Nude Food

Nude Food Sponsors 'Dish for the Déise' Competition

2011-01-12T12:25:00.001Z

Download: Dish For The Déise Entry Form .pdf file

The Waterford Festival of Food invites all home cooks to enter its inaugural 'Dish for the Déise' competition. The Festival invites recipes (from people 16 years or over) which:

1. Include ingredients which are primarily produced in the region
2. Have a historical connection with / tradition in County Waterford

Please return completed entry forms to 'Nude Food' O'Connell Street, Dungarvan on or before February 14th, 2011. The winning recipe along with two runners up will be announced at the Festival Launch in early March. The winning entrant will be invited to cook (or if preferred assist with the cooking of) their dish at Nude Food on an agreed date in March where all proceeds from the sale of the dish will be donated to the Festival Fund. All three winning entrants will receive a special 'cook's hamper'.

Christmas Menu 2010

2010-11-12T09:03:00.000Z

Starters
Parma roast pear with Ardsallagh goat's cheese & salad leaves
Burren smoked salmon & Nude's brown bread, cream cheese & cucumber
Crostini Plate - Cashel Blue, Serrano ham, marinated figs, hummus & olives, Chorizo & roasted peppers
Butternut squash & Cashel blue salad
Soup: cream of winter root vegetables

Main Course
Millstreet Country Park Venison sausages, puy lentils & red cabbage
Lamb Tagine (Comeragh mountain lamb) couscous & saffi salad
Sirloin steak with choice of herb butter, dauphinoise potatoes, Portobello mushroom & tomato garnish (supplement of €3)
Mediterranean roasted vegetable salad with couscous
Salmon with fresh herb vinaigrette, pan fried potatoes & salad leaves
Chicken tagliatelle in a tarragon cream sauce

Dessert
Dark chocolate & orange mousse
Lemon posset with brandy & cranberry compote
Bread & butter pudding
Orange, honey & almond cake (flourless)

€25 per head with €3 supplement for steak
Christmas parties can be arranged for the month of December.
This menu is available for evening dining from Thursday 9th December.

Nude Food In The Best Of Bridgestone Guide

2010-11-02T08:45:00.000Z

Marketeer Louise Clark has joined the ranks of the Dungarvan Dynamos with the opening of her super little cafe and restaurant, Nude Food, on O'Connell Street, following on from her huge success with The Naked Lunch in the market.

From Naked to Nude: well, it's a career path of sorts. It's an eclectic space: mismatched furniture, old living room lamps and a chandelier made from old bottles, but it all works and the place has a lovely ambience. The food never misses the spot: pork belly with roasted butternut squash, couscous and hummus and char-grilled sourdough bread is outstandingly good. Hederman's smoked salmon with cucumber and cream cheese on brown bread is ace, the salmon cut into nice thick pieces, and that bread and butter pudding bubbling in the oven has your name on it, if you can but resist the pear and almond tart with Glenilen clotted cream. Good coffees, good service, low prices - what more can one possibly want? A new star.

For more information see www.bestofbridgestone.com