As people prepare to celebrate Saint Patrick’s Day today, one local chef says if the dish, corned beef and cabbage is on the menu, you are not preparing a traditional Irish dinner. Dublin-born chef and Philadelphia restaurateur Martin Doyle says the dish is an American food tradition to serve on Saint Patrick’s Day. Doyle says he believes poor Irish immigrants to America discovered corned beef and cabbage in the early 1900’s because they couldn’t afford their traditional boiled bacon and cabbage. The chef says Jewish neighbors in New York’s Lower East Side turned the Irish onto the brisket of beef to make corned beef with their cabbage. Doyle says contemporary Irish cuisine is inspired by the bounty of the land and sea and features plenty of fresh fish and vegetables. Trained at the Dublin College of Catering, Doyle says Saint Patrick’s Day is a bigger celebration in America than in Ireland.
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Source Staff/jm/jas PA) PHL)
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