An Evening in Éire: Introducing Chef Oliver Dunne

BOSTON - Feb. 17, 2015 - PRLog -- WHAT:On March 17th, 2015 Ireland comes to Boston as you are invited to celebrate St. Patrick’s Day at the award winning Met Back Bay restaurant located in Boston’s historic Back Bay. Join Michelin-starred, award-winning Chef Oliver Dunne from Dublin, Ireland as he presents a multi-course dinner inspired by Ireland’s historic cuisine and shaped by the country’s current culinary revolution.

Hosted at Met Back Bay and by restaurateur Kathy Sidell, the idea springs from Sidell’s constant culinary travels and her distinct desire to educate and entertain Bostonians with truly amazing Irish cuisine and culture. Sidell has partnered with Jameson Irish Whiskey to bring Chef Dunne to Boston. “It was our goal to bring one of the hottest talents in Ireland to celebrate St. Patrick’s Day in a very deliberate culinary manner. We certainly achieved that with Chef Oliver Dunne accepting our invitation to fly from Dublin and prepare this dinner at Met Back Bay,” said Sidell

Born in Dublin, Oliver Dunne has worked in some of the world’s best restaurants.  Having spent his early years learning his craft under the Michelin acclaimed Chefs Gary Rhodes (City Rhodes), Anthony Demetre (Putney Bridge), Gordon Ramsey (Restaurant Gordon Ramsey) and Shane Osborne (Pied a terre) in London.

In 2003 Oliver came back to Ireland and opened the now synonymous Mint restaurant in Ranelagh, Dublin.  After three years and numerous awards such as Ireland’s best new restaurant/chef he seized the opportunity to open his own restaurant Bon Appetit in the picturesque village of Malahide in North County Dublin in December 2006, The restaurant consists of a Restaurant, Brasserie, Tapas Bar and Cookery School and is split over a four story Georgian house with sea views. More recently in 2013, Oliver opened the Cleaver East in The Clarence Hotel (Bono & The Edge of U2, owners). The ethos of Cleaver East is to deliver the highest standard of food and cuisine at really affordable prices.

Oliver’s ethos is to produce simple, amazing dishes using only the finest locally sourced ingredients, in an informal relaxed environment.  In just thirteen months, from opening and at the age of 28, Oliver’s first floor restaurant was awarded a Michelin star, the fastest ever received by an Irish Chef and has been maintained ever since. He is also the youngest Michelin Star Chef in Ireland.

Oliver is a resident chef on RTÉ Today. He has also been a regular contributor on various TV and Radio shows on RTÉ One such as The Afternoon Show, Masterchef Ireland, The Restaurant and Today. On TV3 he is a regular contributor on Ireland AM and The Midday Show as well as making regular contributions to the airwaves on Newstalk, Q102, Today FM and RTÉ Radio.

In addition to this he has also provided numerous recipes, cooking tips and features in The Irish Times, Sunday Times, Irish Independent, Evening Herald, Sunday Business Post and Irish Examiner newspapers along with Food and Wine Magazine, VIP Magazine, Social and Personal Magazine and Image magazine.

Oliver lives in Malahide with his wife Sabine and his two children Evan and Kimi.

“An Evening in Éire” will be held on St. Patrick’s Day, Tuesday, March 17th, 2015 beginning at 7:00PM at The Met Back Bay located at 279 Dartmouth Street, Boston, MA. The multi-course dinner will be $75 per person (tax and gratuity not included) and will also include select samplings from Jameson Irish Whiskey. Beverages will be on a cash bar basis and an additional premium beverage pairing for the dinner will also be available for $25 per person. This is a ticketed event with limited seating. To purchase your tickets please visit: https://metbackbaystpatricksday.eventbrite.com. For more information, visit www.metbackbay.com, or call 617-267-0451.

MENU:

An Evening in Éire Menu

1st Course

-Soft goats cheese panna cotta, heirloom beetroots, orange gel and walnut praline-

2nd Course

-Organic Salmon, broad bean, dill and potato ragout, candied lemon-

3rd Course

-Herb crusted Best end of Lamb, honey crushed swede, garlic puree with black olive and red pepper jus-

4th Course

-Deconstructed Irish Coffee, Jameson 18yr Old Limited Reserve Gel, Chocolate Ganache, Almond Crumb-

WHEN:March 17th, 2015 | 7:00PM

WHERE:Met Back Bay | 279 Dartmouth Street| Boston, MA| 02116

RSVP/Cost:$75 per person (tax and gratuity not included), https://metbackbaystpatricksday.eventbrite.com.