Sssssshhhhhhhh......Calon Y Gegin's Secret Sunday Brunch

Calon Y Gegin is hosting its second underground restaurant event - a secret lazy Sunday brunch - on Sunday 4th April.  Feast on whatever we've got our hands on from the farmers market, delicious fresh coffee, endless cups of tea, a big stack of Sunday's finest papers and boiled egg and soldiers for kids. Doors open from 11am (price and menu to be posted next Saturday after the visit to the farmers market).  If you would like to come along have a look at our Facebook page and it you're already a friend leave a message on our wall or e-mail us at ygegin.thekitchen.com and we will contact you to reveal the secret location. 

http://www.facebook.com/?ref=home#!/event.php?eid=112988068714531

We'd love to see you at our second underground event.

Article on Calon Y Gegin

Have a look at the article wirtten by Caroline the journalist who came to the first night of Calon Y Gegin Underground.  Keep an eye out for the next event, del and lara x

http://www.capturecardiff.com/area/bayandpenarth/exploring-the-secret-of-cardiffs-first-underground-supper-club/

Comments from our frist underground night

Here are the comments that our guests left for us on Friday evening:

"The ambience on arrival was perfect, guests were made to feel special and looked after.  The first course was "to die for".  The flavours were just right - the ham in particular was so tasty.  Main course - lamb was very tender and flavourful.  Dessert - there was no mistaking that it was fresh rhubarb - something that one doen't taste often.  The vanilla ice cream complemenetd the rhubarb - absolutely delicious" Lynda

"Thank you for a wonderful evening!  Beautiful food and great company!  I am looking forward to writing a piece about how fantastic my first supperclub experience was.  Good luck with the future of Calon Y Gegin, what a great start! Many thanks" Caroline

"The food was lovely - tasty & fresh.  The setting was comforting & the lighting was good.  The leek and potato soup was warm and comforting - as it should be.  The butter was amazing - so soft and rich.  Lamb was tender and melted in your mouth.  The dessert was tangy and sweet - great combo.  The meal was amazing - well done.  Congratulations on your 1st underground night xxx" Chris

"The food was well presented & each course was delicious..  The soup was extremely tasty, the lamb was tender & flaoursoem & well cooked.  The rhubarb dessert was well cooked, sweet & light.  Congratulations to both chefs for a very impressive meal" Marilyn & Dave

"I've mentioned Calon Y Gegin to friends and family already and they are very interested in coming in the future.  Having eaten and enjoyed every course I will spread ther word even more.  Excellent food from beginning to end!!  Please keep me updated" Mark & Rhian

"I think to have everyone around one table is a great idea as it felt very sociable & got everyone chatting.  Food was fantastic, as usual.  The soup was nice & light, ravioli lovely & unusual, rhubarb tart - lovely texture, great ice cream.  Good timing between courses" Beth

Calon Y Gegin Underground

We held our first underground restaurant night on Friday 19th March in a secret location in Cardiff and thanks to our wonderful guests and our superb helpers (M, E and R) it was a resounding success.  We did feel a little nervous about the event beforehand, after but we agreed that a little bit of nerves is a good thing.  We had fun trawling the local shops, the indoor market, suppliers and delis for the best, seasonal and locally produced foods and ingredients we could find.  Sullivans and Fresh and Simple in Cardiff Market supplied all our fruit and veg and they were so helpful in getting things in especially for us when we couldn't find them on their stalls and Gary Anthony in the market, D's regular butcher, once again came up trumps with the most amazing lamb and gammon ham.  The Really Welsh food company helped us with our puddings by supplying us with yummy Welsh ice cream with great names like Swirley Bassey and Why, Why, Why vanilla!

The night itself was brilliant!  As we prepared, cooked, fussed and plated up in the kitchen we were encouraged by the noise of the laughter emanating from our guests in the dining room and the empty plates that were returned to the kitchen (some of them even looked like they'd been licked clean!).

One of our guests, a trainee journalist at Cardiff Univeristy's prestigious School of Journalism, will be publishing an ariticle on Calon Y Gegin Underground early next week (we'll post the link once the article is out).  Next time we host an underground evening we'd like to invite Horseradish on Toast, a local food blogger, to review our food (more nerves!).

It was hard work but fun and it was the first of many underground events to come.  Have a look at the pictures from the evening and the comment cards that guests filled in and watch our blog and facbook page for details of the next underground event. Thanks again to everyone who helped us make our first night a memorable success!

Calon y Gegin ~ Underground 1

It's official - the 1st (of many) Underground nights is set!  Join us on March 19th 2010 as we remember John Thomas (1826 - 1913).  See the link for Pencerdd Gwalia to find out more about him.  The menu is formed around a few things common on this day in 1913, the day John died, with a modern twist...  Come immerse yourself into a little local Welsh history...

Purchase your tickets here: http://www.wegottickets.com/event/75554
Beginnings
Penclawdd Cockles, Mussels & Clams
Gently steamed with leeks and Cariad white wine
Or
Leek & Potato Soup
local leeks and potatoes cooked with Welsh white wine, served with a parsley butter crouton

Served with a selection of home-made breads and butters



Middles
Slow cooked local Welsh Lamb
with baby vegetables in a red wine sauce
Or
Welsh Rarebit Ravioli
A delicious home-made ravioli filled with a trio of Welsh Cheeses and Ale with a sage butter sauce



Side Dishes
Tatws Rhost
Purple sprouting broccoli
Rocket & Spinach Salad



Endings

Decadent Perl Wen Cheesecake
Served with a seasonal fruit compote
Or
Rhubarb Tart with Vanilla Ice-cream
Locally grown rhubarb in puff pastry served with local Welsh vanilla icecream




Coffee & Petit Fours


Where possible, all produce is sought from local farmers and suppliers unless home grown.