Several local Irish chefs and members and supporters of the D.C.-based Washington Ireland Program will come together to celebrate Ireland.
The event: An Evening with Celtic Chefs. You may hear some thick Irish brogue, but you will definitely eat well and meet some local and Irish celebrities.
If you go
An Evening with Celtic Chefs
May 18 at the Astor Ballroom in the St. Regis Hotel from 6:30 to 8:30 p.m.
Tickets cost $150 per person. For more information about the event, contact the Washington Ireland Program, 202-772-3824
Founded 16 years ago, WIP is an advocacy program formed with several goals: to resolve conflicts between the Protestants and Catholics in Ireland and Northern Ireland and to offer Irish students a chance for summertime internships in American congressional, media and nonprofit offices. According to Megan Farrell, the program’s executive director, the idea for this particular fundraising venue corresponds to how the cuisine and restaurants in Ireland are evolving.
“So we decided to recruit local chefs with an Irish heritage to put together this night with Celtic chefs,” she said.
Volunteer and co-chairmain of the event Brendan Doyle recruited the chefs, while Pat Keefer, the other co-chairman, invited local and media leaders to work as sous chefs for the event.
“This is a great pairing to highlight some of our great restaurants,” she said. And, of course, a way to showcase some of the program’s benefactors on Capitol Hill and in the District.
“We have over 30 sous chefs paired with our six chefs,” she said. “There will be samplings of different foods from these different restaurants. The sous chefs will help out as much as they can.”
D.C. foodies should recognize those on the local chef lineup, which includes Cathal Armstrong (Restaurant Eve, Eamonn’s, PX and The Majestic), Kyle Bailey and Tiffany MacIsaac (Birch & Barley and ChurchKey), Darren Hendry (Bobby Van’s Grill), Brian McBride (The Blue Duck Tavern), Tracy O’Grady (Willow Restaurant), and Geoff Tracy (Chef Geoff’s and LIA’s).
As this event really taps into their Irish heritage, the appeal to participate is strong. That’s certainly how Armstrong feels.
“I am from Ireland, and it is so dear to my heart,” he said. “I said I would be happy to participate, and one thing led to another.”
The part-Irish Chef Geoff — who says he is only 45 percent Irish — added that he has been working on this event for some time, and supports the Irish.
“My whole family has rich tradition with an Irish heritage,” he said, “and most comes from my wife [NBC correspondent Norah O’Donnell], who emcees Irish parades in NYC every year.”
And O’Grady? A product of an Irish Catholic community, O’Grady said she is delighted to help out, and looking forward to meeting the interns. She also said she would be happy to host them at the restaurant, and noted that if the peace process could happen in Ireland, it can happen anywhere.
A Taste of the Irish
Chef Cathal Armstrong’s Barm Brac
(Restaurant Eve)
About 2/3 ounce fresh yeast
1 tsp granulated sugar
1 tsp plus 1 cup whole milk
4 cups unbleached white flour, sifted
1 tsp salt
1 tsp grated nutmeg
1 tsp grated allspice
1 tsp cinnamon
4 ounces butter
2 eggs
3/4 cup superfine sugar
1 1/2 cups sultanas
3/4 cup currants
1/2 cup chopped candied peel
Grated peel from 1 lemon
Cream the yeast with the teaspoon sugar and the teaspoon milk.
To a large bowl, add the sifted flour, salt and spices, and mix all together. Rub in the butter and blend (by hand) in the rest of the sugar. Beat the eggs and warm the milk, then add both to the yeast mixture and mix to form a dough.
Knead the dough until it is fairly firm, but pliable. Add the sultanas, currants, candied peel and grated lemon rind, mixing with your hands. Cover and allow to stand in a warm place until the dough has doubled in bulk.
Preheat the oven to 400 degrees. Place the dough in a cake pan or bread loaf pan lined with parchment paper, and allow to stand for 30 minutes.
