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 The Stanly Supreme took centre stage in Dungarvan’s Town Hall theatre during the Waterford festival of food which took place recently. Renowned chefs Richard Corrigan, Paul Flynn and Eunice Power put the Supreme’s state-of-the art functions to the test as they showcased their skills to eager cookery fans at the festival which celebrated the delicious produce available in the local area.
The Supreme’s impressive functions include a hob with five cooking zones, a superb ceramic grill; two large fan ovens and a separate slow cook oven. At the morning demonstration, local restaurateur and Chef of the year 2008, Paul Flynn highlighted the cookers versatility as he demonstrated dishes such as grilled black pudding with wild garlic mash and a traditional slow cooked chicken casserole.
In the afternoon, Eunice Power of Powersfield house revealed the secrets for delicious yet simple stocks and sauces along with recipes for seafood chowder using fresh local fish.
The final culinary demonstration of the day was by broadcaster and Michelin Starred Chef Richard Corrigan. A true ambassador for local producers Richard’s demonstration supported a ‘back to basic’ approach to food as he encouraged the audience to choose food that is in season and produced a close as possible to where it is bought.
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