Pre-war menu offers food for thought

Linda O’Reilly

Macarons... who knew they were so magnificent? Well, okay, I’m sure plenty of people did, and do, and perhaps I’ve been living in the dark all these years. As an ‘80s child, reading Enid Blyton books by flashlight under the bed clothes, I read plenty of macarons and homemade lemonade and in my head I thought they were something akin to the chocolate macaron bars that we sometimes were given as a treat. That was until last night.
For the others - who may still be in the dark - a macaron is a sweet meringue-based confection made with eggs, icing sugar, granulated sugar, almond powder or ground almond and food colouring. It can be filled with ganache, buttercream or jam filling - sandwiched between two biscuits.
World War 1 Centenary Dinner, the Olde Post Inn, Cloverhill, County Cavan, August 5 (around 10.50pm). That’s where I was when I finally discovered macarons. I am reborn. Please nobody tell me how many calories there are in one (don’t rain on my parade, just yet).
Said macarons - in the Breffni blue and white - arrived with the coffee as, I assume, the ‘Petit Fours’. It was a sensational finale to what was a very memorable eight-course taster menu created by chef Gearoid Lynch and his talented team at the Olde Post Inn (scroll down for copy of menu).
The fore-thought and preparation that went into the dinner, kicking off a week-long programme of events as part of the Taste of Cavan 2014, was incredible. The food and presentation showed flair, creativity and real courage.
Me myself, I can’t say that I would be the biggest fan of some of the elements on the taster menu - (pigeon, foie gras, salmon eggs and corn beef to name a few which are an acquired taste) but, being adventurous, I tried everything. That is the great thing about taster menus, you are forced to try things that you would normally never order. In some cases (such as with the macarons) your taste buds are rewarded in a big way; in others, well... at least you tried it and you know now.
My personal favourite course was ‘The Battle of Passchendaele’ - which featured slow-cooked pig’s cheek, belly, crackling, pudding & red onion croquette and poitin sauce. Inspired and delicious.
In general, some of the comments overheard from diners reacted to the various courses on offer last night ranged from “sensational”, “amazing” and “culinary delight”. The hospitality and service was at the highest level with guests treated to a glass of Proseco on arrival at the black-tie affair and that very special and warm Cavan welcome that comes naturally to the team at the Olde Post Inn.
If last night was anything to go by, the Taste of Cavan 2014 is going to send your taste buds into orgasmic overdrive. You’d be crazy to miss it. Eighty plus exhibitors will be at The Anglo-Celt marquee at Cavan Institute this Friday and Saturday, August 8 and 9, with a range of tasters, samples, cookery demonstrations from top chefs and a host of family entertainment.

Check out www.thisiscavan.ie for full programme.