Post filled under : locally sourced

  • September 20, 2017
Kai Restaurant has been given a 3 Star Rating by Food Made Good with an overall score of 88%. #Sustainability
 
The highlights was the ratings in categories such as:
Value Natural Resources 92%
Support the Community 97% Galway’s Westend
Celebrate Local and Seasonal 92%- All our suppliers, farmers and producers- Thank you
Waste no Food 95%- Walsh Waste
*Industry standard is 69%
 
Some info around food waste YOU need to know:
 
Wasting food burns both money and natural
resources.
 
The land needed to grow all the food we don’t eat is
larger than the size of China. Food waste costs
restaurants an average of 97p per meal, however, a
1300% return on investment could be seen if that
money was pre-emptively spent on reducing food
loss and waste instead.
 
Twitter Facebook Shareable Report rating 3 stars

Filled Under : Award , ethical , locally sourced , organic food , Press , Producers , restaurant galway

The biggest news this year- Galway’s Westend has been named as a finalist in this years Foodie Destinations with Restaurants Association of Ireland.

We as in GALWAY are battling it out against 9 other places in Ireland… we need your vote to showcase that as we already all know west is best and Galway is Class!

Click this link and vote #GalwaysWestend www.foodiedestinations.ie

VOTE HERE

Filled Under : Award , ethical , Events , food , galway , locally sourced , organic food

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Filled Under : food , galway , locally sourced , restaurant

  • February 11, 2014

Picture 1

As you all know very well by now, Kai always has and always will support the very best of local producers.

We’ve said it before, but the quality of products coming through from Irish producers in the last few years has been phenomenal, with so many different industries and opportunities now for startups providing almost everything we need in the kitchen.

One of the newer products we are stocking at Kai is the White Gypsy Brewery’s beer. These guys are not just concerned about being a small Irish producer, but their ethos is to strive toward getting all of their raw materials from a 40 mile radius of their brewery. These intentions are what make them stand apart from the rest, and is the sign of a dedicated artisanal producer.

It is for this reason that it’s no surprise that in the White Gypsy Brewery’s first year it won 2 awards for the best lager in Ireland.

Goals

“At the White Gypsy Brewery, we make good beer” it’s a simple ethos, and well proven at this stage. The brewery says that their long-term aim is to make that good beer from malt and hops grown locally and to sell as much of that beer, within 40 miles of the brewery door. They believe that for any community to be a stable environment in which people can live, work and have the prospect of a future, there needs to some degree of sustainability, an outlook that we too hold at Kai.

Beers

Picture 2

The brewery have a fine selection of beers available on tap including:

Ruby Irish Red Ale (ABV 4.6%)

Blond Weissbeer (ABV 4%)

There is also a fine bottled selection that includes:

American Pale Ale 7.5%

Belgian Dubbel 8%

Russian Imperial Stout 7%

German Doppelbock 7.5%

You’ll find the German Doppelbock on the list at Kai. It’s a strong, dark and malty beer with very little bitterness. According to the White Gypsy Brewery this particular beer emerged from Munich in the late 18th century when the monks brewed it as a Lenten beer to be consumed during their fasts. The liquid bread has a rich flavour that is dark and delicious, toffeeish with some sweetness.

Food pairing

The guys at the White Gypsy Brewery say that the German Doppelbok’s light and fruity notes pair well with an earthy Camembert or a nutty cheddar. Its good carbonation cuts well across a pungent blue or a creamy goats cheese. It accompanies savoury bacon, aged ham, venison and roast pork very well indeed. Also smoked fish, salami & chorizo will go well with this exciting beer.

We don’t just like to drink this beer, you’ll also find it complimenting some of the dishes that come out of the kitchen: a drop in the pot, and a look for the cook.

Eat local, shop local, produce local, and more importantly be local!

For more information visit – whitegypsy.ie

 

 

Filled Under : locally sourced

  • November 12, 2013

Friendly-Farmer-18

It’s always a little frightening how fast the summer sun sets and how quick we sink into our sofas for the winter, but it’s still an exciting time in the food world. Autumn has brought us lovely bush fruits like sloes and cranberries, while the ground has offered up some wickedly warming pumpkin and squash to keep us going.

This time of year doesn’t just offer up a high volume veggie crop, but our feathered friends treat us to the best game and poultry available.

Of course when we look forward to Christmas there is one bird we all think about, the one that takes pride of place on the big day, and no it’s not your mother, she’s special too, but I’m talking about the turkey.

The tradition of the Christmas turkey in most homes is the centrepiece of the Christmas day dinner, and is well known for making many an appearance in the days after Christmas.

You simply can’t beat the lean tender meat of a roast turkey, or the joys of turkey sandwiches and turkey curry to keep the post Christmas hunger at bay.

At Kai we have always sourced our turkeys from The Friendly Farmer, he is the number one keeper, grower, lover, and supplier of birds in the west of Ireland.

His kindness, care and passion to his vocation is reflected in the beautiful meat he has for sale, and we’re proud to use it all the time at Kai.

The Friendly Farmer rears the Irish Bronze Turkey in Athenry, which are allowed to roam and graze outside from dawn to dusk.

Last year he sold 800 Irish turkeys, and if you would like to get your mits on one this Christmas make sure to drop down to Ronan on the Galway market to get in early. Alternatively check out his blog – http://thefriendlyfarmer.blogspot.ie

Of course you can also sample his birds at Kai – just keep an eye on the board!

Update – Here is the Friendly Farmer’s cooking advice:

Cooking Your Turkey

Cooking: The Friendly Farmer Bronze Turkeys do not need long cooking times.
1. Remove the bird from the fridge, leave it to stand at room temperature for 2 hours before cooking.
2. Place the turkey, breast down, in a roasting tin and season the back of the bird with salt and pepper. Most of the fat deposits are on the back of the bird, which will percolate through the breast allowing the turkey to cook in its own juices.
3. Place a large peeled onion in the cavity for extra flavour. We do not recommend stuffing the bird but to cook it separately.
4. We do not recommend using tin foil as this will result in a steamed skin rather than a crispy one.
5. Pre-heat the oven to 180ºC (gas mark 4) before putting the turkey in the oven. If you have a fan-assisted oven and cannot turn the fan off, reduce the temperature to 160ºC.
6. Turn the turkey over (to brown the breast) 30 minutes before then end of cooking time. This is easily done by holding the end of the drumsticks with oven gloves (be careful of hot fat). Season the breast of the bird with salt and pepper and then insert your meat thermometer halfway through the thickest part of the breast and place back in the oven.
7. To manually check, insert a skewer into the thigh and when the juices run clear remove from the oven. If the juices are pink, place back in the oven and keep checking at 10 minute intervals.
8. Allow to stand for 30 to 60 minutes before carving.
9. The stock that is produced from a Bronze turkey is truly the best. Please do not ruin it with gravy granules etc. Simply skim the excess fat from the top of the stock and then scrape all the delicious crispy bits off the bottom of the roasting tin. Re-heat the stock and then carve the meat into the stock before serving.
Cooking Times
Lbs
Minutes
Hours
6
90
1.5
7
105
1.75
8
120
2
9
135
2.25
10
150
2.5
11
165
2.75
12
180
3
13
195
3.25
14
210
3.5
15
225
3.75
16
240
4
18
270
4.5
19
285
4.75
20
300
5

Filled Under : locally sourced , Producers

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