What makes Irish food special? It’s not fancy techniques or luxury preparations, but the high quality of simple ingredients—hiding in plain sight all along. In an age where we can import nearly anything from anywhere, it’s a powerful statement to recognize that what makes Irish food unique is its ingredients, from produce, to foraged greens and berries, to seafood, and of course dairy (especially butter). This week’s guest is chef and food historian, Máirtín Mac Con Iomaire, who explains that using what’s on your doorstep is the real zeitgeist when it comes to Irish food today. Can you imagine being able to tell which farm your butter is from just by tasting it? On today’s episode, Max speaks with Máirtín about working with quality ingredients, the evolution of Irish food in restaurants, using stories to promote food tourism, and more!
What makes Irish food special? It’s not fancy techniques or luxury preparations, but the high quality of simple ingredients—hiding in plain sight all along. In an age where we can import nearly anything from anywhere, it’s a powerful statement to recognize that what makes Irish food unique is its ingredients, from produce, to foraged greens and berries, to seafood, and of course dairy (especially butter).
This week’s guest is chef and food historian, Máirtín Mac Con Iomaire, who explains that using what’s on your doorstep is the real zeitgeist when it comes to Irish food today. Can you imagine being able to tell which farm your butter is from just by tasting it? On today’s episode, Max speaks with Máirtín about working with quality ingredients, the evolution of Irish food in restaurants, using stories to promote food tourism, and more!
Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.
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