Chefs Live Theatre
In a new addition to the permanent tsb Ideal Home Show, chefs from Donnybrook Fair will take to the stage to share comforting recipes for the months ahead that use the best of Ireland’s larder.
There’s no use having a well-designed kitchen with state-of-the-art-appliances if you don’t know what to do with them. That’s why this October Bank Holiday, Donnybrook Fair are bringing two of their best chefs to the RDS for four days of cooking at their first-ever Chefs Live Theatre at the show.
Let Jean-Yves Annino and Lisa Davies, who both trained in the French tradition, guide you through making a series of hearty winter meals for family and friends. Recipes and techniques shared will impress without fuss, and all with be created using Donnybrook Fair fresh ingredients, natch.
12 noon (Lisa Davies – Fri, Sat, Sun, Mon )
Healthy Winter Fare
Wild Mushroom and tarragon soup
Warm Winter Fregola Salad (Fregola, pomegranate, fennel, almonds, turmeric roasted cauliflower, mint, coriander)
1.30pm (Lisa Davies – Friday, Sat, Sun, Mon)
Chive & Potato Farls with Smoked Salmon & Crème Fraîche
Crostini with Sage and Rosemary Bean Purée
3pm (Jean-Yves – Friday, Sat, Sun, Mon)
Baked hake with a rich potato crust
4.15pm (Jean-Yves – Friday, Sat, Sun, Mon)
French chocolate mousse
Vegan Tropical mousse
Donnybrook Fair Celebrity Chefs
Jean-Yves ANNINO is Executive Chef with the Donnybrook Fair Food Development Team, and has been working with the company for the past 5 years. He started is apprenticeship in French Traditional Gastronomy near Cognac in France, and worked within the Pullman and Accor group from Paris to the French and Suisse Alpes.
He arrived in Ireland in 1995 to work a 1 year contract and weeks later met his wife. For the following 19 years he has been Head Chef in Northern Ireland and Dublin before moving into Contract Catering. Passionate about food and in love with Irish culture and what the culinary world as to offer he recently developed the new brand, NICOYA for Donnybrook Fair.
Lisa Davies, originally from Wales, joins Donnybrook Fair after almost 20 years in the US.
She trained at the French Culinary Institute in New York City and has had considerable experience of teaching and creating content for the cookery school she co-founded in New Jersey.
Her extra-curricular food experience in the US includes everything from leading a food programme for the local Salvation Army to running the Montclair Food & Wine Festival where she served as Executive Director. You can follow her food adventures on Instagram as @saspan_sospan. (Sáspan is the Irish word for saucepan, and sospan is the Welsh word: its close Celtic cousin.)