Ireland comes to Boston at the Met Back Bay restaurant March 17.
Chef Oliver Dunne from Dublin, Ireland will present 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 culinary travels and her desire to educate and entertain Bostonians. 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," Sidell says.
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, Anthony Demetre, Gordon Ramsey, and Shane Osborne in London.
In 2003, Chef Dunne returned to Ireland and opened Mint in Ranelagh, Dublin. After three years and awards such as Ireland's best new restaurant/chef, he seized the opportunity to open his own restaurant, Bon Appetit, in the village of Malahide in North County Dublin in Dec. 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. In 2013, Chef Dunne also opened the Cleaver East in The Clarence Hotel, owned by Bono and The Edge of U2.
Chef Dunne aims to produce simple dishes using the finest locally sourced ingredients in an informal, relaxed environment. Thirteen months after opening, Oliver's first floor restaurant was awarded a Michelin star, the fastest ever received by an Irish chef. He is also the youngest Michelin Star chef in Ireland.
"An Evening in Eire" will be held Tuesday, March 17th beginning at 7:00p.m at The Met Back Bay. The multi-course dinner will be $75 per person and will also include select samplings from Jameson Irish Whiskey.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.