Twelve courses, six wine pairings, two sittings, and one supremely talented chef - those were the ingredients for an exceptional 'Evenir' event at The Counter.
Chef Roisin Gillen was home for two pop-up nights in Donegal this month – one in Letterkenny and another in Granny Mc’s Kitchen, Donegal Town.
It took just 20 minutes for all tickets to sell out at The Counter pop-up event and the lucky diners were not disappointed.
Roisin, originally from Donegal town, is one of Ireland’s hottest up and coming chefs and one look at her resumé shows that she’s rubbed shoulders with the most influential culinary talent in the world.
Barely out of culinary college, Roisin has managed to somehow cram an internship with Grant Achatz’s 3 Michelin Starred Alinea restaurant in Chicago (currently in the World’s Top 50 restaurants), helped Damien Grey establish a Michelin Star at Heron & Grey, backed this up by doing the same with his latest venture, Liath of Blackrock and along the way she’s been voted Rising Star of the Year at the prestigious Remy Martin Food & Wine Awards 2019.
With free rein over her own kitchen here, Roisin designed a 12 course tasting menu with a helping hand from Pastry Chef Monto Mansour of the Foyle Hotel Moville.
Roisin seized this opportunity to explore her own style of creating dishes in a casual relaxed atmosphere, using a banquet style dining event so that customers could relax and be fully immersed in the dining experience.
Richard Finney provided the expert wine pairings for the courses from six wines stocked in The Counter.
Guests were served Cava on arrival (Villa Conchi), Verdejo white, Vinho Verde white, Villa Wolf Pinot Noir red, Timonerie Cabernet Franc, Chinon, France and Elysium Black Muscat dessert wine to finish.
It was the ultimate exploration of tastes, and foodies can only look forward to seeing more top-class local chefs coming to deliver more unique experiences at The Counter soon.
Photos: www.thecounterdeli.com
