Cooking School Registration: 305-367-5931

24

March

COOKING AT BALLYMALOE  

DINNER CLASS WITH CHEF DARINA ALLEN

Friday, March 16 

5:00 – 7:30 p.m. | $130

Dubbed "The Julia Child of Ireland" by the San Francisco 
Chronicle, Darina Allen established Ballymaloe Cookery School 
in 1983 in County Cork, Ireland. The school—situated on an 
organically run farm which Allen built and cultivates herself—is 

just one of many Ballymaloe enterprises owned and operated by 
four generations of the Allen family. A chef and instructor at the 
school, she is Ireland’s best-known cook and a best-selling author 
who presented nine series of her cooking show, "Simply Delicious", 
on television in Ireland. Darina, who, like Julia and Nigella, needs no 

surname, is a passionate and committed teacher. A tireless ambassador for Irish food both at 
home and abroad, Darina has been instrumental in setting up the Farmers’ Market Movement 
in Ireland. Slow Food is a passion for her, and she is President of East Cork Convivium of Slow 
Food. Her awards have included: Good Food Ireland’s Cookery School of the Year 2012/2013, 
José Navarro Foundation Award at the Green Awards 2011, and IACP Cooking Teacher of 
the Year 2005. In 2013, she helped launch the Ballymaloe Literary Festival of Food and Wine 
which plays host to a stellar line-up of chefs and writers and has very quickly become an 
unmissable event on the international culinary calendar. Darina has written many best-selling, 

award-winning books including, “30 Years at Ballymaloe” (Winner 

Cookbook of the year for the Irish Book Awards 2013) and 

nominee for The James Beard award, “Forgotten Skills”, 

winner of the André Simon Food Book of the Year, 

and “Easy Entertaining”, winner of the 2006 

Chefs and Restaurants Award from the IACP. 

She writes a weekly food column in The 

Irish Examiner, and has appeared on “Good 

Morning America”, “The Martha Stewart 
Show”, and was featured on CBS “Sunday 

Morning.” We welcome Darina to our table.

“Darina’s beautiful and unpretentious vision of 

cooking is connected to the land,”  

- Alice Waters

Menu

White Yeast Bread

Brown Yeast Bread

Pea and Coriander Soup

Smoked Salmon with Arjard (cucumber salad) and Pickled Red Onions 

Rack of Lamb with Spiced Aubergine

Rustic Roast Potatoes

Green Salad with Honey and Mustard Dressing

Yogurt and Cardamom Panna Cotta with Rhubarb and Rosewater

Books will be available for purchase and autographing.

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