World Renown Chef Darina Allen Comes to Traders Point Creamery

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Writer / Neil Lucas

On September 30, 2014, at 6 p.m., Traders Point Creamery will host its “Harvest in the Heartland,” a once-in-a-lifetime chance to have dinner with world-famous Irish chef Darina Allen.

For non-foodies who may have not heard of her, Darina Allen is a world-renown chef, author and TV personality who created the Ballymaloe Cookery School in Shanagarry, Ireland. She was described as the Alice Waters of Ireland in a recent Food Republic story. The San Francisco Chronicle once called her the “Julia Child of Ireland.” Allen has been voted Cooking Teacher of the Year by the International Association of Culinary Professionals.

Darina has written a number of best-selling, award-winning books including: 30 Years at Ballymaloe (Winner, Cookbook of the Year for the Irish Book Awards 2013); Forgotten Skills, winner of the André Simon Food Book of the Year and Listowel Food Fair Book of the Year Award in 2010; Easy Entertaining, winner of the 2006 Chefs and Restaurants Award from the IACP; Irish Traditional Cooking, Ballymaloe Cookery Course; A Year at Ballymaloe; Healthy Gluten-free Eating (with Rosemary Kearney); and the Simply Delicious series of books to accompany her TV series of the same name. Obviously, her appearance at Traders Point Creamery is a unique and not-to-be-missed event.

Darina lives on her organic farm, Kinoith, in Shanagarry and is known as a leader of the “Slow Food” movement in Ireland. She was instrumental in establishing a network of farmers’ markets in the County Cork area. On her 100-acre organic farm, they grow all their own vegetables, have 150 free-range hens for eggs, a herd of Kerry cows, pigs that are a rare breed reared for flavor, as well as some ducks, geese and sheep. It seems only “natural” that Darina, globally known for her dedication and tireless efforts to expand the use of locally grown and organic food, would feel right at home in choosing to have this incredibly special evening held at Traders Point Creamery.

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Darina will be joined by local Indianapolis chefs, while she crafts a meal featuring the farm’s whey-fed pork with vegetables and fruit from the fall harvest. The evening will be a unique opportunity to gather with Darina and other guests alongside the farm’s organic garden for open-air dining at communal tables. It will commence with wine and hors d’oeuvres at 6 p.m., followed by five unique courses with wine pairings. Live music will complement the experience as Darina guides guests through the meal and reflects on farm-to-table cooking.

All proceeds from the event will fund a scholarship for a local Indianapolis culinary student to attend a two-week farm-to-table cooking course at Darina’s Ballymaloe Cookery School in Ireland. Reservations are required, and tickets are $135 per person. There will be limited seating, so make your reservations early. For more information and to purchase tickets, visit or email [email protected].