Gourmet Delights
“What can be more foolish than to think that all this rare fabric of heaven and earth could come by chance, when all the skill of art is not able to make an oyster!”
Anatole France (French Writer, member of the French Academy and Nobel Prize for Literature in 1921, 1844-1924)
Oysters have been eternally hailed as a precious gourmet delight by food lovers throughout the centuries, beginning with the Roman emperors who paid for them by their weight in gold. The Greeks served them with wine and the Romans were so enthusiastic about these marvelous mollusks that they sent thousands of slaves to the shores of the English Channel to gather them.
Their association with love is inexorable. The story goes that the word “aphrodisiac” was born when Aphrodite, the Greek goddess of love, emerged from the sea on an oyster shell and gave birth to Eros. Her charismatic lover Casanova also used to start a meal eating 12 dozen oysters.
So, whether Oysters make people fall in love with each other, there are certainly many people who have fallen in love with Oysters.
Ernest Hemingway describes his love of Oysters:
“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.”
To compliment our magnificent fresh oysters, we will also be serving other culinary delights. Creamy Guinness, chilled white wine, smoked salmon on homemade brown bread, steaming seafood chowder and indulgent deserts making the Galway International Oyster Festival a true taste explosion.
See below for details of each event:
Friday 25th September 2009
The Magnificent Mardi Gras Party
Venue: Radisson Blu Hotel
Time: 7:30pm
An exciting evening with wonderful food and drink served in the comfort of the Radisson Blu Hotel.
Our evening meal is buffet-style with a diverse array of hot and cold cuisine. A selection of wines and liqueurs will be offered throughout your meal.
Saturday 26th September 2009
The Famous Afternoon
Venue: Eyre Square
Time: 1-6pm
Fresh plate of Oysters and a delicious Seafood Platter while sipping on a creamy pint of Guinness.
Saturday 26th September 2009
Oyster Festival Gala Ball
Venue: Meyrick Hotel
Time: 8pm
Sip on champagne or a glass of Guinness and enjoy fresh oysters during our drinks reception.
A special six-course banquet meal will be served accompanied by select wines.
Sunday 27th September 2009
Farewell Party
Venue: Festival Centre Radisson Blu Hotel
Time: 1pm
Full bar facilities available, with hot and cold food available to purchase.
*Galway International Oyster Festival advises all patrons to drink sensibly.
