Eating traditional Irish food is a big part of a St. Patrick’s Day celebration. Even though the celebration consists of wearing green, drinking green beer, and watching St. Patrick’s Day parades, you should not miss out on trying traditional Irish foods. These dishes contain staple ingredients that have been a part of Irish tradition for centuries. If you’re searching for “restaurants near me” to find a place to celebrate St. Patrick’s Day with friends and family, join us on the Patty-O at Eddie’s on Lake Norman and fill your plate with one of these traditional St. Patrick’s Day meals.
Corned Beef and Cabbage
When the Irish immigrated to the United States, they found simple jobs and earned little money, which altered their way of life. They naturally preferred to eat their native dishes such as pork and potatoes before adjusting to other foods in their new home country when it came to food.
Unfortunately, the cost of food varied greatly. Beef was always more expensive than pork in Ireland, but the opposite was the case in the United States. Following the example of Jewish immigrants who substituted corned beef for bacon and pork, the Irish followed suit, remarking that the two were very similar.
Corned beef is prepared using the same salt curing method that the Irish used for pork and accounts for a similar texture and flavor. You’re probably wondering how the cabbage ended up in the pot. After moving to the United States, the Irish had to be economical, so they removed some food staples from their platter, one of which was potato. Cabbage became the more cost-effective option. As a result, it took center stage alongside corned beef.
A corned beef and cabbage meal is made by combining corned beef, spices, cabbage, and other inexpensive vegetables and cooking them all together in one pot. The dish has gained popularity worldwide and is now a traditional meal on St. Patrick’s Day.
Irish shepherd’s pie (originally called cottage pie) was created because Irish homemakers in the late 1700s and early 1800s despised seeing their husbands and children waste food. While shepherd’s pie came about as a way to use up leftovers, the end result was delicious. Recipes vary greatly, but they all follow the same basic structure. On top and bottom, there’s a mashed potato crust with minced meat inside.
You cook the meat in a gravy made of onions, celery, carrots, peas, or a combination of these. You’ll be rewarded with a delicious and comforting meal that will warm you from the inside out. While the history of this dish is anything but mysterious, Irish cooks enjoy putting their unique spin on it and you can too.
Bangers and Mash
Did you know that the term “bangers” was coined during World War I because sausages contained very little meat due to food shortages that forced the use of fillers (mostly water) in the meat? As a result, when they were frying, they sizzled a lot and made little explosions or “bangs,” earning the name “bangers and mash.”
If you’re sitting down to a meal of bangers and mash, you’ll experience a delicious combination of sausages (“bangers”) served with mashed potatoes (“mash”) along with onion gravy. While you can use lamb or beef sausages, pork sausage seasoned with pepper, thyme, sage, nutmeg, and cayenne is the most traditional choice, with green peas frequently served on the side. Bangers and mash is often made in homes in the United Kingdom and Ireland, but it’s best known as a pub menu staple.
In 1943, Joe Sheridan was a top-class chef and bartender working at the Flying Boat Terminal based at Foynes Airport in County Limerick. Due to bad weather, a Pan Am flying boat flight from Foynes to New York was diverted back to Foynes. Sheridan was summoned back to the airport to prepare hot food and drinks for the freezing passengers.
As the story goes, Sheridan felt empathy for the passengers and poured some good Irish whiskey into their coffees and topped it with cream in the hopes of warming the travelers. When the passengers asked if he used Brazilian coffee, Sheridan replied, “No, it was Irish coffee.” And as they say, the rest is “history.”
Like many modern St. Patrick’s Day traditions, such as eating corned beef and cabbage, parades, and pub crawling, green beer is an Irish-American invention. Dr. Thomas Hayes Curtin, a coroner who was also the toastmaster at a Bronx social club’s 1914 St. Patrick’s Day celebration, is credited with popularizing it. The celebration was covered in the Evening Independent, a New York City newspaper, that year saying:
St. Patrick’s Day is always celebrated by the Schnerer club with a big dinner at the clubhouse. This year the fun started when a great big green bell was tapped by the toastmaster Thomas H. Curtin. Everything possible was green or decorated with that color and all through the banquet Irish songs were sung and green beer was served. No, it wasn’t a green glass, but real beer in regular colorless glass, but the amber hue was gone from the brew and a deep green was there instead. Green beer is the discovery of Dr. Curtis, who has been a Coroner’s physician for many years. All the doctor would tell inquisitive people was that the effect is brought about by one drop of wash blue in a certain quantity of the beer.
Wash blue, also known as bluing, is a laundry product that contains iron powder and a trace of blue dye. When applied to dulled fabrics, it makes them appear “whiter than white” by canceling out any yellowing or graying. When mixed with pale ale, the drink turns a vibrant green. But that was then, and we promise you that the green beer served at Eddie’s on Lake Norman will only have a touch of green food dye to give the beer that great green color and nothing more.
Join Us for St. Patrick’s Day at Eddie’s on Lake Norman
Eddie’s on Lake Norman is casual, and we invite you to join us on St. Patrick’s Day on the Patty-O for a traditional Irish meal, Eddie’s on Lake Norman style! If you’re looking for something different, take a look at our menu; we’re confident you’ll find something delicious that will satisfy your cravings.
Please keep in mind; we cannot take reservations at this time. If you have any questions about our safety protocols in response to COVID-19 or if you would like to learn more about our menu of offerings, give us a call at (704) 799-2090.
Thank you for being a part of our story.
About Eddie’s on Lake Norman
Ann-Margaret Wagner brings her hospitality and restaurant expertise from New York to the shores of Lake Norman with Eddie’s on Lake Norman. Ann-Margaret is the former owner of a successful restaurant in Westchester County, New York, called The Muscoot Tavern, an iconic “Cheers-like” bar and grille. After visiting Lake Norman, she fell in love with the area, saw potential in the restaurant, and decided to make North Carolina her new home with her daughter Lacy.
After purchasing the business, which was previously Vinnie’s Sardine Grille and Raw Bar, she completely renovated the entire space, sold the other restaurant, and moved south. The kitchen is filled with all new appliances, while the bar, dining room, and back patio were all touched up to create a clean, comfortable and relaxed atmosphere. Whether in North Carolina, New York, or anywhere else, Ann-Margaret’s mission is always to provide the freshest seafood, prime meats, produce, pasta, and bread, every meal.
“I hope you enjoy eating our delicious cooking as much as we love making it for you!” Ann-Margaret
If you would like to book an event at Eddie’s on Lake Norman, we require a $250 refundable deposit that can be applied to your bill and or credit card used for deposit. We charge a $50 Event Fee and 25% gratuity, plus tax. For more information, call us atl 704-799-2090.
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