SPECIAL DINNER NO. 71
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.
MENU
Appetizer
Cashel Blue Cheese Cheesecake: Made with a Tellicherry black pepper crust and served with red wine pickled pears
Soup
Traditional Irish Stew: Beef stew with Cornman Farms farms root vegetables and herbed dumplings
Bread
Irish Brown Soda Bread: from Zingerman’s Bakehouse
Entrees
Smoked Salmon with Boxty: Housemade hot-smoked salmon served with boxty (Irish potato pancake) pickled cabbage and a whiskey mussel sauce
or
Minted Lamb Chops: Hand-picked local lamb from the Chelsea Fair served with carrot and swede (rootabaga) puree and a Kerrygold butter stout sauce
Sides
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
Desserts
Trio of Sweets:
Goody: A stewed bread dessert
Boston Irish Delice: Layered mousse cake
Sticky Toffee Pudding
$45 / dinner (beverages served a la carte)