A refreshing cocktail made with rum, mint, and lime.

Mojito

Tender cut of beef cooked to perfection, served with a choice of sides.

Filet Mignon

Pork Chop Dinner

Whiskey Flight

Crispy potato skins topped with cheddar cheese and crispy bacon.

Bacon and Cheese Potato Skins

Crispy Fried Calamari

Buffalo Bleu Cauliflower

Rich chocolate cake served with vanilla ice cream.

Chocolate Cake

A juicy beef burger topped with crispy bacon and cheese, served on a toasted bun.

Bacon Cheese Burger

A delicious pie made with Bailey's Irish Cream.

Bailey's Pie

A crispy, fried corned beef stick served with a side of spicy mustard.

Lucey's Corned Beef Shillelagh Sticks

A pizza with a unique twist featuring Irish potatoes.

Irish Potato Pizza

Fish and Chips

A comforting pot pie filled with chicken and vegetables.

Chicken Pot Pie

A unique pizza topped with Irish ingredients.

Brendan's Now Legendary Irish Potato Pizza

A classic dish made with ground meat and vegetables topped with mashed potatoes.

Shepherd's Pie

Cauliflower bites tossed in buffalo sauce.

Buffalo Cauliflower

Irish potato sticks served with a dipping sauce.

Shillelagh Sticks

Baked haddock

Grilled steak tips

Salmon Filet

Grilled Chicken

Chicken Fingers

Ice Cream

In a sturdy glass, add the fresh mint leaves and granulated sugar. Using a muddler or the back of a spoon, gently press down on the mint leaves to release their oils and mix with the sugar. Be careful not to tear the leaves too much.

Muddle the Mint and Sugar

Cut the lime in half and squeeze the juice from one half into the glass. You can also cut the other half into wedges and add them to the glass for extra flavor.

Add Lime Juice

Add the light rum to the glass, mixing it with the muddled mint and lime mixture.

Pour in the Rum

Fill the glass with ice cubes to the top.

Add Ice

Pour the club soda over the ice until the glass is full, gently stirring to combine all the ingredients.

Top with Club Soda

Garnish your Mojito with a sprig of fresh mint. Serve immediately with a straw for sipping.

Garnish and Serve

Fresh mint leaves

Fresh lime

Granulated sugar

Light rum

Club soda

Ice cubes

Mint sprig (for garnish)

Remove the filet mignon from the refrigerator and allow it to come to room temperature for about 30 minutes before cooking.

Prepare the Filet Mignon

Rub both sides of each filet mignon with salt, black pepper, and garlic powder. Set aside.

Season the Meat

In a large skillet, heat the olive oil over medium-high heat until it shimmers.

Heat the Pan

Add the filet mignon to the hot skillet. Sear for 4-5 minutes on one side until a golden-brown crust forms. Flip and sear the other side for another 4-5 minutes for medium-rare.

Sear the Filet Mignon

Use a meat thermometer to check the internal temperature. For medium-rare, it should read 130-135°F (54-57°C). Cook longer if a higher doneness is desired.

Check Temperature

Remove the filet mignon from the skillet and let it rest on a cutting board for about 5 minutes before slicing.

Rest the Meat

Serve the filet mignon with your choice of sides, such as asparagus or mashed potatoes.

Serve

Salt

Black Pepper

Garlic Powder

Olive Oil

Asparagus

Mashed Potatoes

Pat the pork chops dry with paper towels. Season both sides with salt and black pepper.

Season the Pork Chops

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the pork chops and sear for 4-5 minutes on each side until they are golden brown and cooked through. Remove from skillet and set aside.

Sear the Pork Chops

Trim the ends of the green beans and peel the carrots. Cut the carrots into thin slices.

Prepare the Green Beans and Carrots

In the same skillet, add butter and garlic. Sauté for 1-2 minutes until fragrant. Add the green beans and sliced carrots, and sprinkle with dried thyme, paprika, and lemon juice. Cook for about 5-7 minutes until the vegetables are tender but still crisp.

Sauté the Vegetables

On a large serving plate, arrange the pork chops alongside the sautéed vegetables. Serve hot and enjoy your delicious Pork Chop Dinner!

Plate the Meal

Pork chops

Black pepper

Olive oil

Green beans

Carrots

Garlic

Butter

Dried thyme

Paprika

Lemon juice

Choose a variety of whiskeys to create your flight. You will need 1 oz each of Bourbon, Rye, Tennessee, and Scotch whiskeys.

Select Whiskeys

Gather your accompaniments: 1 oz of dark chocolate, 1 oz of roasted nuts, and a serving of a cheese platter. These will enhance the tasting experience.

Prepare Accompaniments

Cut a piece of orange peel and prepare a maraschino cherry for garnishing each whiskey glass.

Prepare Garnishes

In four small whiskey glasses, pour 1 oz of each whiskey: Bourbon, Rye, Tennessee, and Scotch.

Pour the Whiskeys

On a platter, arrange the dark chocolate, roasted nuts, and cheese platter in a visually appealing manner to complement the whiskey flight.

Arrange the Accompaniments

Garnish each glass with a piece of orange peel and a maraschino cherry for a touch of flavor and presentation.

Garnish the Drinks

Present the whiskey flight to your guests and encourage them to taste each whiskey with the accompaniments to enhance the flavor experience.

Serve and Enjoy

Bourbon Whiskey

Rye Whiskey

Tennessee Whiskey

Scotch Whiskey

Dark Chocolate

Roasted Nuts

Cheese Platter

Orange Peel

Maraschino Cherry

Preheat your oven to 400°F (200°C). Wash the russet potatoes thoroughly and poke several holes in each potato with a fork. This will allow steam to escape during baking. Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until they are fork-tender.

Bake the Potatoes

Once baked, remove the potatoes from the oven and let them cool for about 10-15 minutes. When cool enough to handle, cut each potato in half lengthwise. Carefully scoop out the insides, leaving about 1/4 inch of potato on the skin to keep it sturdy.

Cool and Cut the Potatoes

Brush each potato skin with olive oil and sprinkle with salt and black pepper to taste. Make sure to coat both the insides and outsides for maximum flavor.

Season the Potato Skins

Place the potato skins on a baking sheet, cut side up. Bake in the oven at 400°F (200°C) for an additional 10-15 minutes, or until the skins are crispy and golden brown.

Bake the Skins

While the skins are baking, cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and place on paper towels to drain excess fat. Once cool, crumble the bacon into small pieces.

Cook the Bacon

Wash and chop the green onions, separating the green tops from the white bottoms.

Chop the Green Onions

Once the potato skins are crispy, remove them from the oven. Sprinkle shredded cheddar cheese evenly over each skin, followed by the crumbled bacon.

Add Cheese and Bacon

Return the topped potato skins to the oven and bake for an additional 5-7 minutes, or until the cheese has melted.

Final Bake

Remove from the oven and top with chopped green onions. Serve hot with a side of sour cream for dipping.

large russet potatoes

olive oil

salt

black pepper

cheddar cheese

bacon

green onions

sour cream

Rinse the cleaned calamari under cold water and pat dry with paper towels. This will help achieve a crispy texture.

Prepare the Calamari

In a mixing bowl, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder. Mix well.

Make the Batter

Place the calamari rings in a separate bowl and pour the buttermilk over them. Let them soak for at least 30 minutes in the refrigerator.

Soak in Buttermilk

In a deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).

Heat the Oil

Remove the calamari from buttermilk, allowing excess to drip off. Dredge the calamari rings in the flour mixture until fully coated.

Coat the Calamari

Carefully place the coated calamari in the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown and crispy.

Fry the Calamari

Using a slotted spoon, remove the fried calamari from the oil and place them on a plate lined with paper towels to drain excess oil.

Drain

In a bowl, whisk together the mayonnaise, chili paste, lemon juice, minced garlic, salt, and black pepper until well blended.

Combine Ingredients

Transfer the chili aioli to a serving bowl and serve alongside the crispy fried calamari.

Fresh calamari, cleaned and cut into rings

All-purpose flour

Cornstarch

Garlic powder

Buttermilk

Vegetable oil for frying

Mayonnaise

Chili paste

Garlic, minced

Preheat the oven to 220°C (425°F) if baking. Trim the cauliflower into bite-size florets, rinse and pat dry thoroughly. Line a rimmed baking sheet with parchment or lightly grease (if baking). If frying, set a cooling rack over a tray lined with paper towels.

Prepare cauliflower

In a large bowl whisk together 1 cup flour, 2 tbs cornstarch, 1 tsp baking powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt and 1 tsp black pepper. In a separate small bowl beat the egg with 3 tbs cold water. Pour the egg mixture into the dry ingredients and stir until a thick, smooth batter forms. If too thick to coat, add 1 tsp water at a time to reach a pancake-batter consistency.

Make batter

Toss the cauliflower florets in the batter until evenly coated. Shake off excess and arrange them on the prepared baking sheet with space between each piece (or place on the cooling rack if frying). Let the coated florets rest 5 minutes so the batter sets.

Coat florets

Brush or lightly mist the battered florets with the 2 tbs neutral oil so they crisp in the oven. Bake at 220°C (425°F) for 20–25 minutes, turning once halfway through, until golden and firm. If you want extra crispness, broil 1–2 minutes at the end while watching carefully.

Bake (recommended for lighter result)

Heat 2–3 tbs neutral oil in a large skillet over medium-high heat. When the oil is hot, add battered florets in a single layer (work in batches). Cook 3–4 minutes per side until golden brown and crisp. Transfer to the rack or paper towels to drain.

Shallow-fry (crispier)

While cauliflower cooks, make the buffalo sauce: in a small saucepan combine 1 cup hot sauce, 3 tbs butter, 1 tsp apple cider vinegar, 1 tsp honey, 1 tsp Worcestershire sauce, 1 tsp smoked paprika, 1/2 tsp garlic powder and 1/4 tsp salt. Warm over low heat, whisking until the butter melts and the sauce is smooth and slightly thickened, about 3–5 minutes. Taste and adjust heat/sweetness. Keep warm.

When the cauliflower is cooked and still hot, transfer it to a large heatproof bowl. Pour the warm buffalo sauce over the florets and toss gently but thoroughly to coat each piece. Taste and add a pinch of salt if needed.

Make the bleu cheese dressing: in a small bowl combine 1/2 cup bleu cheese crumbles, 1/2 cup Greek yogurt (or sour cream), 2 tbs mayonnaise, 1/2 tsp lemon juice, 2 tbs milk, 1/4 tsp salt, 1/4 tsp black pepper and 1 tbs chopped chives or parsley. Stir gently so some bleu cheese remains slightly chunky. Thin with additional milk 1 tsp at a time if you prefer a looser dipping consistency.

Plate the buffalo bleu cauliflower on a serving platter. Sprinkle additional bleu cheese crumbles over the top if desired and garnish with chopped chives or parsley. Serve immediately with the bleu cheese dressing on the side and celery sticks.

Storage: store leftover sauce and dressing separately in airtight containers in the refrigerator for up to 3 days. Reheat coated cauliflower in a 200°C (400°F) oven for 8–10 minutes to refresh crispness.