Ferndale Guesthouse & Restaurant


	Email not displaying correctly? View it in your browser. Dear Friends, in this Newsletter I want to tell you about one of my highlights of running the Ferndale Guesthouse & Restaurant on Achill Island. For those of you, who live in a city, the following might seem a bit strange, but if you have ever experienced that "going to town" means nearly an hour drive one-way, you will immediately know what I mean. Content Shop around the Clock - The Adventure of going to Town Announcing "New Horizon" Imaginative Cookery Courses coming in Autumn 2009 Recipe "Jon's Jambalaya" Wine recommendation: Casa Marin, Chile and Heartland, Australia Events and Activities on Achill Island General Information Shop around the Clock - The Adventure of going to Town "Oh, you'll have to go to town for that", you hear a local say and you know, that you will have to engage on a days journey. Even though we nowadays have the luxury of being able to use a car and shop around the clock, it is somehow still a bit as it was a few decades ago. You pack your things and get ready. You don't go there every second day and you don't just go there for one thing. When I go to Castlebar I do most of the shopping for my everyday business. But my real delight are the fantastic trips to special food stores, where I source ideas and ingredients for new and exciting recipes. In the last two years a range of new food stores opened in Castlebar, as probably everywhere in Ireland. These stores offer a wide range of unusual things and ingredients rarely to be found in big supermarkets. Surely there will be a range of specialized stores in your area just to be discovered and tried out. Prices are normally very competitive to supermarkets. Particularly one shop, a Caribbean and oriental market store, has introduced me to some amazing new foods since it opened its doors. I could spend hours finding ingredients that have never been available before. It's in places like these, where I come up with recipes for Ferndale and my creativity runs wild. For me this is the most exciting part of running a restaurant: To explore and define new horizons in cooking and tasting food! Announcing "New Horizon" Imaginative Cookery Courses coming in Autumn 2009 Come and discover the excitement of good food and wine. Learn to use ingredients and spices you have never dreamt of using before. Enjoy yourself on a week-end of culinary art and meet like-minded people. Our cookery courses will start beginning of November and will be held on six week-ends until the end of February. Read more about the dates and content on our Webpage. Recipe "Jon's Jambalaya" Jambalaya is a Louisiana Creole dish of Spanish and French influence. The dish is a New World version of the Old World dish paella. A Cajun version, loosely related to paella, was adopted. Cajun Jambalaya originates from Louisiana's rural, low-lying swamp country where crawfish, shrimp, oysters, alligator, duck, turtle, boar, venison, and other wild game were readily available. Any variety or combination of meats, including chicken or turkey may be used to make jambalaya. There are many myths about the origin of the name "jambalaya." The most commonly repeated folklore is that the word derives from the combination of the French "jambon" meaning ham, the French article "à la" a contraction of "à la manière de" meaning "in the style of", and "ya", thought to be of West African origin meaning rice. Hence, the dish was named jamb à la ya. My version is more related to the characteristics of southwestern and south-central Louisiana, the Cajun jambalaya, which contains no tomatoes. The meat is browned in a cast-iron pot. The bits of meat that stick to the bottom of the pot are what give a Cajun jambalaya its brown color. A little vegetable oil is added if there is not enough fat in the pot. The recipe serves 4 people / Ingredients: Basmati or jasmine rice, chicken fillets, bacon or rashers, small prawns, fresh garlic, fresh ginger, fresh coriander, maple syrup or honey, red chili, thai fish sauce, paprika, Cajun spice mix, fresh pineapple, mango and some mango chutney For the exact measurements and description of how to prepare the Jambalaya, please visit our Website Wine recommendations: Casa Marin, Chile and Heartland, Australia One of my wine suppliers recently introduced me to his new range of Chilean wines, of which I especially want to recommend a white wine. The Casa Marin, Estero Vinyard, San Antonio Valley produces a 2007 Sauvignon Gris, which is stunning and delightful. The flavour is an explosion of citrus and pineapple, with a hint of gooseberry and although it is a rather semi-dry wine and fine on the palate, it has an amazing long finish. It goes well with spicy food like my Jambalaya, curries, chicken or flavoured fish dishes. The second wine is from Hearland, Langhorne Creek, Australia. It is quite well-known, but unfortunately often overlooked wine, made of a mix of Dolcetto and Lagrein grapes. The 2006 is a full-bodied wine, with fantastic flavours of mulberry, cassis and fragrant herbs, with a rich and savoury palate of cedar and cherries. Due to its richness in red fruit, I would recommend this wine for any strong flavoured meat dish like pheasant, venison or lamb. I can strongly recommend both of these astonishing wines and I am very proud to have them in stock. If you can't find these wines, please contact us as we will be able to arrange a delivery to you. We also supply other wines from our extensive wine list. Events and Activities on Achill Island Scoil Acla Music School Music Classes commence on various venues across the island; Basket Weaving (one day courses), Writer and Dancing Workshop also available; 27th July – 2nd August; Contact Scoil Acla: 098 47353 or 098 43107; www.scoilacla.com Guided Walks Slievemore Deserted Village; Led by approved Fáilte Ireland Guide; Cost: €5.00 per person / €10.00 per family (proceeds in aid of charity); Meet at the Deserted Village (graveyard) at 11.00am – or by Appointment; Boots, lunch & water essential; Booking necessary as places are limited; For further details please call “Achill Isle House” 098 43355; All proceeds in aid of “Debra Ireland” Chanting group will meet Thursdays at 8pm. The Point, Sraheens. All ages welcome. Bring a friend. Join in singing or just sit and absorb the healing vibrations. No charge. Contact on 087 9260730 General Information: Opening Times & Specials for the coming August Bank Holiday Weekend Reservations are strongly recommended at all times! We are open all week from 6pm 'till late. Usually we take last reservations for about 9pm, but it is no problem if you want to make arrangements for a later time. Just give us a call: +353 98 43908. August Bank Holiday Weekend Friday Late Dinner On Bank Holiday Friday we are regularly taking reservations up to 10.30pm, allowing those who arrive late, to finish their evening in a nice atmosphere, with some exclusive food and a good bottle of wine. What else? © 2009 Ferndale Adventurous Guesthouse & Restaurant. Realised by Achill Online Internet Solutions Powered by MailChimp Update your subscription preferences. \| Forward this Newsletter to a friend \| See our Newsletter Archive for old newsletter \| Unsubscribe from our Newsletter.

Email not displaying correctly? View it in your browser.

Dear Friends,

in this Newsletter I want to tell you about one of my highlights of running the Ferndale Guesthouse & Restaurant on Achill Island. For those of you, who live in a city, the following might seem a bit strange, but if you have ever experienced that "going to town" means nearly an hour drive one-way, you will immediately know what I mean.

Content

Shop around the Clock - The Adventure of going to Town
Announcing "New Horizon" Imaginative Cookery Courses coming in Autumn 2009
Recipe "Jon's Jambalaya"
Wine recommendation: Casa Marin, Chile and Heartland, Australia
Events and Activities on Achill Island
General Information

Shop around the Clock - The Adventure of going to Town

"Oh, you'll have to go to town for that", you hear a local say and you know, that you will have to engage on a days journey. Even though we nowadays have the luxury of being able to use a car and shop around the clock, it is somehow still a bit as it was a few decades ago. You pack your things and get ready. You don't go there every second day and you don't just go there for one thing.

When I go to Castlebar I do most of the shopping for my everyday business. But my real delight are the fantastic trips to special food stores, where I source ideas and ingredients for new and exciting recipes.

In the last two years a range of new food stores opened in Castlebar, as probably everywhere in Ireland. These stores offer a wide range of unusual things and ingredients rarely to be found in big supermarkets. Surely there will be a range of specialized stores in your area just to be discovered and tried out. Prices are normally very competitive to supermarkets.

Particularly one shop, a Caribbean and oriental market store, has introduced me to some amazing new foods since it opened its doors. I could spend hours finding ingredients that have never been available before. It's in places like these, where I come up with recipes for Ferndale and my creativity runs wild. For me this is the most exciting part of running a restaurant:

To explore and define new horizons in cooking and tasting food!

Announcing "New Horizon" Imaginative Cookery Courses coming in Autumn 2009

Come and discover the excitement of good food and wine. Learn to use ingredients and spices you have never dreamt of using before. Enjoy yourself on a week-end of culinary art and meet like-minded people.

Our cookery courses will start beginning of November and will be held on six week-ends until the end of February. Read more about the dates and content on our Webpage.

Recipe "Jon's Jambalaya"

Jambalaya is a Louisiana Creole dish of Spanish and French influence. The dish is a New World version of the Old World dish paella. A Cajun version, loosely related to paella, was adopted.

Cajun Jambalaya originates from Louisiana's rural, low-lying swamp country where crawfish, shrimp, oysters, alligator, duck, turtle, boar, venison, and other wild game were readily available. Any variety or combination of meats, including chicken or turkey may be used to make jambalaya.

There are many myths about the origin of the name "jambalaya." The most commonly repeated folklore is that the word derives from the combination of the French "jambon" meaning ham, the French article "à la" a contraction of "à la manière de" meaning "in the style of", and "ya", thought to be of West African origin meaning rice. Hence, the dish was named jamb à la ya.

My version is more related to the characteristics of southwestern and south-central Louisiana, the Cajun jambalaya, which contains no tomatoes. The meat is browned in a cast-iron pot. The bits of meat that stick to the bottom of the pot are what give a Cajun jambalaya its brown color. A little vegetable oil is added if there is not enough fat in the pot.

The recipe serves 4 people / Ingredients: Basmati or jasmine rice, chicken fillets, bacon or rashers, small prawns, fresh garlic, fresh ginger, fresh coriander, maple syrup or honey, red chili, thai fish sauce, paprika, Cajun spice mix, fresh pineapple, mango and some mango chutney

For the exact measurements and description of how to prepare the Jambalaya, please visit our Website

Wine recommendations: Casa Marin, Chile and Heartland, Australia

One of my wine suppliers recently introduced me to his new range of Chilean wines, of which I especially want to recommend a white wine.

The Casa Marin, Estero Vinyard, San Antonio Valley produces a 2007 Sauvignon Gris, which is stunning and delightful. The flavour is an explosion of citrus and pineapple, with a hint of gooseberry and although it is a rather semi-dry wine and fine on the palate, it has an amazing long finish.

It goes well with spicy food like my Jambalaya, curries, chicken or flavoured fish dishes.

The second wine is from Hearland, Langhorne Creek, Australia. It is quite well-known, but unfortunately often overlooked wine, made of a mix of Dolcetto and Lagrein grapes.

The 2006 is a full-bodied wine, with fantastic flavours of mulberry, cassis and fragrant herbs, with a rich and savoury palate of cedar and cherries.

Due to its richness in red fruit, I would recommend this wine for any strong flavoured meat dish like pheasant, venison or lamb.

I can strongly recommend both of these astonishing wines and I am very proud to have them in stock. If you can't find these wines, please contact us as we will be able to arrange a delivery to you. We also supply other wines from our extensive wine list.

Events and Activities on Achill Island

Scoil Acla Music School

Music Classes commence on various venues across the island; Basket Weaving (one day courses), Writer and Dancing Workshop also available; 27th July – 2nd August; Contact Scoil Acla: 098 47353 or 098 43107; www.scoilacla.com

Guided Walks

Slievemore Deserted Village; Led by approved Fáilte Ireland Guide; Cost: €5.00 per person / €10.00 per family (proceeds in aid of charity); Meet at the Deserted Village (graveyard) at 11.00am – or by Appointment; Boots, lunch & water essential; Booking necessary as places are limited; For further details please call “Achill Isle House” 098 43355; All proceeds in aid of “Debra Ireland”

Chanting group

will meet Thursdays at 8pm. The Point, Sraheens. All ages welcome. Bring a friend. Join in singing or just sit and absorb the healing vibrations. No charge. Contact on 087 9260730

General Information: Opening Times & Specials for the coming August Bank Holiday Weekend

Reservations are strongly recommended at all times!

We are open all week from 6pm 'till late. Usually we take last reservations for about 9pm, but it is no problem if you want to make arrangements for a later time. Just give us a call: +353 98 43908.

August Bank Holiday Weekend

Friday Late Dinner

On Bank Holiday Friday we are regularly taking reservations up to 10.30pm, allowing those who arrive late, to finish their evening in a nice atmosphere, with some exclusive food and a good bottle of wine.

What else?

Update your subscription preferences. | Forward this Newsletter to a friend | See our Newsletter Archive for old newsletter | Unsubscribe from our Newsletter.