Dine out at Dine In Dublin

Capital restaurants compete for your business with cut-price offers, set menus and special events

Temple Garner’s scallops  baked in the half shell with mashed potato, creamy crab peperonata, basil and Parmesan on the launch menu for Dine In Dublin

Temple Garner’s scallops baked in the half shell with mashed potato, creamy crab peperonata, basil and Parmesan on the launch menu for Dine In Dublin

 

Chefs taking part in the Dine Pavilion, an outdoor kitchen hosting cookery demonstrations outside Clerys on O’Connell Street, will be hoping for good weather for the sixth Dine In Dublin festival (February 23rd – March 1st). The demos will be free to attend and take place from noon to 6pm on the first three days of the festival, February 23rd-25th.

Those chefs with cook books published will be able to opt for the warmer surroundings of Easons and Arnotts, where there will also be free demos and book signings.

There are more than 50 restaurants throughout the capital participating in Dine In Dublin this year, with discount offers, and set menus at promotional prices, as well as special events.

On the opening night, February 23rd, Gotham Cafe is offering a pizza and craft beer evening for €20 per person. Cameron Wallace of Eight Degrees Brewing in Mitchelstown will have four of his brews available for tasting on the night.

“Wines to watch this year”, an extensive tasting with lots of food on offer too, takes place at Ely Bar & Brasserie on February 25th. Tickets are €35. All of these events should be booked directly with the restaurants, and places are limited.

The 2015 programme for Dine In Dublin was launched last night at an event where five chefs whose restaurants will be taking part each cooked a signature dish.

Derek Brown of Le Bon Crubeen kicked off with crispy crubeens with choucroute, apple and hazelnut mayonnaise. Philip Hughes of Opium made an Asian umami chicken broth, pork and prawn dumplings, baby pak choi, young ginger, shiitake mushrooms and chilli. Temple Garner of San Lorenzo’s offering was scallops baked in the half shell with mashed potato, creamy crab peperonata, basil and Parmesan. Stephen Gibson of Pichet offered guinea fowl with pickled mushrooms and brown butter sauce. For dessert, Shane Smith of Fallon & Byrne made a tasting plate of chocolate, salted pecans and raspberries.

To win dinner for two at any of the participating restaurants, you can tweet a message to your Valentine, using the hashtag #Tweetheart. The message judged to be most romantic will win.

For the full programme of events, see dineindublin.ie

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