EDIBLE GLIMPSES: A Culinary Tour of Ireland
Comment | September 14, 2012 | By The Editors | Photographs by Rachel Wharton
The Emerald Isle
Flawless fish and chips, brown bread and butter and a silky, creamy, cheesy seafood pie at Jim Edwards.
Made with buttermilk and whole-wheat flour, irish brown bread puts soda to shame.
Farmstand cheeses fit for a feast.
At John O’Flynn’s & Sons, this third-generation butcher explains why his countryfolk eat potatoes with every meal.
Nothing beats a rainy day like a a just-poured Guinness with perfect cap of cream.
Rachel Wharton went to Ireland to tour the Emerald Isle with Chef Patti Jackson, who is on sabbatical from the hectic New York City restaurant scene. Read the story for more on clothbound cheddar, perfectly poured Guiness, and Ireland’s budding locavore movement.
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Wanna taste what’s in our pages? Join us at Edible Escape on October 17 for our favorite local and global flavor destinations. It’s the tastiest way to travel without leaving New York City, not to mention a whole lot cheaper than a plane ticket abroad. Get your ticket here.
Categories: Edible Glimpses, Uncategorized