Swiss Cottage in Ireland
Swiss Cottage
This morning we visited a several hundred year old restored country Swiss cottage, owned by a "very rich" family. This ornamental chalet-like thatched building is located in the Kilcommon Demesne, a walled park of some 800 acres at the heart of the Butler of Cahir estate. The Heritage Council had done such a beautiful job with the restoration. ‘The Cottage’, as it was originally known, was built c.1810 to the design of John Nash, Royal Architect, for Richard Butler, Baron of Cahir (from 1816 1st Earl of Glengall). Its interior contains a graceful spiral staircase and some elegantly decorated rooms. The wallpaper in the Salon manufactured by the Dufour factory is one of the first commercially produced Parisian wallpapers. Situated on an elevated site with access by stone steps. Actually this cottage was used strickily for entertaining 6 to 8 guest and the "very rich" family that owned the cottage never slept there a single night. Servants were brought in when the family entertained and gardeners were kept on staff year round looking after the grounds. Hunting, fishing and lawn games filled this "special invitation" day.
For lunch, we ate at a cutery which is so Irish. Food is presented cafeteria style. You point to the items your want and the server plates your meal. This was our first experience with a plate of meat, potatoes, whole and mashed and carrots (Lots of potatoes and carrots) this is actually the food I thought I would be having for lunch and dinner, while in Ireland. Bland would be a good description of this hearty meal.
Steve and I look forward to tomorrow and new experiences. Everyone is so friendly and anxious to help us find our way.
Cows and Turbines?
L
isheen Castle is positioned on a hill surrounded by beautiful green pastures. Looking out our bedroom windows, there are hundreds of cows grazing peacefully in every direction. Oddly enough, in the distance are lots of wind turbines so my views for miles around are cows and technology. Small towns surround us in every direction.
Today, we visited Cashel and had a five star meal at The Palace Hotel. My first course, which I had never tasted before was goat cheese with red sweet onions on top, baked in a thin pastry shell. This work of art was resting on organic greens, with cucumber and grape tomatoes, also marinated black olives. A sweet sauce was drizzled over this creation and my taste buds went crazy. It was so delicious!
There is much formality and multi courses if you are eating in a pricey restaurant. Of course all bets are off if you are in a Pub. No food is served in Pubs and we will visit one over the next few days.
Cultural Experiences in Ireland
Lisheen Castle
This week, Steve and I are in Ireland with 12 friends. One of the best ways to expand your etiquette knowledge, as well as your horizons of life, is to visit and participate in another culture.
We have rented Lisheen Castle, an 18th Century structure on the outside and a totally 21st Century renovation on the inside. With 9 bedrooms, everyone has plenty of space.
Don't ever let anyone tell you that the food in Ireland is just potatoes and carrots. Even though we have been here 3 short days, our meals have been fabulous.
One observation is that in Ireland, the take-home leftovers that we do so often in America are not customary here. There were no boxes, so our delicious extra food was placed in tinfoil.
There is so much to tell, and I look forward to sharing with you while we are in Ireland!
Beth Geduld on Dining with Dolores
Dining training with Dolores was great. She gave specific details in her explanation of our subject. The hands on teaching time in small groups was invaluable because Dolores was so patient when we made a mistake...AND she was fun! At one point, she took my hand, cupped it, made sure my knife was correctly centered in my palm – all with a warm, nurturing Georgia smile!
Beth Geduld, Graduate May 2010
The American School of Protocol
...where training is our passion
Posted via email from The American School of Protocol's Posts
BC Ahn on the week of training
I will never forget the time that I have had in this class for the last 5 days. It was such a pleasure to meet such a wonderful professional like Peggy, and it was such a unique experience. Everything was so great. Just perfect! Just perfect for everything! I would like to express my appreciation to Peggy, Dolores, Angie and all the other staff. I truly understand why you have such a successful, professional business and why so many graduates have chosen you. I will continually contact you as my mentor. Thank you.
BC Ahn, Graduate May 2010
The American School of Protocol
...where training is our passion
Posted via email from The American School of Protocol's Posts
Beth Berutich about the 5 Course Dinner
Our 5 course dinner with the children blew me away. The children’s presentations proved that even a young child can effectively and confidently stand and deliver a speech. The boys were so cute seating the girls and ladies. I was amazed that the children used their utensils properly, and engaged in conversation, during our 3 hour dinner. Even though the children were prepared for what to expect , they were in awe when seeing the 180 degree view from the 26th floor.
Beth Berutich, Graduate May 2010
The American School of Protocol
...where training is our passion
Posted via email from The American School of Protocol's Posts
Ellen Clayton on CPR
Our CPR trainer was an added surprise. I wasn’t expecting to get this kind of training but once again, ASP thought of everything. It makes perfect sense to have this knowledge when you work with children. Our trainer was prepared, professional and fun while we were working with our ‘blue dummies’!
Ellen Clayton, Graduate May 2010
The American School of Protocol
...where training is our passion
Posted via email from The American School of Protocol's Posts
Leslie Denney on the corporate attorney
Jeff was very knowledgeable and was eager to answer all of our questions about starting our new companies. He put our class at ease regarding a subject that is very scary. It is easy to make lots of expensive legal mistakes when you begin. Jeff knew his subject matter well and was friendly and eager to please.
Leslie Denney, Graduate May 2010
The American School of Protocol
...where training is our passion
Posted via email from The American School of Protocol's Posts
Camille Monk on the Approach
I chose the prestigious American School of Protocol because Peggy Newfield personally called to give me more information about her program. She and her staff welcomed us to her home for training. This was a warm and classy professional approach to training that I did not expect, but certainly appreciated.
Camille Monk, Graduate May 2010
The American School of Protocol
...where training is our passion
Posted via email from The American School of Protocol's Posts
Sylvia Murphy on Table Scapes
Brenda is an artist when it comes to using things we already have around the house to make a table beautiful. She used flowers, sticks, shells, statues and greenery to create a masterpiece. We learned so much and I will never again look at table decoration the same way.
Sylvia Murphy, Graduate May 2010
The American School of Protocol
...where training is our passion
Posted via email from The American School of Protocol's Posts