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Kevin Dundon’s Modern Irish Food

Press Contact:

Susan Hellman, Hellman Communications

631-421-1141 or susan@hellmancommunications.com

Press kit: wliw.org/pressroom or aptonline.org

Website: kevindundon.com or createtv.org

 

Kevin Dundon’s Modern Irish Food Premieres on Public Television’s Create TV Thursday, March 6, 2014 (check local listings)

 

Series Celebrates Ireland’s Food and History with Modern Twists on Traditional Recipes

 

Kevin Dundon’s Modern Irish Food, the popular television series that puts a modern spin on the celebrated dishes of Irish culture, is joining Create ® and will premeire nationwide on the Create TV channel Thursday, March 6, 2014 (check local listings) on Create TV. “Chef of the people” and series host Kevin Dundon, an award-winning Irish chef and restaurateur with quintessential Irish charm, quick wit and love for locally sourced indigenous produce, takes viewers on a historic tour of Irish cuisine, demonstrating both the traditional elements of Irish country house cooking and the gourmet modernization of recipes. The series’ nine, 30-minute episodes will air on Create TV weekdays at 6:30 pm and 9:30 pm beginning Thursday, March 6; Saturdays at noon and 3 pm beginning March 8; and Sundays at 6:30 pm and 9:30 pm beginning March 9. Additionally, all nine episodes will air during Create TV’s “Taste of Ireland” weekend marathon on Saturday, March 15 from 6 am to 10:30 am and 6 pm to 10:30 pm, and Sunday, March 16 from 12 noon to 4:30 pm.

 

Create ® is the dynamic TV channel that spotlights many of television’s most popular how-to, cooking, arts and crafts and travel series. Create ® is produced and distributed by American Public Television (APT), WNET, and WGBH Boston in association with National Educational Telecommunications Association (NETA) and PBS.

 

Kevin Dundon shares his inspiration for his first American public television series: “Ireland produces some of the best food in the world, and you know what? It’s really only the last few years that we’ve started to realize it. From our beautiful beef to the fantastic bounty that lies off our coast, we are surrounded by good food.  I want to bring all these ingredients together and celebrate our amazing natural resources for a whole new generation.” Dundon further notes, “I’ve always been inspired by great traditional recipes, handed down by my mother and grandmother…It’s now my turn to put a modern twist on it.”

 

Whether in a big city or a small town, looking for fine dining or great family comfort foods, Dundon hopes to bring the art of fresh Irish cooking to the American palate: “The food that I cook is actually very accessible. My philosophy for food is simple — use the best ingredients, treat them with respect and you get the best flavor and results…it’s about taking great Irish ingredients and great Irish recipes and giving them that international flair.”

 

Today, Kevin Dundon is a veritable one-stop shop for Irish cooking. He’s the chef and proprietor of Ireland’s four-star Dunbrody Country House Hotel & Restaurant, Cookery School and Spa; one of Ireland’s top celebrity chefs; signature chef of Downtown Disney World’s Raglan Road Irish Gastropub; and a primetime cooking show regular in Ireland. Renowned for his role in bringing Irish gourmet cuisine to the world, Dundon is an authority member of Fáilte Ireland, Ireland’s national tourism board. Dunbrody has become synonymous with contemporary Irish country house cooking, reflecting Dundon’s passion for freshness mixed with both simplicity and flair.

 

“We are so pleased to extend the reach of Kevin Dundon’s Modern Irish Food and his fresh approach to Irish cooking with this intensive run on our popular Create ® schedule,” said Diane Masciale, general manager, WLIW21, the series’ national presenting station. “Kevin’s series is a perfect addition to the traditionally Irish March cooking lineup.”

 

Kevin Dundon’s Modern Irish Food is a production of RTE. The series is a presentation of WLIW21 in association with WNET and is distributed nationally by American Public Television. The series is made possible by Sysco, Tourism Ireland, Bantry Bay America and Thomas Cook.

 

Kevin Dundon’s Modern Irish Food episodes:

 

#101 – Modern Eats to Traditional Treats: Kevin starts with a lobster dish served with a mustard cream sauce and seared fillet of beef and blue cheese salad. Next, potato with a pie crust — a completely different way of serving Ireland’s national vegetable. Then a quick and simple Waldorf salad. Finally, Kevin shares his mom’s recipe for traditional apple pie.

 

#102 – Back in Time: Kevin goes back in time with this week’s menu as he cooks up a smoked chicken terrine. Fresh leeks from the garden are used with some delicious Gubbeen cheese for an indulgent potato gratin. Kevin prepares freshly caught trout wrapped in cured bacon with an almond butter sauce. Next it’s a tasty wild garlic pesto. Finally, Kevin celebrates the summer’s lovely bounty with a frozen yogurt gelato served with a berry compote.

 

#103 Transformations: Kevin serves up a crock of Kilmore Quay mussels with bacon in white wine. Next it’s chicken thighs with Asian stuffing and a sticky teriyaki glaze followed by Hasselback potatoes; cherry tomato and roasted garlic soup; and a Kinky Eton mess served with basil oil.

 

#104 – Fish, Hunt and Harvest: Kevin prepares smoked mackerel with a blackcurrant Jus, Skeaghanore duck breast with black cherries, pickled wild mushrooms, sautéed garlic potatoes and to finish, a spiced apple with Killowen yogurt.

 

#105 Birds, Bass and Berries: Kevin prepares a woodpigeon salad;whole roasted sea bass in a sea salt crust; crushed baby potatoes; and a sea vegetable salad. Finally, a fresh and tasty elderflower and gooseberry fool.

 

#106 Comfort Foods: Kevin’s take on Arthurstown fish chowder; slow roasted lemon-cured pork bell; pancetta and cheese mash; braised sweet & sour cabbage; and, to finish, an indulgent Irish cream bread and butter pudding.

 

#107 Simple Delights: Kevin prepares a caramelized Dunmore East scallop tart served with a simple rocket salad; warm roasted garlic cottage pie; quick orzo pasta risotto; and sourdough bread. Finally, a heather-infused buttermilk pannacotta with honey.

 

#108 Savory to Sweet: Kevin serves up a warming courgette and almond soup followed by a rack of Wexford lamb with an Asian twist served with a potato rosti. Plus, caramelized apple chutney; dandelion salad with bacon and poached eggs; and orange marmalade pudding.

 

#109 Christmas Made Easy: Kevin shows his audience how to prepare the perfect Christmas dinner: smoked salmon gateau, twice-stuffed turkey, marmalade glazed ham, pork rack with apple compote, cranberry and chestnut sprouts and to finish, very cherry tiramisu.

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About WNET
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Media Contacts
Susan Hellman, Hellman Communications 631-421-1141 or susan@hellmancommunications.com
Kevin, New Book Image--Cristian BarnettPhoto Credit: Cristian Barnett
Kevin, New Book Image--Cristian BarnettPhoto Credit: Cristian Barnett
Kevin Dundon--Cristian BarnettPhoto Credit: Cristian Barnett
Kevin Dundon adding ingredients--Cristian BarnettPhoto Credit: Cristian Barnett
Elder flower goose berry--Cristian BarnettPhoto Credit: Cristian Barnett
Crushed Baby Potatoes--Cristian BarnettPhoto Credit: Cristian Barnett
Crushed Baby Potatoes--Cristian BarnettPhoto Credit: Cristian Barnett
Celeriac Waldorf Salad--Cristian BarnettPhoto Credit: Cristian Barnett
Asparagus Pasta--Cristian BarnettPhoto Credit: Cristian Barnett