Guinness -- How to Pour the Perfect Pint

What discussion of St. Patrick's day or Ireland would be complete without a Guinness?
In December 1759 Arthur Guinness, 34 years old brewed a beer relatively new to Ireland that contained roasted barley which gave it a characteristically dark colour.
He brewed the deep, rich beverage so well that he eventually ousted all imports from the Irish market, captured a share of the English trade and revolutionised the brewing industry.
Today, Arthur Guinness would be proud because GUINNESS is now also brewed in 35 countries around the world, but all these overseas brews must contain a flavoured extract brewed at the orginal location.
So the very special brewing skills of Arthur's brewery, remain at the heart of every one of the 10 million pints of GUINNESS enjoyed every day across the world.

Irish Lamb Stew

It doesn't get much better than this, Irish Lamb Stew.
As we honor the traditions of Ireland and St.Patrick's day we can't think of a better way than this wonderful dish.

Colcannon, a traditional Irish dish

Here's an Irish dish we love, its Colcannon.
Colcannon, a traditional Irish dish created from mashed potatoes, cabbage, butter, salt, and pepper.
When we make it we like to add, cream, onions, scallions, garlic and Irish bacon.
Irish bacon is a much-loved meat, and if Ireland really has a national dish, this just might be a candidate.
In Ireland, the term "bacon" is used to mean any joint of pork except the leg, which is ham.
Here's a good video on how to make Colcannon, enjoy!

Corned Beef and Cabbage for St. Patrick’s Day

Is Corned Beef and Cabbage really Irish?
Well, the short answer is no, but then again, it is.
It was actually created in the United States in the mid 1800’s, though it was developed by Irish immigrants.
Corned beef and cabbage is often the first food we think of when it comes to St. Patrick’s Day.
But the custom of serving it for this holiday is relatively new.
The traditional Irish dish combines Irish bacon and cabbage.
The Irish bacon, the much-loved, much-missed dish that Irish immigrants of the nineteenth century were trying to make when they came to North America...and when they couldn't get the pork they really wanted, they made do with salted (corned) beef instead.
But when the the Irish immigrants came to America, they were introduced to corned beef by their Jewish neighbors, and those who could not afford the more costly bacon substituted it, eventually forming a new tradition.



Did you know Abraham Lincoln’s Innagural Dinner
was Corned Beef and Cabbage?