State Dinner

Hosted by

The President of Ireland Mary McAleese

&Dr. Martin McAleese

in honour of

Her Majesty Queen Elizabeth I I

&His Royal Highness The Duke of Edinburgh

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Menu

Cured Salmon

With Burren smoked salmon cream and lemon balm jelly,

horseradish and wild watercress

Kilkenny organic cold pressed rapeseed oil

Rib of Slaney Valley Beef, ox cheek and tongue

with smoked champ potato and fried spring cabbage,

new season broad beans and carrots with pickled and wild garlic leaf

Carrageen West Cork cream

With Meath strawberries, fresh yoghurt mousse

and soda bread sugar biscuits

Irish apple balsamic vinegar meringue

Irish Cheese Plate

Tea and Coffee

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Wine

Cháteau de Fieuzal, 2005, Graves Pessac-Léognan

Cháteau Lynch-Bages, 1998, Pauillac

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Exacutive Chef: Ross Lewis    Caterers : With Taste

Held at Dublin Castle on the 18th May, 2011.

Mary O’Callaghan M.A., Dip. WSET

Mary O’ Callaghan, President The Irish Guild of Sommeliers

Mary O’Callaghan, M.A.,Dip.W.S.E.T., Lecturer in Wine StudiesDublin Institute of Technology, Cathal Brugha Street, Dublin and President of the Irish Guild of Sommeliers, had the honour of assisting at the recent State Banquet in honour of Queen Elizabeth in St.Patrick’s Hall, Dublin Castle featuring a menu devised and created by Ross Lewis of Chapter One restaurant. With Taste Catering had overall responsibility for the hugely successful banquet. In the days leading up to the historic event, Mary gave an intensive training course to all of the company’s sommeliers who were on duty on the night with particular emphasis on the wine to be served namely Chateau de Fieuzal,Graves Pessac-Leognan 2005, and Pauillac  Chateau Lynch Bages,1998. Both wines have a strong Irish connection. Mary also oversaw the wine service for the reception and the dinner on the night which included tasting all wines before service and decanting all the reds.
The State Dinner in Dublin Castle was offered by The President of Ireland Mary McAleese and Dr. Martin McAleese in Honour of Her Majesty Queen Elizabeth II and His Royal Highness Prince Philip, The Duke of Edinburgh on Wednesday,18th May, 2011 at which a colleague and friend of mine Mike J. O’ Connor, MSc, BA,(Hons.) BB’s, Lecturer, DIT, Cathal Brugha Street, Dublin was in charge of service at the top table where the Queen and her party were seated.    homepageNS.jpg Mike O’ Connor in centre of photograph.
(A. O’ Gorman,18/5/11)

£100,000 whisky served up to celebrate Diamond Jubilee

It is 60 years (2012) since Queen Elizabeth came to the throne – and if you’re feeling particularly patriotic and flush, you can toast her reign with a £100,000 bottle of whisky.

Jim Beveridge, master blender at John Walker & Sons with the Queen's decanter of Diamond Jubilee whisky today.

Jim Beveridge, master blender at John Walker & Sons with the Queen’s decanter of Diamond Jubilee whisky today.

Only 60 bottles of the Diamond Jubilee scotch, made by Johnnie Walker distiller Diageo, have been produced for sale, and are being offered to known collectors of rare and expensive whiskies.

Another single bottle will be given to the Queen.

The whisky is a blend of grain and malt whiskies all dating from 1952, and finished in casks made of oak from the Queen’s Sandringham estate.

In case you don’t have £100,000 to spare and are wondering what it tastes like, the master blender for all Johnnie Walker whiskies, Jim Beveridge, said he is “surprised and delighted” by the way the Jubilee whisky has turned out.

“With as whisky as old as 60 years, sometimes it can be a bit crusty and the flavours can be a bit subdued. But this one is very vibrant,” he said. “It has a fresh fruity flavour, and a finish which is smoky and also has anexotic fruit taste.”

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