This autumn, to celebrate ‘Taste Cork’ week Arun Kapil, founder of award-winning spice company ‘Green Saffron’, Chef Patron, Canice Sharkey along with restaurant co-owners Michael and Catherine Ryan, will host an exclusive spice pop-up at the Cork city institution, Isaacs. Arun has created a beautiful 5 course menu for the one-off event to be held on Tuesday 11th October 2016 at 8pm.
An abundant feast will be order of the eve, a celebration of Canice’s passion for the finest Irish ingredients livened with Arun’s unique take on flavours and inimitable use of fresh spice, sourced by his cousin and team Green Saffron from family farms throughout India.
To begin, DIY canapés of Gol guppa, puri shells, chickpea, potato, lemon, coriander, Grey Goose and tamarind ‘water’. To follow, Irish salmon Tataki, smoked aubergine caviar, ginger, mint & coriander. Next a 1950’s ‘Maxim’s inspired dish of Mussel gratin “Billy Bi”, butternut, celeriac & celery, Mouclade spices. Then the main; dining tables will become laden with family style sharing dishes bearing, Rajput ‘split & grilled’ red leg partridge, almond, asafoetida pilau, damson & bramble ‘lunji’, onion & parsnip Pakoras. To finish, generous bowls of Chocolate ‘orange spice’ Mousse and crème fraiche.
Throughout the evening Arun will share his unparalleled knowledge of spice and recall tales of his time in the London music scene, at the esteemed Ballymaloe Cooking School and his life in glorious East Cork. The dining room will be transformed into a veritable ‘spice den’ for the occasion, piled with aromatic spices and autumn blooms.
‘I’ve been around spices all my life – I love them, and what’s more, I love the opportunity to share them with chefs and food heroes. I adore Isaacs and Canice is a wonderful chef with an unyielding appetite for discovery. I can’t wait to cook alongside him in such an iconic Cork setting’. ‘This collaboration has been a long time coming’ adds, Canice. ‘I’ve been the grateful recipient of Arun’s spices for months now…he’ll turn up with a bounty of spices and say ‘try this’, ‘now try it with this’ and I’m blown away at the combinations he comes up with! We’re delighted to welcome him, and his encyclopaedic spice knowledge to Isaacs kitchen’.