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Guest
Chef:
Seán Canavan of O’Reilly’s Holy Grail
Old World, New Ways
A German chef in an Irish restaurant isn’t as odd as it might seem. In fact, Seán Canavan of O’Reilly’s Holy Grail notes many culinary similarities between his native Germany and Ireland. Potato dishes, sausages and flavorful cured meats are just a few examples—all rooted in the hearty peasant fare that heavily influences both traditions.
Seán believes in “honest food”; generous portions at a good value, prepared using only the freshest, highest-quality ingredients. Although he works with many classic dishes and techniques from both Ireland and Germany, he’s always ready to bend tradition in order to showcase whatever is in season at the local farms and markets. For example, a typical Irish lamb dish gets updated with decidedly non-Irish artichokes in the early spring.
Seán’s commitment to local ingredients makes for a dynamic menu with plenty of seasonal variation. Fortunately, the Bay Area offers plenty to work with throughout the growing season. Although wintertime pickings can be slim, Seán puts staples like apples, pears and citrus to good use in winter salads and desserts.
Seafood and meat take center stage in much Irish cuisine, and Seán ’s offerings at The Holy Grail are no exception. The Grail is a destination for oyster lovers from throughout the Bay Area and beyond, offering five or six varieties, presented both raw and prepared. Seán also cures his own hams and produces exceptional house-made sausages, drawing on techniques from his German background. Seán ’s peat-smoked pork shanks are widely recognized as his greatest triumph. Cured, smoked and braised over the course of six days, the dish is exquisitely tender, flavorful and purely original.
With Seán Canavan at the helm, O’Reilly’s Holy Grail preserves all the hallmarks of a traditional Irish eatery—simplicity, honesty and charm. Yet thanks to the chef’s technical mastery, creativity and relentless dedication to quality, The Grail offers an experience that transcends simple tradition. In short, The Holy Grail’s cuisine is worthy of its name: exceedingly rare, but well worth the quest.
Oyster and Sausage Fritters
Recipe
Nettle and Spinach Ravioli with Blue Cheese Cream Sauce, and
Brown Butter-Walnut Pesto
Recipe
Colcannon
Recipe
Murphy's Puffs
Recipe
Currant Bread
Recipe
Read about Sean Canavan.
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