Jan 29, 2009 | Events

Flavors of Ireland Dinner



The influence of the Irish has been huge in pretty much every area of American life from politics to pubs, potatoes to poetry. Join us for a special dinner exploring the roots of traditional Irish cookery in American cuisine. Our menu will take us to southwest Ireland this month as we explore classic Irish cuisine.

James Beard-nominated Chef Alex Young selected many of the dishes featured on the menu for this full-flavored event to shed light on the current rediscovery in southern Ireland of traditional and local culinary roots. We are also excited to feature Kerrygold Irish butter – the sweet, rich and flavorful butter produced in the centuries-old Irish dairy tradition.

Cashel Blue Cheese Cheesecake: Made with a Tellicherry black pepper crust and served with red wine pickled pears

Traditional Irish Stew: Beef stew with Cornman Farms farms root vegetables and herbed dumplings

Irish Brown Soda Bread: from Zingerman’s Bakehouse

Smoked Salmon with Boxty: Housemade hot-smoked salmon served with boxty (Irish potato pancake) pickled cabbage and a whiskey mussel sauce
Minted Lamb Chops: Hand-picked local lamb from the Chelsea Fair served with carrot and swede (rootabaga) puree and a Kerrygold butter stout sauce

Trio of Spuds:
•Cork Apple Mash: Mashed apples and potatoes
•Dublin Coddle: A north version of a southern Irish dish with pan-roasted potatoes, bacon and carrot
•Champ: Potatoes and greens

Trio of Sweets:
Goody: A stewed bread dessert
Boston Irish Delice: Layered mousse cake
Sticky Toffee Pudding

$45 / dinner (beverages served a la carte)

Flavors of Ireland Dinner Menu