Reliving the Seafood Spectacle: A Recap of Biddy’s Leap Year Celebration

On the 1st of March, we hosted an unforgettable seafood event, commemorating the leap year with the finest local delicacies from the waters of Donegal. With a heartfelt shoutout to our esteemed supplier, Starcrest Seafoods, the stage was set for an evening of culinary delight.

Head Chefs Chris McMenamin and Colin McKee spared no effort in crafting a six-course seafood tasting menu highlighting the amazing seafood in our locality. Let’s take a journey through the ocean’s bounty that graced our plates that evening:

Course 1: Smoked Haddock Veloute, Lemon Oil, Chervil

The evening began with a delicate yet rich smoked haddock veloute, accentuated by hints of zesty lemon oil and aromatic chervil.

Course 2: Crab Ravioli, Mussels, Spring Onion, Chilli, Almonds, Thai Cream

Next up, the Crab Ravioli stole the show with its blend of flavours. Tender crab meat nestled within perfectly cooked ravioli, complemented by the brininess of mussels, the freshness of spring onion, and a Thai cream sauce.

Course 3: Cured Donegal Mackerel, Oyster, Buttermilk, Cucumber, Horseradish, Dill

The journey continued with the Cured Donegal Mackerel, a testament to the region’s seafood prowess. Paired with succulent oysters and a refreshing buttermilk cucumber salad, the dish was elevated by the subtle heat of horseradish and the brightness of dill.

Course 4: Scallop, Smoked Ham Hock, Baby Vegetables, Barley

As the evening progressed, guests were treated to the beautiful combination of seared scallops and tender smoked ham hock. Accompanied by a medley of baby vegetables and hearty barley, this dish was a true celebration of land and sea.

Course 5: Halibut, BBQ Pork Cheek, Pineapple, Sage

The penultimate course dazzled with its bold flavours and inventive pairings. Succulent halibut, perfectly grilled and served alongside melt-in-your-mouth BBQ pork cheek, with bursts of sweetness from caramelised pineapple and aromatic sage.

Course 6: Sea Salt & Caramel Panna Cotta, Carrageen, Dill, Lime, Lemon

To cap off the evening on a delightful note, guests relished the Sea Salt & Caramel Panna Cotta. This indulgent dessert was a perfect balance of flavours, where the gentle touch of sea salt harmonised perfectly with the lusciousness of caramel. Fragrant hints of carrageen, dill, lime, and lemon added a refreshing and aromatic twist. And let’s not forget, Little Mammas provided the perfect scoop of ice cream to accompany this heavenly treat.

Music was provided by the talented Luke O’Sullivan and he effortlessly got the crowd going, creating a delightful atmosphere that complemented the flavours of the sea-infused dishes and the refreshing An Dulaman cocktails. Biddy’s Leap Year Celebration had truly been a night to remember, showcasing the best of Donegal’s seafood and leaving a lasting impression on all who attended. A heartfelt thanks to all who joined us for this seafood soirée! Your presence made the night, and we can’t wait to do it all again. Until next time, cheers to good food and great company at Biddy’s!

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