BRUNCH SPESH | {RB} | SEPTEMBER 28 /  by gruelguerilla

THE TENTH DAY OF 3SQUARE AT ROASTED BROWN HAS COME TO AN END! ROLL ON BRUNCH TOMORROW, WE'LL BE DISHING UP OUR USUAL FARE, BUT WE'LL ALSO HAVE:

 

PULLED PORK SANDWICHES WITH CELERIAC+APPLE SLAW

 

BUT MUCH MORE IMPORTANTLY WE SHALL HAVE THE 'SPESH'-

 

CORNBREAD WITH BLACK PUDDING SLICES

TOPPED WITH AVOCADO + TOMATILLO

 

Yeah, you're hungry, you'll need to eat. We'll serve up from 11, we'll stop at four. There's coffee too. It's pretty much all that Saturday is on the first floor of Filmbase.

The seventh ‘andPOPUP’ at TAMPandSTITCH /  by gruelguerilla

BEEF CHEEKS. YEAH. I KNOW, MAGIC.

WE ARE ON THE BEER, INFO WILL ARRIVE SOON.

THE SEVENTH ‘andPOPUP’ SHALL HAUNT YOUR DREAMS ON HALLOWEEN! Our once monthly even enters it's 7th month. Zombification has taken place and we shall devour all.

 

BEERS,BEATSandTRICKorTREATS

TWO EVIL OPTIONS FOR YOU FOLKS OUT THERE: BEEF CHEEK TACOS, ROAST GARLIC MAYO, CHIPOLTE SAUCE AND GREENS. or for you who do not take part in the eating of brains. BBQ PULLED SQUASH BURRITOS

Here’s the menu for your viewing pleasure: CLICKY

The facebook event were you will inform me that you will be attending.

3Square at Roasted Brown /  by Kevin

3sqlogobigWell some of you may know and as I found out tonight mny of you don't know. But last Monday Robin and I began our new idea of 3Square in Roasted Brown in Dublin's beautiful Filmbase. The idea is to split a café in two, one team dedicated to making the best food from local and seasonal food while the other team focus entirely on coffee. Shots weighed, timed and carefully looked after. All the while trying to presuade the customer to try a filter. Now that they have the four and a half minutes to spare hopefully the customer will too. As with all our food we've gone to the amazing traders of Temple Bar Food Market. Each Saturday we stock the fridges of Roasted Brown with the best bits we can find in the market. Each day we come up with the next day's menu. For the first month it's going to go a little something like this:

 

Each day will be new, new recipes, new dishes, new sandwiches, new salads, the works. It will continue like this for the first 30 days. As of tomorrow morning we are on to day 10. So 20 more days to go, there's time to get in and try out our ideas. After the 30, we'll have a definative list of everything we can serve up.

So that's it, it's plain and simple, the food is tasty, fresh and super seasonal.

ONE LAST HURDLE!

People seem to not know where we are. This is somewhat of an issue for a café. So here it is. We are one Curved St. In Temple Bar. You get to the Button Factory. Across from the Button Factory there is a building called Filmbase. You enter Filmbase. You go up a flight of stairs. You arrive at one of the most beautiful spaces to drink coffee in Dublin. You order coffee. You order food. We have the chats. You sit. We feed and water you. It all works well. Come up and tell me what you think.

Here's a link to help too. CLICKY

Ok. That's it. We hope to see you soon!

Supper Wednesday 25th September /  by Robin

supper092513 Hello. I came back from Oslo and now present another Japanese-style menu. They seem to be popular. Understandbly. Japanese food is delicious. I originally was going to go all warm and Autumnal but with this warm weather, it's become sort of a last hurrah to Summer.

This one will be all Irish ingredients as usual: Beetroot Okonomiyaki, Hiyashi Chuka Ramen, Tonjiru and Plum Pudding dessert! All usual proceedings to attend. See you there hopefully!

BRUNCH SPESH | {RB} | SEPTEMBER 21 /  by gruelguerilla

So it's been the first week of 3Square at Roasted Brown, it has been a wild first few days, lets hope it keeps up! So here's all the news:

 

PANCAKES. They're here to stay.

 

THE SPESH. There's two this week.

 

DEEP FRIED OYSTERS, 2 POACHED EGGS, CREAMED SPINACH AND HOLLANDAISE.

 

+

 

BEETROOT & ROSEMARY ROSTI TOPPED WITH BLACK PUDDING AND APPLE.

 

I know. Two specials, pancakes and all the usual. It's just blowing up in Roasted Brown. So TELL YO FRIENDS. IT'S ON!

 

The sixth ‘andPOPUP’ at TAMPandSTITCH /  by gruelguerilla

BOUT TIME THE PULLED PORK APPEARED!

 

We're going to get some nice auld craft porters, suggestions are always welcome....kind of.

 

THE SIXTH 'andPOPUP' SHALL BE:

 

PORKERSandPORTERS

PORK SHOULDERS COOKED IN PORTER AND SERVED IN A BRIOCHE ROLL TOPPED WITH APPLE SLAW AND CINDER VINEGAR BBQ SAUCE

 

Here's the menu for your viewing pleasure: CLICKY

 

The facebook event will be right here in a moment!

 

CORLEGGY CHEESES | SUMMER SCHOOL | SEPTEMBER 15TH /  by Kevin

2013corleggyposter It's back again! This year's Corleggy Summer Cheese School, a one day course that involves making your very own kilo of cheese, drinking your fill of wonderful wine and eating lots of wonderful local food. There's also lots of cheese, pretty much as much as you can handle.

Silke will talk you through making a dutch style cheese from start to finish. It's an amazing day, I'll be in the kitchen cooking for most of it, but while we take a break from cheese making you can come and eat your fill for lunch!

The cost is €150/person or €250 for 2! So get in! Please are limited and email Tom: corleggy@gmail.com

See you there!

BRUNCH SPESH | {RB} | AUGUST 31 /  by gruelguerilla

Brunch is flying along! Busier each week! ERRYBODY BE TALKIN' ABOUT US!

The PASTRAMI HASH WAS A SUCCESS! We just got to keep on moving up from here now! So this Saturday's Spesh shall be:

SWEET CORN+LEMON BASIL FRITTERS

TOPPED W/ AVOCADO+TOMATO &

SOUR CREAM ON THE SIDE

I know, you want to hold me. It is wonderful. It'll be a good day, you'll feel better for being there. It's time.

All the usual stuff, we start at 11 we end at 4. Simple.