From the Chefs of Ireland's #1 Foodie Town

Written by
Trevis Gleason
Foreword by
Neven Maguire
Photographs by
Elaine Kennedy
Joanne Murphy
Dingle Dinners

What do chefs cook for their own friends and family? These irresistible dinners come from people who have made Dingle a foodie hotspot. Discover backstories of these experts, many of whom made the rounds of the world’s culinary centres, who prepare some of the best food Ireland has to offer.


Culinary Travel Award - 2018


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280 pages
254x194 mm
Category Food and Drink

What do chefs cook when they have friends and family around for dinner?
Trevis L. Gleason asks just that of the talents who have made Dingle a foodie hotspot. Many of these experts made the rounds of the world’s culinary centres before dropping anchor on the edge of Europe, and Trevis dishes up the curious backstories of the hard-working, hardplaying people who prepare some of the best food Ireland has to offer.
The irresistible three-course dinners for six blend everyday dining with sophisticated innovation. Reflecting on the classics, updating regional specialities, elevating family favourites and revelling in indulgences are all on the menu of this imaginative collection. But before you even get to the tempting recipes, you’ll be hooked by the charming tales of life, cooking and love of place.

Trevis L. Gleason is been an award-winning writer, culinarian, consultant and instructor. His memoir, Chef Interrupted, won the Prestige Award of the International Jury at the Gourmand International World Cookbook Awards, and Dingle Dinners represented Ireland in the 2018 World Cookbook Awards. Gleason is an ambassador of the Blas na hÉireann Irish Food Awards, a senior judge and panel chair of the Irish Quality Food Awards, judge of the Irish Hotel Awards and senior judge for the Yes Chef Magazine Awards.

An American by birth, Gleason lives in the west of County Kerry with his wife, Caryn, and their two Wheaten Terriers, Sadie and Maggie.

One of Ireland's premier chefs, Neven Maguire was born and reared in Blacklion, County Caven, where he runs MacNean House and Restaurant. He has written many cookery books and appeared regularly on television and radio both at home and internationally. 

A wonderful travelogue cookbook. Even if you can't travel to dingle town and Ireland, you can experience some of the delight of partaking of both the beautiful scenery and the incredibly fresh culinary interpretations of classic multi-ethnic Irish cuisine. The food and scenic photography is truly inspiring.

Midwest Book Review
Nancy Lorraine
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