- Posted December 15, 2012 by
This iReport is part of an assignment:
100 places to eat like a local
Seafood Casserole at ODonnabhain's
Chef Vanessa previously worked in the K club and south of France before returning to Kenmare. She has won high acclaim for her innovative food. My favorite was her Seafood Casserole filled with fresh Sea Bass, Crab Claws, and Turbot. Vanessa buys from a local supplier, Star Seafood, which is delivered daily to insure its flavor.
Gerry says, " You can be assured that it's as fresh as possible, unless you catch it yourself."
She also prepares her famous Beef and Guinness Stew, Lamb Shanks which come from Rogie O'Sullivan a local butcher, and the popular Fish and Chips. Gerry establishes relationships with his suppliers to ensure quality of beef and lamb.
As you eat your glorious meal Irish music plays in the background. The toe stomping music makes you want to get up and do the Irish jig. But you're kind of tired after a day of sightseeing around the Ring of Kerry or shopping the streets of Kenmare. I brought home lace to share with friends.
Gerry opened for food in 2001. He retells a story about a man coming in to his place to ask for a beef sandwich. He enjoyed it so much that when he left he said something in Irish, Nior ordaig dia beal gan bhia, which translated means God made food for everyone.
Eat like a local Irishman and try O Donnabhains delicious food from the farm and the sea.
|This iReport is part of an assignment that we created with Travel + Leisure: 100 places to eat like a local|