Dingle Dinners by Trevis L. Gleason

Dingle Dinners by Trevis L. Gleason

If there’s one thing I will be focusing on even more in the new year, it’s Irish local and seasonal food. There is so much to offer, from locally caught fish on our shores to honey made from bees in the Golden Vale, from our freshest beef and lamb to organic fruit trees and much more. Whether you live in the East, West, North or South, each region has their own products and specialities. One of those great little places along the West coast is Dingle in County Kerry – a well loved place by both locals and tourists and named #1 Foodie town in Ireland in 2014.

In ‘Dingle Dinners’, Trevis L. Gleason goes behind the restaurants and into the homes of all those great Dingle chefs to find out what they cook in the comforts of their own home for family and friends. This book is therefor a bit different than most books as it features different chefs and their own family favourites, rather than just the one chefs, which makes this book a very rich and tasty collection of recipes. But other than that it also gives you a look into the Dingle life and the love these chefs have for food, their town and life in general.

Fresh Dingle Crab Mayonnaise

Fresh Dingle Crab Mayonnaise by Lee Sim, The Dingle Whiskey Distillery. Photo: Joanne Murphy

Book description
What do chefs cook when they have friends and family around for dinner? Trevis L. Gleason asks just that of the talents who have made Dingle a culinary hotspot, named Ireland’s #1 Foodie Town by the Restaurants Association of Ireland. Many of these experts made the rounds of the world’s culinary centres before dropping anchor in Dingle.

Classics (roast duck dinner with all the trimmings), regional specialties (smoked mackerel pate in cherry tomato with salsa verde), family favourites (pizza party with sweet potato fries), and indulgences (fuchsia shortbreads with Dingle Gin lemon curd) are all on the menu.

Trevis dishes up the curious backstories of these hard-working, hard-playing people who prepare some of the best food Ireland has to offer. Their irresistible three-course dinners for six blend everyday dining with sophisticated innovation. This imaginative collection shares the warm, good-time feel of Dingle’s restaurants and is sure to become dog-eared from use as the recipes grow into family staples and dinner party standards. But before you even get to the tempting recipes, you’ll be hooked by the charming tales of life, cooking and love of place.

Pasta with Dingle Bay Prawns in White Wine and Saffron Sauce

Pasta with Dingle Bay Prawns in White Wine and Saffron Sauce by Stella Doyle – Doyle’s. Photo: Joanne Murphy

About the author

Trevis L. Gleason

Photo: Elaine Kennedy

In April 2001, Trevis Gleason was a chef on the rise, teaching at institutions such as Cornell University and California Culinary Academy. Then one day, just as his career was entering rarefied air, he suffered a stroke-like episode and was diagnosed with incurable multiple sclerosis. He lost everything – his job, his marriage, even his perceived persona. Instead of falling to pieces, he saw an opportunity to fulfil a long-postponed dream: he put life in Seattle on hold and moved to west Kerry.

He’s currently on the committee of Dingle Food Festival and has been an award-winning culinarian and instructor at such institutions as Cornell University, New England Culinary Institute and California Culinary Academy. His memoir, Chef Interrupted, won the Prestige Award at the Gourmand World Cookbook Awards.

He lives with MS and runs Life With MS, a widely read and respected blog, as well as giving regular talks about living life fully. He lives in Seattle, Washington and Dingle with his wife, Caryn, and their two dogs.

For more information you can visit his website trevislgleason.com.
Book information
Hardcover: 240 pages
Publisher: The Collins Press (29 Sept. 2017)
Language: English
ISBN-10: 1848893280
ISBN-13: 978-1848893283
Product Dimensions: 18.9 x 2.3 x 24.7 cm
You can buy this book on Amazon UK or on Collinspress.ie

Win a copy of this fantastic book on my Facebook page.

Braised pork belly

Braised pork belly by Paul McPhillemy, Ashe’s. Photo: Joanne Murphy


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