Zingerman’s Roadhouse has put together 205 special dinners, and we are excited to provide our first special brunch on March 18, 2017. Chef Alex and our talented Catering Manager, Caitlin Doyle, will create an unforgettable experience that highlights the best of really good Irish cuisine.
In 2013, Caitlin won a staff scholarship to study for three months at Ballymaloe Cookery School in Ireland. The school is internationally recognized for their first-class culinary education and Slow Food philosophy. The Slow Food movement strives to preserve traditional and regional cuisine, and encourages farming in a way that promotes full-flavored ingredients characteristic of their environment. Ballymaloe is also known for their commitment to sustainability and organic farming. The ingredients they are not able to produce from their own organic farm or gardens are sourced from a carefully selected network of organic and ethical suppliers…just like the Roadhouse.
Zingerman’s is committed to learning about regional foodways that we can share with our guests, and the Irish Brunch on March 18 is an opportunity for us to do so with the knowledge Caitlin acquired at Ballymaloe. With her contribution, Chef Alex has put together a menu that promotes the philosophy of cooking the Roadhouse shares with this reputable school. Our commitment to best agricultural practices and to what Caitlin has learned about Irish cuisine will be present in every bite at this delicious Special Event #206. Don’t miss out on this spectacular opportunity for us to bring Ireland to you!Brunch Menu:
With Kerrygold butter, Irish marmalade and Irish preserves
~Bakehouse Soda Bread
First Course: Porridge Flight
~Irish Oats Three Ways
Unsalted, salted and fermented, served with
poached pears and plums
~Boxty with Smoked Salmon
~Scrambled Local Eggs
~Creamed Cornman Farm’s Spinach
~Cornman Farm’s Lamb Stew
With potatoes, Irish bacon, Irish sausage and onion hot pot
A recipe from Chef Alex’s mother
~Bakehouse Lemon Meringue Pie