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A McDreamy McMeel
Celebrity Irish chef Noel McMeel is a charmer --- self assured, boyishly good-looking, and positively exuberant about food. It's no wonder he's caught the fancy of television audiences throughout the UK, cooking at the forefront of an edible revolution blazing across Ireland. I had the great pleasure to sit and chat with him recently during his lightning quick promotional tour of the U.S. at the Los Angeles Biltmore Hotel. He was relaxed and engaging despite a brutal schedule, effortlessly balancing his obligations to the press with the culinary pressure of cooking a fabulous meal for 300 hungry critics later that night. Confident in his abilities, Noel is a talented Irish chef on a mission, conquering one set of taste buds at a time. The principles McMeel endorses are lofty, yet simple. Find the very best locally grown seasonal ingredients. Support farms and businesses that respect the earth. Prepare meals that delight and excite the senses, but don't let creativity lure you to overcomplicate or overdo. Rule #1: let the natural flavor of good food shine through. Noel's commitment to these concepts is long-standing, unwavering, and not merely the residual effect of the many kitchens he has graced. He is quick to credit sustainability guru Alice Waters and her staff at Chez Panisse in Berkeley, California for life changing lessons in culinary simplicity. But McMeel is bent on paying forward those ideas in his own grand vision for modern-day Ireland. This man has very big dreams.
He's not content to revel in his success at Castle Leslie, where he cooked for seven and a half years for the likes of Sir Paul McCartney's lavish nuptials, where he stamped his personality so vividly that the place is virtually synonymous with his name. It's not enough that he's a frequent presence on BBC television's Great British Menu, Food Poker and Master Apprentice and RTE's The Afternoon Show --- all while undertaking a new challenge at the luxurious Lough Erne Resort (that's pronounced Lock-Airn, all you Yanks) in Northern Ireland. No, Chef McMeel has even more fish to fry.
As much as he is presently focused on fine dining, Noel is intent on spreading his knowledge and philosophy beyond his own kitchen and across any invisibly drawn class lines. He recently teamed up with Tourism Ireland in a splashy Boston to L.A. tour of the United States, just to show American palates firsthand how remarkable Irish cooking has become. (It was a devious plot to soothe and tantalize us… who knew that sensual shot glass of goats buttermilk sorbet was addictive? But now that we've tasted McDreamy's luscious breast of wood pigeon atop a caramelized onion glazed puff, his delectably rich Silver Hill duck confit straddling creamy mashed potatoes with chive and fennel and an intense drizzle of Irish orchard honey-sweetened stock reduction, they know we can't stay home.) And Noel's looking to the future, maybe even a legacy, in another powerful project he's cultivating --- a hands-on garden-to-kitchen school program to get kids cooking early… not just in Ireland, why stop there? To top it all off he's building a new website to showcase his ideas, share his recipes and boost his friends' businesses at www.NoelMcMeel.com. In fact, despite basking in the current fickle spotlight of competitive cooking, McMeel seems to be a team player-genuinely grounded-and first and foremost, a really nice guy. Exceptionally devoted to his craft, Noel uses his talent, ethos and celebrity to promote a fresh return to smart idealism in the kitchen. The result is grand food simply delicious to the tongue, healthy for the belly, good for the Irish economy and oh so kind to the earth. Check it out, people. One more reason to indulge in a wee bit of travel... I see a McDreamy Irish McMeel in your future. |
For Nature's Playground: The South Island of New Zealand Hi Wendy, Love your lamb shanks. --- Paul, Scottsdale AZ * * * * * Hi Wendy, In winter, Heritage Heights Apts. now offers free shuttle service to and from Queenstown 24/7 to guests without cars. We own a 7-passenger 4-wd Toyota Highlander used specifically to taxi guests up and down the hill during winter months. We also run advance purchase winter promotions which include a 4-wd rental. If any of your readers head over this direction, I will enjoy extending Heritage Heights hospitality!! Cheers --- Ailey, Owner, Queenstown, NZ * * * * * New Zealand text and pix top drawer! Almost as good as making the trip. ( but one still wants to. . . ) Full of useful detail. Only trouble with the website: It's tough figuring out which feedback goes with which article, and the more there are, the tougher it gets! --- Ken W., Camarillo CA Thanks Ken..."álmost" is right, you really have to experience the South Island firsthand. Granted this piece is long, but still all I can think about is how much I left out! I agree abut the relevancy factor re the feedback--it can be confusing...sometimes I have a "Wait a minute...what?" moment myself. Thanks for writing, Wendy * * * * * Okay Wendy, from now on whenever you book your travel, please reserve space for me. I will carry your luggage, bring you cold drinks, massage your shoulders, and change the film in your camera (oops, I guess you don't have to do that anymore). Wonderful ideas and recommendations. Can you get to New Zealand from Boston in less than a week? --- Carl A., South Easton, MA Ha ha ha Carl, you're quite the comedian! But you'd be surprised how short that flight feels. I suspect Qantas isn't the only airline who's figured out that 3 movies, 2 full meals, lots of snacks and a complimentary travel pack (eye mask, warm socks and neck pillow) equals a quiet, well-behaved cabin. It really isn't bad. Just fly direct--pick the shortest flight w/ no lengthy layovers and you'll be fine. Re: signing on as my Super Sherpa...why not? I think you know I seldom travel in anything less than Party mode. There's just that pesky background check... Thanks for writing, Wendy
Wendy, I truly enjoyed your info especially since we leave in a week to celebrate my 50th Birthday. Was it necessary to make reservations at the restaurants? Was there a dress code for the restaurants? What would you recommend not missing while there? Was the spa experience worth it? Did you travel away from the resort while there? Thanks, --- Kim P. Fuquay, Varina, NC Hi Kim. Sorry for the delay in responding...you had heavy competition with the holidays. Reservations at Excellence restaurants are not necessary and you will not find a wait. The dress code is basically no bathing suits and flip-flops...with a decided a mix of atmospheres. Mostly the open-air beachside spots are super casual, the rest slightly more formal. Truly, as long as you are clothed, I don't think you'd be turned away anywhere, though most people seemed to enjoy dressing up at night...I suspect more for their own pleasure than any sense of decorum. The spa experience was worth it, though my favorite part wasn't the actual massage. The precursor was a 45 min. or so rotation from sauna to a series of (kind of wild) water jets which was very different and very cool, not just for women. In its' entirety, and with the serenity of the beach/champagne/strawberries, it was memorable. We did not travel away from the hotel this trip, but the hotel is very helpful in arranging day excursions to fit your desires and you do not have to book these until you arrive. Have a great time! --- Wendy
Haven't been called Tad for . . .gee, maybe I've NEVER been called Tad . . . guess I'm the only one with chutzpah enough to mention Bourdain. BRILLIANT? --- Ken, Shutesbury, MA
I think we must have had an entirely different experience in the UK. (Fresh Food and Real Ale – week 1). We were up in Edinburgh and they served something called ‘Neeps & Tatties.’ The items were boiled so long that I couldn’t even recognize what I was eating. Come to think of it… I couldn’t taste them either. Later I found that Neeps’ are Turnips and ‘Tatties’ are potatoes. --- Lindy, Phoenix, AZ
My mouth was watering as I read some of your descriptions of the fantastic fare of ... England? I had always felt smug about the lowly reputation of British cuisine as this gave us at least one country with a worse culinary reputation than America's. I guess I'll have to change my views. Your article made me actually want to take a CULINARY tour of Britain. Yummy yummy yummy. --- Sandy Miner, Portland, OR Thanks for your note. Thanks to Traveling Boy I get to interview a world famous chef this week who is widely recognized as spearheading the Yummy movement in Ireland. Guess I'll have to take yet another culinary tour a little further north and check it out... (I love my job!) --- Wendy
Very interesting, mouth-watering piece by Wendy! (A McDreamy McMeel). Your web site is fascinating! --- Susie, Victoria, BC
Combining travel, food, and intelligent advice -- BRILLIANT! Your site fills a long-felt need for hungry roamers. Keep it up! It's Anthony Bourdain with reservations and CLASS. --- Tad, Boston, MA
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