Feeling Irish this week? Yes, I am celebrating my Irish roots with a See’s candy potato, a tradition that my Irish mother (maiden name McDonnell) started when we were wee.
Here are some places to to be green and be seen:
* Cherry Cricket (2641 E. Second Ave.- www.cherrycricket.com) has kicked off its St. Pat’s Day men with corned beef and cabbage ($12) and an Irish mushroom soup ($4 per cup $6 a bowl). They also will have live Irish music entertainment with different bands starting at 1 p.m. with the Colorado Youth Pipe Band Conivan at 3 p.m., Celtic Steps Dancers at 4 p.m. Centennial State Bag Pipes & Drums at 5 p.m. and the Denver & District Bag Pipes, Drums & Dancers will perform at 7 and 9 p.m. On Tuesday the Cricket will serve up the corned beef and cabbage ($12) and Irish beef stew, made with Guinness, ($4/cup $6/bowl). Entertainment with Denver & District Bag Pipes, Drums & Dancers will be at 4 p.m. and 6 p.m. and Conivan will perform at 8 and 10 p.m. For more information, call 303-322-7666.
* Celebrate St. Patrick’s Day with an elevated Irish menu and plenty of beer at Cook Street School of Culinary Arts on 6 to 9:30 p.m. Tuesday. The cooking school is putting an Irish spin on Bites N’ Brews class where staff will talk about how to cook with beer as well as how to pair it with the menu. You’ll learn how to make pan seared scallops with morels, cream and fresh herbs; country style lamb, cheddar and ale pie; fresh cabbage salad with whole grain mustard vinaigrette, crème fraiche and pickled shallots and finish with Guinness ice cream with toasted Barmbrack and Irish whiskey caramel. $89 per person. Cook Street School of Culinary Arts is located at 1937 Market St. Visit www.cookstreet.com for more information.
* Session Kitchen (1518 S. Pearl St. – www.sessionkitchen.com) in the historic Platt Park neighborhood, will celebrate the Irish holiday with a special dish of corned beef and cabbage buns. The featured St. Patrick’s Day dish will be available through Tuesday.
* In the Baker neighborhood, Punch Bowl Social (65 Broadway – www.punchbowlsocial.com/) is offering both food and drinks to share the Irish luck. On Tuesday, try a five-dollar Guinness, car bomb or Jameson and two-dollar Bud Light drafts. St. Paddy’s Day food includes a corned beef and cabbage for the Green Plate special and a special Irish porridge with brown sugar and apple cobbler for the festive day.
* At Stout Street Social (1400 Stout Street – www.stoutstsocial.com/) across from the Colorado Convention Center, to try some Irish Point oysters with the traditional Irish drink of Guinness on Tuesday. Celebrate the day with a half-dozen of these oysters plus a pint of Guinness for $20.
* At Argyll Whisky Beer (1035 E. 17th Ave. – www.argylldenver.com), the month of Ireland’s patron saint can’t be celebrated any better way than with whisky flights. Come in any day this month and benefit from Argyll’s expertise as you enjoy a carefully combined flight of Irish whiskies, complete with explanations and description. In addition to the usual suspects behind the bar, Argyll will offer for St. Patrick’s Day a version of the traditional Tipperary cocktail, with green chartreuse and Irish whiskey.
* Humboldt Farm, Fish & Wine (1700 Humboldt St. – www.humboldtrestaurant.com) Executive Chef DJ Nagle is turning traditional Irish dishes, literally, upside down with his upside down shepherd’s pie. Featuring potato puree and a braised Colorado lamb stew with mirepoix, Chef DJ adds depth of flavor with Guinness stout and garnishes with bright buttered peas. Get this dish while you can; it’s served all day for lunch and dinner on St. Patrick’s day.
* Blackbelly Market (1606 Conestoga #3, Boulder – www.blackbelly.com) pays homage to Ireland on Tuesday with a focus on what they do best: meat. House-corned beef and cider brined cabbage dish are Executive Chef Hosea Rosenerg’s calling card on St. Paddy’s day, prepared simply and rustically for dinner. Blackbelly’s corned beef and pastrami take center stage on the house special Reuben sandwich, some say the best way to enjoy Irish corned beef. It’s available piled high every day at lunch time.
* ViewHouse (2015 Market Street and 7101 S. Clinton St., Centennial - www.viewhouse.com) is extending the celebrations over four days. At the Ballpark location, expect live bands, DJs and giveaways alongside bagpipes and Irish dancers. At the Centennial venue, Irish dancers tap it out alongside an appearance by a real leprechaun and pot of gold raffle. Both locations will be offering fresh takes on traditional cuisine including a soup of Guinness Irish cheddar potato with bacon, the house-cured corned beef and cabbage entree served with root vegetables and Irish soda bread. If you’re in the mood for something heartier, tuck into the Lamb Shepherd’s Pie, featuring Colorado lamb and a white cheddar potato crust.
* At Racines, (650 Sherman St. – www.racinesrestaurant.com) join the St. Patrick’s Day celebration with creative menu and bar items for lunch, dinner on Tuesday. At dinner and lunch guests can choose from steak and Guinness pie with steak, carrots and tomatoes in a hearty Guinness sauce, topped with mashed potatoes, parmesan cheese and green onions. Served with a side salad and dinner roll for $13.99 at lunch and dinner. Or choose corned beef and cabbage with corned beef, steamed carrots, cabbage and potatoes, served with mustard horseradish cream sauce for $15.99 at dinner and $12.99 at lunch.
Breakfast on Tuesday will feature corned beef benedict with two poached eggs over thin sliced lean corned beef on a toasted English muffin, served with hollandaise sauce and potatoes for $10.99 and car bomb pancakes served with Guinness maple syrup, Bailey’s whipped cream and Jameson Irish Whiskey butter for $8.99.
* The Fort presents a $35 three-course, prix fixe menu in honor of St. Patrick’s Day. The Irishman’s special includes a complimentary Colorado beer or glass of house wine. Start with The Fort’s dinner salad with mixed garden greens, diced Jicama, pickled ginger, toasted pepitas and a choice of house-made dressings, served alongside freshly baked breads and pumpkin walnut muffins. Second course is corned buffalo served with Irish “Champ” potatoes and fresh, seasonal vegetables. Dessert is Bailey’s Irish creme brulee. For reservations, go to www.TheFort.com or call 303-697-4771.
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