MEMBERS of Kerry tourism and travel organisation Skål enjoyed an end of season celebration on Wednesday night at which they reflected on yet another very successful year for the industry.
Skål is an international association of travel and tourism professionals and the club in Kerry is considered one of the most successful and progressive.
The venue for last night’s celebration was Rozzers Restaurant in the Killeen House Hotel which just this week was named the best fine dining restaurant in Ireland in the 2019 Travellers’ Choice Awards by TripAdvisor, the world’s largest and most respected travel platform.
Skål members present were loud in their praise for the team at Rozzers and rose from their seats to congratulate the proprietors, the Rosney family, and head chef Paul O’Gorman and his creative team.
The attendance included Skål Ireland President, Margaret Cahill and Kerry Skål International President Sheila Casey.
The culinary masters at Rozzers prepared and presented a fine dining feast for the guests with a menu that comprised of a choice of three starters and three mains.
Those in attendance got to choose from starters of open ravioli of seared scallops and prawns with leek and courgette and served with a light garlic cream; slow roasted barbecue glazed Irish pork belly with a Granny Smith apple compote, crispy duck confit bon bons and a fresh chili salsa or baked goat’s cheese with black olive and roasted cherry tomato on a toasted brioche with a fine ratatouille and candied walnuts and a rocket pesto dressing.
That was followed by a choice of Killeen House salad; a citrus flavoured sorbet with a hint of Malibu or a cream of butternut squash and sweet potato soup.
The main course choice was a grilled fillet of beef with a mushroom ragout and potato fondant with celeriac and sweet carrot puree served with a red wine glaze; pan roasted Barbary duck breast with a pistachio crumb on a stir fry of crisp Asian greens and egg noodles with sesame and a black bean dressing or pan fried fillet of turbot on a shellfish korma with a coriander dressing.
Dessert was a home-made raspberry and almond bakewell tart with a lemon curd cream and toasted almonds.
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