FOOD FILE:There's nothing like a spell of barbecue weather to bring on an appetite for some simply prepared fresh fish, as a change from all that grilled meat. Doran's on the Pier, the family-run fishmonger in Howth, Co Dublin, has just launched an online shopping site, www.seafood2go.ie, that promises same-day delivery in the greater Dublin area for orders placed before 9am and next-day delivery for orders placed later.
The choice of fish on the online menu is vast, and the prices are competitive. At the moment there is free delivery on orders over €75 (fill the freezer), and half-price delivery (€3.75) on smaller orders, in the greater Dublin area. Owner Sean Doran, who also runs the ever popular Oar House restaurant next door to the fish shop, is in the final stages of developing a seafood tapas bar at the back of the shop and this is due to open in a couple of weeks – yet another good reason for a trip to Howth.
Slow Food, zippy read
There are lots of great reasons for joining the Slow Food movement, not least of which is access to Seilide, the e-mag for members of Slow Food Ireland. The summer edition has just been released, and it's a lively production with lots to recommend it, including Monica Murphy's nostalgic reminiscences on hotel food in the 1950s. See www.slowfoodireland.com.
Raise a glass
The creative art of cocktail-making takes centre stage at Harvey Nichols First Floor bar in Dundrum on Monday night when Ireland’s top mixologists will be taking part in the Irish final of the World Class Bartender of the Year competition. The winner will go forward to the world final in London next month. The elegant concoction pictured here is the Jasmin 10, created by bartender Ryan Sharlotte of The Merrion Hotel. It is made with Tanqueray gin, jasmine tea, elderflower liqueur, lemon juice and sugar syrup, and you can order one on the terrace, or in No. 23, for €13.50.
WEBWATCH
http://food.theatlantic.com/back-of-the-house/adventures-in-latex-and-silicone.php
Check out this compelling video from The Atlanticmagazine, showing Chef Grant Achatz of Alinea in Chigaco, which regularly features among the best restaurants in the world, experimenting with a novel way of serving his intricate creations, some so delicately arranged that tweezers are used to position each component. Instead of this artistry being done in the kitchen, Achatz is sending his chefs front of house, to assemble dishes right in front of diners. And the twist? They don't use plates. Instead, a silicone mat covers the tabletop, and the food is served on this. Pure theatre. mcdigby@irishtimes.com