March 18, 2021

Preparing St. Patrick's Day Dinner at the Farm

I hope you all had a wonderful St. Patrick’s Day.

This year, I hosted a small and intimate dinner for 10 at my Bedford, New York farm - complete with corned beef, cabbage, potatoes and of course, my own version of the traditional Irish soda bread. I got a large beef brisket from my friend Pat LaFrieda, and began preparing it about a week in advance, so it could corn for several days before cooking. Yesterday, my friend, Chef Pierre Schaedelin from PS Tailored Events and I prepared a wonderful menu. Along with the corned beef, we served pea soup with pea flan, and two wonderful desserts - a rhubarb crisp and my Milk Chocolate-Pistachio Tart. Everything was so delicious.

Here are some photos of the preparations.