BEEF & BORDEAUX #STAFFMEAL
WHEN: Tuesday, September 26, 6:30 PM
WHERE: The Marker Hotel, Dublin 2
PRICE: €60 per person (including wine pairings)
RSVP by Friday, September 22
Share a great meal with fellow chefs!
Chef Network members are invited to connect, communicate, and share with one another at September's #StaffMeal, hosted by The Marker Hotel, Dublin.
Executive Chef Gareth Mullins and his team will proudly prepare a multi-course beef and Bordeaux tasting menu designed specifically for this event.
Gareth will explain the concepts behind the menu and dishes, with the main course served family style at each table for a classical and convivial dining experience.
#StaffMeals invite Chef Network members to get together to share conversation and a good meal. Both a celebration of the fundamental team-building power of the restaurant team staff meal, and a chance to experience the industry from the other side of the pass, these events help strengthen the chef community and allow chefs to interact with one another - and all ChefNetwork members are invited.
RSVP TODAY TO RESERVE YOUR SPOT AT SEPTEMBER'S #STAFFMEAL
PAYMENT & CANCELLATION TERMS:
BOOKING: Online booking is required. Book and pay using the online registration facility. Payment by Debit/Credit card. System will generate a receipt which can be printed and will also be emailed. Your place is not reserved until payment is received.
CANCELLATION: Cancellation is required by Friday 22 September in order to receive a full refund. Cancel online or email info@chefnetwork.ie
“Beef & Bordeaux at The Marker”
(sample menu)
Beef & Bordeaux was designed with red wine and steak lovers in mind, our executive Chef Gareth Mullins has chosen “John Stone” beef because they epitomise all that Irish beef is famed for.
Beech Smoked Salmon
Pickled Gooseberries, Seaweed Salad,
Soda Cracker
Picpoul de Pinet, Languedoc
***
Braised Short Rib
Carmelised Carrot Salad, Sea Buckthorn
The Edge, Escarpment, Pinot Noir
***
“John Stone” Tomahawk Rib Eye
Gratin Dauphinois, Forest Mushrooms,
Glazed Shallots, Bordelaise Jus
Thomas Barton, Bordeaux
***
Poached Pear
Chestnut, Chicory & Coffee Sauce