Taking a Pass on Corned Beef
By Michael P. Quinlin
In Boston, corned beef and cabbage is being edged off the St. Patrick’s Day menu, replaced by more exotic dishes like Wild Irish Rabbit, Spring Lamb and Irish Potato Cakes with fresh Salmon.
These dishes are part of this year’s 4th annual Gaelic Gourmet Week in Boston, a moveable feast of upscale culinary events in the city’s finest hotels, restaurants, pubs, museums and theaters.
The culinary feasts focus on Ireland’s relatively new status as a culinary destination, and puts Ireland’s leading chefs alongside their counterparts in the United States and Canada, where the gathering of chefs can share culinary techniques, recipes and traditions.
The menu also reflects the changing tastes of Irish-American culture, which had somehow gotten mired for decades in a belief and practice that Irish food was strictly a boiled affair.
Tourism Ireland and the Boston Irish Tourism Association are co-sponsors of the event, along with the Irish Dairy Board, Michael Collins Whiskey and the Canadian Consulate General of Boston.
This year’s Boston celebration features visiting master chefs Padraic Hayden from the Dylan Hotel in Dublin, Tony O’Neill from the Merchant Hotel in Belfast, Paul McKnight from Culloden Estate and Spa in Belfast, Sean Doucet from the Delta Barrington Hotel in Halifax, Nova Scotia, and Neil Connolly from Docs Restaurant in Orlando, Florida.
For more information on Gaelic Gourmet Week and a list of Irish activities in Massachusetts, visit www.IrishMassachusetts.com or call 617 696-9880.