Whether born and raised in Cork, Ireland or Dallas,Texas, we all have our childhood memories. At times, we are told that we are wearing rose colored glasses when recalling them but I think Mother Nature has a kind way of helping us remember.
One of my earliest memories, is the 'Sunday Drive' An excursion to break the monotony of the rainy day or a subtle way of reinforcing culture? Who knows what the reasons were for my parents, but they served us well.
Only 13 miles away from our home was the ancient historic town of Kinsale. Dubbed the 'Gourmet Capital of Ireland' this town hosts thousands of tourists each and every month. Known for it's restaurants,beaches, historical monuments and breathtaking scenery, Kinsale for me was the home of the '99' (Ice Cream Cone)and a place to run wild with my siblings . My parents parked the car at 'Charles Fort'and released all four of us. Running wild among the famous ruins, we played Hide and Go Seek, paying little or no attention to the historic significance of this once important stronghold, during 'The Siege of Kinsale' in 1601.
Climbing the walls, weaving through the ruins and all the while taking in the fresh sea air.
Immediately following this ramble was a stop at the infamous 'Bolands craft Shop' on the corner. Here we lined up for our reward. Our 99 ! A whipped vanilla ice cream cone, made from the finest Irish milk, topped with a chocolate flake. Now, a grown woman living in the U.S, I long to roam the store, foraging for Irish treasures !
Moving on, we walked to 'Actons Hotel' Here we walked along the raised walls, jumping from one to the other, ignoring the beauty of this spectacular view. Or did I? The very fact that I can now remember every detail serves me well. Actons is located in Kinsale town, overlooking the harbor. Fishing boats and sail boats fill these waters in every bright color you can imagine.
Kinsale was the town my parents took all visitors to. I have had many a walk with my siblings, my granny, my grandaunts and my French foreign exchange student !
When I was old enough to drive, it became the stomping ground for my friends and I on a Sunday afternoon. When I moved to London and brought my then boyfriend, now husband, to Ireland, Kinsale was a must see. At that time, the Old Head of Kinsale was simply that ! Now it is "The Most Spectacular Course On Earth" according to LINKS MAGAZINE 1999.
It was established in 1997, rising hundreds of feet above dramatic cliffs surrounded by the ocean on all sides. Earlier last month, when I appeared as a guest on 'The Martha Stewart Show' among all the photographs of me as a youth, the producer chose to use a picture of me with my brother, with The Old Head of Kinsale in the background.
If you go to Ireland and I strongly urge you to do so, then Kinsale is a must see. Here you will form your new memories. If you do go, then please share your memories............
Tuesday, April 6, 2010
Sunday, March 28, 2010
FLEX YOUR MUSSELS !
Recently, I visited New York to appear on 'The Martha Stewart Show". March 16th to be precise. http://www.marthastewart.com/show/the-martha-stewart-show/traditional-irish-treats
The night before the show,Lauren Braun Costello, friend and Author of 'Notes On Cooking' and 'The Competent Cook'took me for dinner.
What a dinner it was. Our shared love of those molluscs they call Mussels was more than indulged at 'Flex Mussels'
Growing up in Cork,Southern Ireland, mussels were abundant. As a young child I used to throw them against rocks to watch them explode. At times they merely bounced back in to the sea ! Now, living in Dallas,Texas,I cringe at the thought of the waste.
The Blue Mussel is a native of Irish waters. Our temperate climate is ideal for them to thrive in the cold water. Mussels are fast becoming more and more popular,for their sweet meaty taste. They are packed with protein and easy to prepare.
'Flex Mussels'located in the Upper East side is a gem of a restaurant. Lauren and I shared a goat cheese salad with simple greens,roasted beets,candied walnuts,apples and a citrus vinaigrette.
They (Flex Mussels) source their mussels fresh from Prince Edward Island,Canada.
Like Mussels in Ireland,these too are cultivated. Why is this a good thing?
Unlike the mussels I had as a young child, the mussels are grown on a vertical rope/strand which means they do not touch the seabed. They tend to be free of grit and sand !
For my entree, I had Bombay Mussels. They came in a large pot,infused with Indian Curry,garlic,cinnamon,star anise and white wine. An abundant suppply of fresh bread made for lots of dipping !
For dessert we ate their famous home made doughnuts. Rarely does a meal leave me so happy and suffering from such withdrawal ! I urge you to try 'Flex Mussels' 174 E82nd St, NY
The night before the show,Lauren Braun Costello, friend and Author of 'Notes On Cooking' and 'The Competent Cook'took me for dinner.
What a dinner it was. Our shared love of those molluscs they call Mussels was more than indulged at 'Flex Mussels'
Growing up in Cork,Southern Ireland, mussels were abundant. As a young child I used to throw them against rocks to watch them explode. At times they merely bounced back in to the sea ! Now, living in Dallas,Texas,I cringe at the thought of the waste.
The Blue Mussel is a native of Irish waters. Our temperate climate is ideal for them to thrive in the cold water. Mussels are fast becoming more and more popular,for their sweet meaty taste. They are packed with protein and easy to prepare.
'Flex Mussels'located in the Upper East side is a gem of a restaurant. Lauren and I shared a goat cheese salad with simple greens,roasted beets,candied walnuts,apples and a citrus vinaigrette.
They (Flex Mussels) source their mussels fresh from Prince Edward Island,Canada.
Like Mussels in Ireland,these too are cultivated. Why is this a good thing?
Unlike the mussels I had as a young child, the mussels are grown on a vertical rope/strand which means they do not touch the seabed. They tend to be free of grit and sand !
For my entree, I had Bombay Mussels. They came in a large pot,infused with Indian Curry,garlic,cinnamon,star anise and white wine. An abundant suppply of fresh bread made for lots of dipping !
For dessert we ate their famous home made doughnuts. Rarely does a meal leave me so happy and suffering from such withdrawal ! I urge you to try 'Flex Mussels' 174 E82nd St, NY
Thursday, March 18, 2010
Saturday, March 13, 2010
Tuesday, March 2, 2010
WHAT IS YOUR BRAND?
On days like today, the following scribbling is often a reflection of the swirling activity in my mind and writing it seems to be somewhat cathartic ! As I revisit the world of raising capitol for my business I seem to be faced with many, who really dont seem to understand my brand. Am I not explaining it well? Is it not there in black and white or is customer service something that seems so basic to individuals that it is overlooked?
Born and raised in Ireland, I was never a stranger to hard work. My father ran a chain of 'Newsagents' as they were called then. From an early age, I stocked shelves,cleaned floors, wiped down counters and put out the newspapers. Not so glamorous. I watched or rather lived the customer experience through my father. He was and still is the shining example of what large companies such as 'Nordstrom' adopt for their brand............
One of the shops my father owned was located in the Mardyke Parade, Cork City. Extremely lucrative at the time as it was next to a hospital and University College Cork Campus. These were the days , long before gift shops in hospitals and vending machines on college campus ! Also nearby was a shelter for battered women. I was acutely aware that my father treated every single person with the respect they deserved. The person buying flowers and chocolates for the patient did not take precedence over the homeless woman spending 5p on a lollipop for her child.
Gaffney's in Cork was a brand in my mind like Nordstrom. It was the customers experience.
From here, I worked in a butchers at the age of 18 slicing meat, whilst still studying.My father told me that if you are going to slice meat for a living, "Be the best meat slicer there is" He was so right. Take pride in your work. The customer will feel this.
In 1990, I moved to London and worked for 'The London Tara Hotel' which was owned then by 'Aer Lingus' , the Irish Airline. Standards were high. Training was rigorous. They mirrored the standards my father Tony Gaffney instilled in me.
In 1992, in walked the Director for Marketing Services for Coca Cola Great Britain. It was late at night and my shift was almost over. I remember this American all too well. Tired and agitated. With every reason to be. His family were stranded in Paris. They were being transferred to London and there had been a hiccup with Visas. Not knowing this at the time, I was ready to leave. This man had to be checked in. At the time he did not have access to a bank account etc. I was also a cashier. At that moment in time I made a decision. I did not call a manager. This man needed my help. At best I was going to help him, at worst he was a scam artist and I would be down money in my till.
However , having spent years growing up with my father and working under the management of Eoin Dillon (London Tara) I felt safe to make my own decision for this customer. This is why I mention Nordstrom. 2 years ago when I was struggling to pay bills for my business, I took another job working at Nordstrom working evenings and weekends. Having climbed the ranks in Sales & Marketing over the years, it was at first a little tough to go back into basic customer service training. I decided that I needed to learn something here. I did. I learned that Nordstrom is not a good store because their Chanel make up is better than that of Neiman Marcus !
The customer matters...............End of story. Yes, it really is that simple.
Now as the owner of my own company, Rachel Gaffney's Real Ireland my brand is everything to me. My brand will tell a story. The people working for me are my brand. More than the logo and the color scheme. Whilst,these are important to me, the experience my customer receives is in actual fact the brand.
In case you are wondering, the Director for Marketing Services for Coca Cola Great Britain moved back to the United States to become National Vice President, Sales for Hills Pet Nutrition, then Vice President National Accounts for Coors Brewing Company. How do I know this about Peter Leahy? Peter Leahy,is now partner and COO for Rachel Gaffney's Real Ireland
Born and raised in Ireland, I was never a stranger to hard work. My father ran a chain of 'Newsagents' as they were called then. From an early age, I stocked shelves,cleaned floors, wiped down counters and put out the newspapers. Not so glamorous. I watched or rather lived the customer experience through my father. He was and still is the shining example of what large companies such as 'Nordstrom' adopt for their brand............
One of the shops my father owned was located in the Mardyke Parade, Cork City. Extremely lucrative at the time as it was next to a hospital and University College Cork Campus. These were the days , long before gift shops in hospitals and vending machines on college campus ! Also nearby was a shelter for battered women. I was acutely aware that my father treated every single person with the respect they deserved. The person buying flowers and chocolates for the patient did not take precedence over the homeless woman spending 5p on a lollipop for her child.
Gaffney's in Cork was a brand in my mind like Nordstrom. It was the customers experience.
From here, I worked in a butchers at the age of 18 slicing meat, whilst still studying.My father told me that if you are going to slice meat for a living, "Be the best meat slicer there is" He was so right. Take pride in your work. The customer will feel this.
In 1990, I moved to London and worked for 'The London Tara Hotel' which was owned then by 'Aer Lingus' , the Irish Airline. Standards were high. Training was rigorous. They mirrored the standards my father Tony Gaffney instilled in me.
In 1992, in walked the Director for Marketing Services for Coca Cola Great Britain. It was late at night and my shift was almost over. I remember this American all too well. Tired and agitated. With every reason to be. His family were stranded in Paris. They were being transferred to London and there had been a hiccup with Visas. Not knowing this at the time, I was ready to leave. This man had to be checked in. At the time he did not have access to a bank account etc. I was also a cashier. At that moment in time I made a decision. I did not call a manager. This man needed my help. At best I was going to help him, at worst he was a scam artist and I would be down money in my till.
However , having spent years growing up with my father and working under the management of Eoin Dillon (London Tara) I felt safe to make my own decision for this customer. This is why I mention Nordstrom. 2 years ago when I was struggling to pay bills for my business, I took another job working at Nordstrom working evenings and weekends. Having climbed the ranks in Sales & Marketing over the years, it was at first a little tough to go back into basic customer service training. I decided that I needed to learn something here. I did. I learned that Nordstrom is not a good store because their Chanel make up is better than that of Neiman Marcus !
The customer matters...............End of story. Yes, it really is that simple.
Now as the owner of my own company, Rachel Gaffney's Real Ireland my brand is everything to me. My brand will tell a story. The people working for me are my brand. More than the logo and the color scheme. Whilst,these are important to me, the experience my customer receives is in actual fact the brand.
In case you are wondering, the Director for Marketing Services for Coca Cola Great Britain moved back to the United States to become National Vice President, Sales for Hills Pet Nutrition, then Vice President National Accounts for Coors Brewing Company. How do I know this about Peter Leahy? Peter Leahy,is now partner and COO for Rachel Gaffney's Real Ireland
Saturday, February 13, 2010
DEBUNKING THE IRISH SODA BREAD MYTH !
When St Patricks Day approaches, the stores beging to stock their shelves with 'Irish Soda Bread'. Only one small problem..........It's NOT IRISH SODA BREAD !
Nope, sorry to burst your bubble but it simply isn't Traditional Irish Soda Bread! Consider it's origins. We were a poor nation. This was an easy to make all-in-one mixture that was made with buttermilk. Buttermilk being a by product when making butter. Wholemeal flour was more widely available. Baking Soda was added as a leavining agent.
The average Irish home in the 1800's did not have an oven so thay baked the bread in a pot known as a 'Bastible'. This pot was hung/suspended over an open fire and baked.
Raisins were never used. These were imported and if anything were a luxury for the Irish. When white flour was added, this was indeed for a special occassion.
There are various myths/reasons behind the sign of the cross. Some think it was done to "let the devil out". Others say it made it easier to divide and was a symbol for "Breaking Bread". Being a catholic country, I'm pretty sure it did indeed have religious implications, however the baker in me also says it had a lot to do with the chemistry of baking........distribution of heat !
Recently, I gave the recipe to Chef and Cook Book Author Lauren Braun Costello. Lauren has written 'Notes On Cooking' and 'The Competent Cook'. Founder of Gotham Caterers, she has also worked as a private chef,culinary instructor,recipe tester for 'The joy of Cooking' food stylist for 'The Early Show' and has appeared on 'The View'. I asked her to let me know what she thought of this recipe when she made it.
So, true to her word she did !
We both made the bread last week. Lauren in snowy New York and I in snowy Dallas !
Here is what she wrote.
"IRISH SODA BREAD IN THE BIG APPLE............This bread screams 'hearty' from the outside in. It's nutty and earthy flavor is a far cry from the currant and caraway-studded sweet bread we consider, perhaps erroneously, to be Irish Soda Bread. This authentic version has an honest,unambiguous taste of a rugged and rich homeland. Just good,old fashioned BREAD! And with a healthy spreading of salted Irish Butter...lets just say it won't last long. But that's ok. It's easier than pie to make!"
INGREDIENTS
3 1/3 cups whole wheat flour
1/2 cup all purpose flour
2 tablespoons wheat germ
2 teaspoons rolled oats.........plus 2 teaspoons rolled oats for sprinkling
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
1 egg
2 tablespoons canola oil
1/2 quart buttermilk
METHOD
Pre Heat Oven to 375 degrees.
In a large bowl mix all dry ingredients. Make a well in the center and add liquid ingredients. Mix together well, trying not to handle too much. Form a ball gently with your floured hands. Do not work this bread like traditional yeast breads. Sprinkle with remaining oats.Place on a lightly greased baking sheet, make a cross in the bread with a sharp paring knife and bake for 45 minutes. Cool on wire rack.
Enjoy............
Nope, sorry to burst your bubble but it simply isn't Traditional Irish Soda Bread! Consider it's origins. We were a poor nation. This was an easy to make all-in-one mixture that was made with buttermilk. Buttermilk being a by product when making butter. Wholemeal flour was more widely available. Baking Soda was added as a leavining agent.
The average Irish home in the 1800's did not have an oven so thay baked the bread in a pot known as a 'Bastible'. This pot was hung/suspended over an open fire and baked.
Raisins were never used. These were imported and if anything were a luxury for the Irish. When white flour was added, this was indeed for a special occassion.
There are various myths/reasons behind the sign of the cross. Some think it was done to "let the devil out". Others say it made it easier to divide and was a symbol for "Breaking Bread". Being a catholic country, I'm pretty sure it did indeed have religious implications, however the baker in me also says it had a lot to do with the chemistry of baking........distribution of heat !
Recently, I gave the recipe to Chef and Cook Book Author Lauren Braun Costello. Lauren has written 'Notes On Cooking' and 'The Competent Cook'. Founder of Gotham Caterers, she has also worked as a private chef,culinary instructor,recipe tester for 'The joy of Cooking' food stylist for 'The Early Show' and has appeared on 'The View'. I asked her to let me know what she thought of this recipe when she made it.
So, true to her word she did !
We both made the bread last week. Lauren in snowy New York and I in snowy Dallas !
Here is what she wrote.
"IRISH SODA BREAD IN THE BIG APPLE............This bread screams 'hearty' from the outside in. It's nutty and earthy flavor is a far cry from the currant and caraway-studded sweet bread we consider, perhaps erroneously, to be Irish Soda Bread. This authentic version has an honest,unambiguous taste of a rugged and rich homeland. Just good,old fashioned BREAD! And with a healthy spreading of salted Irish Butter...lets just say it won't last long. But that's ok. It's easier than pie to make!"
INGREDIENTS
3 1/3 cups whole wheat flour
1/2 cup all purpose flour
2 tablespoons wheat germ
2 teaspoons rolled oats.........plus 2 teaspoons rolled oats for sprinkling
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
1 egg
2 tablespoons canola oil
1/2 quart buttermilk
METHOD
Pre Heat Oven to 375 degrees.
In a large bowl mix all dry ingredients. Make a well in the center and add liquid ingredients. Mix together well, trying not to handle too much. Form a ball gently with your floured hands. Do not work this bread like traditional yeast breads. Sprinkle with remaining oats.Place on a lightly greased baking sheet, make a cross in the bread with a sharp paring knife and bake for 45 minutes. Cool on wire rack.
Enjoy............
Saturday, January 30, 2010
My Montage 1/30/10 at OneTrueMedia.com
Click here to view slides from the MARTHA STEWART 'Dreamers Into Doers' trip to New York, Jan 2010
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