| || |
Former world "Young Chef of the Year" Mark Moriarty and acclaimed Italian chef Francesco Mazzei, recently joined forces in Dublin, to deliver a dinner to rembember.
The House of Peroni chose to bring Italy's best loved foodie secret to Dublin. The event, called La Sagra took place in Meeting House Square and was a traditional Italian festival bringing together communities to celebrate their local produce.
Wonderful dishes were produced by Mark and Francesco using local ingredients such as Toons Bridge Dairy from West Cork and Artisan Salami from Co. Meath.
A gastronomic delight was had by all.
Mark Moriarty who is coming to the end of his reign of "San Pellegrino Young Chef of the Year" recently finished off his global dinner series in the Greenhouse restaurant in Dublin. The Greenhouse is where Mark worked while studying a Cullinary Arts Degree in DIT college.
Mark created an amazing 6 course menu including wines and his signature dish of ‘Celeriac baked in barley and fermented hay, cured and smoked celeriac, toasted hay tea’.
Mark’s very last duty as S.Pellegrino Young Chef 2015 will be when he returns to Milan on October 13th to cook a banquet dinner for the judges and guests at the final of S.Pellegrino Young Chef 2016.