#013: Chef Keith Kelly at Paris Texas - Savour Food Provenance

Ken On Food

English - September 13, 2019 17:00 - 14 minutes - 32.9 MB
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Previous Episode: #012: Chef Toni at Billy Byrne's - Savour Food Provenance

Next Episode: #014: Gaelic Escargot, Global Hydrate at the National Ploughing Championships

Last week was all about Billy Byrne’s but this week it’s all about Paris Texas.

It’s High Street’s only full scale bar and restaurant and it’s typically packed, whether full of tourists on a Wednesday night as they lap up the music – and I played myself there for a year or two – or locals in for dinner right across the weekend, Paris Texas is a buzzing spot when it comes to food.

Go back a few podcasts to meeting the folks in Cleere’s with a simple soup and sandwich menu and you’re at the other end of the scale in Paris Texas. Massive staff, four pages of a broad reaching menu with something for everyone.

To find out what makes Paris Texas work, I talk to two people.

First up is owner Pat Crotty who’s been leading the charge of late for local suppliers for their menu, and he’s followed by Carlow native and chef Keith Kelly who walks me through a local pork belly dish.

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