Eat the Streets Festival! 2024

Chef Erica Drum is thrilled to bring you two delicious and comforting seasonal soups, paired with freshly baked brown bread, all made with the best of Irish ingredients. Erica's cooking is vibrant and full of flavor, with a strong emphasis on sustainability, seasonality, and local produce. She will guide you through the steps to create two hearty soups that highlight the freshness of the season, perfect for warming up on cooler days. Alongside, she’ll show you how to bake a traditional Irish brown bread that complements the soups perfectly. Join us to learn how to make these nourishing dishes and pick up some expert tips along the way.

In this Middle Eastern cooking demonstration, Katie Quinn of Lilliput Stores and her dad Chef Michael Quinn, team up to bring the rich, aromatic flavors of the middle east to the eat the streets festival.

Together, they prepare a vibrant array of dishes, from baked falafel to a vibrant tabbouleh. All recipes that they have picked up from friends and colleagues that hail from different corners of the Levant.

The demonstration is not just about cooking; it’s a celebration of family and the joy of sharing meals with loved ones.

Chef Conor Spacey of Food Space Ireland and Garrette Clarke bring to life Anatomy of Action and show us how simple it is to not waste food! Unlock the mystery of creating delicious zero waste meals at home and beyond!

Travel the world in three courses with Chef Dan Keane of Urban Brewing. In this cook along Dan brings his love of travel and celebrating local and in season ingredients to create a meal that tells a story the brings us closer together, by inviting our taste buds to tell a story of a journey to another place and time.

Chef Lucas de Medeiros Matile of Mister S, infuses the rich flavors of Irish produce with vibrant Latin influences, creating dishes that are both exciting and innovative. With a passion for culinary creativity, Chef Lucas crafts memorable dining experiences that celebrate the best of both worlds. The first cook a long of the day is not to be missed!

Pop by our raised beds for a chat with Richmond Barracks’ Eco Gardener in Residence Polly Rowley-Sams. Learn about gardening in an environmentally conscious way, composting, vermicomposting and maybe pick up some seeds from our seed saver collection while you’re there. Little gardeners can explore the garden through some messy play too.

Join Jean Wallace's Foraging Walking Tour. In this session you will learn how to forage and what to look out for as a beginner forager. We will explore and discuss the urban wild plants in the area that are edible, medicinal and linked to our national food heritage. We will discuss the poisonous look alikes if appropriate! All participants will be provided with an information sheet - this will include: Common and seasonal plants to forage in an urban environment. Recipes for the wild plants available and herbal remedies.

Join our resident eco-gardener Polly Rowley-Sams to explore the biodiversity of Inchicore.

Discover the ecology of the locality and the surprising flora and fauna found within it on this tour that takes you through St. Michael's Estate, along the canal and back towards the village of Inchicore. Visit some unexpected local treasures along the way. This tour has been developed in collaboration with local environmental groups and highlights the important role we can all play in supporting biodiversity locally.

Some practical information: Our biodiversity walking tour is an outdoor experience so please dress for all weathers and wear comfortable shoes. The tour begins in Richmond Barracks and ends on Tyrconnell Road, and lasts approximately an hour and a half.

This is a drop-in walking-tour, so attendance will be first come, first served and subject to space availability. Please enquire at reception to attend.

Join us for a chat about the journey of moving from a sense of impossibility to realising the immense power held in our hands to take action, everyday. We can all do our bit with simple lifestyle changes from not wasting food to eating local and in season foods. These simple changes when nurtured grow and become a biodiverse garden of actions, that inspire others to join a movement and suddenly the impossible is possible.

Guests are:

• Joan Culligan, Retired Home Economics teacher and member of Thorndale Residents Association: Born on a farm where Joan developed a love of food and the land. Joan's love for cooking was inspired by her grandmother who lived with them. She worked in a north city all girls secondary school for 35 years where she taught home economics and co ordinated transition year. When she retired she got involved with her local community to develop the green area near their houses.

• Garrette Clarke, Sustainable Lifestyles Programme Officer with the United Nations Environment Programme: Garrette is the Sustainable Lifestyles Programme Officer, in the Industry and Economy Division of the UN Environment Programme in Paris. With a sustainability career spanning over 30 years, her expertise lies in promoting how we can live better and lighter. Technically referred to as ‘sustainable consumption and production,’ her team runs research on sustainable living, develops methodologies to support disruptive change and engages partners, including new wild cards like, youth activists, social media platforms and cultural influencers. She has a Master’s degree from Goldman School of Public Policy (University of California, Berkeley) and a BA in Medieval History from Smith College (United States).

• Catherine Cleary, Irish Times Food Writer, and Co Founder of Pocket Forests: Catherine is an award-winning journalist, author and nature activist. In 2020 with co-founder Ashe Conrad-Jones they set up Pocket Forests, a Dublin-based social enterprise helping communities create space for nature in urban areas. She is the author and co-author of four books. She spent more than a decade writing about food for The Irish Times and has hosted several podcasts. Last year she planted more than 6,000 trees to establish a native woodlands and wilding project of over 24,000 native trees in Co Roscommon.

• Angela Ruttledge, Head of Public Engagement with FoodCloud: Angela is a solicitor with a background in financial, corporate, and commercial law. She served on the council of the Restaurants Association of Ireland and is a member of the board of Fáilte Ireland. Angela ran a restaurant group for 12 years and before joining FoodCloud she co-founded Vytal Ireland, the country's first digital platform for reusable packaging. Angela is an Eisenhower Fellow (Global Leadership Programme 2023) and occasionally writes for The Irish Times.

Join us for a conversation with young people, hosted by Evie Kenny of RTE's Ecolution on Nourishing a Healthy Planet for the Future.

What are young people's experiences of the food system and their vision for the future.

Over the last year Dublin City has seen the closure of restaurants that have been the cornerstones of city’s vibrant food scene. Now more than ever, it is important that we have a conversation about feeding our city. We all need to eat; vitally we need to eat healthy food. How do we a grow a healthy food sector when climate change creates precarious growing conditions here and beyond, when conflict and politics cut off supply chains and all compounding by an affordability crisis. How does the Irish food system adapt to be resilient and be the solution for a just transition?

Guests are:

• James Burke, Dublin Food Chain: James started his food and retail career working part-time in Supervalu Bantry. He subsequently studied Retailed Management in DIT and joined Superquinn in 1984. He spent over 20 years in Superquinn, the last 10 of which were at Board Room Level. His Superquinn executive roles included Business Development Manager, Group Purchasing Manager and Trading Manager. In addition James served on the advisory board of AMS €1 billion European buying group and was a director of the Irish Purchasing Company Aontas. He holds a degree in retailing and wholesaling from Stirling University in Scotland

• Aisling Rogerson, The Fumbally:

• Emer McGrath, Spade Enterprise Centre: Emer is the Community Development Manager at SPADE Shared Kitchen. She became obsessed with food and cooking from a young age, which led her to build a career based around all things food! Her roles have included Fresh Food Operations Manager, speciality food retail, sourcing, procurement, catering and kitchen management. She has worked with a variety of food businesses to review and develop particular aspects of their company and has a particular love of working with Irish producers and suppliers.

• Iain Connolly, Croga:

• Samantha Forrest, Fussy Food Plates: Samantha, founder of Fussy Food Plates, a Dublin-based business that is transforming mealtimes for families. A passionate advocate for creating inclusive, fun, and engaging dining experiences, Samantha has made it her mission to support children, including those who have sensory challenges, in developing positive relationships with food. As a mother of three and a qualified nutrition coach, her expertise and innovative products have help families by making mealtimes both stress-free and enjoyable. Today, she joins us to share her insights on making food fun & tackling fussy eating at home.

It starts with a warm aroma wafting from the kitchen, then there's a sizzle, perhaps a whistle of a kettle... Finally, the gentle pat of your full belly. We all of memories from childhood, travel or life milestones that are marked by a meal shared with family, friends or strangers. Come chat with masters of the pen and the blade who capture these memories through stories and recipes.

Guests are:

• Shamim de Brún, Emerging Food Writer of the Year 2023: Shamim de Brún is a food and drinks writer whose penchant for divilment has led her to weird, wild and wonderful places. A Dublin-born and bred cork dork, she has worked in service, wine, and whiskey before coming to the world of media. She has completed her WSETs and is a Level 2 Cicerone Beer Sommelier. She has also completed specialist Irish Whiskey courses and has worked in a winery under Róisín Curley. Winner of Emerging Food Writer of the Year 2023 at the Irish Food Writing Awards and part of the team that won Best Social Media, she’s known for her insightful exploration of the intersection between food, identity, and tradition. With a deep-rooted passion for the culinary arts and a keen interest in storytelling, Shamim has carved out a niche for herself as an insightful voice in the Irish food scene.

• Jennie Moran, Luncheonette: Jennie Moran is an artist who uses the philosophy, culture, and infrastructure of hospitality to create opportunities for shared connection. She started a nomadic hospitality project called Luncheonette in 2013 which operated as the canteen in the National College of Art and Design in Dublin, and was named Irish Café of the year at the 2019 Food and Wine Awards. In 2022 Luncheonette was invited to Artsadmin in London, to take part in a hospitality themed research residency and consultancy project called Say Yes to Who or What Turns Up. She has completed a Masters in Gastronomy and Food Studies at TUD and has written a book entitled How to Soften Corners about the impact of hospitality in institutions. Her research into practical applications of hospitality has been supported with a bursary from the Arts Council of Ireland. She provides mentorship in holistic hospitality to creative organisations and lectures at NCAD, and other universities

• Dr. Anke Klitzing Technical University of Dublin: Dr. Anke Klitzing teaches Food Writing and Media on the MA Gastronomy and Food Studies in TU Dublin and has completted her PhD on Gastrocriticism, where food studies meets literary criticism.

• Graham Herterich, The Cupcake Bloke: Having learned to bake with his granny at a very young age he went on to become a classically trained chef who re-established his passion for baking as his career progressed, which ultimately lead him to set up The Cupcake Bloke in 2012 and open his first retail store “The Bakery” in Rialto in 2018. The winner of several Blas na hÉireann Awards and Chef Ireland Awards, Graham is passionate about flavour and quality while bringing an element of fun to his bakes. BAKE by Graham Herterich is his first book. The book focuses on traditional Irish recipes and bakes, with each “Traditional” recipe getting a “Modern” counterpart. And this week he released “COOK”.

Are you passionate about food and drink and considering turning your passion into a business? Join us for a 45-minute free talk, "Cooking Up A Business – Top Tips For Those Thinking About Starting a Food & Drink Business," with James Burke of Dublin Food Chain where we will explore the exciting possibilities and challenges of entering the food and drink industry. This talk is designed for aspiring entrepreneurs eager to start their own food or drink manufacturing business. You'll gain valuable insights into the first steps of your journey, from identifying your niche to understanding your target market. Discover the various avenues available for selling your products, whether it's through farmers' markets, online platforms, or supplying to shops and cafes.

We'll also highlight the many supports and resources available to budding entrepreneurs, including funding opportunities, mentorship programs, and business development services. Join us for this short informative and engaging session, where you'll leave equipped with practical tips and strategies to kickstart your food and drink venture. Whether you're dreaming of launching a unique product or expanding an existing idea, this talk will provide the guidance you need to take the next step with confidence.

This is a pre-bookable sessions - Book your place here

Unleash your creativity in this hands-on workshop with Lollipop Apparel where you'll design vibrant tie-dye t-shirts using eco-friendly dyes made from natural sources like beetroot, turmeric, and spinach. Learn the art of extracting colors from plants and vegetables while creating unique, sustainable fashion pieces. Perfect for nature lovers and eco-conscious creators!

Reaching 25 million people once required a team of marketing professionals and a hefty budget. Today, a teenager with an iPhone can achieve the same for free.

In this workshop, discover how TikTok has become the fast track to reaching millions, rapidly outpacing traditional paid methods. Learn the science behind creating viral videos, understand why many brands struggle on TikTok, and why innovation is key to staying ahead in the digital landscape.

Join Kitty Scullly for an informative and inspiring hands-on session to explore the 'what', 'why' and 'how' of perennial planting. In this workshop which is suitable for gardeners of all levels, you will learn how to cultivate low input plants for long yielding harvests in your urban garden!

Learn how to compost with less work, fuss and smells. A quarter of biodiversity in the natural world lives under our feet. Like all great things Pocket Forests start with healthy soil and we love using food waste to get life back into depleted urban soils. At this workshop with Catherine Cleary from Pocket Forests you can learn how to compost with urban-friendly ideas, turning kitchen waste into garden gold. Even if you don't have a garden you can still compost.

Join Janet's dumpling-making class at the Eat the Street 2024 festival to explore the rich flavors of Chinese food culture. Under her expert guidance, you'll create delicious handmade dumplings from scratch. Choose from fillings like vegetables, mushrooms and more. Finally, finish your creations with decorative folds and enjoy your handmade dumplings.

Janet, the 2023 RTE Takeaway Titans winner, gained recognition for these dumplings. This intimate, hands-on workshop is perfect for gathering with friends, learning new culinary skills, and experiencing one of the best activities in Dublin

Grab your apron for an explosively sweet time with Dan! Learn the science behind honeycomb crunch, so you too can make this deliciously sweet, and crunchie topping that is perfect on ice cream, dipped in chocolate or all on its own!

Carrot cake is a well known and beloved cake flavour, we can all agree to that. For me, it is even more special, carrot cake is one of the first recipes my mom taught me. Now, I am excited to share this delicious memory with you and introduce you to a new carrot cake style! Join me, Carol Mussetti of Bake It Happen and lets bake a new memory together, and of course taste this delicious, super moist carrot cake!

Hey food lovers! Join Chef Marian from Flavouritos by Hastie Catering at Eat the Street 2024 for a fun, hands-on cooking class. We’ll be making cachapas—crispy, golden Venezuelan sweet corn pancakes that are as delicious as they are unique, topped with gooey cheese and other mouthwatering fillings.

Chef Marian will show you how to make these tasty treats from scratch, sharing her love for Latin American cuisine and the story behind this beloved dish. If you’re excited to try new flavors and learn a bit of Venezuelan culture, this class is made for you. Let’s cook, taste, and enjoy together! 🌽🧀

Yeongsu, the head chef at Space Jaru, will join Eat The Street 2024 to guide you through the world of Kimchi and Korean cuisine. He will demonstrate how to make traditional Kimchi using a variety of seasonal vegetables. Yeongsu will also share his favourite Korean recipes that incorporate Kimchi, including Kimchi stew, Kimchi pancake, and Kimchi fried rice.

Move, play and make shapes, while we talk about nature and all the things that animals eat.

In this fun and collaborative workshop with Elsa Green, children will work together to create a large mural using vegetable stamps made from potatoes, carrots, and other food sources. This hands-on activity encourages teamwork, creativity, and the exploration of using natural, everyday materials in art. Kids will enjoy transforming simple veggies into vibrant stamps to contribute to a colorful, communal masterpiece!

Join The Bri's Knees for a creative workshop that combines the beauty of nature with sustainable crafting! Children will explore the outdoors to collect natural treasures like sticks, leaves, and shells, and we'll also use dried foods like citrus slices and pasta to create unique, eco-friendly mobiles.

This activity promotes sustainability by using natural and recycled materials, while also helping children develop fine motor skills and creativity. By crafting with nature and food, participants will learn the importance of reusing resources and celebrating the environment.

Come create a one-of-a-kind mobile that reflects the wonders of nature and sustainable living!

Kids dance party that combines song, dance & play through engaging physical activity, imagination, and FUN! - Dancing to all the best foodie tunes with Carla Roberts