New York City – Travelling for Food

I had the privilege to attend an amazing luncheon with Catherine Fulvio and a dinner with Clodagh McKenna this March.  My role at my company afforded me with an opportunity to attend both, as we (Kerrygold) hosted the luncheon and were the main sponsor of the dinner.  

The week leading to St. Patrick’s Day was extremely busy.  However, it was one fantastic week for food.  We started the week with dinner at Marrow, where Chef Harold Dieterle and Alicia Nosenzo perfectly mix a German and Italian menu. 

Next on the menu (quite literally) - a luncheon hosted by Kerrygold, featuring Chef Catherine Fulvio.  Catherine started with a selection of Kerrygold cheeses paired with a Rosemary & Plum Chutney.  The chutney was a perfect pair for the cheese board.  This was followed by the most magnificent soup duo I have ever seen.  Two soups, split right down the middle – Spinach & Bacon greets Carrot & Thyme.  Fresh baked breads were also on the table.  My favorite was the Leek & Dubliner Scones, served with Kerrygold Butter, of course.  The main course was mouthwatering Lamb Loin Chops with Hazelnut Herb Crust.  Let’s not forget dessert; Apple and Mango Crumble that was so delicious, I wanted seconds (or maybe even thirds).    

We ended the week with Clodagh McKenna preparing a five star, five course meal for the prestigious Les Dames d’Escoffier group in New York.  Highlights of the meal included Baked Black Sole and Mini Chocolate Guinnesses. 

Happy St. Patrick’s Day!