It’s The Ides of March! Time to re-acquaint with our Irish Friend Patty…O’furniture…
That’s right. Beware the Ides of March. It’s St Patty’s day again. The time of year, when everyone wants to pretend they are like the “blacks of Europe” as our friends in the Commitments once said. The rest of the year, to be Irish is to be the butt of jokes. Believe it or not, they aren’t all drunken street brawlers. And, there is more to Irish cuisine than boiled potatoes, corned beef, and cabbage.
Ireland is a beautiful island sitting in the Atlantic ocean. That makes it a great place for fishing. Salmon is popular, as are scallops, mussels, oysters, lobster, cod, Monkfish, and a dozen others. A menu in Ireland could have the same look and feel as anywhere in New England or the Canadian Maritimes.
The land is fertile (even on the ides of March), allowing for the production of a lot more crops than just potatoes. Carrots, beets, broccoli, parsnips, and cauliflower are main staples. Grains are abundant too (not just rye and barley for whiskey and beer.) And, many crops are still raised organically. There is plenty of opportunity to eat healthy in Ireland.
Their pastures provide lamb, cattle, pigs and poultry as major staples. In fact, Irish eat more poultry than any other meat product. And, yes, that includes corned beef.
And, we can’t forget about the cheese. Cashel Blue, St Killian, and of course, some of the finest cheddars all hale from the Emerald Isle. ” ‘Tis a beautiful country…and the peat, ah, the peat...”
Table of Contents
From Derry to Cork
The pride of the Irish has its regional differences, but, they all (other than the filthy protestants) celebrate one thing: A man born to Roman parents in Britain who converted the majority of Ireland to Christianity. This is exemplified in the pride and food of the Irish.
On Ides of March, let’s delve past the predictable Corned beef and cabbage served with a pint of Guinness and celebrate the true bounty of the Island with its native commodities. These dishes may not be traditional, but, they highlight the possibilities of a proud nation. Give this menu a try, and let us know what you think.
The Menu
- Honey Glazed Duck breast on Sourdough toast with Pear Chutney
- Roasted Golden Beets and Cashel Blue Cheese mousse with microgreens and crimson beet vinaigrette
- Herb Seared Monkfish with White Wine, Leek, and Bacon Beurre Blanc accompanied by Cauliflower and Golden Potato Puree, and Lemon Scented Brussel Sprouts
- Coole Swan Creme Brulee with Caramel Whiskey Cookies
This is, obviously, not your typical St Patrick’s day fair. We have some very Irish ingredients combined in a more balanced manner. One of my best friends is an Irish born chef. He can pound Guinness and act the part with the best of them. But, he also has a refined side unequaled by any chef I have worked with. He taught me that there is an art to all foods high or low. It is our job as chefs to bring artistry to the forefront. Enjoy life and its beauty. Be Irish. The possibilities are endless:
“Shut your eyes and see.”
― James Joyce
Slainte!
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