Paul on 2019

Dieting

As 2019 roars into action for Kevin Noel and myself the list of things to do this year, last year’s list was fairly small. As many people know getting a proper 3 meals a day is hard enough, and in the kitchen surrounded by food it’s often hard than you’d think, tasting and seasoning and tasting again keeps hunger pangs at bay a lot of the time. We often go a few days without a proper meal in the kitchen, “Did we eat yesterday??” Is a common question in the kitchen here anyway. We tend to feed everyone but else ourselves, ironic cooks for everyone except himself. 

As a result we eat late and honestly fairly crappy food, snack box, toastie, chocolate, basically all the stuff you shouldn’t be eating. I’m just speaking here from personal experience, across the industry, both front and back. 

When I 1st met my now wife, i was fairly slender, now I’ve what’s called a Dad bod, or beer belly. Whichever you prefer, catching it now seems like a good idea. 

I’ve a fairly hectic life as it stands without the addition of exercise and cooking at home. 

I found last year I had motivation from here to go after my goals for last year so I figure why not do the same here. I don’t want or need a shaped muscular toned beach body, just a healthier body than what I currently hold, I know my BMI is high and I also realise the flaws with it. For me it’s pretty accurate. Just a few stone 2 or 3. 

Now I don’t plan on sticking to a regimental diet of apples and oranges with spinach and kale, that to me seems counter productive, as I know I won’t stick to that at all or anything resembling it. 

To speak frankly I want to do this naturally, good honest food less of t ghe crappy processed food that I currently consume. I want potato with butter, I want bacon, beef, pork, fish and lamb all honest food. As I believe it’s the added sugar salt and chemicals that’s added to food today to cut cost and maximise profit. 

Here goes. 

As always stay tuned, 

@chefpaulc on all social media platforms. 

Kevin on doing events

Building a different Era.
As we step into 2019 it seems we have A lot to do. Events seem to be the best way to fill the town with people from other towns. The rose of Tralee being the extreme of this but if you take a close look at Brian Carr’s Feile na Blath you have a clear line between well organised events and drawing people. At the restaurant Noel, Paul and I work on getting as many events on for the public as possible because it does effect the growth of Croí and also brings people to the town. With 32 events on the calender so far it’s set to be a busy year. The secret is and it’s true to the bone, you can always find time to put on another one. Events are difficult to get over the line and if they aren’t always free events, selling tickets and advertising can be an issue. The trick there is to be persistent and believe in your event, advertising in the right places and tapping into people you know would be interested. When I do up my plans for events I always tick the boxes of who would like this. Before Croí I never ran an event in my life and as we head into year 3 in business and now after being part of 20 plus events, the tactics used to get bums on seats has gained huge experience and the marketing strategy for the events is key. Working with Noel and Paul has given me huge space to work on thing I enjoy and working on events is amazing. Seeing the people’s faces light up as they recieve above and beyond their expectations. Chef Noel always delivering the best he can and watching Paul bend over backwards to knock it out the park is amazing. From demos to themed evenings, charity gigs to wine tastings, finding my love for events has been a true gift from Croí.

What is the purpose for events.
1) You want to increase revenue by giving people things they are genuinely interested in.

2) To get people through the door that have never been there before.

3) Hopefully meet like minded people so as that connection may begin and the most important word can start. Story.

We do several free events during the year, we also do events that are special and need to pay and deciding which is which isn’t always easy as the 3 of us can differ but and the end of the day if Noel comes up with an event then he has the final word. If Paul comes up with an event, he has the final word. Respecting each individual and realising that everyone you meet is a potential event is also key. A simple conversation could be a potential goldmine.

Why do I put on events, I don’t care to much for money, I have a firm belief that it has its place in society but to witness the look on someone’s face as they truly enjoy something you’ve put on is one of the greatest gifts in my life. On busy Saturday nights to take a minute to close your eyes and listen to a packed restaurant of chatting, giggling, laughter and more, what else could you want….

Beet and honey salad

Roasted Mooncoin Beet, Ruby Red Grapefruit, and Warm apairy Honey Salad

2 Ruby Red grapefruits

3 medium red beets

2 tablespoons extra-virgin olive oil

Sea salt

Pepper

2 tablespoons local honey

1 (1-inch) rosemary sprig

Flaky sea salt, for garnish

How to Make It

Step 1

Using a sharp knife, cut the skin and bitter white pith from grapefruits. Working over a medium bowl, cut in between the membranes to release sections, and cut sections in half. Squeeze juice from membranes into bowl.

Step 2

Preheat oven to 160. On a large sheet of heavy-duty tin foil, rub beets with olive oil and season with salt. Wrap beets in foil and place on a baking sheet. Roast until tender, about 50 minutes. Unwrap beets and let cool slightly, then rub skins off with paper towels. Cut beets into 1/4-inch wedges. Add to bowl with grapefruit. Season with salt and pepper and toss well. Transfer to platter.

In a small saucepan, warm honey and rosemary sprig over moderately low heat. Remove sprig, and drizzle rosemary honey over salad. Garnish with flaky sea salt