August 17-20, 2017

August 17-20, 2017

Celtic Kitchen

Celtic Kitchen

Food stories are an important part of any culture. In Ireland, it's not all about the potato! The Celtic Kitchen showcases traditional and modern Irish and Celtic cuisine. Local and international chefs share recipes and stories in engaging, interactive demonstrations.

An Irish Food Revolution

If you think Irish food is heavy, bland, and boring, think again. The great Irish food revolution is well underway. It owes its success, in part, to its focus on fresh, locally-sourced ingredients - bountiful produce, grass-fed meats and dairy, an abundance of seafood - as well as a bevy of wel-trained chefs and the public's appetite.

Modern Irish chefs play with their food, mixing traditional and modern tastes, and inspired by the world in as many ways as they have spread throughout the diaspora. Visit the Celtic Kitchen and join the movement. 

Kevin Dundon

Blairs Inn

Dunbrody Country House Hotel Ireland is a small luxury hotel in Wexford located on the dramatic Hook Peninsula on Ireland's south coast. Owned and operated by husband and wife team Kevin and Catherine Dundon, Dunbrody luxury hotel Ireland reflects their joint passion for excellence in all areas - fine food and a friendly, relaxed service combiend with luxury accommodation all within the centuries-old walls of the beautiful Georgian property in County Wexford. Visit the website, here.

Brian Moran

Brian Moran

 

Chef Brian Moran started his culinary career in Green Bay, WI, cooking at Los Banditos Mexican restaurant and the Cafe Espresso. After finishing culinary school in Appleton, WI, he moved to Milwaukee in 1986 and worked at the Pfister Hotel, The Bradley Center, the Wisconsin Club, and spent 15 years as executive chef at the Milwaukee Club. Chef Moran then helped create St. Paul Fish Company, located in the Milwaukee Public Market. Chef Moran also taught evening cooking classes in the market until he began his new career in 2008 working at Milwaukee Area Technical College as a part-time culinary instructor. Chef Moran was hired as a full time instructor at MATC in 2012 and has consulted for Patrick Cudahy with recipe and bacon ideas for the last four years. Brian loves working with a great Wisconsin based company like Patrick Cudahy. He has been the face for "Bacon Lovers Day", sponsored by Patrick Cudahy at the Wisconsin State Fair since 2008 and has also worked with culinary students to develop new bacon inspired recipes for Patrick Cudahy. Brian continues to cook during the summer filling in at St. Paul Fish when needed, cooking classes at the Public Market and is involved in farm to table dinners this summer. 

MATC School of Business Culinary Arts

Kyle Cherek

 

KyleCherek

Kyle Cherek is the host of the Emmy-nominated television show Wisconsin Foodie, beginning its seventh season on PBS and broadcast primetime to over 8.2 million households. He has been featured on the Travel Channel's "Food Wars." Cherek is a frequent contributor to M Magazine's print and online issues with his column/commentary, and regularly hosts culinary events, such as Kohler Food and Wine, among others. 

A born and bred Wisconsinite, he has been sitting up and taking nourishment since the Nixon administration. He sees the Midwest as a font of history, craftsmanship, and artisanal dispositions; all of which are continually pushing national culinary and sustainability trends forward. As host of Wisconsin Foodie, Kyle profiles these food treasures and chronicles the story of food, through regional chefs, farmers, and artisans. 

Check out his website here.

 

2016 Celtic Kitchen Photos

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