Winding up with delicious menu

We’re back home and (mostly) rested up. Laird is preparing photos — I will try to limit the number we post — and I want to talk about our last, greatest meal at Ballymaloe House, a country manor and estate, now an inn and the restaurant, and farm, that inspired Ireland’s food renaissance. First we went to tour the Jameson distillery, actually very interesting and I got a bung for a souvenir. But we are definitely not Irish whiskey folks — though our free Jameson’s, ginger ale and lemon was mighty fine (not that I see a lot of point to buying very expensive whiskey and mixing it). But, oh, my, Ballymaloe — google it — a 5-star YUM! for a 5-course dinner: first course, I had chilled Lebanese cucumber soup and Laird had Galia melon, pomegranate, grape and lemon verbena cocktail and a garden leaf salad; for second course, Ballymaloe hors d’ oeuvres, we were taken into another room with a two-tiered table set with a feast of choices, and I don’t remember what we had, but let’s just say that our little plates were full with trying almost everything on offer! These courses were served with the most delicious white wine in memory — and I am not usually a white wine woman. For entree, Laird had pan-seared west Cork scallops, fennel puree, red pepper, caper & chervil salsa and runner beans. I had Ballycotton John Dory (a fish), grenoble butter, spinach and romano beans. I should have stuck with the white, as proper, but I wanted to taste the red and it was magnificent. This course was served with Kingston’s organic potatoes with savory butter for the table. Next was the cheese course — Irish cheeses served with Membrillo and Ballymaloe cheese biscuits. And then came the Ballymaloe sweet trolley. Just as it says, a wheeled cart filled with desserts, mostly chocolate, which was lucky for me because I was stuffed and I can pass up chocolate. Laird cannot. Everything was beautifully prepared and presented and came with exquisite mouth pleasure. This whole trip was eating amazing food and meeting some of the people who produce Ireland’s food. I’m telling you, you really need to look at going on one (or more) of Kris’ culinary tours! She finds the very best of whatever it is on offer. And, yay, I have reconsidered and think I might have a poem from the trip! We’ll post pics soon — thanks for joining our adventure