(March 8, 2011)—New England Wholesale food distributor AGAR has
developed a number of ideas for restaurant operators who would like new
thoughts on traditional dishes for the upcoming St. Patrick’s Day
AGAR’s Corporate Executive Chef Jeff Merry suggests mixing the menu up a bit to create excitement and offer different takes on more traditional Irish meals.
Traditional Corned Beef and Cabbage as well as brisket dishes are always a hit and in fact, many people look forward to the dish and expect it during this festive month. However, there are many ways to improve on the dish and put a twist on this time-honored classic as well as add new traditions.
Chef Merry suggests:
- Simmer Corned beef with cranberries and oranges as well as cinnamon and nutmeg to offer a more festive fruit flavor to a conventional dish. This mixes up your Irish cuisine and keeps customers coming back because you’ve offered a twist on a traditional menu item.
- And because Guinness Stout or other stouts are being consumed and again, expected to be served during this holiday, mix up your corned beef and brisket with this Irish classic as well as some honey Dijon mustard to add an even greater flavor profile to your St Patrick’s Day menu. You can also use that glaze to use over pork ribs or pork chops to add even more options to the menu.
“In New England and especially in Boston, we love to celebrate our “Irish” even if we have no heritage because it is part of our local culture today.” states Karen S. Bressler, president and CEO of AGAR. You don’t have to be a traditional Irish pub to boost business for St. Patrick’s Day. Just promote great Irish inspired specials and get an Irish theme going for the day or the week. It is a drinking and eating holiday and an opportunity to boost foodservice sales.
Watch the video on YouTube: http://www.youtube.com/