Tuesday, March 2, 2010

Cuffs: St. Patrick's Day

St. Patrick will be the guest of honor at The Back Bay Hotel’s Cuffs, an Irish Bar, on March 17th. The Back Bay Hotel in Boston is the proud product of luxury hotel group, The Doyle Collection, based in Dublin. Because the holiday is so dear to their hearts, Chef Raymond Southern has whipped up an exclusive menu, available for one day only, to celebrate Irish fare with a little tradition and history.

Menu includes:

Irish American Toastie with foraged mushrooms and Cashel blue cheese ($6)
Many a pub in Ireland has its own version of the toastie… Enjoy our Cuffs’ St. Patty’s Day version with a pint or two…
Guinness Poached Prawns with whiskey dip ($11)--pictured above
Six jumbo prawns are marinated and poached in Guinness beer and served in a fresh glass of stuff too… (Yes, you can drink the beer in the glass as well!) Dip them in a tangy dip made with Jameson’s Irish whiskey… No, you can’t drink the dip!

Dublin Coddle-Grilled Irish pork sausage with potato puree and bacon vegetable stew ($12)
An eighteenth century Irish dish traditionally made on the afternoon of payday, and left on the stove to keep warm ‘til everyone returned from the pub that night… Dean Swift and Sean O’Casey in a number of their writings referred to Coddle as their favorite dish.

Lamb Chop and Irish Stew--New England lamb, made the Irish way… ($16)
Irish author James Joyce once likened history to an Irish stew. If only history were such a simple and tasty meat-and-potatoes affair…

Cuffs – An Irish Bar
The Back Bay Hotel
350 Stuart Street
Boston, MA 02116

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