With St. Patrick's Day just around the corner, we thought we'd shine the limelight on a local chef who specializes in Irish fare. Meet David Dunaway, chef at Mulligan's Gardenside CafÈ on Alexandria Drive.
David has been the cafÈ's chef since it was opened by Patrick and Lyda Dilger three years ago. He said about 70 percent of what they offer on the menu is traditional Irish food, including favorites such as corned beef and cabbage, bangers and mash, Mulligan's Irish stew, and Irish hot pots.
To celebrate St. Patrick's Day, David said Mulligan's will once again offer an all-you-can-eat Irish menu. Last year the idea was such a smash, he said the cafÈ was packed open to close.
Also on the menu will be green-tinted beer, but David said the Irish don't get near it. "They stay away (they go more for the stouts), but those who come in just for St. Patrick's Day love it."
Bring Out the Irish in You
Recipe provided by David Dunaway
Colcannon
2 cups green cabbage (1/2" diced)
2 T julliened leeks
2 T julliened onions
1 T chopped garlic
2 T unsalted butter
Irish Mash
1 lb. Yukon gold potatoes
1/4 lb. unsaled butter
1 cup heavy cream
1/4 cup buttermilk
salt and pepper
Boil potatoes whole until softened. Drain.
In a separate pot, heat butter, heavy cream, and buttermilk. Bring to a light boil and remove.
Using a hand mixer, mix all ingredients, adding salt and pepper to taste.
Finish with a wire whip. Set aside.
In a large saute skillet, melt butter (1 T) and add leeks, garlic, and onions.
Saute until lightly browned.
Add green cabbage and toss. Cook for about 3-4 minutes.
Add 3 cups of buttermilk mash and final 1 T of butter. Stir well and cook for an additional 3-4 minutes.
Serve on a plate with Irish soda bread or bread of choice.