New Meetup: Lunch at James Joyce Irish Pub

From: user 5.
Sent on: Thursday, November 4, 2010 3:32 PM
Announcing a new Meetup for The Original Dining Out Group!

What: Lunch at James Joyce Irish Pub

When: Sunday, November 14,[masked]:30 PM

Price: $1.00 per person

Where: James Joyce Irish Pub
912 W Main St Near Brightleaf Square
Durham, NC 27701

I was in the mood for some irish food and of course to travel out and try a new restaurant. Anyone care to join me?

The restaurant doesn't make reservations and they charges 18% . They don't split checks for 6 or more people, so please bring cash.

I like to copy and paste alittle bit about the chef and than I'll add in the menu. If more of you like to attend, please call the restaurant and book your own table and come. This way we could possibly move tables closier together where we could share conversation

About Chef Curley
Please let us introduce Chef Paul Curley, from Ennis, Co Clare, Ireland. Chef Curley will be donning the apron and bringing the REAL taste of Ireland to the James Joyce Kitchen. Chef Curley is a great character who knows how to make cooking fun. This is very evident in his food; it?s presentation and the overall experience that will be unique to the James Joyce.

Don?t say you weren?t told!!

Chef Curley is among the most highly respected in his profession. As a freelance chef he has travelled widely bringing the real taste of Ireland with him. Paul had the honour of being the first Irishman to travel to France on a scholarship to study at the Advance College of Pastry in Vannes, Brittany. Some years later he travelled to New Zealand to advise on the art of Irish cooking and while there he became the first non New Zealander to win the prestigious Lamb Cuisine Award. While Chef Curley was only due to be in New Zealand for a short time his reputation and popularity kept him there for over three years.

He finally returned to his hometown of Ennis when an opportunity arose to work with John Madden, one of the country?s most respected hoteliers. Mr. Madden bought what was a convent and church and was planning to turn it into one of the leading hotels in Ireland. He knew he had the product in the building and he set about making sure that his food would equal that. Chef Paul Curley came on as Executive Head Chef at the new Temple Gate Hotel and in a very short time the Temple Gate Hotel gained a reputation for providing the finest fare around in both the high-class restaurant and the less formal pub

Paul Curley remained with John Madden for over seven years and since then he has been freelancing at home and abroad. His speciality lies in encouraging other chefs to look at the never-ending possibilities that exist with Irish Cooking

The menu:
Baked Cheddar ?Pookies? (Mushrooms)
Wild field mushrooms gently baked under spring onions and wexford vintage cheese

West Clare Fish Cake
Under Irish rasher and vintage cheddar

Phoenix Park Bowl
A Favorite spot of Joyce?s. Bowl of crisp leaves, berries, cherry tomatoes and crunchy garlic crusts w/ honey and wild mustard dressing

Atlantic Fish Bowl
Creamy chowder of fish caught in the seas between the
East of the US and the West of Ireland

Velvet Daily Soup
Velvet smooth soup made daily with a hint of Irish Mist

Nora Barnacle Ribs
Nora knew the way to Joyce?s heart?.through his ribs!

Ireland ?U? France
French Brie golden fried and served with an old Irish jam chutney?.voila!

Woodland Breakfast
Bacon, sausage, tomato and mushrooms, all cooked on a wooden stick, sitting on fried potato

The ?Original? Irish Stew
No fakes here?Slowly cooked lamb and vegetables thickened with spuds

Bangers N? Mash
Large homemade pork sausages served on a bed of spring onion and mash with onion gravy

Beef and Guinness Pie
Braised beef, field mushrooms in Porter gravy topped with crumbly pastry

John Jameson?s Steak
Tender porterhouse beef steak cooked to your liking, finished with a generous splash of Jameson?s Irish Whiskey and Cream

St Brendens Fish Bowl
Smoked cod, mussels and clams in a creamy sauce under cheddar mash (St Brenden knew this before Columbus knew America)

West Clare Fish Cake
Just like the starter but with two fish cakes topped with Bacon and Kilshanny cheese

Real Fish n? Chips
Smithwicks battered cod and homecut chips with real Irish creamy coleslaw

Nora Barnacle Ribs
A full helping of Nora?s Ribs

The Big ?Bog? Burger
A ? lb burger as big as a sod of turf from da bog, grilled and served sitting on a bun with onions, tomato and salad with fried spuds

Hot ?Irish? Chick
Supreme of chicken cuddled in a hot spicy chili sauce wrapped in a tortilla?oh yah!!

Porky ?Murphys? Spuds
Baked potato topped with crispy bacon, cheese, and green onion sitting on a crisp salad

James Joyce Club
Ham, turkey, cheddar, bacon, onion, mayo, mustard, grilled between bread


For the Sweet Tooth


Deep Clonmel Brambley Apple Tart with Bailey?s Cream

Wild Crunchy Fruit Crumble under Hennessy Custard

Warm ?Cottage ? Scones with Homemade Jam and Cream

Original Middleton Cream Cheesecake

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