Spicy Legend 2.0: Spicy Wing Challenge with Just Wing It
We’re back! After the success of our last Spicy Legend Challenge, we want to put your tastebud tenacity to the test AGAIN with another Spicy Legend Challenge. This time we’ve gotten Just Wing It in on board and we will crown another spicy legend under the category of SPICY WINGS… The competition will take place on Friday December 22nd…
If you think you’ve got what it takes, just fill out the form below, and we will be in touch…🌶A?🌶
Christmas Pop Ups @ Eatyard
Ah, we know that Christmas shopping can be a lot of hassle, and it’s often difficult to know what to get for your loved ones, and to be unique all at the same time…
That’s why we’ve made it a little easier for you in the run up to Christmas by having a number of exciting pop ups for you nab a few bespoke Christmas pressies whilst you’re filling up with delicious street food in Eatyard…A?🎅🏻
Take a look at who we’ll have popping up (more tbc)
Join us from Friday December 1st to December 3rd in Eatyard as we kick the festive cheer into full swing with a Mulled wine and Minced Pie weekender…
On Friday 1st at 6:30pm we’ll have a demo from creators of delicious fruity wines Wicklow Way Wines, they’ll have samples and will be selling some of their delicious wines on the night…
We’ll also have our mulled wine and minced pie bar on the stage @ Eatyard for the duration of the weekend selling mulled cider, wine and Buckfast with free minced pies (while stocks last)
Head down to Eatyard this weekend and experience those festive feelsA?a??i??a??i??
3fe Head Chef Holly Dalton brings ‘Surfiver’ to the Stage @ Eatyard.
Holly is currently head chef at 3fe. Prior to this she completed her BA in Culinary Arts at DIT with her thesis focusing on “Gender Equality in Professional Kitchens in Great Britain and Ireland”. She participated in the first AthrA? and has since spearheaded a sustainability programme in 3fe which has been recognised by the SRA and Foodture.
Holly’s culinary training has roots in fine dining having worked under Graham Neville at Restaurant 41 for two and a half years previous to 3fe. She has also undertaken culinary staiges in Chapter One in Dublin and FrantzA?n in Stockholm. Her food ethos is that of affordable, ethical and accessible food. Her demo will focus on the concept of “Surfiver”, quick and tasty food for two for under a fiver.
A? A?
Sol Burritos
Fresh and tasty burritos, bowls & salads with delicious homemade salsas and fillings.
Cookery Demo with Lynda Booth
When: Sunday October 15th
Where: The Stage @ Eatyard
With the launch of her book Fearless FoodA?out of the way, Blackrock Cookery school queen Lynda booth will showcase her culinary talents and let us in with a few of her secrets on October 15th
Biography
Lynda first started teaching cookery classes from her home before converting a disused warehouse in 2007 into a state-of-the-art cookery school. Now 10 years old, Lynda Booth’s Dublin Cookery School in Blackrock continues to go from strength-to-strength, twice being voted ‘Best Cookery School in Ireland’ by her peers at the Irish Restaurant Awards.
Lynda recently took some time out from the day-to-day running of the school to publish her much-anticipated second cookbook, a??Fearless Fooda??, which hit the shelves in September. Her first book, a??From Lyndaa??s Tablea?? launched in November 2013, receiving high praise for its writing as well as it recipes. The book was subsequently shortlisted for ‘2014 Cookbook of the Year’ (Bord Gais Energy Irish Book Awards) and reached the finals of the 2014 World Gourmand Cookbook Awards.
Lynda first started teaching cookery classes from her home before converting a disused warehouse in 2007 into a state-of-the-art cookery school. Now 10 years old, Lynda Booth’s Dublin Cookery School in Blackrock continues to go from strength-to-strength, twice being voted ‘Best Cookery School in Ireland’ by her peers at the Irish Restaurant Awards.
Lynda recently took some time out from the day-to-day running of the school to publish her much-anticipated second cookbook, a??Fearless Fooda??, which hit the shelves in September. Her first book, a??From Lyndaa??s Tablea?? launched in November 2013, receiving high praise for its writing as well as it recipes. The book was subsequently shortlisted for ‘2014 Cookbook of the Year’ (Bord Gais Energy Irish Book Awards) and reached the finals of the 2014 World Gourmand Cookbook Awards.
Lynda Bootha??s Dublin Cookery School offers a wide range of evening and weekend cookery classes and one week courses as well as full-time One Month and Professional Three Month Certificate cookery courses.
Lynda Bootha??s Dublin Cookery School offers a wide range of evening and weekend cookery classes and one week courses as well as full-time One Month and Professional Three Month Certificate cookery courses.
The Hapi Food Co. Demo
When :Saturday October 7th
Where: The Stage @ Eatyard(free)
Sussing out what meals to make and eat during the week can be a tough slog. The option of shop bought ready meals are a no go when you’re trying to eat well. Irish company The Hapi Food Co. have come up with a nutritional and tasty option for those with a hectic life style. The pair prepare a range of delicious, innovative and healthy recipes and deliver them to your door meaning you door meaning you can skip the hassle and ensure you’re keeping yourself healthy at the same time. The Hapi Food Co. will be telling us all about how they do this and also demonstrating some of their dishes on the Stage at Eatyard….
When: Friday 28th April @ 7.15pm Where: The Stage @ Eatyard
As summer starts to appear (yay!) wea??ve got surfer and fitness guru Finn NA? FhaolA?in coming to Eatyard to help us get on that pre-holiday health buzz. She will be whipping up some of her delicious, healthy, everyday recipes from her brand new book Finna??s World and chatting with us about her sports adventures and coping as a coeliac.
About Finn Finn NA? FhaolA?ina??s food journey began when she was diagnosed as a coeliac and became determined to recreate all her favourite dishes a?? this time without gluten. That difficult road led to a beautiful destination, where Finn has created food thata??s not only nutritious and gluten-free, but tastes amazing too! Hailing from the west coast, by the age of 10 Finn had already sailed past a glacier in Alaska, stayed in a convent in the south of France and watched cobras dancing in India. She has a BSc in Earth and Ocean Science and an MSc in Marine Biology, and has completed a professional cookery course at the Lough Gill School of Culinary Arts. She lives, surfs and cooks in Bundoran on Irelanda??s northwest coast.
Camerino Bakery @ Eatyard
This Saturday, the 15th of April,A?Camerino Bakery joins us for a pop-up bake sale as well as a little baking demo. Award winning baker, Caryna Camerino, will show us how to make Challah, a traditional Jewish bread, and give us her best Easter cake decorating tips. Caryna will have some of her deadlyA?cakes and breads on sale and will be demoing and chatting with Dee Laffan about baking and Slow Food Dublin.
A?About Camerino Bakery
Caryna Camerino is the baker behind Camerino Bakery. Her bakery has been named in the Irish Times Top 100 places to eat in Ireland, awarded Best in Ireland by McKennaa??s Guides/Bridgestone Award in 2017, 2016, 2015, 2014, 2013, 2012. Her bakery was shortlisted for the Irish Times Best Shops in Ireland 2015 and visiting Camerino Bakery on Capel Street A?was included in the Irish Independent’s bucket list of 30 things to do in Dublin before you die. Her chocolate raspberry cheesecake brownies won Gold in the Blas na hEireann Irish Food Awards, and were finalists in the Dublin Street Food Awards. Caryna is a member and supporter of Slow Food Dublin.
About Slow Food Dublin
Slow Food Dublin is one of 1,300 local chapters of Slow Food called convivia and also a member of Slow Food Ireland. Our convivium exists in a unique setting. The nationa??s capital, founded in the 9th century, is the largest urban environment in Ireland and a vibrant city of immigrants, policy makers, educators and workers. It is also a youthful city, with an estimated 50% of the population below the age of 25. Our goal is to promote the values of good, clean and fair food in Dublin, Ireland and ultimately, the world. We will do this by growing our membership, fostering community, educating the public and celebrating the pleasure of eating.
Eatyard at Beatyard + 2 for 1 weekend tickets
Ahoy there! Eatyard will make it’s glorious return to The Beatyard next August 5th & 6th 2017 (don’t worry, it’s also staying beside the Shaw) and as a stocking filler – wea??ve got 2for1 priced weekend passes on the go till Dec 23rd at the-beatyard.com. Eatyard (at Beatyard) will feature 100+ food vendors, demos, food competitions, cooks and stands. Yowza!
Beatyard – Aug 5th & 6th 2017 – Dun Laoghaire Harbour Beatyard a?? 80+ music acts & performers Eatyard a?? 100+ food vendors, demos, food competitions, cooks and stands Brewtonic Carnivale a?? 20 craft beers Tippletown a?? 10 cocktail & wine bars The Back Page Gamesyard a?? Ping Pong Arena & Arcade Banteryard a?? arts & discussion Studioyard a?? design, tech, flea market, demos, activities Boatyard a?? nautical boogie on the water Kidsyard a?? fun, frolics and festivities
