12 metrolife Tuesday, February 9, 2010 D About Town THE HOTTEST TICKETS IN TOWN We have two pairs of tickets to see CHIC at TriPod, May 29, 8pm For a chance to win, e-mail your answer to the question below to life@metroherald.ie by noon today with Hot Tickets in the subject line. With the answer include your name, address and a number where you can be contacted between 1pm and 3pm. Strictly one entry per person; entrants must be age 18 or over. Q. Chic are associated with which kind of music? A Disco B Minimalism The winners of yesterdays tickets to see Christ Deliver Us are: Joe Scanlan, Ronan Gallagher, Barbara McGrotty, Mary McCabe & Robert Erb Jennifer Batten The rock guitarist is best known for performing with Michael Jackson during his Bad, Dangerous and HiStory tours. See why Jacko was so enamoured of Batten, whos just released a new LP, at this intimate Whelans date Tonight, Whelans, 25 Wexford Street D2, 8pm, 16.50. Tel: 1890 200 078. www.whelanslive.com Romeo And Juliet Inventive new take on Shakespeares tale of two star- crossed lovers from Love And Madness theatre company featuring modern dress and video backdrops filmed on location in towns the UK company has visited Until Fri, Pavilion Theatre, Marine Road, Dn Laoghaire, 8pm (mats Tue to Thu, 1pm), 17 to 23. Tel: (01) 231 2929. www.paviliontheatre.ie Sarah Chang A recording artist at nine, the US Korean violinist has successfully graduated to adult sensation virtually scar-free with a cluster of awards to her name and a slot in the Top 20 Women On Leadership, voted by Newsweek Tonight, National Concert Hall, Earlsfort Terrace D2, 8pm, 30 to 55. Tel: (01) 417 0000. www.nch.ie Due to demand, disco greats Chic have added an extra date at TriPod. The legendary dance outfit who had revellers at last years Electric Picnic in an all-out frenzy are responsible for hits including Freak Out, Everybody Dance and Good Times. Check out upbeat in the dictionary and you may well find a picture of frontman Nile Rogers whos worked as producer for everyone from Sister Sledge to Madonna May 29, TriPod, Harcourt Street D2, 8pm, 37.50 to 42.50. Tel: 0818 719 300. www.pod.ie Book Now Chic metrometro lifeStaying In & Going Out Table Talk The Yacht Going Out Food & Drink ibling to Berties haunt Fagans and Glasnevins Autobahn, Clontarfs The Yacht has had a major makeover. Gone is the dated white exterior, and in are large windows and Mediterranean stone cladding. The interior has also had a significant revamp: the wood panelling, black marble details, pillars, tin ceiling tiles and button-back leather-style upholstery reminiscent of a Victorian cruise ship. As such, The Yacht has been packing them in since the refurb so even though it was a school night I rang ahead to reserve a table. Im sorry, were not taking reservations at the moment but what time would you like a table? said the kindly voice at the other end of the phone. It was also odd that no one batted an eyelid when we sat at the solo reserved table directly opposite the kitchen and toilets. S Not exactly the best seat in the house, but we perused the pub grub menu nonetheless. I chose the Dublin Bay garlic prawns starter which was not the feisty gambas al ajillo Id hoped for but a large portion of small prawns drizzled in an emulsion of indeterminate flavours beside two slivers of soggy garlic focaccia. Across the table, big sis enjoyed the garlic mushrooms, though was slightly disappointed by the fact that they didnt quite live up to their name shrooms on the menu, which made these albeit agreeable funghi sound quirkier than a girls night in with Bjrk. Both dishes were accompanied by an unnecessarily large heath of salad at nearly 7 and 9 respectively, wed have preferred more main event than supporting role. For mains, I selected the Dublin Bay scampi which didnt taste all that dissimilar to the prawns, ie of thin air, while the agreeably light batter couldve been crispier. Her chicken was an accordion of dry, insipid flesh fanned out beside a very familiar hillock of salad. The pepper sauce, though an unusual dressing for poultry, was surprisingly tasty. Both were priced at a quantity-over- quality 17 and 11 respectively. Desserts were also vague when it came to taste. My cheesecake, more gelatinous than creamy, was topped with chocolate shavings but I couldnt tell what the overall flavour was supposed to be. Nice Hob-Nob-style base though. Her apple crumble was clearly finished off in the microwave, the scanty blob of fresh cream turning to foam beside the mushy pastry. The bill came to a steep 72.45 which included two glasses of merlot and two of sauvignon blanc. Service was friendly my big red bag received a big smiley compliment from our pleasant waitress but the nightclub-looking toilet was a turn-off: its black wall tiles, trendy long sink and plasma TV at odds with the food odour and lack of hot water. Lucy White 73 Clontarf Road, Clontarf D3. Tel: (01) 833 6364 Both dishes were accompanied by an unnecessarily large heath of salad... wed have preferred more main event than supporting role DINE IN THIS WEEK Your quick-fix meal solution courtesy of EasyFood magazine A worthy vessel? The Yacht on Clontarf Road, Clontarf, Dublin WINE NOTES Caliterra: Cabernet Sauvignon Reserva This Cabernet Sauvignon here has been blended with 21 per cent Carmenre and three per cent Shiraz from the Caliterra vineyards in the heart of the Colchagua Valley. The result shows well in this very affordable reserva with attractive currant fruits mashed well with spiced edges leading to a rich and soft palate which continually promises additional riches of flavour for the patient drinker. This is a super food wine as the oaking here is subtle and well integrated and matches succulent roasts and ripe cheeses. Cajun chicken burger (serves 4) Ingredients: 4tsp cajun seasoning; salt and pepper; 4 chicken breasts; 2 tbsp olive oil; 4 bacon rashers; 2 ripe avocados; 4 crusty rolls, split; 4 small handfuls rocket; mayonnaise to serve Method: 1. Sprinkle the cajun seasoning with the salt and pepper on a flat plate. On a board, flatten out the chicken slightly, drizzle with olive oil and toss with the seasoning until completely coated. Heat the remaining oil in a large frying pan and fry the chicken for five mins on each side until firm, push to one side of the pan and cook the bacon until crispy. 2. While the chicken is cooking, half, stone, peel and slice the avocados and toast the cut sides of the buns. 3. To assemble the burgers, spread the buns with mayonnaise, top with a handful of rocket and a rasher of bacon. Slice the chicken, and alternate between a slice of chicken and a slice of avocado. Top with the bun, press down lightly and serve. index.html2.html3.html4.html5.html6.html7.html8.html9.html10.html11.html12.html13.html14.html15.html16.html17.html18.html19.html20.html21.html22.html23.html