DCSIMG

Michael meets Myrtle

Myrtle Allen, the grand dame of Irish cuisine, with Dr. Michael Casey. With her customary elegance and style, she recently celebrated her ninetieth birthday at Ballymaloe House, Co Cork. In a brief speech, Dr. Casey described her as one of Irelands finest cooks and food writers and, in the eyes of many, a guiding light& the source of infinite gastronomic and philosophic wisdom, the model of what a truly refined cook and food writer should strive for. In Ballymaloe, as many of our leading Tipperary chefs have experienced, she radiates an incredible calm in the midst of frantic activity, which one supposes is normal for a big hotel and cookery school that are constantly earning top ratings from critics the world over.

Myrtle Allen, the grand dame of Irish cuisine, with Dr. Michael Casey. With her customary elegance and style, she recently celebrated her ninetieth birthday at Ballymaloe House, Co Cork. In a brief speech, Dr. Casey described her as one of Irelands finest cooks and food writers and, in the eyes of many, a guiding light& the source of infinite gastronomic and philosophic wisdom, the model of what a truly refined cook and food writer should strive for. In Ballymaloe, as many of our leading Tipperary chefs have experienced, she radiates an incredible calm in the midst of frantic activity, which one supposes is normal for a big hotel and cookery school that are constantly earning top ratings from critics the world over.

Myrtle Allen, the “grand dame” of Irish cuisine, is pictured with Dr. Michael Casey.

With her customary elegance and style, she recently celebrated her ninetieth birthday at Ballymaloe House, Co Cork. In a brief speech, Dr. Casey described her as one of Ireland’s finest cooks and food writers and, in the eyes of many, a guiding light… the source of infinite gastronomic and philosophic wisdom, the model of what a truly refined cook and food writer should strive for. In Ballymaloe, as many of our leading Tipperary chefs have experienced, she radiates an incredible calm in the midst of frantic activity, which one supposes is normal for a big hotel and cookery school that are constantly earning top ratings from critics the world over.

 
 
 

Back to the top of the page