We’re hosting two events over the next few weeks called “Prime cuts. Premium Wines.”  They will be all about choosing, buying and cooking meat and matching it with wine. Jean Smullen will feature top quality South African wines including Durbanville Hills and Fleur du Cap and will match them with meat cuts. The first event is on October 31st in Dublin’s Ely Bar and Brasserie and the second on November 14th in Barry’s of Douglas in Cork.  Executive Chefs, Ryan Stringer from Ely and Alan Murphy from Barry’s of Douglas, will share their expertise and knowledge about the art of butchery and how to skilfully cut and cook meat. For two hours you can taste a range of South African wines, starting with some Pongracz…