The Cork International Hotel is celebrating 10 years of the New Yorker Bar and Restaurant with a unique New York inspired evening.
The chefs have designed a number of specials with a Big Apple theme which they will serve on Friday, October 4th 2024 from 5pm. Among the specials will be a revisited Waldorf Salad which was created between 1893 and 1896 at the Waldorf Hotel in New York City and Rigatoni Pasta alla Vodka inspired by the New York famous Carbone’s spicy rigatoni vodka. Diners will also be able to enjoy one of New York’s most famous cocktails – the Manhattan.
General Manager of the Cork International Hotel Eoghan Murphy said: “Over the last 10 years the New Yorker has become a popular dining experience for locals, especially the Sunday lunch which attracts many regulars. We are delighted to be celebrating a decade of welcoming customers. Our ingredients are very important to us and we are most grateful to our suppliers for the high quality produce. We are taking the opportunity to take it one step further and have a special New York themed menu in the New Yorker Bar and Restaurant for one evening. We are looking forward to the night and celebrating the special milestone.”
Locally sourced produce and sustainability have always been a key consideration for the team at the Cork International Hotel. Earlier this year, a food charter was launched to help reduce food waste by 20% and the chefs are continuing to build and develop the initiative.
Among the 10 commitments outlined in the charter is to monitor all waste and its source and use every element of a product where suitable. They are also designing no-waste dishes by creating specific meals which do not generate organic or non-organic by-product waste.
Head Chef of the Cork International Hotel, Paul Ryan said: “We are celebrating a significant landmark having served locals and visitors for the last 10 years. It is important that we continue to change with the times and while we always opted for locally sourced produce, we have really stepped up our efforts to make the Cork International Hotel a greener hospitality partner.”
The team has always been committed to supporting local suppliers and using seasonality when designing the menus, which include a map highlighting where the food suppliers are located including McCarthy Meats in Cork City, Ardsallagh Goats Cheese in Carrigtwohill, Glenmar Seafood in Union Hall and Gubbeen Farm Cheese in West Cork.
Mr Murphy added: “Community is a big part of the Cork International Hotel’s offering and this is reflected in the menus. We have seen an increase in families booking the restaurant for events such as communions, confirmations, christenings and birthday parties due to the children’s play area on the first floor. The hotel’s proximity to Cork Airport has also increased its attractiveness as a dining destination for air travellers who are choosing to stop at the hotel either before or after their holiday for a meal designed using local ingredients with a global twist.”
The New York themed specials menu is:
Cocktail:
Manhattan
Starter:
Revisited Waldorf Salad which was created between 1893 and 1896 at the Waldorf Hotel in New York City
Seasonal crunchy salad with crisp apples, celery, grapes, toasted walnuts and smoked Gubbeen cheese
Chef recommendation:
Rigatoni Pasta Alla Vodka inspired by the NY famous Carbone’s spicy rigatoni vodka
Al dente pasta in a tomato and vodka sauce with parmesan shavings and fresh basil
Roast of the Day:
Peppercorn Crusted New York Strip Roast
Roasted yams, mac and cheese, charred greens, red wine gravy
Fish of the day:
Manhattan Clam Chowder Pie
Clams and seafood in a rich tomato base bisque, puff pastry crust, skinny fries
Dessert of the day:
Classic New York Baked Cheesecake
Blackberry compote, caramelised white chocolate
Booking online is advised. For information on the New York inspired evening or to make a reservation, visit https://www.
Photo: The team at the Cork International Hotel celebrate the 10th anniversary of The New Yorker Bar and Restaurant where New York inspired specials will be served on Friday, October 4th. Pic: Brian Lougheed
