End of Summer Party — Special Chef Edition!

End-of-Summer Dinner Party — Special Chef Edition (with optional potluck vibes!)

📍 Where: Keelan’s welcoming home, Dublin 4 (exact address shared after RSVP)
📅 When: Sunday, 7th September, from 4:00 PM until around 11:00 PM
💶 Price: €26 per person - plus Meetup fees - (covers ingredients + the chef’s time)
Promo (first 10 uses): code 3less for €3.00 off — expires Sun, 31 Aug 2025.
Promo (first 7 users) code: disc1 for €2.00 off — expires Tue, 2 Sept 2025.
👥 Capacity: 28 guests max — RSVP early!

Following the extraordinary success of our last gathering in this lovely home (probably the best event we have ever had!), we’re levelling up! 🎉

For the first time ever, this will be a paid community dinner where our own member and authentic Italian chef, Alex, will cook a full menu for everyone. This is a special occasion for our group — and I can’t wait for it!
And because our community spirit is everything, the open-table tradition stays: you’re warmly welcome to bring extra food and plenty of drinks (many drinks! 🍷🍾) if you’d like. Think of it as a chef-catered feast plus bonus treats from friends.

What’s Included

• A multi-course dinner prepared by Chef Alex.
• Live dish intros & demo: Alex will introduce, show, and explain each course and will do the 'dressage' (live plating) in front of everybody!!
• A cosy, friendly house-party vibe in Dublin 4.

What You Can Bring (Optional)

• A little something to share (drinks, aperitivo snacks, cheese, drinks... a dessert, drinks...).
• If bringing food, please post in the comments so we can avoid duplicates.

The Menu — End of Summer Party
To Begin — A Celebration of Sourdough Focaccia

• Rosemary & Maldon Sea Salt — 48-hour rye sourdough, naturally leavened, perfumed with rosemary, finished with Maldon sea salt flakes.
• Caramelised Shallots & Balsamic di Modena IGP — slow-confited shallots glazed in an aged Modena balsamic reduction, accented with cherry tomatoes.
• Irish Wild Mushroom — topped with crispy cavolo nero and confit garlic.
  The Main Course
• Costolette di Maiale alle Erbe Mediterranee
  Heritage pork chops, marinated with confit garlic, thyme, and rosemary, chargrilled to smoky succulence.

Accompaniments (served family-style):

• Verdure alla Provenzale — a classic of sun-ripened vegetables, gently stewed to preserve vibrancy and depth.
• Duck Fat Potatoes with Chives — crisp, golden roast potatoes with a soft, melting centre.
• Riso al Limone e Salvia — Carnaroli rice delicately scented with Amalfi lemon zest and fresh sage.

To Conclude

• Panna Cotta & Poached Rhubarb
  A silken panna cotta paired with rhubarb poached in white wine, vanilla, and star anise, finished with white-hazelnut crumble.

House Notes & RSVP Etiquette

• This is a paid event, and the fee is non-refundable.

Final Bits
Bring your appetite, your favourite bottles, and your best stories. We’re thrilled to host another wonderful evening in Dublin 4 — with Chef Alex at the helm, this one’s going to be extra special.

Book your spot now — see you at the table!
(If you face any problem just get in touch with me posting below or via WhatsApp and we'll try to fix any technical issue)
P.S. Promo (first 10 uses): 3less for €3.00 off, valid until Sun, 31 Aug 2025. / Promo (first 7 users) code: disc1 for €2.00 off — expires Tue, 2 Sept 2025.

Ciao,
Alex, Gianni & Keelan🍝✨

P.S.: below you can see some pictures from our previous event!