The Climate Aware Sustainable Kitchen, aka The CASK Project, is an innovative collaboration involving chefs and producers from the islands of Ireland and Crete that seeks to revive our connection with traditional food practices and promote healthier, sustainable food choices.
This weekend sees the project host a very special one day workshop in which ten Irish chefs will be tasked with recreating traditional Cretan food dishes made using Irish ingredients only, in a bid to demonstrate just how easily sustainable, seasonal and local foods can be used to produce a wide variety of delicious, high quality international dishes.
The Cretan-Irish event takes place in the grounds of the National Ecology Centre Sonairte, and sees Irish chefs, organic growers, and media specialists working together with their counterparts at the Mediterranean Agronomics Institute of Chania (MAICh) in Crete to create a series of traditional Cretan dishes based on Irish seasonality.
Chefs including Jonathan Smith of Ernesto’s in Rathmines and Visham Sumputh of Etto will begin their day by foraging locally for the ingredients they will later use to create their Cretan-influenced recipes.
Following a day spent cooking, members of the public will be invited to sample the dishes, talk to the chefs and provide some feedback on the food they have tasted.
The free events quickly booked out online, but check out news of further initiatives on their website.
5pm Saturday August 5th, Sonairte, Laytown Co. Meath, less than an hour from Dublin by train.
