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Dear Subscriber 

 

 
It"s Sunday, March 17 at The Wine Cabinet!
Happy St. Patrick"s Day!!

You asked for the Sunday version of The Word early so you could get your dinner planning done in plenty of time - Here you go!!

I"m sure you just got back from church and are tucking in to a hearty Irish breakfast -
Corned Beef Hash with eggs and freshly baked biscuits , of course.

You have two choices - if you bought a Corned Beef Brisket -
you can use Alton Brown"s recipe for  preparing it (you don"t have the 10 days required to make it from scratch).

Or you can do what I"m doing and make Traditional Irish Stew -
Elise Bauer"s Recipe is linked below as well!
In either case, ENJOY!!

ERIN GO BRAGH!!


And just to be sure you have the right wine or beer, if you come to the shop wearing your green 
ALL of our wines and beers will be 20% OFF today!!

Ask and you shall receive!!


Have a great Sunday!!

Traditional Irish Stew


Irish Stew or Corned Beef and Cabbage are just two of the traditional meals on St. Patrick"s Day.

Americans, in particular, will cold just about anything green (whether it tastes good or not) and call "Irish" on St. Patrick"s. Heck, Chicago colors the entire river green and everyone is thrilled!!

Now a good Corned Beef (link to Alton Brown"s Recipe) takes a good ten (10) days to cure before you start to cook.
Hardly appropriate for a Sunday meal at the last minute!

Stew, however, can be pulled together in the morning and allowed to cook all afternoon, ensuring a tasty tender bowlful!


Click on the picture to see Elise Bauer"s recipe. I think it"s a particularly good one.
My only advice is not to be skimpy on the Guinness, both what you add to the stew and what you have available to partake of during and after the cooking!


 



We always do our best to make certain that each and every day is a special occasion - Sunday is no different!!



Kate, Natalie, Heidi, Kathy, Susie, Beth
Bill, Steve, Nate, Rande and Mike

 

 

 
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