Ryder Cup Chef unveils Gourmet Truffle Menu
Straffan, Kildare, Ireland Jan 4th 2006
The Byerley Turk presents a series of truffle nights and gourmet weekends featuring Finbar Higgens’ Truffle Tasting Menu, now officially launched after eight years in the making.
Chef de Cuisine Finbarr Higgins, who for the past 12 years has helped build The K Club’ reputation for haute-cuisine. is launching an exclusive truffle dining experience at Ireland’s K Club. During the 2006 Ryder Cup Higgins and his 25-man team worked closely with Bord Bia planning the menus for the Ryer Cup teams and visitors with the implicit intention of showcasing Irish produce.
Originally devised for a prestigious dinner for Bord Bia, the Irish Food Board, to entertain a visiting delegation of international food critics, this unique gourmet experience can now be enjoyed at The K Club’s Byerley Turk restaurant.
The menu reads like a truffle-lover’s ultimate wish list, from the opening soft quail egg with truffle foam to the final truffle-scented Cooleeney cheese followed by Perigord truffle and hazelnut soufflé.
Everything on the menu represents the very best of the best, from the wild Irish sea bass so rarely seen on menus here to an authentic 25-year-old Balsamic vinegar that accompanies the king scallops and celeriac ice cream. Finbarr clearly relishes the opportunity to demonstrate to people just how good the taste of truffles can really be. He believe many people who say they don’t like the powerful flavour simply “haven’t tasted real truffles,” referring to the abundance of sub-standard truffles and oils which have saturated the market..
The truffles featured in the menu were sourced personally by Finbarr who preserve his 1.7 kilos of truffles in various oils, and white and red ports. Lisa O’Docherty, the K Club sommelier, serves the infused port as one of the wine matches with the cheese course.
Details: Kerri Wells / Marketing Executive - The K Club, Ireland
Tel: +353 (0)1 6017 200 email: email@example.com
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