Dingle, home of really, really good food

To D.,

When you think of Ireland, you might think of sheep, green fields, cliffs diving into the sea, and Guinness. Guinness and Whiskey are the only notable culinary items the island has contributed to the rest of the world. This is a shame since they pride themselves in scrumptiously, fresh produce, local lamb, fresh dairy, and excellent seafood. Sheep sheparding is hard, dirty work, so maybe they never took the time to create something special of all their delicious food sources. Everything tastes good enough on its own--why change a good thing?

But there is a little town, a slow town, nestled between the coastal mountain ranges that did take the time to marry one taste with another into sumptuous courses. Dingle Town. Much to the townsfolk’s dismay, this little harbor has officially been renamed to something pronounced An-dang-un. Whatever it is called, their chefs know how to cook and their bands know how to play.

This is where I had the most delicious chowder in my life (which is saying something since I lived most of my life on the coast). I didn’t know anyone could make seafood taste that good. The chef would not give me his recipe. Not that it matters to a Coloradan. The ingredient list probably includes Dingle Bay shrimp, boiling the clams with a dash of Dingle Bay sea water, grilling the white fish over Irish peat, or some equally local particularity--all of which is unavailable here.

A quick search for recipes from Dingle landed me here: http://icecreamireland.com/. You are much better than I at watching sugar intake, but these recipes do look delicious. You’ll have to visit him when you go, as well as Dingle Crystal (http://www.dinglecrystal.ie/). The owner/artist of this shop rides a Harley. He had several pictures of himself seated on the Harley and toasting the camera with a wine glass of his own creation. Beautiful stuff.