St. Patrick’s Day is approaching, and it’s never too early to start planning out where to go for festive food & drinks. Here are a few ideas to get you going:
Cherry Cricket (2641 E 2nd Ave, Denver www.cherrycricket.com) will kick off its St. Patrick’s Day menu on Saturday, March 14 with Corned Beef and Cabbage and an Irish Mushroom soup. They will also have live Irish music entertainment with different bands starting at 1 p.m. with the Colorado Youth Pipe Band, Conivan at 3 p.m., Celtic Steps Dancers at 4 p.m. Centennial State Bag Pipes & Drums at 5 p.m. and the Denver & District Bag Pipes, Drums & Dancers will perform at 7 and 9 p.m. On Tuesday, March 17 they will serve up the Corned Beef and Cabbage and their Irish Beef Stew, made with Guinness. Entertainment with Denver & District Bag Pipes, Drums & Dancers will be at 4 p.m. and 6 p.m. and Conivan will perform at 8 and 10 p.m. For more information, call (303) 322-7666.
Celebrate St. Patrick’s Day with an elevated Irish menu and plenty of beer at Cook Street School of Culinary Arts on Tuesday, March 17th from 6:00 p.m.–9:30 p.m. They’re putting an Irish spin on our popular Bites N’ Brews class where they’ll talk about how to cook with beer as well as how to pair it with the menu. You’ll learn how to make pan seared scallops with morels, cream and fresh herbs; country style lamb, cheddar and Ale Pie; fresh cabbage salad with whole grain mustard vinaigrette, crème fraiche and pickled shallots and finish with Guinness ice cream with toasted Barmbrack and Irish Whiskey Caramel. Enjoy the meal you helped prepare at the end of class along with a selection of beers, $89 per person. Cook Street School of Culinary Arts is located at 1937 Market Street in Denver. Visit www.cookstreet.com for more information.
Session Kitchen (1518 S. Pearl Street http://www.sessionkitchen.com) will celebrate the Irish holiday with a special dish of corned beef and cabbage buns. These tasty items are similar to the ever popular brisket buns from the creative Session Kitchen menu. The featured St. Patrick’s Day dish will be available from Friday, March 13th through Tuesday, March 17th.
Punch Bowl Social (65 Broadway http://punchbowlsocial.com/) is offering both food and drinks to share the Irish Luck. OnTuesday, March 17th try a $5 Guinness, Car Bomb or Jameson. Punch Bowl Social’s Chef Grimm has created a Corned Beef & Cabbage for the Green Plate special and a special Irish Porridge with brown sugar and apple cobbler for the festive day.
On Tuesday, March 17th head over to Stout Street Social (1400 Stout Street http://www.stoutstsocial.com/) to try some Irish Point Oysters with the traditional Irish drink of Guinness. Celebrate the day with 1/2 dozen of these unique oysters plus a pint of Guinness for $20.
At Argyll Whisky Beer (1035 E 17th Ave - www.argylldenver.com), come in any day this month and benefit from Argyll’s expertise as you enjoy a carefully combined flight of Irish whiskies, complete with explanations and descriptions, beautifully served on a wooden tray. In addition to the town’s best celtic-flavored regular menu items, Argyll is offering a Corned Beef & Cabbage special for the saint’s day, as well as on Parade Day (Saturday 14th). The traditional dish will also feature the rustic housemade mustard and Irish soda bread studded with currants. In addition to the usual suspects behind the bar, Argyll will offer for St. Patrick’s Day a version of the traditional Tipperary cocktail, with green chartreuse and Irish whiskey.
Humboldt Farm, Fish & Wine (1700 Humboldt Street – www.humboldtrestaurant.com) Executive Chef DJ Nagle is turning traditional Irish dishes, literally, upside down with his Upside Down Shepherd’s Pie. Featuring potato puree and a braised Colorado lamb stew with mirepoix, Chef DJ adds depth of flavor with Guinness stout and garnishes with bright buttered peas. Get this dish while you can; it’s served all day for lunch and dinner on St. Patrick’s Day. Pair Chef’s special with an ice-cold beer or warm up with Humboldt’s Irish Coffee: a base of Irish Jameson and earthy Lavazza coffee topped with a Bailey’s Irish Cream froth.
ViewHouse (2015 Market Street and 7101 S. Clinton Street, Centennial – www.viewhouse.com) is extending the celebrations over four days. Down south at the Centennial venue, Irish dancers tap it out alongside an appearance by a real leprechaun and pot of gold raffle. Both locations will be offering fresh takes on traditional cuisine for the Irish Weekend (Thursday – Tuesday), including a soup of Guinness Irish cheddar potato with bacon, the house-cured corned beef and cabbage entree served with root vegetables and Irish soda bread. Or try the Lamb Shepherd’s Pie, featuring Colorado lamb and a white cheddar potato crust.
