Upcoming vegan culinary events in Dublin

Tar.Aldarion

Vegan in Ireland are a group that do vegan food tours around Dublin (which are excellent) and now they are running a special series of culinary events in association with chefs/restaurants around Dublin over the next few months if anybody is interested, whether you be vegan yourself or curious or just want to try new things. It's can be fairly expensive but looks very good, tickets range from €45 to €119 and the events themselves have a good bit of variety. https://veganinireland.com/irelands-chefs-are-going-vegan-vegan-in-ireland-culinary-event-series

Vegan in Ireland is proud to present Ireland’s first
Chef-Led Vegan Culinary Event Series

Some of Ireland’s best chefs, as well as some of Dublin’s leading food and drink experts, have come together to offer a unique vegan culinary experience, spanning various cuisines, flavours, and cooking styles, and hosted by some of Dublin’s most reputable and highly-rated restaurants, bars and hotels.


Ananda | The Shelbourne | Hugo’s | KYOTO | Bow Lane

The events are often split in two, so you don't have to do the full thing and can pay less to just eat etc.

Event #1: Ananda’s Vegan Taste from India with Chef Karan Mittal

Tuesday, August 21st, 2018

Ananda Restaurant Vegan

Part 1: Chef Talk & Demo
5.00PM Wine mingle and welcome with Chef Karan Mittal and Vegan in Ireland
5.30PM Introduction to Indian spices with Chef Karan Mittal
6.00PM Vegan dishes and Contemporary Indian Cuisine: talk and demonstration with Chef Karan Mittal (commentary by Sivan Pardo Renwick, Vegan in Ireland)
7.30PM Gift bags and break

Part 2: Four Course Dinner
8.00PM Sit down dinner: 4 Course vegan Indian meal designed by Chef Karan Mittal.
An explosion of aromas, flavours and innovation by one of Dublin’s young and rising star chefs.

Chef Karan Mittal:
Chef Karan Mittal heads up Ananda, and has won many fans for his bold, ingredient-driven and contemporary cooking style. Raised in Delhi, India, and trained in the States, Karan was selected as the opening Chef for the New York restaurant, Aroqa. He worked there until Dublin restaurateur Asheesh Dewan head-hunted him in 2012 and asked him to take a year travelling the world to hone his skills before joining the team in Ananda. Since arriving back to Dublin, Karan has been working with Jaipur Group Executive Chef Sandeep and also Chefs Dinesh and Saneesh. At Ananda, Karan’s food philosophy is inspired by the rich culinary traditions of the sub-continent, reworked in an enticingly modern style. The very best local, fresh ingredients, the world’s finest spices, and the talent of the Ananda team combine to meet the challenge of creating beautiful food, beautifully presented.

Ananda Restaurant:
The multiple award winning, Ananda, is the flagship restaurant of restaurateur Asheesh Dewan’s Jaipur Group. Elegantly decorated, and beautifully designed, the restaurant is known for its innovative and flavoursome contemporary Indian cuisine.

Ticket Price Includes:
Dinner Only ticket:
* A four course Contemporary Vegan Indian meal designed by Chef Karan Mittal at Ananda restaurant, followed by coffee/ tea. See full menu and additional info here.
Chef Master Class + Dinner ticket:
* A glass of wine on arrival.
* Introduction to Indian spices with Chef Karan Mittal.
* Vegan dishes and Contemporary Indian Cuisine: talk and demonstration with Chef Karan Mittal (commentary by Sivan Pardo Renwick, Vegan in Ireland).
* Gift bag.
* A four course Contemporary Vegan Indian meal designed by Chef Karan Mittal, at Ananda restaurant.
* Coffee/ Tea

Event #2: More than Avocado: The Art of Vegan Sushi with Chef Kwong Yew Liew at KYOTO

Sunday, September 16th, 2018



Part 1: Chef Master Class
2.15PM Mingle and welcome with Vegan in Ireland.
2.30PM Introduction to Vegan Sushi with Sivan Pardo Renwick, Vegan in Ireland.
More than Avocado: Vegan Sushi Master Class with Chef Yew of Kyoto.
4.15PM Test your sushi skills! Hands on sushi experience with Chef Yew of Kyoto.
4.40PM Break
Part 2: Four Course Dinner
5.00PM Sit down dinner: 4 Course vegan Japanese meal designed by Chef Yew.
Explore delicious Japanese soups, salads, sushi and desserts in this plant-based Japanese style feast.

Chef Kwong Yew Liew:
Kwong Yew Liew is a seasoned sushi chef from Malaysia. Following his passion for the Japanese seaweed based dish, he began experimenting with sushi at a very young age, only to continue his sushi exploration in restaurants both in Malaysia, and later on, in Ireland.

Chef Yew believes that the power of a dish is in the details, and that in every dish, every small detail counts. Missing out on the details is missing out on the dish’ potential. However, getting the details right, putting in the extra effort and passion – could bring the dish to new heights. Many people think that preparing sushi is easy, that it’s simply rice and seaweed with a few fillings. But there is actually much more work, thought and time that should go into sushi making. Even the rice preparation, before it is put together with the seaweed, is an art within itself. In this master class and workshop you will learn how to create sushi with passion and with all the details needed for an excellent sushi dish.

Kyoto Restaurant:
Kyoto restaurant is focused on creating quality Asian street food, mixing passion and skills in their two locations: the IFSC in the heart of Dublin and Dun Laoghaire. The restaurants feature Japanese, Thai and popular Asian dishes, in a well-designed, casual atmosphere.

Ticket Price Includes:
Dinner Only ticket:
* A four course Japanese style Vegan meal designed by Chef Kwong Yew Liew at KYOTO restaurant.

Chef Master Class + Dinner ticket:
* Introduction to Vegan Sushi with Sivan Pardo Renwick, Vegan in Ireland.
* More than Avocado: Sushi making master class with Chef Kwong Yew Liew (commentary by Sivan Pardo Renwick, Vegan in Ireland).
* Test your sushi skills: hands on sushi experience with Chef Kwong Yew Liew.
* A four course Japanese style Vegan meal designed by Chef Kwong Yew Liew at KYOTO restaurant.

Event #3: Vegan Cheese & Wine with Sommelier Guillaume Lasalle at Hugo’s Restaurant & Wine Bar

Sunday, September 30th, 2018

Event Schedule
5.30PM Mingle and welcome with Vegan in Ireland.
5.45PM What Makes Wine Vegan, and the Secrets of Vegan Cheese with Sivan Pardo Renwick, Vegan in Ireland.
6.00PM Vegan Wine Tasting: talk and tastings of 6 vegan wines with Hugo’s sommelier, Guillaume Lasalle.
6.40PM Gift bags and break.
7.00PM Unwind for the evening with a glass of wine and a delicious, individual vegan cheese platter, served with crackers and dips.

Guillaume Lasalle, WSET Level 3 Sommelier:
Born and raised in heart of the Cahors wine region in southwest France, Guillaume has always shown an enthusiasm for wine. He focused his passion on a career in the hospitality industry, attending professional catering college in Souillac. He has worked in five star hotels and restaurants between France and Dubai and moved to Dublin in 2002, working in the Westin, Westbury and Shelbourne hotels, among others. He has been a stalwart member of the Hugo’s front of house team since 2013 and in his spare time has qualified to Level 3 Award in Wines from WSET.

Hugo’s Restaurant & Wine Bar:
Hugo’s first opened its doors in 2007 and has embedded itself as a stalwart of Dublin’s restaurant scene. The restaurant prides itself in its innovative chefs, and its emphasis on locally sourced (organic where possible) ingredients.
The wine list at Hugo’s is worldly and extensive, and it allows guests to choose from over 50 wines by the glass.

Ticket Price Includes:
* Guided tasting of 6 vegan wines + talk by wine expert, Guillaume Lasalle.
* A glass of wine of your choice from Hugo’s vegan wine list.
* An individual cheese platter of 6 different cheeses, served with crackers and dips.
* A cheese-lover gift bag.

Event #4: Vegan Afternoon Tea at The Shelbourne Hotel with Chef Gary Hughes

Tuesday, October 23rd, 2018



Part 1: Chef Talk & Demo
5.00PM Mingle and welcome with Vegan in Ireland
5.30PM Creative vegan treats – introduction with Sivan Pardo Renwick, Vegan in Ireland
6.00PM Creative vegan treats – talk and demonstration with the executive Head Chef of The Shelbourne Hotel, Gary Hughes
6.45PM Gift bags and break

Part 2: Afternoon Tea
7.00PM Sit down at the Lord Mayor’s Lounge for The Shelbourne’s vegan Afternoon Tea, designed by Chef Gary Hughes. Indulge in mini sandwiches, tasty scones, mouthwatering desserts, coffee and tea.
Chef Hughes will be stopping at the various guest tables to discuss the dishes and answer questions guests might have.

Chef Gary Hughes:
Garry Hughes, has headed up the post of Executive Head Chef at The Shelbourne Hotel for the past eleven years. With a classically trained background, Hughes began working in the hotel at the age of 15, washing pots and preparing vegetables, only to return to years later to the prestigious role he now holds. With the redesign of the Lord Mayor’s Lounge in April of this year, and nine months prior planning, a modernization of a Classic Afternoon Tea was decided on by Hughes, and his Head Pastry Chef – Caoimhe Hanafin. Variations of this elegant offering have been altered of course to incorporate both Vegan and Gluten free dietary requirements, for all to be in a position to avail of this most indulgent tradition.

The Lord Mayor’s Lounge:
Ireland’s most historic drawing room, The Lord Mayor’s Lounge, for centuries has been home to one of the most elegant and timeless traditions of Afternoon Tea. The luxurious surroundings have been lovingly restored in the colour scheme of a traditional 19th Century Irish country house, illuminated with a shimmering Waterford Crystal Chandelier. Adorning the walls is a collection of special licensed paintings from the National Gallery of Ireland, with the experience accompanied by the gentle music of the lounge’s resident pianist.

Ticket Price Includes:
Vegan Afternoon Tea Only ticket:
* Vegan Afternoon Tea, designed by Chef Gary Hughes, including: mini sandwiches, tasty scones, mouthwatering desserts, coffee and tea, at The Shelbourne’s Hotel Lord Mayor’s Lounge. Chef Hughes will be stopping at the various guest tables to discuss the dishes and answer questions guests might have.
Chef Talk and Demo + Afternoon Tea ticket:
* Introduction to Vegan treats with Sivan Pardo Renwick, Vegan in Ireland.
* Creative Vegan Treats: talk and demo with Chef Gary Hughes.
* Gift Bags.
* Vegan Afternoon Tea, designed by Chef Gary Hughes, including: mini sandwiches, tasty scones, mouthwatering desserts, coffee and tea, at The Shelbourne’s Hotel Lord Mayor’s Lounge. Chef Hughes will be stopping at the various guest tables to discuss the dishes and answer questions guests might have.

Event #5: Bow Lane’s Vegan Cocktails and Finger Foods Master Class with Chef Yash Raj Jooree

Tuesday, November 6th, 2018



Event Schedule
7.00PM Welcome and mingle with Vegan in Ireland.
7.15PM Introduction to vegan cocktails and party foods with Sivan Pardo Renwick, Vegan in Ireland.
7.30PM Vegan Cocktails and Finger Food Master Class with Bow Lane’s cocktails expert and Bow Lane’s Chef Yash. Learn how to make 4 decadent vegan cocktails and delicious vegan finger foods to match. After each cocktail demonstration and food prep talk, you will sample both the cocktail and the complementing canapés/ finger foods.
9.00PM Choose your complimentary vegan cocktail and enjoy the rest of your evening at Bow Lane.

Ticket Price Includes:
* Vegan cocktails and finger food master class
* 4 Mini cocktails
* Matching finger foods
* 1 Full cocktail of your choice

Additional vegan drinks and finger foods available for purchase throughout the evening.

Bow Lane:
Bow Lane is an authentic, late night cocktail bar that appeals to a cross section of Dublin society from the gritty underclass of sophisticates to creatives and the party set. Bow Lane has areas that satisfy a want for exclusivity and other areas that create a space for typical Dublin social intercourse. The focus of Bow Lane is to provide craft-made quality cocktails, unique and mainline beers and spirits along-side value menus of modern Irish dishes in the bar and the restaurant. The bar is open every night until very late with class DJ’s playing cool tracks. Bow Lane does “sophistication in a gritty location” so come on in to “Socialise, Imbibe, Eat”.

Tar.Aldarion

I've been to a couple of these and a few more are coming up. I first went to the Ananda event and here is my review from that:

Tar.Aldarion wrote: »

Went to the first culinary event with Vegan Dublin Food Tours by Vegan In Ireland at Ananda with a friend last night. I was wondering how popular that would be and was pleasantly surprised to see a sign saying the restaurant was closed for a vegan tasting event as I approached.

There was about 40 people there, only 10 of which were vegan I was told upon entering, so it would be interesting to see what everybody else thought. We were seated with four other people that I didn't know but were lovely. They were really into food, cooking and Ananda in general, they were there to see could the food be good, what would it even be like and so on.

The Head Chef and Sivan from Vegan in Ireland came out and gave a talk about the night, veganism, the food and what went into it, the origins in India and so forth, a really endearing young man and great speech from Sivan to start of their series of events. The food arrived and it was "Old Delhi Chaat", the host explained what it was and how to eat it properly. I plucked it up with one hand and ate it in a single bite as advised. There was so much going on that I can not tell you what exactly was in it but honestly the flavours were still changing in my mouth after ten seconds and it was heaven. Murmurs of assent from the crowd, a really nice atmosphere. I knew I was in for a good time.

Following on from that there was the Assiette which consisted of a potato and pea galette, a fermented rice cake, pickled tea leaves with spiced chickpeas, a corn and watercress seekh kebab and a plum citrus salad. Star of the show here was the fermented rice cake if I had to choose, the chef said after that it would be the first thing from menu onto their main menu due to the feedback for it, I'm not sure what witchcraft made it fluffy, it was an lighter fermented savoury victorian sponge cake taht was left soaking flavours overnight. At this stage one of the people there piped up that this was as good as if not better than the normal Ananda tasting menu and another joined in with the fact that she really wanted to find any fault with the vegan food but everything was amazing.

The fermentation was not over as it must be in vogue, before the next course came out they brought out the most interesting component in some jars for each table to smell, and if very adventurous, taste. It was aged black limes, fermented. The jars were opened as the chef explained to the room that the black limes were dried for two months before being fermented for a year, it was pungent! My nose did not know wtf it was witnessing when I brought the jar close, it was electric. I dipped a knife in and it was some form of new taste I had never had anything like. The course involving it arrived, a Himalayan sea salt with toasted cumin seed sorbet, aged black lime on top. So strange to have cumin seeds in a sorbet, really delicious.
Next up was apricot and butternut squash koftas with textures of spinach, fresh tumeric, quinoa and wild morel pulao. With that came tandoori bread with a vessel of yellow split pea daal. Fantastic.

Final course was coconut kheer, with seasonal macerated and fresh berries, lemon verbena, crisp kataifi, raspberry sorbet and 24 karat gold leaf. Delicious, dessert, made with coconut milk instead of dairy and was a nice twist. As a woman said, in Ireland we have terrible memories of rice pudding but this changed all that. The berries really reminded me of what a difference perfect fruit makes vs the standard affair and the nest of "kataifi" was wonderful.

Finished off with coffee (I shouldn't have had this was buzzing all night.) while there was a Q&A with the chef along with feedback and so forth (first comment from a woman telling him they were all in love with him now), a few rounds of applause and things like that after a closing speech from Vegan In Ireland. The chef hung around with all the staff to talk to us about the food, was a really great experience and have felt great since. It is always good to see some non-vegan people trying food like that and being wowed.
https://imgur.com/a/pjZhRnx
https://veganinireland.com/irelands-chefs-are-going-vegan-vegan-in-ireland-culinary-event-series

Here is a video of the Wine and Cheese one from the weekend:

https://www.youtube.com/watch?v=MtKW5Bjuljg

And a video here on facebook of the Sushi event:
https://www.facebook.com/veganinirelanddotcom/videos/237664177095711/


Really excellent events, well run, informative and great fun. Next up is the Afternoon Tea event in the Shelbourne and then the Cocktail Masterclass in Bow Lane. There will be some repeats in January also since there were waiting lists for those, the sushi and wine/cheese events.