The end of the fair

Who would have thought that tasting food and wine would become a job! A taxing one at that. After the fair yesterday I was certainly under the influence but a good walk in the good city did me the world and we went tapas hoping from bar to bar. Ate in a nice restaurant in the upper part of the town - had a traditional dish of salted cod belly in a clam broth, nice but the desserts were great - crema catalana mousse with apple sorbet inside it! Well well.

Of to see a few more things today for Cava and get some fresh ideas regarding the restaurant and food. Lovely relaxing culture over here where one could drink little beers (no pints gentlemen) all day with the odd coffee thrown in for good measure.

What is the measure of our lives, as old Freud said?

On another note, we're about to leave the hotel and I just about to type something Drigin spoke and it all disappeared.

The weather outside is absolutely smashing and we're of for a walk and a spot of late breakfast. Again, a wonderful city to walk around and take it all in.

Jp

(the 21st century Flaneur)

In Spain

Hello from Spain and the biggest food and wine fair in Barcelona. We're looking for some Spanish Suppliers to help us up our game in Cava. Weather in not to great though: dull and overcast, but humid all the same. Hotel told us we were ten minutes walk from the site, but we really are ten minutes travel (5km). I don't know who can do 5km in 10 minutes, if you know anyone, please contact the hotel.

Matt is here as well and gone scouting ahead.

Hope to meat some really good cheese, meat, wine, and oil, suppliers as well as see some food presentations. They all go mental for the Nouveau Tapa here with their gas and air so we'll see what that brings.

Will keep you informed.

Mother's Day

Today in Cava we're giving away a glass of Cava for every mother. So come on down. ID essential.

Reflections on March

Well it's march already and the pie and made and yes they do have more fish in them yes they do and the cooking classes are going well indeed they are indeed they are what more could you want maybe for the rent to come down or the banks not to be making so many mistakes but really are either of those things going to happen I doubt it I doubt it but all the same cava is going from strength to strength but you're really not suppose to say those things at this point in time at this point in the history of this lovely isle called Ireland and so what if you're chicken is not big enough or is french if it taste's good then why not I say then why bloody not and what all this I hear about cava and winning some award for best Spanish restaurant in Ireland and sure maybe so maybe so but when you're in there in the middle of it all you wonder how it all keeps going and it does but some times its hard and you're up to your neck in paella and all you can do is sing or have a sherry because that's what sorts it all out yes yes yes please give me another drink ...

Food suppliers and travels

Off at the moment looking for more free range food for cava, in terms of its chicken, lamb, pork and beef. Found a few outside Galway, such really nice farms. Important to try and drag it all in, from farm to fork.

Aside from that we were around Ireland, and ate in lovely really nice restaurants, in particular Patrick Guilbaud (Dublin); Campagne (Kilkenny) - a really fabulous place and certainly one of the best eatery's of its category in the country.

We also went to Ballymore Inn (Wicklow), and had a lovely lunch there - fine steak and pizza, a pity its so of the beaten track.

We could do with a few of these in Galway.

Back to work on Wednesday, making fish pies and chowder for Stefan.

In all, a nice weekend away.

Jp

Seville Tapas Fair

Cava is busy preparing for the Seville Tapas Fair, with a special Tapas menu for groups of 8 or more to share. The Festival which takes places in the streets and restaurants of Seville during the month of February, is both a national and international festival which brings many people to the south of Spain in search of good food and wine.

In conjunction with this event, Cava has designed a menu for people to share. The idea of sharing is essential to Tapas, and this way people get to experience a lot more of the Tapas thing that coming in on their own.

The menu runs for the duration of February and is an excellent way for friends to get together and have some fun.

Wine and dessert is also includes in the menu @ €25 per person

Booking is essential, so call Cava is you're interested @ 091 - 539884

Talk soon, Jp

Come on down to Cava and taste a tipple of Spain

The fish is coming in from Stefan and we have 68 people booked in and its only Thursday. Where do they all come from? I don't know, but coming they are, and with Szymon and Louise busy preparing for tonight, I'm sure it will be gloves off and around 7, no doubt, a fair amount of bare knuckle boxing will take place.

The new menu is printed. So come on down to Cava and taste a tipple of Spain or just have a drink and get drunk and be merry and hug someones with a mouth full of meatballs!

Jp

Reflections on a Recession (January)

What can I say?
It has not been too bad in old Cava.
People are still coming in having food and drinking wine.
We will not say they are coming in their thousands.
But they are coming all the same.
We got a great write up in the Mail over the weekend!
So I'm sure this will help things.
The wine menu is finished and going to print tomorrow.
Over 80 Spanish wines - the biggest in the country!
Can't wait to try some of the expensive ones.
Shared the €105 Christopher Lopez with staff over xmas.
Literally (and figuratively) amazing.
Best wine I have had in years.
You may say, how can you spend that on a wine.
We got six glasses - about €17.50 a glass.
But you only live once.

At least the last time I checked.

So what have we learned:

1) That January is not as bad as I thought it would be.

2) Wine that cost over €100 a bottle in most likely good (this is not to say our €20 wine is bad - it is not, just that it's the different between Ryanair and a private jet).

New Winter-Spring Menu

This week, Cava launched its new Winter-Spring menu. Though the menu was supposed to be out in November, it was delayed due to the change in covers (which it must be said not only look better, but also are more hard wearing). However, better late than never as the Bishop says.

The menu feature several new main courses, a number of which have already become quite poplar. While the free-range rabbit it certainly selling the best, the scallops are not far behind, and when Szymon gets his beetroot sprouts (at €13 a kilo!) I'm sure the dish will really show the potential that Cava has to offer.

There are several new Tapas dishes: Venison sausages with white bean and morcilla, sherry and garlic, & Fresh Sardines with rocket and Romesco. Both are going well. The sardines are coming in from Stefan and only come in on Thursdays, so they won't always be available, but at least they'll always be fresh.

The Riojana has also returned, so all of those who have been asking about its whereabouts can finally rest in peace.

Feedback on the menu have been great, with many, many complements.

Other news:

Those Two Girls have taken over the PR for Cava so hopefully we'll see lots more of Cava in the news.

Food and Wine magazine did a nice feature on us. There review, although positive had lots to say about how we can make things a bit better. This can only be a good thing, as thinks develop in Cava.

Jp

The East Germans

Two people from the former GDR where in over the weekend and said everything was absolutely amazing.

Fancy that.

You will say

You will say yes it has been a while
You will say yes cava has told us nothing
You will say why is it like this and not like something else
You will say I wonder where Jp has gone
You will say maybe he is working 17 hours a day and has no time to write
You will say I am probably right because I am always right
You will say I am the customer and I am always right
You will say yes I am sure Jp does not agree with me
You will say if he is the one working how can he see all
You will say how can an Irish man make Spanish food
You will say what is a Tapa anyway and why does everyone now call small food Tapas
You will say this is not true
You wall say Tapas are from Spain and Jp is not from Spain
You will say anyone can cook
You will say all can have knowledge of Spanish food
You will say this is not the case
You will say it is Christmas and where are my mince pies where is my turkey where is my ham
You will say I am right I am right I am right


You probably will be
You probably are

Cava Celebrates Franco's death!

Well the weather has not been good in the last week or so but in all fairness it has not dampened too many peoples hearts regarding coming to Cava for Tapas and Wine. The new menu should be on it way now soon (I hope within two weeks) but in the mean time we are trying a lot of the food as specials at the moment (such as venison sausages with morcilla, white bean and garlic, which is certainly going down well). We have also had some great fish from Stefan in the last few weeks, namely Sardines and baby John Dory). These have all gone down well. We have also been trying out some nice wines from cases, from different regions of Spain.

In all, it have not been a bad November (I fain to say good, though I would like too).

Other News: The anniversary of Franco's death was welcomed by all our Spanish staff and we celebrated into the night consuming vast quantities of food and wine until we were only partially conscious. Nothing like the death of a dictator to make you go beyond your physical means.

Cooking in Cava

Cava had its second one one one cooking class yesterday and all (I am told by Szymon) went well. The girl, called Michelle, who was in for the half day did bread making, stocks, tapas, desserts, mains course, and starter. She also learned different knife techniques and prepared squid and lamb for the tapas. I called in around lunch time and found herself and Szymon enjoying a glass of one of our best whites (number 12/100 in Spain)! The wine is called Jose Parinete and is made by two women called Victoria. The wine is also on the house wine list in ElBuilli.

It was good to see Szymon helping her relax into her new environment!

For any one else interested in cooking in Cava you can give the restaurant or myself a ring.

Jp.

Upcoming events

Just to let you know about upcoming events in Cava:

1. This Saturday night (Halloween) Cava will open until 1pm for tapas and wine. Their will be a live DJ also from 11pm onwards.

Hope to see you there.

Jp.

Crazy Mondays and Tuesdays

With graduations this week, the week has started well with a busy Monday and Tuesday. The Paella night is still as popular as ever (€15 for Paella and glass of wine), but many had Tapas too. Szymon had some really nice special too that sold well: a Rack (yes, I said rack) of Lamb with Morcilla, rocket, and Potatoes.

FYI: Anyone who wants a good cookbook on Spanish food - you could do no better than this one by the Hart's.

Wish I had time for more, but must to bed as up early in the morn with my daughter.

Tomorrow doesn't look as crazy but famous last words.

Jp.

Xmas parties

The Christmas party menu will be available this week and we have details regarding our opening times over the Xmas.

We'll have a special Xmas party menu running from the 1st of December to the 30th of December.

We'll have a special Xmas lunch on the 24th.

We'll have a special Stephen's night (26th) set Tapas menu.

And finally we're going to have a big new year's eve celebration with both music, DJ and lots of Cava.

Jp.

Back from the U S of A

Last week, as many of you know, I was away from cava for the first time in over a year. A queer feeling of anxiety cross several time over as I suffered from separation anxiety from the restaurant. But by all accounts the week was very busy and all the boys (and girls) did a wonderful job.

Unfortunately, the food in the States was less than satisfactory. The only good thing to report about the food in Cincinnati was that the Mexican food actually Mexican until many a Mexican in Ireland.

The food was often a queer taste of sweet and savory (for example sweet potatoes which were really sweet?) and sweet dressing and sweet bread and on and on.

Sweet on the brain.

The ham in Cincinnati was good though as they have some good ole pigs flying around there.

Jp.

A good start to the week and an end to Cava week

Monday has come and gone and it passed well. We are still awaiting that winter Monday when little or no-one (or some of their friends) will pass through the door.

It was indeed busy for a Monday many in, most notably Jess Murhpy who is starting a new venture in No.8 on the docks.

We hope she does well and that many flock down to experience her gastro pub.

On another note, for anyone who was in on Friday night and receiver their free cava as part of Cava week we hope you enjoyed it. Unfortunately we had hoped to get more cava from our suppliers (but this did not happen) so it was a limited run.

However, many did get to have a glass.

I am away in America for the week practicing my other life (Phd and that) and will report from there in a food capacity.

The new menu will be out at the beginning of November. It will include lots of game (venison, rabbit, pheasant) and some other new Tapas. There will also be new main courses to choose from.

Jp

The end, or only the begining?

Well! That was some week. Looking back now on a week of madness (due no doubt to Tom's review) I am wondering whether or not it will continue. Not that I want it to stop. Last week, we saw what Cava could be, given all the right circumstances. It is amazing what the words of one man can do. It will be interesting how the week pans out. I already know Saturday is going to be crazy with tables of 26, 15, and 10 all coming in at the same time. But how the rest of the week will go remains to be seen.

Monday was not too bad with a steady stream of punters in. Lots of tapas, particularly the scallops and black pudding, confit of porkbelly, and cod cakes.

Really nice people in with lots of nice things to say about the nice things they we do and try to continue to do.

The November menu is in cererbal production. Thinking of game tapas: venison, rabbit, pheasant.

I think we'll also change some of our fish. We had some great sardines on the special board over the weekend which we got from Stefan. Served with romesco and rocket. Really good. Some nice Bonito also.

Anyway.

I saw a really nice Jamon custard served with Iberico, also some truffle foam with cecina.

Szymon would that I presume.

Jp.

Oh That it Would Contintue

Cava does wish it would continue.

The whole has been made, like something out of July, no doubt due to good ole Tom, but still, I do hope it continues, then it may be ok, it may be alright.

We had a group of women in today celebrating their 50th. Very loud. Singing alot. Some customers were indeed very unhappy. To those of you I apologise. To the women, well, I hope you had a good time. It is not often you see 13 women consume 15 bottles of wine at lunch time.

But still.

All in days work in the cava machine, curing and cooking and chopping and cursing.

All in a daze.

All in a daze work.

All in.

All.

Thanks again to Tom!

Jp.

P.S. We have some lovely fresh sardines from Stefan the fish man!