- Seaweed workshop with Sally McKenna and Karin Dubsky
October 12, 2016
6:30 pm - 8:30 pm
Learn how to identify and cook with the most abundant Irish Seaweeds
This evening event will teach you the basics of seaweed habitat, foraging, preservation and some recipes on how to incorporate seaweed into your every day cooking. Expect to learn about dashi, seaweed salads, baking, fermenting and seaweed in sweet treats.
Outside of the kitchen, the importance of seaweed in the ocean environment cannot be underestimated and it’s preservation is vital to marine life and ecosystems. Karin will tell you a little bit about this and the challenges that our underwater forests are currently facing.
Katie Sanderson is a pioneer of creative and collaborative food-based projects. Living Dinners in 2010 was her interpretation of the raw food movement, in locations as diverse as a derelict Georgian house and a Wicklow forest. The Hare Café, an pop-up in the Temple Bar Gallery in Dublin, served vegetables and flowers as art.
In 2014 Katie and her partner and fellow chef, Jasper O’Connor, launched The Dillisk Project, transforming a derelict boat shed on the Connemara shore to showcase the best of Ireland’s seaweeds, homegrown vegetables and fish. Katie specialises these days in working with vegetables, fermentation and food as a form of nourishment. She plans to start growing her own produce next year, and loves to be beside the sea.