Guest Wields Spatula, Rescues Cutlery
Host Treated For Shock
The Temple Bar Summer Sensational, which started yesterday and runs until Sunday, is serving up a feast for the senses in and around Dublin’s Temple Bar. The festival menu, put together by the Temple Bar Cultural Trust, is bursting with drama, music, art, film, comedy, dance and, well, vegetables.
Yesterday evening, as part of the festival, Cirque de Légume dished up what was by far the most creative and entertaining vegetable medley I have ever seen. Here’s the recipe.
There I was, waiting patiently throughout the
spring extended winter for my rhubarb plants to make their entrance proper and bring forth stalks enough for me to cook with.
I had very particular plans for the first rhubarb of the season, in the shape of a recipe that may possibly explain why Martijn Kajuiter of the fabulous Cliff House Hotel in Ardmore, Co. Waterford, has a Michelin star and I do not.
I was a little perturbed however, when, with a dry spell and a little bit of heat, my rhubarb plants got ahead of themselves and started producing seed heads – a thing I have not seen rhubarb do before. Pretty though the seed heads may have been, they weren’t going to do rhubarb production any favours. They consequently met a swift end and the plants were left to get on with their normal stalk-producing business. Thankfully, there was enough of that happening to meet my stewy dessert purposes.