Slow in the City is Slow Food Dublin's inaugural annual food festival, in association with Bodytonic. Comprising of talks, panel discussions, demos, tastings, workshops and a food hall with Dublin producers, Slow in the City will highlight the flourishing Dublin food scene collaborating with local producers, community gardens, restaurants and chefs all of who live and breathe the Slow Food ethos every day in their work.
As part of Science Gallery Dublin's IN CASE OF EMERGENCY exhibition, Slow Food Dublin is hosting a screening of the documentary Atlantic in partnership with the film’s director, Risteard Ó Domhnaill.
Slow Food Dublin is presenting this documentary to highlight the collapse of our indigenous fishing communities, but more importantly, to raise awareness of the importance of sustainable fishing practices in order to sustain and support coastal communities and our sea resources. Atlantic draws on stories from the most remote and breathtaking locations in the North Atlantic, and at close quarters with some of the sea’s most captivating characters. See below for more information about the documentary.
The screening will be followed by a panel discussion with the following experts:
- Sally Barnes from Woodcock Smokery in Skibbereen, Co Cork — Sally has been the owner and chief smoker at Woodcock Smokery for longer than she cares to remember! Sally is one of the few fish smokers left in Ireland to only smoke wild salmon, hake, pollock, kippers, tuna and mackerel. Along with running her well-established business, Sally is a key member of the Slow Food movemenet in Ireland, having represented Ireland at Slow Food International events around the world like ‘Salone del Gusto’ in Turin, and at ‘Slowfish’ in Genoa.
- Niall Sabongi, chef and owner of Klaw in Temple Bar, Poké on Capel Street and soon to open Urbanmonger on South Great Georges Street and Klaw Seafood Café on Fownes Street. His seafood businesses are all about ‘casual and accessible’ seafood and includes a tasting of oysters from around the Irish coast, a true expression of Irish ‘terroir’. Niall is committed to sustainable seafood and his own quest to source the best fresh fish led him to establish a seafood wholesale business, Sustainable Seafood Ireland. He is also one of Fáilte Ireland Food Champion’s, frequently giving talks and demos on seafood at festivals and events around Ireland.
- Risteard Ó Domhnaill is an award winning director and cinematographer, known for The Pipe (2010), Atlantic (2016) and founder of Scannáin Inbhear/Inver Films. Accolades include Best Irish Documentary at the Dublin International Film Festival and 2016 Screen Director's Guild of Ireland Finders Series Award.
Tickets cost €6 and can be purchased through the Science Gallery Dublin website here.
More information about the IN CASE OF EMERGENCY exhibition can be viewed here.
Narrated by Emmy Award-winning actor Brendan Gleeson, Atlantic follows the fortunes of three small fishing communities – in Ireland, Norway and Newfoundland – as they struggle to maintain their way of life in the face of mounting economic and ecological challenges. As the oil majors drive deeper into their fragile seas, and the world’s largest fishing companies push fish stocks to the brink, coastal communities and the resources they rely on are fast approaching a point of no return.
Filmed in some of the most remote and breathtaking locations in the North Atlantic, and at close quarters with some of the sea’s most captivating characters, Atlantic brings to the fore three very intimate stories from the global resource debate. It explores how modern day communities must learn from the past, in order to secure a brighter future.
Please visit the Atlantic film website for more information.
Don’t Treat Soil Like Dirt! A simple statement, but a very important one and the message behind the People4Soil campaign, which aims to raise awareness of the dangers posed to Irish soils through pesticide uses, afforestation, erosion, urbanisation and overgrazing.
Soil is the central focus of this panel discussion taking place at The Hinterland Festival in Kells Heritage Centre, Kells, County Meath on Friday 23rd June at 6pm. The panel discussion will be hosted by Slow Food Dublin and led by Anthony O’Toole, committee member and Fáilte Ireland Food Champion. He will be joined by experts Fiona Brennan, soil microbiologist from An Teagasc, Aaron Jewell from People4Soil Campaign and Rod Calder-Pott from Highbank Organic Farm to discuss the health of Ireland’s soil, how it affects our food and environment and if action isn’t taken the detrimental effects it will have in the future.
This is a free but ticketed event. Please purchase your tickets on The Hinterland website here.
Slow Food Dublin invites and welcomes everyone to come to our Street Feast party on Sunday, June 11th at 3.30pm in Flanagan's Field Community Garden. Simply a chance to connect with people over food and enjoy a Sunday afternoon in this wonderful community garden.
If you can, please bring some food to share, but no stress if you can't, please come anyway! The more the merrier!
GET READY FOR A FUN-FILLED AFTERNOON FOR FAMILIES THIS WEEKEND!!
Big Foodies and Junior Foodies, join Slow Food Dublin at theHonest2Goodness Market in Glasnevin on Saturday 27th May at 2pm for a competition of skill and teamwork, and of course, lots of fun!
How the competition will work...
Family teams of 2 (1 adult + 1 junior) will have 30 minutes to create an award-winning cake design. Don't worry if you've never done this before, you don't need to have any experience – Caryna's demonstration will show you lots of tips and we'll equip you with all the tools you'll need... Just bring your creativity!
Cakes and decorating materials will be provided – all you have to bring is an apron, a tea towel and your game face!
Prizes will be awarded for Most Creative, Most Colourful, Best All Round and also one surprise category.
Everyone will get to bring home their creations, or even better – you can eat them!!
How to enter & cost:
Click on the eventbrite link below and purchase a ticket for your team (1 adult + 1 junior). Tickets cost €10 per team or €8 for members of Slow Food.
You will be asked to pick a team name for the competition. Be creative! e.g. Spatula Kings or the Ryan Family Dream Team.
You will also be asked the age of your junior foodie team partner.
Join us for a hands-on evening of discovery with The Proper Chocolate Company and learn how chocolate is actually made – from the cocoa plantation to the chocolate we buy in shiny packaging.
Understand the types of cocoa beans, how to sort them, roast them and extract the precious cocoa nibs.
Delve into the science of making chocolate – see nibs getting liquefied, observe chocolate crystals and understand chocolate tempering. Activities of the evening:
- Examine, sort and roast cocoa beans from various origins
- Winnow cocoa beans, and collect cocoa nibs
- Create cocoa liquor
- Learn what goes into a bar of chocolate and how to identify quality chocolate
- And of course, we will taste chocolate at various stages of development!
Event starts at 7.30pm. Please arrive early. The Hopsack has a Deli for anyone who would like to grab some dinner before the event takes place. Space will be reserved for Slow Food Dublin from 6.30pm.
About The Proper Chocolate Company
The Proper Chocolate Company, founded by Patrick and Kelli Marjolet in May 2016, produces bean-to-bar chocolate in micro-batches in Dublin. Their passion for chocolate making began in 2013 while living in San Francisco. Having received a bag of cocoa beans from a local small-batch chocolate maker as a gift, Patrick decided to have his hand at making his own chocolate and an intense passion ensued and endures.
Much like a winemaker seeks out the best grapes, they source the finest beans and carefully roast them to bring out their optimum flavours. When treated just right, cocoa beans release an incredible variety of savours and subtleties that you just don’t find in mass-produced chocolate.
They currently trade year-round on Saturdays at the Honest2Goodness Market in Glasnevin and at The Green Door Market at New Market Square. Their bars are also available at a few select retailers, one which is The Hopsack, with more to come on stream in the coming months.
Just in time for Easter, Camerino Bakery will be popping up at Dublin’s street food market,Eatyard, with a bake sale and some baking demos on Saturday 15th April.
Award winning baker Caryna Camerino will show us how to make Challah, a traditional Jewish bread and give us her best Easter cake decorating tips. Caryna will have some of her favourite cakes and breads on sale and will be demoing and chatting with food writer Dee Laffan about baking and Slow Food Dublin.
Caryna Camerino is the baker behind Camerino Bakery. Her bakery has been named in the Irish Times Top 100 places to eat in Ireland, awarded Best in Ireland by McKenna’s Guides/Bridgestone Award in 2017, 2016, 2015, 2014, 2013, 2012. Her bakery was shortlisted for the Irish Times Best Shops in Ireland 2015 and visiting Camerino Bakery on Capel Street was included in the Irish Independent’s bucket list of 30 things to do in Dublin before you die. Her chocolate raspberry cheesecake brownies won Gold in the Blas na hEireann Irish Food Awards, and were finalists in the Dublin Street Food Awards. Caryna is a member and supporter of Slow Food Dublin.
The Eatyard is a food market / event space on 9-10 South Richmond St right next door to The Bernard Shaw. It’s been 2-4 years in the talking and making, and has grown out of our annual Beatyard & Big Grill festivals, the various flea and car boot sales we’ve hosted and numerous trips to destinations like Austin, London, South Africa, Asia and Eastern Europe. A mish-mash of all of the above has gotten us to this point. Eatyard’s aim is to elevate Irish Street Food to a new level and bring a unique casual dining experience to Dublin. We’re always on the hunt for innovative & creative food producers, chefs, cooks or vendors who follow the ethos of doing something simple really well.
Slow Food Dublin presents a hands-on evening of fermentation exploration with Herbel Crest and Blas Cafe in the heart of Dublin City. We will be learning how to make delicious fermented beverages and food using water and milk kefirs that can help improve your digestive health. Everyone will get kefir grains and recipes to take home.
Activities of the evening:
- Introduction to Fermentation
- Basics of water and milk kefirs
- Recipes and tastings of fermented foods and drinks
Event starts at 6.00pm. Please arrive early. Blas Cafe will be providing fermented snacks on the evening for guests to enjoy.
Chocolate Factory resident Gerry Scullion has been brewing water kefir since 2012 and other ferments for a few years more. Gerry started out with one simple ambition, to produce a healthy alternative to sugary soft drinks. Hand-crafted in small batches, using water kefir and natural herbs and spices, the drinks are packed with beneficial cultures which promote good gut health.
Eoin is a co-owner and head chef in Blas cafe and has a background in Health foods. He has been fermenting for a number of years and more recently introduced a few basic ferments to the cafe menu. Blas Cafe opened in Oct 2014 and is the in the building to meet, eat and work. It was floored using decommissioned scaffolding planks and its furniture is mainly up-cycled materials, primarily a necessity at the time rather than by design! Also in the space is “Untitled,” a design shop which represents the best in Irish makers and designers including producers from the building itself.