This week on the podcast I’m off to Paris Texas to chat with Pat Crotty and Keith Kelly about their local food offerings.
It’s all as part of the Savour Kilkenny Food Provenance award, a new addition for this year’s festival.
Between the festival, KCLR and Kilkenny Local Enterprise Office, they’re challenging chefs in Kilkenny to whip up a dish using local ingredients and recognise eateries for their work with local and regional producers.
Next stop: Paris Texas
Last week was all about Billy Byrne’s but this week it’s all about Paris Texas.
It’s High Street’s only full scale bar and restaurant and it’s typically packed, whether full of tourists on a Wednesday night as they lap up the music – and I played myself there for a year or two – or locals in for dinner right across the weekend, Paris Texas is a buzzing spot when it comes to food.
Go back a few podcasts to meeting the folks in Cleere’s with a simple soup and sandwich menu and you’re at the other end of the scale in Paris Texas. Massive staff, four pages of a broad reaching menu with something for everyone.
To find out what makes Paris Texas work, I talk to two people.
First up is owner Pat Crotty who’s been leading the charge of late for local suppliers for their menu, and he’s followed by Carlow native and chef Keith Kelly who walks me through a local pork belly dish.
On to the Ploughing…
Next week, I’m off to the National Ploughing Championships and taking the show live from Ballintrane for three days.
In the middle of it all, I catch up with Eva Milka from Gaelic Escargot, I find out what Global Hydrate are doing to introduce biodegradable plastics to the market and hear from Rory Nolan ahead of Anocht’s savour Kilkenny dinner night at the end of October.
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I want to hear from you though – if you’ve got a food story to share, an event coming up, festival in the offing, wherever you are in the world, – email me.
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