Food on the edge – Launch Party, Dublin
Food on the Edge – Launch Party, Dublin
The best chefs and foodies from across the world come to Galway each year for Food on the Edge. We were delighted to host the launch of FOTE2016 in Fade Street Social Dublin where Symposium Director, JP McMahon, introduced this year’s speakers.
Food on the Edge is a two day symposium that takes place now annually in Galway, Ireland. It is for chefs & food enthusiasts all around the world who want to create a better global network.
Food on the Edge is a coming together of chefs to listen, talk and debate about the future of food in our industry and on our planet.
This year the symposium takes place on Monday 24th & Tuesday 25th October 2016.
More details and tickets: www.foodontheedge.ie
This year’s symposium is absolutely packed with world-renowned chefs. From Michelin stars to chefs running food trucks, 40 of the world’s leading chefs have been announced as speakers at FOTE 2016.
Food on the Edge line up includes:
French-born Pierre Koffman, currently the head chef at Koffman’s at the Berkeley Hotel in Knightsbridge, Daniel Burns, one of New York City’s hottest chefs, Massimo Bottura, of a three Michelin-star restaurant in Modena, Italy.
We’re also very proud to announce that our very own Dylan McGrath will be speaking at this year’s FOTE2016 in October!
Dylan McGrath & Jp McMahon
Padraig McLoughlin, restaurateur, and his partner Kathryn Thomas
Wade Murphy from 1826 restaurant Adare and JP McMahon
Keith Mahon and Julie Mahon from TheTaste.ie with JP McMahon
Sarunas Godovan from Baxter Storey and Caomhán de Brí from @redchardfood
Eric Helig, Luna Restaurant and North-East Pop-Ups, and Leslie Williams, Irish Examiner
Kevin Thornton of Thornton’s Restaurant, and Olivia Collins, Food PR & Communications Manager for Food On The Edge
Social Pictures by: Robbie Reynolds
Food served at the FOTE2016 Launch party in Fade Street Social:
DESSERTS
Pink Grapefruit, Rose Water Trifle, Mandarin Granite, Citrus Madeleine
Coconut Panna Cotta, Black Olive Caramel
White Chocolate and Summer Truffle Macaroons
Lobster Tataki – Slightly blanched lobster meat served with sweet ginger, light panzu jelly, lardo crude and good olive oil
Mini Warm Sea Bream and Shitake Stew – A thin slice of seabream gently cooked over a naked flame served with a marinated shitake unami stew
Chicken Canapé, crispy chicken skin, baba ganoush toasted walnut and lemon
Unami Miso Broth, Warm broth of dashi with a dark miso, spring onion, pumpkin and truffle
Food pictures by Agata Solak
