An exquisite tasting at Conrad New York

Not too long ago, I attended a media tasting at the ATRIO Wine Bar & Restaurant inside Conrad New York. The tasting served as a collaboration between Conrad New York and Conrad Dublin in tribute to Saint Patrick’s Day. Executive Chefs Gerron Douglas and Marcin Kolnierzak from the two properties, prepared an array of delicious dishes that embraced cultural elements. The dishes included Traditional Irish Breakfast, Salt Meadow Lamb Hand Pies, Potato and Smoked Ham Croquettes, Carlingford Irish Oysters, Whiskey Cured Salmon, and Irish Coffee Pain Perdue. Each one had an artistic presentation and paired well with Teeling whiskey.

One of the winners of the evening ended up being the Whiskey Cured Salmon which was served on a potato pancake with lemon jam and herbs. The other winner was the Irish Coffee Pain Perdue with molasses raisin gastrique and valharona cream. The salmon dish was served at the Conrad NY all of March, while the coffee dessert was served at the Conrad Dublin. These culinary specialties showcase the immense talent and creativity found at the Conrad properties. The chefs are always trying to find new ways to captivate customers at the establishments. Definitely check out the Conrad New York, and if you’re ever in Dublin, pay the Conrad Dublin a visit!

Photo courtesy of Ken Goodman Photography

Photo courtesy of Ken Goodman Photography

Executive Chefs Gerron Douglas and Marcin Kolnierzak

Right to left: Martin Mangan, General Manager of Conrad Dublin and Marlene Poynder, General Manager of the Conrad New York


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