The true self within

For this inaugural exhibition in the Verena Holmes Gallery, we are pleased to present a series of new works by Thomas Delahunt, Senior Lecturer in the School of Nursing, Midwifery and Social Work. The text and paper-works in this show draws on his 2019 TIMES Higher Education award-winning Poetic Nursing Heart project, as well as his Masters and PhD research. Delahunt’s research explores connections between trauma and consciousness and develops through collaborative actions, such as handmaking paper, and his poetry workshop setting. Photographs of some of his workshop elements are included in the exhibition

Delahunt Lunch Menu 2017

“After liquids came solids,” and our aim is to provide the best seasonal, local produce in a relaxed and welcoming setting. In keeping with the buildings Victorian origins, our menus are influenced by traditional and often overlooked cookery techniques. Home curing and smoking, slow cooked braises, savoury puddings and pies, pickles, preserves, traditional desserts and bread-making are some of our specialties. Championing small local producers is an essential part of our ethos. Our Head Chef, Dermot Staunton, has been with us since opening day. In less than a year at Delahunt the team was awarded a Michelin Bib Gourmand 2016. Chef Staunton has worked at some of Dublin’s best restaurants, including Locks Brasserie, Venu, Town Bar and Grill, and Restaurant Patrick Guilbaud. Dermot’s passion is to produce every element of our dishes in house ranging from our Guinness bread to our signature home smoked salmon. Our menu has focus, offering four starters, four mains, and four desserts. This allows Dermot to produce high quality food, fresh on site.https://arrow.tudublin.ie/menus21c/1173/thumbnail.jp

Delahunt Snacks Menu 2017

After liquids came solids,” and our aim is to provide the best seasonal, local produce in a relaxed and welcoming setting. In keeping with the buildings Victorian origins, our menus are influenced by traditional and often overlooked cookery techniques. Home curing and smoking, slow cooked braises, savoury puddings and pies, pickles, preserves, traditional desserts and bread-making are some of our specialties. Championing small local producers is an essential part of our ethos. Our Head Chef, Dermot Staunton, has been with us since opening day. In less than a year at Delahunt the team was awarded a Michelin Bib Gourmand 2016. Chef Staunton has worked at some of Dublin’s best restaurants, including Locks Brasserie, Venu, Town Bar and Grill, and Restaurant Patrick Guilbaud. Dermot’s passion is to produce every element of our dishes in house ranging from our Guinness bread to our signature home smoked salmon. Our menu has focus, offering four starters, four mains, and four desserts. This allows Dermot to produce high quality food, fresh on site.https://arrow.tudublin.ie/menus21c/1169/thumbnail.jp

Delahunt Drinks Menu 2017

“After liquids came solids,” and our aim is to provide the best seasonal, local produce in a relaxed and welcoming setting. In keeping with the buildings Victorian origins, our menus are influenced by traditional and often overlooked cookery techniques. Home curing and smoking, slow cooked braises, savoury puddings and pies, pickles, preserves, traditional desserts and bread-making are some of our specialties. Championing small local producers is an essential part of our ethos. Our Head Chef, Dermot Staunton, has been with us since opening day. In less than a year at Delahunt the team was awarded a Michelin Bib Gourmand 2016. Chef Staunton has worked at some of Dublin’s best restaurants, including Locks Brasserie, Venu, Town Bar and Grill, and Restaurant Patrick Guilbaud. Dermot’s passion is to produce every element of our dishes in house ranging from our Guinness bread to our signature home smoked salmon. Our menu has focus, offering four starters, four mains, and four desserts. This allows Dermot to produce high quality food, fresh on site.https://arrow.tudublin.ie/menus21c/1171/thumbnail.jp

Delahunt Group Menu 2017

After liquids came solids,” and our aim is to provide the best seasonal, local produce in a relaxed and welcoming setting. In keeping with the buildings Victorian origins, our menus are influenced by traditional and often overlooked cookery techniques. Home curing and smoking, slow cooked braises, savoury puddings and pies, pickles, preserves, traditional desserts and bread-making are some of our specialties. Championing small local producers is an essential part of our ethos. Our Head Chef, Dermot Staunton, has been with us since opening day. In less than a year at Delahunt the team was awarded a Michelin Bib Gourmand 2016. Chef Staunton has worked at some of Dublin’s best restaurants, including Locks Brasserie, Venu, Town Bar and Grill, and Restaurant Patrick Guilbaud. Dermot’s passion is to produce every element of our dishes in house ranging from our Guinness bread to our signature home smoked salmon. Our menu has focus, offering four starters, four mains, and four desserts. This allows Dermot to produce high quality food, fresh on site.https://arrow.tudublin.ie/menus21c/1172/thumbnail.jp

Delahunt Dinner Menu 2017

“After liquids came solids,” and our aim is to provide the best seasonal, local produce in a relaxed and welcoming setting. In keeping with the buildings Victorian origins, our menus are influenced by traditional and often overlooked cookery techniques. Home curing and smoking, slow cooked braises, savoury puddings and pies, pickles, preserves, traditional desserts and bread-making are some of our specialties. Championing small local producers is an essential part of our ethos. Our Head Chef, Dermot Staunton, has been with us since opening day. In less than a year at Delahunt the team was awarded a Michelin Bib Gourmand 2016. Chef Staunton has worked at some of Dublin’s best restaurants, including Locks Brasserie, Venu, Town Bar and Grill, and Restaurant Patrick Guilbaud. Dermot’s passion is to produce every element of our dishes in house ranging from our Guinness bread to our signature home smoked salmon. Our menu has focus, offering four starters, four mains, and four desserts. This allows Dermot to produce high quality food, fresh on site.https://arrow.tudublin.ie/menus21c/1170/thumbnail.jp

World Health Organization (WHO)/International Society of Urological Pathology (ISUP) grading in fine‐needle aspiration biopsies of renal masses

Background Utilization of fine‐needle aspiration (FNA) biopsy for the evaluation of renal masses has been increasing at our institution. At times diagnostic material on direct smears is superior to that in the cell block/core biopsy, therefore assigning an accurate nuclear grade in the cytopathology report would provide useful prognostic information. Methods Search of the pathology database identified renal FNAs performed during an 11‐year period (2006–2017). Corresponding core biopsies and resections were identified. Cases with a diagnosis of primary renal neoplasia on FNA, core biopsy, and/or resection were included. Two pathologists reviewed all cases and assigned a World Health Organization (WHO)/International Society of Urological Pathology (ISUP) grade to each FNA, core biopsy, and resection case. Results A total of 162 kidney FNAs were identified. Primary renal neoplasia was diagnosed in 137 cases on core biopsy/resection. Among diagnostic FNAs of clear cell RCC and papillary RCC with core biopsy/resection specimens for re‐review (n = 52), reviewers assigned a concordant WHO/ISUP grade to 83% (43/52) of cases. Among 9 cases with discrepant scores, all had a discrepancy of 1 grade and were undergraded on FNA. Using a two tier grading system (low vs. high grade), reviewers assigned a concordant grade to 88% (46/52) of cases. Among 6 cases with discrepant scores, all were classified as low grade (WHO/ISUP grade 2) on FNA versus high grade (WHO/ISUP grade 3) on resection. Conclusion The WHO/ISUP grade assigned on FNA shows good concordance with subsequent resection/core specimens (83%), with all discrepant cases being undergraded by one grade