Post written by : admin

  • November 19, 2011
Reared with love

At Kai we only used the best produce, and it has to treated with love and respect or we won’t serve it. In order for us to provide amazing produce we work very closely with our suppliers.

Today we are serving Ronans Roam Free Chicken Salad -

Our feathered friends that are featuring regularly on the menu come straight from the Friendly Farmer. Using traditional farming methods all the turkey and chicken comes from Athenry, and we all know the pastures are low and rich out there.

Poultry are grass fed and allowed to roam, which makes fitter, healthier animals. The key with this kind of farming is providing fresh grass for the animals at all times, the fundamental of the pasture poultry model. It sets Ronan and the gang apart from the rest – these guys are the best.

Have a look at the chickens accommodation – not bad for a bird!

If you fancy The Friendly Farmers fit birds, you can find him at Athenry, at Galway, Moycullen, Kinvara farmers markets and by home delivery. He sells a selection of chickens, ducks, bronze turkeys, and geese.

Check out his site for more info – http://thefriendlyfarmer.blogspot.com

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This is the time of year when we wave goodbye to the summers wonderful fresh pickings, and welcome a wild selection of rich autumnal offerings.
For the last month every tweed wearing country gentleman has been dusting off his shotgun, and polishing his pellets – all in the name of a well-earned supper.
While the idea of middle-aged men running around the countryside shooting birds may sound ridiculous, it results in a wonderful selection of wild Irish game.
Kai gets its Game from Dromoland Game, who provide the finest Wild Game in the country.
Dromoland Game is based in Limerick and supply all feathered Game including pidgen, pheasant, mallard and partridge. They also supply Wild Venison from Lough Cutra Castle in Gort.
All feathered game comes from its own driven shoots, where birds are kept well stocked by Dromoland with a determined conservation program.
Rabbits and woodcock are provided to Dromoland from hunters around Clare and the Burren.
The world of Game is extraordinary in the culinary world. In a time of intensive farming the importance of wild food is increasingly important. While farmed fish is becoming more and more common, the chance to eat wild meat is almost non-existent.
At Kai we focus on organic meat, which is as close nutritionally to wild meat, but not as optimal. However for a brief period each winter we can eat wild game – a real treat, and one everyone must explore and experience.
The game season runs from November to February so now is the time to start experimenting with a wonderful rich, and full flavoured selection of meats.
We are currently using Dromolands wonderful game in roasts, stews, and all manner of dishes, and will continue to do so over the coming months. We may even have some super special game dishes for Christmas so keep an eye out.
If you want to find out more about game, how it’s cooked, or where to get your hands on it, drop in and ask one of the guys – That’s what we’re here for!!

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The lovely Catherine Cleary wrote a great piece about the 50 mile Feast for the Irish Times – have a read

They did things the hard way in Galway for a stellar pop-up restaurant night recently. Not only was the venue – the Columban Hall on the Sea Road – a genuine pop-up restaurant, they also pledged that everything (excluding wines) would be sourced within a 50-mile radius. What followed was a brilliant night around two long banquet tables in this lovely old church hall. Although some of the locals had to banish memories of sitting their Leaving Cert exams here, the transformation into a magical restaurant was achieved with real style.

The food came from kitchens nearby and was plated in a tent to one side. Highlights included farmed abalone, a risotto made with barley instead of rice (no paddy fields within 50 miles), braised beef cheeks and a magnificent hazelnut ice cream made with wild Burren hazelnuts.

Sorcha Molloy from the Herons Rest BB and Kai chef Jess Murphy were the brains behind the night, and were joined by six other cooks: Seamus Sheridan of Sheridans Cheesemongers; JP McMahon of Cava; Junichi Yoshiyagawa of Kappa Ya; Jamie Peaker of Builín Blasta; and Paolo Burnato and Perluigi Suzanna from Ard Bia at Nimmos.

Wines came from Cases Wine Warehouse and the transformation of the hall was the work of designer Stephen Walton. Everyone worked for free and the cost of dinner, plus proceeds of a silent auction (bids in a sealed envelope) went to Galway Simon. This flash mob of cooks has the look of a collective about them. I’d book early for their next event.

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So… the food at Kai is great, we all know that, there are some funny accents on Sea Road, and plenty to be found in Kai itself. That may have something to do with Jessica Murphy, Head Chef, and owner who was born and raised in the middle of nowhere in New Zealand. Along with her husband David, together they opened Kai, a place with a moral sensibility and a commitment to a better culinary world.

What is it that makes the food of Jessica Murphy so great? Voted the best chef in Connacht by Food and Wine, Jess has worked in some of the finest kitchens and offered up the highest standards of food.

Originally from New Zealand she made Ireland her home working for Kevin Thornton, the Michelin starred chef. Following her experience she moved to Galway where she was head chef at Ard Bia for 4 years, before setting up the kitchens at Bar 8 where she won her Food and Wine award.

The love and passion Jessica has for food is easily reflected in her daily menu at Kai. Depending on what seasonal, fresh produce is delivered by trusted local suppliers each day, the menu changes.
Jessica’s ethos is very simple; all produce is fresh, seasonal, local, and where possible, organic.

Each dish is freshly prepared, with much thought put in to flavours enhancing each offering. Both the lunch and dinnertime menus are planned in a similar manner.

All chutneys, jams, curds, and sauces are all prepared in-house, and quite often can be found for sale in Kai’s mini pantry of goodies.

Jessica truly believes in sustainability and endeavors to support local artisan food producers wherever possible. Her passion for local produce has attracted amateur foragers both young and old to arrive at the door of Kai with handpicked blackberries, apples, sea spinach and other wild things.

A wholesome goodness surrounds the cooking of Jessica Murphy, an old-fashioned idealist with a modern twist, cooking the way it should be, and that’s why we all love it!!

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Here ye here ye – welcome one and all to the Kai Cafe + Restaurant blog.

Over the coming weeks and months we promise to treat you to a variety of tales, both fact and fiction, fantasies, recipes, and news.

The blog will be about things happening at Kai, all about our philosophy and lots about food.
We’re talking about recipes, foraging, what’s in season, and how to create awesome food combos.

There are lots of exciting events in the pipeline at Kai, and this will be your chance to find out about them.

Be sure to sign up to out monthly newsletter so you don’t miss a thing

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