St. Patrick’s Day Hummus

In between plates piled high with corned beef and cabbage and overflowing pints of heady Guinness or green beer, there is a void that needs to be filled – snack time! You could reach for something rich, like a Guinness inspired cupcake with a green Bailey’s buttercream frosting (YUM), but if you want a healthy alternative, we’ve got something you can snack on all week long. Your belly (and your waistline) will thank you.

Follow us to the Gourmet Galley Kitchen for some naturally bright green St. Patty’s Day inspired snacking fare…

Edamame Hummus

Edamame Hummus

Yield: 1 Quart

  • 24 oz frozen edamame (preferably non-gmo verified)
  • 1/2 cup of water
  • 1/4 cup of fresh lime juice
  • 1.5 heaping tbsp of chopped cilantro
  • Salt and pepper to taste

Preheat your oven to 350 degrees and line a sheet pan with parchment paper or tin foil. Next, set a medium sauce pan up with a steaming rack and an inch or two of water, bring to a boil.

Spread half of the edamame out in a single layer and bake for approximately 7-10 minutes, until golden. meanwhile, steam the remaining edamame until fork tender. Approximately 5-7 minutes. Drain and move all edamame to either a high power blender or food processor.

Add a little water at a time as you process the edamame until it achieves your desired spreadable consistency. Flavor with the remaining ingredients until it reaches just the right high note and enjoy with cumin flavored pita chips or your favorite crudites!

Happy St. Patrick’s Day from our kitchen to yours!

Xo Kristen



What a Year it Has Been! {2014}

Chef at Firefly Farms

“Hamming” it up at the Firefly Farm’s Butchering Class this past Spring.

Dear 2014: You’ve been exciting, you’ve been exhausting, and, oh boy, you’ve been wonderful! Thank you! We are full of gratitude for ALL of IT.

It was a year full of transition to say the least: with Chef Eric taking a giant leap across country to support his wife in her career, and our welcoming of Chef Jeffrey – who we affectionately refer to as “Cheffrey” around here.  Our Sales team grew with the addition of Keri Bell, Marissa McCue and Amanda Behan Gowen; three talented and intelligent women (beautiful, too, I might add). We bid farewell to Emily {the girls miss you!} and the much-adored Shaina Vlaun {as she set out to chase her dreams}, and, with that, welcomed yours truly in April! Have we met? Here I am! I enjoy cooking, too – follow my adventures on Instagram.

Photo credit: Robert Norman Photography

Photo credit: Robert Norman Photography

We gained some FANTASTIC new venues – Guilford Yacht Club, Stonington Harbor Yacht Club, Stonington Vineyards, The Velvet Mill, Mashantucket Pequot Museum, The Meadows (formerly Stonington Meadows) and the Overlook at Geer Tree Farm – just to name a few! We returned to Jonathan Edwards Winery, as well as Eolia Mansion at Harkness Memorial State Park – hurray!

We celebrated… a lot! Deep breath: Michael Price (enjoy your retirement, sir!), Eugene O’Neill Theater (happy 50th, guys!), Stonington Historical Society, New England Science & Sailing, Lyman Allyn Museum, UConn, Connecticut College, Mystic Noank Library and Red Thread all partied with us! We shook hands with some new clients: Yale University, President Katherine Bergeron of CT College and Kongsberg Maritime. It is so refreshing to see the corporate world turning a new page!

Photo Credit: Joshua Behan Photography

Photo Credit: Joshua Behan Photography

Speaking of turning a new page, we fed 86 couples their first meal as husband and wife! It gives us goosebumps every time, we truly love what we do! Over the Spring and Summer, we made our property feel more like home by building and installing a large raised garden bed full of beautiful herbs and vegetables. We can’t wait to see who will be the first couple to enjoy their tasting out there!

For 2015, we look forward to a brand new software system to launch us onto a high speed catering freeway! We’re buckled up and ready for the change! In further electronic news, we took steps to become more green by purchasing tablets for some of our event staff to reduce paper waste – yay! Anna continues to share her appreciation for her ever-growing GG family (GG STRONG!), we love you, too, Anna.

Good grief, how did we survive? We would like to wish all of our friends a happy, healthy New Year! Cheers to exceeding all of our goals in 2014. We couldn’t have done it without YOU! 2015: We’re ready! Cin cin 🙂


xo Kristen and the GG Family












Happy Thanksgiving!

I am ending this series with a trip down tradition lane with none other than our infamous Private Event Specialist, Kristen. This is a good one…


 Kristen Says  


“Thanksgiving is a very special holiday for my family. When I was a child, this blessed day was hosted at my Grammie and Pa’s in Waterford. 

Cousins and relatives would gather from near and sometimes far for what was my grandfather’s favorite holiday. He and my Gram made it a big deal, always. 

To show how special the day was for him, Pa loved to break out his fancy plaid pants {I wish I had a picture handy}, and of course his electric knife to carve the turkey!

We always arrived just before noon for snacks, or what my grandmother called “the relish trays.” There were black olives, celery stuffed with cream cheese, and pickled veggies. We would also have the standard cheese and crackers with pepperoni, as well as deviled eggs.

I still do this!!The kids would find their way to the relish trays immediately to put one olive on each finger – it was so much fun!Then we would eat the cream cheese right out of the celery, and the filling out of the eggs, and leave the empty vessels for my dad to devour – he will eat anything you leave behind!

We ate dinner around 1:00 to appease the great grandparents, who would surely scoff if dinner was late! Pa, with his aforementioned electric knife, would carve and eat, carve and eat. My Gram always planned ahead with a huge turkey to offset Pa’s snacking, and the turkey sandwiches that would come later in the early evening.

After a long-winded, heartfelt, and sometimes teary blessing from Pa, delivered while holding hands as one big happy family, we would dig in!

The meal has always been the same – the bird, mashed potatoes, mashed turnips, creamed onions, green bean casserole, stuffing with gizzards {and some without for me}, gravy, sweet potato casserole with the little marshmallows, cranberry sauce – both jellied and whole – and Parker House rolls with REAL BUTTER {we were a margarine family way back then, so real butter was lavish!}.

The kids washed it all down with Sunkist orange soda, which was also a huge treat!! 

For dessert… homemade pumpkin, apple and mincemeat pies with whipped cream straight from the can – weren’t we lucky?!?

Some would nap – Pa in his Tryptophan coma, and with some help from his Old Milwaukee beer of course – some would clean up – and the kids… we would slide down the long curving staircase on Gram’s plush carpeting to get all the Sunkist sugar worked out!! 

The day was always leisurely and fun, with lots to eat and lots of storytelling and family time. 

Today, my Gram is still with us, but her beloved Harry, my Pa, is unfortunately not. 

Old MilwaukeeIn his honor, each Thanksgiving morning, no matter what our plans for the day, we gather as a family in the cemetery with our coffees, champagne, bloody marys or preferred beverage. We pour a beer {Old Milwaukee if we can find it, but it’s rare these days} on Pa’s grave while we GIVE THANKS… to the man that made Thanksgiving a holiday we will always cherish.”

Welp, now that I’m a little teary eyed over that last part, I think it’s time to peace out of the GG office for a little turkey day preparation of my own (and by that, I mean it’s time to drink my share of wine!).

Cheers to olive-puppet fingers and family traditions. Happy Thanksgiving to all from the Gourmet Galley family!
xo Kristen

Jen G – Pie Maker by Night

Processed with VSCOcam with f2 presetJen’s Thanksgiving is very traditional! Read on for the scoop…

“Blake makes the green bean casserole…he is very particular.  

I am making the bird this year…my first time – yikes.
I love candied yam souffle – corn flakes and pecans – it’s like dessert.  
My brother will bring a venison creation.  😐
Pies!! Who is going to make what and how many…it’s a discussion every year. 

I refuse to use store bought crust.  My grandmother has the best, easiest recipe for a delicious crust..there are about 5 different versions of it.  Every time she wrote the recipe out on little 3×5 cards, it was always different.  Processed with VSCOcam with f2 presetSo I add my own spin on it too and it is always an amazing crust.  I pull my filling recipes from “Jenny” Crocker or whatever new one I’ve heard about.  Always different.  My family favorites, the basics- apple, pumpkin, and blueberry for my Dad.  It becomes his birthday “cake” because his birthday is the 28th and he LOVES his blueberry pie.  It is all he asks me to make for him for his birthday or Christmas or anything for him.  I have become the pie maker and don’t mind because I use Gram’s old pie tins and her rolling pin.   YUM!”

I adore this pie tin. How many years of doughy, flour-covered hands have lovingly pressed pie dough into its fluted edging? How many smiles has it brought? It’s worn, it’s perfectly-imperfect. Thank you for sharing, Jen!!


XO Kristen


Talking Turkey Continued

It’s T-3 days until turkey time,  crunch time baby! I don’t mean the abdominal kind… Save those for January 1st! Unless of course you’re French-Canadian, then  you’ll be eating and enjoying Tourtiere {meat pie} like our family. Mmmm Pie! Ok, next up we hear from our girl Marissa and Executive Chef Jeffrey Crawford.


 Marissa Says  

Thanksgiving is seriously my FAVORITE holiday… it’s all about the food and family. My family all bundle up and gather in Madison to do the Turkey Trot in the morning.  The race kicks off with some guy dressed in a Turkey suit and “Alice’s Restaurant” blaring through the park… and we are off. After the trot we head to either my house or down to my parent’s for the day. Sometimes we do a fresh Gozzi’s bird and sometimes we do the good old fashioned butter ball bird… but it’s always big enough to feed at least 6-8 more people than are coming to dinner… we love the left overs. My dad builds a big fire and the girls cook. My mom makes creamed onions that are to die for and we always have to have at least 2 types of cranberry relish… a fresh homemade orange and ginger and you guessed it…. “cannedberry”.

This looks promising!

This looks promising!

My dad and son insist… and don’t get all fancy and cut it up… it must appear in its natural state… a ribbed can shape. My southern grandmother always insisted we have a tray of “relishes”… which is really just carrots, celery, fresh scallions and black olives. I’m always expecting my sister to put on the finger olive puppet show that she used to do as a kid…  For me it’s all about the turkey skin…the stuffing and the gravy… pure heaven.

After dinner we typically play poker… we have Native American roots and its part of our tradition… everyone plays… dollar ante and then believe it or not exchange Christmas wish lists. Dessert we do a traditional pumpkin pie and always a cherry pie to celebrate my dad’s birthday which falls right around Thanksgiving. Left overs… The next day for me requires a cold turkey sandwich with lettuce and mayo on that really thin Pepperidge Farm White bread and classic Lays potato chips… and dinner we do an “instant replay” of the actual feast… we do warm turkey, cranberry and stuffing sandwiches for days, followed by soups and casseroles. Bring on the food coma!  Happy Thanksgiving!


  Chef Says  
Thanksgiving is always a large family gathering that rotated between my parents, my brother’s and my home. Usually 16 to 18 people depending on significant others attendance etc.
My favorite memories of the holiday were at my parents farmhouse in the mountains, where we would wake up at 5 am, eat a large bacon and egg breakfast and deer hunt for the early part of the day. Returning to a house warm and redolent with the aromas of pumpkin pies baking, turkey and venison or hams roasting and of course, fires burning in the fireplaces. Roast leg of venison draped in bacon, with black currant rosemary sauce, wild turkey (In successful years, store-bought most of the time.) with BOTH oyster and classic stuffing. The stuffing and turkey were accompanied (of course) with pan gravy and only homemade cranberry tangerine sauce from fresh cranberries. Huge pots of creamy mashed potatoes swimming in lightly salted butter. My Aunt would bring her 7 onion casserole and her celery salad. The table would have stuffed celery, olives, silver bowls of grapes, walnuts and Brazil nuts, whole pecans. Maple honey sweet potatoes Anna, green beans Almondine and pureed butternut squash with allspice and nutmeg (and butter). Desserts would be the ever present pumpkin pie, apple pie, my aunt’s apple cake with hard sauce, Mom’s lemon cheese tartlets and after eight mints with coffee.
 Always two to three days of dinner afterwards from the leftovers, Venison steak with eggs was the hunter’s breakfast the following morning, then the warm turkey sandwich with cranberry, stuffing and gravy on home-baked white bread was lunch. Usually by Saturday the turkey would be picked, then simmered with vegetables and herbs to make turkey soup.
One thing I don’t do on thanksgiving or the Friday after, is SHOP! I love Thanksgiving.

Cheers to keeping Thanksgiving sacred!!


Xo Kristen

Talking Turkey {Take II}

IMG_4587It’s Friday, and it’s FREEZING out there!! This puts me in the mood for stews and braises, better yet, anything out of a cast iron dutch oven. Speaking of, after my husband ran the Hartford Marathon in the pouring down rain (and icy cold temperatures), I made sure he came home to something belly warming.  The equivalent of a cozy blanket and a warm fire, in a bowl.  Here is the recipe that I grabbed from Bon Appetit for those who might be in search of slow cooker inspiration! I used traditionally cut short ribs from  my local butcher, low sodium organic tamari instead of standard soy sauce, and served them over a pillowy pile of mashed potatoes. He earned it!

This recipe is a winner and I think I might just make it again over the weekend! Yum! Ok, back to Talking Turkey! This week and next week, I’m sharing a little insight into each of our Thanksgiving traditions. We heard from our Owner Anna and our office mama, Peggy. Now we’ll hear from Keri and Kelly!


 Keri Says 


The Bells actually have 2 Thanksgivings every year – lucky us!!! Since my family is in NJ and Brandon’s family is in RI, we have to split holidays. We spend Thanksgiving day in RI, then make the trek to NJ that night or first thing the next morning, and celebrate turkey day all over again with my family on Friday. The two dinners couldn’t be any more different.

Brandon’s entire family – siblings, nieces, nephews, parents, aunts, uncles, cousins and cousins’ kids – all attend Thanksgiving dinner at Brandon’s sister’s house, and we have so many people we have to eat in the garage! All together, it’s something like 50+ people!!! Everyone brings a dish – a mix of traditional: turkey, stuffing, green bean casserole, potatoes, etc. and some specialties that have stuck: monkey bread, banana cream pie, buckeyes, scallops wrapped in bacon. We set up all of the food buffet style in the house, but before we eat, we make a giant circle to hold hands and give thanks (my favorite part – because you get to see everyone and realize how amazing it is to have so many family members in one place at one time!). Then we sit together in the garage to eat (it’s the nicest garage you’ll ever see, by the way! Heated floors… 4 doors… I’d eat off the floors, too!). The food is always amazing and always different.

My family is much smaller, and we keep things pretty intimate – our immediate family and spouses, my uncle and cousin and our family friends – usually about 12-13 people. We are also very traditional – we pretty much have the same menu every year: shrimp cocktail and a variety of other appetizers, turkey, stuffing, roasted potatoes, sweet potato pie – a recipe my grandmother passed down, some turnip dish I have never eaten, pearled onions (yuck), green beans, cranberry sauce, biscuits, and a ton of desserts – pies, tarts, cookies, etc. We all sit together at one long table and serve everything family style. My mom doesn’t let anyone help with dinner – I have tried to bring dishes over the years, help prepare something, etc. but she loves to do it all herself. The only thing we all do is set the table. The first year Brandon came to Thanksgiving dinner, he couldn’t believe that we don’t have mashed potatoes, so he made these, but that was the only exception that has been made.

My mom prepares our turkey and does so pretty simply – olive oil, butter, herbs. Nothing too fancy, but always DELICIOUS! And we LOVE leftovers….my mom always prepares extra food with the intention of having leftovers through the weekend. Usually the day after Thanksgiving is a casserole of turkey, stuffing and potatoes – my favorite!

I love everything about Thanksgiving dinner… except the turnips and pearled onions. I don’t think anyone likes them actually, but it was something my grandmother always made so I think my mom feels like she needs to carry on the tradition. 🙂 We used to have grapefruit sprinkled with sugar and a maraschino cherry as a starter course – again, a tradition from my grandmother. Only about half the family would eat this, so my mom stopped making it. Every year, we expect someone to ask for the grapefruit. It has become an ongoing joke! And it wouldn’t be Thanksgiving if my father didn’t use half a container of bottled whipped cream to top his pumpkin pie. So gross, but he has to do it!

Oh Keri, maybe if your grandmother had served the grapefruit broiled, more people would have eaten it! That’s the only way I can happily get through one without my face turning inside out. Although, I might just be speaking for myself?!
 Kelly Says  

          I couldn’t survive without carbs and potatoes, so my favorite parts of Thanksgiving are actually the stuffing and mashed potatoes. There have been times when I have eaten nothing but stuffing for breakfast for days after Thanksgiving. I like to mix some cranberry sauce in. Mmmmm. I also like to make sandwiches with the leftovers. Turkey, stuffing, cranberry sauce on a roll or bread (or a croissant, if I’m lucky and there are any left over!).This year, I am having Thanksgiving in Spain!

I’m with you Kelly, I’ve always said that I thought I was a lumberjack in a previous life. Refer to above picture 😉 As for your (Kelly) turkey day abroad, we hope you take lots and lots of pictures of all the wonderful things we imagine you’ll be eating and sipping!

To our readers who plan to hit the grocery stores this weekend – stay strong and warrior on!


xo Kristen

On Talking Turkey

We chat A LOT in the office, bouncing around ideas, inspiring and encouraging one another, sharing memories and laughing until our sides ache! Doesn’t everybody do this at work? With Thanksgiving just over a week away, it only seemed appropriate that the topic of Turkey would arise. I thought I might share some of our stories…

 Anna Says  

My story is that my mom cooks the turkey and she’s a pro so we let her do it. She covers it with all natural mayo and puts it in a large brown paper bag!! it comes out all mahogany brown and crispy, beautiful!

I’ll be completely honest and admit that I had never heard of preparing a turkey in a grocery bag. Just when you think you’ve seen it all… I was definitely intrigued and did a little digging around on the internet.  I found that the USDA does not consider brown paper grocery bags to be food safe (don’t tell Anna’s mother!),  but, Martha Stewart demonstrates an almost identical way here, using parchment!

 Peg-A-Loo Says 


Pete’s favorite is Roast Turkey with Hazelnut Butter.  We always get a fresh turkey (or two) – the Schlinks are a big bunch.  A few of us get together on Thanksgiving Day, but the real party is Friday Leftovers.

We use about a bag to a bag and a half (depending on the size of the turkey) of chopped hazelnuts and spread them out an a baking sheet.  We roast them at 325 for a few minutes – don’t go far, you don’t want to let them burn – until they smell delicious and are slightly browned.  Let cool.  Place a half pound of softened unsalted butter in a food processor, add roasted hazelnuts and salt and pepper to taste.  Pulse and then run on low until mixture forms a paste – you will still have small pieces of nuts.

Now, roll up your sleeves and prepare to get a little dirty.  You’re going to run your hands between the skin and the meat of the turkey all around the breast and legs of the bird to make a space for the nut butter. Then, slowly stuff the hazelnut butter mixture between the skin and the meat.  Depending on the size of the bird, you may want to use more butter (3/4 of a lb if you use a bag and a half of nuts).

I usually stuff the cavity of the bird with oranges and a little sage.  Place the turkey on a rack in a roasting pan.  Pour chicken or turkey stock in the bottom of the pan along with the turkey neck and a sprinkle of Bell’s seasoning.  Cover with pan lid or foil and roast until nearly done (check the time according to instruction on your bird or from your butcher).  This steams the turkey through and guarantees a moist and tender bird.  During the last half hour, take off the cover and let the skin get crispy and golden.

When you slice the turkey, you’ll see a fine layer of nuts between the skin and meat – decadent and delicious.

As delish as this is, the stuffing is the real star – oven toasted slices of bread that are hand torn and placed in a huge roasting pan and hand mixed with sauteed sausage, onion & celery, seasonings and chicken broth until just wet enough, then baked until warmed through and gloriously browned on top!  I think there would be a full blow family revolt without it.  Kevin and his friends and house mates even make it for the school-wide Thanksgiving at Montserrat College of Art – for 300-400 students – now that’s something to be Thankful for 🙂

Pete is Peggy’s husband and I want to know what time dinner is because man that sounds amazing!!

Pretty Bird Seven months ago when I took this position with Gourmet Galley, I had no idea that I would be gaining a little work family. The more I learn about who I share this space with, the more I love each and every one of them! This year, I am grateful for change and all the positive it has brought to my life. Stay tuned for more thoughts and shared stories from us in the coming days!


Xo Kristen



Our {Guide} to a Beautiful Holiday Display Table

Ready or not, the holiday season is right around the corner! Personally, I adore each one so you won’t catch me complaining. It seems that summer was a bit of a blur, a wonderfully delicious frenzy of events for our staff. So as our wedding season slows down, we turn our attention to holiday cheer!

Over the years, Gourmet Galley has been welcomed into private homes throughout Connecticut and Rhode Island. Because of the intimate atmosphere, we have had the privilege to get to know some of our clients on a deeper level. We love returning for special meals, celebrations and of course, holidays. As the newest member of the Gourmet Galley family, I thought it might be fun to gather up some of our best tips, suggestions and examples of how you can build a beautiful display table in true Gourmet Galley fashion right in your own home! Below are some photos from a tablescape I staged in our living room.

{An Autumn inspired table}

IMG_4934Helpful tips to keep in mind:


*Varying height adds visual interest

*Use glass cylinders, stumps, bricks/pavers, upside down     glassware or wine crates for example

Suggestion ~ Save those vases from the florist! We filled ours with colorful decorative gourds, shown.


  •  Groupings of seasonal fruits, produce or objects in your color palate
  • Votives with enclosed flame (we don’t want to see anyone’s sleeves catching on fire!)
  • Florals ~ don’t be afraid to step outside for some seasonal snippings or foraging

Suggestion ~ a few pieces of chopped wood adds a sense of warmth and texture. Just be sure there are no passengers! Votives sit snugly in fragrant coffee beans and mason jars scattered around the table, shown.



  • fabrics
  • serving ware
  • garnish
  • props


  • Scraps of fabric can be tucked under to accentuate or over to hide.
  • Fold a tablecloth over and over into a runner.
  • Use a piece of natural or stained lumber to do the same.
  • Try using a cake stand to showcase your hors d’oeuvres or display a trio of candles.

IMG_4940            {final thoughts}

  • It’s all in the details, tell your guests what they are enjoying with a paper sign mounted to a  propped up plate or inside a picture frame. You might instead roughly tear a paper bag and hand write your menu or use a chalk board for a more rustic look.

We would love to see your creativity this holiday season, share your photos to our Facebook wall and show us what you came up with!

Happy Friday guys and remember, your next holiday party is just a phone call away!

Here are a few more photos to enjoy…

Staged Holiday Tablescape



Staged Tablescape

xo Kristen




Fun in the Kitchen with Naturally Dyed Easter Eggs

With Easter just a few days away, we decided to hop on into the Gourmet Galley kitchen to try our hand at naturally dyed Easter eggs. We couldn’t help but be inspired by some of the images floating around on Pinterest. Oh, and how could we not want to jump at the opportunity to try a new technique involving food?!

Here is how we did it ~

We started with some super basic ingredients that you just might have in your own pantry.



  • Turmeric for yellow
  • beets for hues of pink
  • blueberries for lovely shades of blue & purple
  • and parsley for green


Now, while the parsley didn’t come out quite as well as we anticipated, the other’s sure did!



photo (1)











  For the turmeric ~ 1/2 cup ground turmeric mixed with 3 cups water and 1/4 cup white vinegar. Strain through a cheese cloth when it develops to the level of color you desire.

For the beets ~ 1 pint pureed with 1/2 cup water and 1/4 cup vinegar. Strain through a cheese cloth.

For the blueberries ~ 1 pint pureed with 1/2 cup water and 1/4 cup vinegar. Strain through a cheese cloth.

~Soak hard cooked white eggs until they reach the level of color you’d like~

photo 2

The kits we all grew up with will always be a sweet memory, but if you’re feeling crafty and if you embrace a little rustic elegance like we do, then this is the project for you.


photo 1


We hope you’ve been “egg-spired” and consider adding them to your Easter family table-scape this year!

These make for lovely centerpieces or interesting additions to a food table.







photo 4

Happy early Easter from all of us at Gourmet Galley Catering.

Our Irish Eyes are Smilin’ today! (even if we’re not all technically Irish).

Maybe it’s our close proximity to Boston, where everyone is Irish. Or maybe it’s the fact that we just LOVE food and parties!  We’re all in the holiday spirit.  Here’s a quick recap of our plans for corned beef, cabbage, a draft or two and the wearing of the green!

 Chrissy’s family is all about traditional corned beef, cabbage, potatoes and beer.

 Kelly’s family never really celebrated St. Patrick’s Day, although they’re Irish, but she always wears green!

 Shaina is ready for some Green beer!  “My family doesn’t celebrate it really either, but I still remember in elementary school how fun it was. The teachers would put black footprints on the desks and sprinkle green glitter or some remnants that a leprechaun would leave behind. “

As far as Emily goes, sadly, this fake ginger isn’t Irish, and didn’t celebrate, but when she and her sister were in high school the band turned it into a big fundraiser concert, with a corned beef and cabbage dinner.  Thus began her love of the dish.  She actually likes to see it in different forms though- She likes when places sell it as sliders, or last year when Two Wives had it as a pizza topping!

She also has t-shirt that reads, “money can’t buy love, but it can buy corned beef and cabbage”….  because she’s classy!

 Anna turned irish soda bread into French toast this morning and topped it with Dan’s home made maple syrup!

Trish’s family opts for Rye bread with their corned beef dinner.

 Jen is half Polish/half Irish!  She started the celebration yesterday with a little Mexican infused Corned Beef cooked in Corona Light along with Saranac Porter Beer Bread and a lot of cabbage, potatoes and carrots.  “Glissmeyer is German and they are cramping my style so I try to push a lot of Polish food on them, too..soon pierogies for Easter!”

Kristen says her favorite – the absolute most – is having corned beef and cabbage at her mom’s. It is an every year tradition with local siblings, her parents {of course} and all the kids, nieces, nephews.   “Each year, we try hard to out-do the previous year with the amount of corned beef we consume. It is a running joke that my dad never has enough corned beef left over to have a sandwich the next day – it is our running mission to eat it ALL every time!! Last year we ate 10 pounds of beef, so this year my mom ordered 15 pounds – let’s see how we do!!!!”

Personally, I’m not all that thrilled with the day’s corned beef and cabbage dinner.  I’m totally in it for the beer – and the leftovers.  My foodie bliss comes the next day with my hubby’s corned beef hash!  All those veggies, corned beef, and potatoes rough chopped and pan fried with a little butter to crispy deliciousness, then topped with the perfect fried egg!  Add a little Guinness or Killian’s Irish Red and my Scottish heart will sing!

However you and your family celebrate, we wish you a safe and happy Saint Patrick’s Day – and as my grandmother would say – Slàinte mhòr agad!  (great health to you!)