pm? A hot wine describes nothing to do with the temperature of the wine, but suggests that the alcohol levels in the wine are too high (yes, there is such a thing!).

  • Lush:

They say: Lush wines are soft, richly fruity wines that are both concentrated and fat. A lush wine can never be an astringent or hard wine.

We say: Not just a brand of natural cosmetics or  what a young British bloke might holler at a particularly good looking lady, a lush wine is rich, smooth, full, fruity, velvety. Highly desirable, a lush wine is basically the Jessica Rabbit of wines.

Learn more about wine at our BIGGEST wine tasting event of the year, ely’s Big Tasting on Friday 10th October, 2014 at ely bar & brasserie, IFSC.

the BIG tasting September 2011


Taste Tip of the Week: “Craggy Island” Lamb Tagine

There are a lot of ingredients in this recipe, but once you put a little bit of love into it, it’s really worth the effort. A Burren-Moroccan fusion dish and a nice alternative to the traditional Irish Stew.

What you need:

  • 800g–1kg lean lamb shoulder, diced (at ely, we use organic “Craggy Island” lamb)
  • plain flour, to coat lamb
  • extra virgin olive oil
  • 1 large Spanish onion
  • 1 each red and yellow peppers, diced
  • 2 large or 3 medium carrots, diced
  • 4 cloves garlic, crushed
  • 4 bay leaves
  • 1 sprig thyme, 1 sprig rosemary
  • 1 small, red chilli, dried or fresh
  • 2 cinnamon sticks
  • 10g fresh ginger, peeled and grated, or ½ tsp ground
  • 20g dried ground cumin
  • 100ml honey
  • 800g tinned chopped tomatoes or passata, or enough to submerge all ingredients
  • 1 aubergine
  • 1 courgette

Serves 6

Lamb Tagine Collage

How we do it:

  • Lightly coat the lamb in flour and brown in a little oil on a hot pan. You will need to do this in batches. Set aside and remove any excess fat.
  • In one large frying pan (or two, if necessary), fry the onion, peppers, carrots and garlic in some olive oil until they are soft.
  • Add the lamb, bay leaves and fresh herbs.
  • Now add the chilli, cinnamon sticks, ginger and cumin. Stir well to coat the lamb and vegetables.
  • Drizzle the honey over the lamb, then pour in the tomatoes or passata. Stir well.
  • Reduce the heat to a simmer and cook for 1-2 hours, stirring occasionally. Take off the heat and leave to cool.
  • Slowly reheat the tagine when you are ready to serve.
  • Chop the aubergine and courgette into large chunks, fry in some olive oil and add to the tagine. Doing this last prevents the aubergine
    and courgette from being discoloured by the sauce.
  • Serve with couscous (see note for the cook).

A note for the cook:

  • This delicious lamb tagine tastes even better the day after cooking, when the flavours have had a chance to blend and settle.
  • It’s best served with couscous. Rub oil into the couscous (before cooking) to prevent it sticking together.
  • Mix equal quantities of hot stock and couscous, cover with cling film and leave for 5 minutes.
  • Remove the cling film and run a fork through the couscous to separate.
  • Season, add some fresh mint, and serve.

Enjoy grass fed, organic “Craggy Island” lamb, sourced through our family farm in the Burren, Co. Clare at ely wine bar, 22 Ely Place.

craggy island lamb


Table Talk of the Week: ely’s Farm Trip to the Burren, Co. Clare 

On Tuesday 23rd September, to kick off ely’s 15th year celebrations, a gang of us slipped on our wellies, tucked our ponchos into our bags and headed out for a fun filled and insightful trip to the ely organic family farm in the Burren, Co. Clare.

The day started bright and early at 8am with the warming scent of homemade sausage rolls and brownies laid out for breakfast at ely bar & brasserie, IFSC. Fed, watered and one chorus of Irish mammy style “make sure you go to the restroom before we leave” later and we were off on the 3 hour luxury coach to Clare.

Our first stop found us outside of the coach and inside our TV boxes, at “Craggy Island Parochial House”. Father Ted’s house, the McCormacks’ organic farm, is where all of ely’s delicious organic lamb is reared. Cheryl McCormack, the lovely lady of the house, treated the gang to scrumptious home baking using only organic ingredients; scones, brown bread, home made jams made from their own fruit, organic tea and coffee, served in a welcoming home atmosphere. Patrick McCormack, the first speaker of the day, so eloquently recited the poem Lost” and discussed the simplicity and passion of a simple Burren farm life along with a much needed reminder, to always try to take a little “Burren time” for ourselves, in our fast paced and busy lives.

“Stand still. Stand still. The trees ahead and bushes beside you. Are not lost.” – David Wagoner

Outside Father Ted's

The beauty of farming in the Burren, Co. Clare lies in the fact that it has been farmed in the same fashion for 6,000 – 7,000 years. We then visited a site, which to the naked eye might have just seemed like grass, rock and shrubbery, but which was in fact the home to rare and unique Burren flora and fauna. Paula and Sharon from the Burren Life Project spoke to the group about the importance of Burren landscape preservation, the difficulties that organic Burren farming faces and the strict grazing methods being used to counteract these difficulties.

Group at Burren Life Project

Following this, in true Irish fashion, the clouds began to darken and the drizzle appeared. With a few rumbling tummies and rain jackets zipped up to the neck, we hopped back in to the coach and headed off to the home of Hugh and Isobel Robson, the organic ely family farm, for a much anticipated farm lunch.

Having worked up an appetite, we were in for a treat. What awaited us was a feast of Burren produce featuring organic Burren beef tongue with black truffles, organic porchetta rolled in local Burren herbs and succulent organic Burren rib, all from the ely family farm. We also enjoyed nori, dillisk and kombu smoked organic salmon from the Burren Smokehouse and homemade MOPE (Most Oppressed People Ever) potato cakes from the Burren Spud Project, all accompanied with salads, quiche, artisan Burren cheeses, ely’s homemade Guinness bread and 7-day pickled eggs. Deirdre from the Burren Spud project spoke about the importance of the humble potato in the global food crisis while Birgitta from the Burren Smokehouse spoke about combining her love of the west of Ireland with her passion for organic smoked salmon.

All of this wonderful food for thought was washed down with Irish craft beers such as Orpens Irish Cider, O’ Haras Curim Gold and Trouble Brewing’s Sabotage IPA and enjoyed with wine favourites such as Yann Chave Crozes-Hermitage Blanc and Thalran Syrah Castell d’Encus.

Farm Dinner

A tour and insight into the organic ely family farm from Hugh Robson finished off nicely, what was an extremely special day out for us in the Burren, Co. Clare. We, at ely, were extremely privileged to share with our guests, the passion that our Burren community, friends and family feel about all of the different work that they are engaged in.

To experience ely’s organic family farm in The Burren, Co. Clare, without having to leave Dublin, visit any of our 3 ely venues. 

horses and cattle on the ely family farm

tips, tipples & table talk – Week 10

Is the phrase ‘leftover wine’ an oxymoron? We know a few friends and colleagues that might think so! Nonetheless, this week’s tips, tipples and table talk has a few ideas on what to do with that leftover wine. We also have an easy, simple risotto recipe for you to try, and we introduce you to the newest, hairiest member of the ely family – and no it’s not our new sous chef Steve (kidding)!

In case you missed it last week, don’t forget that we’re giving 10% back to you, our fantastic ely customers, all summer when you use your ely loyalty card. Don’t have one yet? And if not, why not? Sign up here

Taste Tip of the Week: Simple Risotto 

This popular dish is perfect for serving at a dinner party but equally so, easy enough to make for a delicious dinner at home for one. Light enough to eat during the summer heat, you can also include almost any ingredients to adapt to your tastes. Here’s a simple risotto recipe for you to try.

What you need:

  • 1.75 litres vegetable or chicken stock
  • 4 tbsp olive oil
  • 1 small onion, finely chopped
  • 350g risotto rice
  • 85g butter
  • 6 tbsp grated parmesan cheese, plus extra for serving
  • rock salt, black pepper

How we do it:

  • Bring the stock to a boil in a medium-sized saucepan. Reduce the heat and allow to simmer gently.
  • In a separate pan, heat the olive oil over a medium heat.
  • Add the onion and, stirring all the time with a wooden spoon, cook until it softens and becomes translucent.
  • Add the rice and cook, stirring, for about 3 minutes, making sure that every grain is coated with oil.
  • Add 1 cup (250ml) of the stock and stir until absorbed.
  • Continue adding the stock, about ½ cup (125ml) at a time, stirring frequently and making sure all the liquid is absorbed before adding more.
  • When most of the stock has been added – this should take about 15-20 minutes – test a grain of rice.
  • The risotto is ready when the rice is just tender and creamy, but still ‘al dente’, with a little bite to it.
  • Remove the pan from the heat and add the butter, parmesan cheese, salt and pepper to taste.
  • Stir vigorously for about 30 seconds to give a creamy, glossy finish to the risotto
  • Add in mushrooms, asparagus, butternut squash, prawns etc. Whatever you fancy – get creative!

You can now enjoy our great value early-bird menu all evening, Mon – Sat at ely bar & brasserie, IFSC. 

risotto collage

Tipple Tip of the Week: What To Do With Leftover Wine

As our executive wine manager Ian Brosnan would argue, leftover wine is somewhat of a myth. However, we do know that sometimes you are faced with some leftover wine and the thought of throwing it down the sink (we can’t watch!) pains you. Therefore, we’ve put together a few useful tips, cooking being the most obvious (great for also popping a good splash of white in when making the above risotto recipe!), on what to do with the remains from the bottom of the bottle.

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  1. Freeze Please – First things first, fill an ice cube tray with your leftover wine and pop it straight in the freezer. Now you can use a cube or two for cooking whenever you need to.
  2. Wine Syrup – This rich syrup a bit tangy, similar to Balsamic vinegar but simmering the syrup with cinnamon or vanilla makes it sweet and delicious enough to use on pancakes or with ice cream. In a wide saucepan, combine red wine with sugar (3 cups wine to 1 cup sugar), bring to a boil, then reduce heat and simmer until syrupy and reduced to about a third of the volume. Let cool, bottle, and refrigerate.
  3. Save For Mulled Wine Season – Put leftover red wine into a freezable container and for use in the winter months. Empty the frozen wine into a large pot; add spices such as cinnamon sticks and a spoonful of whole cloves. Melt wine over medium heat, then sweeten to taste with honey, sugar, or apple juice. Simmer for 10 minutes. Serve in glasses with a citrus slice.
  4. Poaching – Soft foods taste amazing when poached  in wine flavored with aromatics and spices. White wine for eggs and fish, and sweetened red wine is perfect for poaching fruit.
  5. Salad Dressing – Leftover white wine makes for a flavoursome, fresh-tasting salad dressing. Blend wine, lemon juice, honey (if wine is sweet, leave out the honey) salt, and pepper in a bowl. Still blending (either with a fork, whisk, or the blender), slowly add olive oil. Voilà!

Learn more about wine in a fun and informal setting at an ely wine tasting evening. 

Table Talk of the Week: New Addition To The ely Family Farm

Well well, who do we have here? These magnificent creatures, and the newest additions to the ely organic family farm, are Highland cattle descendants from Scotland. These cattle are extremely adept at grazing on steep, mountainous lands which makes the limestone rocky slopes in The Burren, Co. Clare, an ideal place for them to rest.

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Natural born survivors, the Highland cattle’s long horns were developed to protect themselves and their flowing locks grown to shelter them from harsh, cold winters – which makes us think they must be a little warm at the moment! Their short, stumpy legs provide them with excellent balance and surprisingly, Highland cattle can be found up to 10,000 feet high up in the Andes.

Welcome to the farm guys!

We source all of our grass fed beef, pork and lamb through our organic family farm in The Burren, Co. Clare. 

 

 

tips, tipples & table talk – Week 8

What to get the wine or beer lover in your life that has everything? An ely gift card of course! Joking aside, we’ve got some awesome quick and easy DIY gift ideas you can make at home. While we’ve been blessed with sunshine recently, we’ve highlighted a few of the things to do in Dublin when it rains (which it still does, quite a bit). This week’s tips, tipples and table talk also looks at the, now controversial, Poolbeg chimneys of Dublin’s skyline and we get a little bit cheesy with our how-to-guide to serving the perfect cheeseboard.

Travel Tip of the Week: What To Do in Dublin When It Rains

Good aul Irish summers eyh? While the weather has been relatively good of late, us Dubliners have certainly noticed the humidity in the air and with that, the heavy rainfall. When it rains it pours and yes, while we would always advise popping into any of our 3 ely venues, hiding out from the rain and letting us pour you a little glass of wine or craft beer, if you find yourself as a visitor to Dublin during one of these spells or just feel like enjoying your city, don’t worry. We’ve compiled a short list of awesome things to do in Dublin, come hail or high water!

  1. Visit the Little Museum of Dublin. Right in the heart of the city, this little museum is a must visit. Located on 15 St. Stephen’s Green, Dublin 2, the Little Museum of Dublin embraces and collects the fun, cute and quirky things that make this fair city brilliant. Super knowledgeable and always eager to know more, their guides tell you true Dubliner stories in a fun and informal manner.
  2. Visit the Science Gallery. With some really cool exhibitions, this is no nerdy spot! Continuously changing, challenging and altering our perception of the normal, this interactive attraction in Trinity College is always fun. The Science Gallery offers events, talks, debates and workshops, giving guests a chance to get involved.
  3. Go vintage clothes shopping. Dublin’s vintage clothing selection is always getting bigger and better and what a good way to spend a rainy day by getting lost in the days of old. Siopaella in Temple Bar, Om Diva on Drury Street and The Harlequin, 13 Castle Market are all close enough to land yourselves triple the amount of bargains in just one trip to the city.
  4. Visit the RHA Gallery. The 184th Annual exhibition runs at the RHA on Ely Place until the 17th August so plenty of time to check out some of the works at Ireland’s largest open submission exhibition. With 567 works by 354 artists, a trip to this fantastic gallery is an ideal way to while away a rainy afternoon.
  5. Relax and unwine-d at an ely wine tasting. Good company combined with wine, food and fun at an ely wine tasting is a nice relaxed yet educational way to spend a rainy evening. Held every fortnight, each with a different theme, the full list of upcoming ely wine tasting evenings can be found here.

rainy day in dublin

Taste Tip of the Week: Say Cheese

“Age is of no importance, unless you are a wine or a cheese.” 

Cheese is perfect for a formal dinner party or equally, for a casual night in with friends, and needs very little preparation.

When you’re putting together a cheeseboard, try to buy where you can taste; your eyes will never tell you as much as your taste buds will. The general idea is to serve a selection of cheeses which will offer you and your guests contrasting flavours and textures.

Our ideal mix would be:

  • A nice soft cheese
  • Blue cheese
  • A hard cheese
  • A washed rind cheese (they’re the smelly ones with the pinkish rinds),
  • If possible, a sheep’s or goat’s milk cheese.

But remember, it’s better to have one ripe and gorgeous cheese than five mediocre pieces.

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After you buy your cheese, be sure to look after it. Cheese is a living, breathing food and needs to be treated with some care to get the best from it. This is particularly true of the softer cheeses. Cheese should always be served at room temperature because serving it cold substantially inhibits the flavour.

Fridges aren’t as bad for cheese as they are sometimes made out to be. The main problem is their dry atmosphere rather than the cold temperature. If you do store your cheese in the fridge, always remove it several hours before serving and make sure your cheese is well wrapped in a breathable covering eg. wax paper.

There are no set rules for the serving time of your cheeses; some people like to have their cheese before dessert and others prefer it after, or instead of, dessert. It’s always good to serve something with the cheese which acts against any richness and clean the palate between cheeses. Fruit is really good for this or if you don’t have any to hand, serving with a chutney or fruit jelly will do.

Enjoy a great glass of wine and a cheeseboard, at ely wine bar.

ely winebar cheese board

Tipple Tip of the Week: DIY Gift Ideas

Do you ever struggle with what gift to get the beer or wine lover in your life? They’ve already got a whole shelf of Riedel, Tipperary or Waterford Crystal wine glasses. The over sized German beer-stein glass has had its fun. When that occasion does come around, this time why not make something yourself?

Heartfelt, personal and usually low cost and simple – As Blue Peter would say, here’s one we made earlier:

Step one, drink wine and craft beer. Not a problem? We thought so. Step two, keep and collect all the bottle caps and corks. We are trying it keep it low cost though, so another idea is to get down to any of the three ely venues (or another good bar) who would be more than happy to give you their excess bottle caps after a night’s shift. Wine corks might be that little bit more difficult to source, but a good wine bar should have a few in stock, otherwise you can buy corks in bulk for relatively low cost online.

You’d be surprised by what you can make – everything from coasters and posters to magnets, picture frames and trays.

See how to make bottle cap gifts here and wine cork gifts here.

Wine corks bottle caps DIY

Table Talk of the Week: The Poolbeg Chimneys – Should They Stay or Should They Go?

The suggestion from ESB that the resources needed to maintain the unused Poolbeg Chimneys could be better spent elsewhere caused some controversy among Dubliners this week. The red and white towers have stood at the Poolbeg area of Dublin Bay since the 1970s and have raised the demand that these chimneys be protected. With many, both domestic and foreign, voices saying that they are an iconic part of the Dublin skyline, others argue that the towers are an “eye sore”, agreeing that the resources to keep them there could indeed be better spent elsewhere.

This is a topic that pretty much all Dubliners will have an opinion on, there is no smoke without fire (as they say), and no doubt will be very keen to share it. At ely, we love them – those red and white striped chimneys are one of the few genuine icons of the Dublin skyline. They are the first thing you see of Dublin when you fly home, or the last bit of Dublin you see before you leave. They are like two ever-present sentries standing guard over our city. Where some might see ugly, we see a certain “industrial charm”.

ESB say that a decision would be made on the future of the Poolbeg chimneys by the end of this year [2014]. Demolition is among the options being considered.

See a collection of images, memories and feelings about Poolbeg chimneys via thejournal.ie here.

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tips, tipples & table talk – Week 7

In this week’s tips, tipples & table talk we reminisce about the fruit & veg wars we had at home when we were younger – and how those who still feel the same can tackle the problem today. We also look through the glass and discuss how you can make an average wine taste better and our what’s on this week includes babies carrying watermelons, fire breathers in Dublin city centre and 1970’s aristocratic Ireland.

Tipple tip of the Week: Through the Looking Glass – Why that wine glass really matters.

In our opinion, Riedel has perfected the art of making the right glass for the right wine. However, that said, you don’t need to spend a fortune on wine glasses for use at home. Here are some quick tips in choosing a glass for your wine.

Hang on, does it actually matter?

Yes it does! Did you know that you can turn a great wine into an average wine by serving it in the wrong glass – and make an average wine taste better by using the correct glass. Curiouser and curiouser, as Alice would say.

Hmmmm, tell me more.

The bottom of the glass should be bowl-shaped, with the rim of the glass sloping inwards to capture and concentrate the aromas.
The bowl of the glass should be wider for red wines, which benefits from a little swirling around. On that swirling note, a good solid stem is always always important, nobody wants a broken glass! A more subtle light and delicate white wine will concentrate better in a tall glass with a tapered rim. Always use a tall, slim flute glass for your sparkling wine and champagne. This will keep the bubbles flowing and help keep its sparkle!

In an ideal world, we’d all wash our wine glasses by hand but we know as well as you do that this quite tedious. Most good glassware is dishwasher safe, just make sure to check before purchasing (or before you pop it in the dishwasher!).

More on ely’s wine appreciation classes here.

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Taste tip(s) of the Week: How to Eat Healthier – Even when you hate fruit & veg

We remember it like it was yesterday. Seven years old and sitting at the dinner table having a stand off with the ‘rents. Surely, they have to give in first. Surely, they couldn’t leave me to starve? Surely, if I could just get them to look away for a minute I can easily hide them in my lap. Or in my pocket. Or maybe in my Velcro runners. Give peas a chance? Not a hope. This was full blown veggie war, with only one winner.

Now-a-days, while we’ve out grown out of table tantrums, there are still many of  you who are just plain adverse to certain (or many!) fruits and vegetables. You know the advantages, you know it’s good for you and you know you should be eating more of it, but sometimes… y’ just don’t want to. Our taste tip of the week, here are a few easy ways to include more fruit and vegetables into your diet.

  1. Replace today’s soft drink or coffee for fruit juice – There are now some top class juice joints in Dublin city, Staple Foods and Green Beards Juicery to name only a few, so why not replace your sugary soft drink or coffee at least once a week with some fresh fruity goodness. Alternatively, head to the fruit aisle, grab a blender and make some yourself at home.
  2. Add a new vegetable to your regular meals – Take a staple dish that you love, like pizza or pasta, and try to add a different vegetable to it, at least once a week. Whether it’s adding peppers to your usual margherita pizza or mushrooms to your creamy chicken sauce, why not be brave and try it. 9 times out of 10 you’ll find you might actually like the flavour.
  3. Replace dessert with sweet fruits  If you’re used to eating something sweet after every meal, try sweet fruits like mangoes or strawberries for dessert instead. Similarly, frozen yoghurt with fresh berries, is basically ice cream… right? As featured on our blog a few weeks back, you can check out the recipe here.
  4. Dunk ’em & stuff ’em Like breads and crisps, sliced vegetables like carrots and celery also taste great dipped into humous or a (light) sour cream dip. Peppers, tomatoes and mushrooms can all be stuffed with pesto, cheeses and more, not only complimenting but enhancing the flavours.
  5. Vegucate yourself – Sure, we all know that fruit and vegetables are good for us but how many of us actually know the specifics? Particular fruits can help with everything from anxiety to acne and certain vegetables can cure ailments along with boosting energy, endorphins, stamina and much more. Read up, vegucate yourself and maybe it’ll tempt you to try something new.

Try new healthy, seasonal summer menus at ely wine bar.

fruit and veg collage

What’s on this Week

A big one on Merrion Square this weekend folks and so much happening at this year’s Laya Healthcare’s City Spectacular, formerly the Street Performance World Championship. The very best in family fun and entertainment, the event itself will be held July 11th – 13th but will also spread across Dublin city with concerts, family picnics, artisan food events and outdoor screenings until July 27th. The event map can be enlarged by clicking the image below and the full Dublin line up can be found here.

Just up the road from Merrion Square, ely wine bar, 22 Ely Place is open for Saturday lunch + dinner. 

laya map 2

The hugely popular Dirty Dancing: The Classic Story On Stage was put in the corner (of Grand Canal Square) last night and will run until the 26th July at The Bord Gais Energy Theatre. Featuring all the best bits from the film and more, this fantastic show still has some tickets left and can be purchased here.

Book pre-theatre at ely gastro bar, Grand Canal Square.

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One of Brian Friel’s finest plays, The Aristocrats, runs in The Abbey Theatre until August 2nd. A moving drama about a wealthy Catholic family in 1970’s Ireland, it surprisingly relates extremely well to current and modern times. With a fine cast executing Friel’s fantastic script with haunting undertones, this play is a must see for any theatre lover. Tickets are still available, to purchase click here.

Enjoy pre-theatre dining at ely bar & brasserie, IFSC.

brian friel

 

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