In this class we will commemorate St. Patrick's Day using local ingredients to create a scrumptious Irish repast. We will make an easy cheddar soup with ale to lighten it up, and dark Guinness Bread. The Stout braised short ribs with the Colcannon is pure comfort food and top it off with a Chocolate Stout cake with Irish Cream Frosting. The menu is a celebration of contemporary and traditional Irish favorites.
Today’s Menu: Potted Crab, Farm House Cheddar and Ale Soup, Guinness Bread, Stout Braised Short Ribs, Colcannon with Potatoes, Kale and Spring Onions, Chocolate Stout Cake with Irish Cream Frosting
Class Objectives: How to make a quick bread, braise ribs, prepare kale, cook with beer and frost a cake.
The menu will be paired with ale, stout and wine.
Saturday, 15 March, 2014
Napa, CA 94558
Event Contact Info:Julie Logue-Riordan