Give me a reason to celebrate and I’m usually all in. However, modern St. Patrick’s Day festivities feel less inviting than they used to (ahem, face paint, green-hued beverages, plastic beads). This year, I’ve decided to swap the all-day drink-a-thon for a low-key vibe and hearty Irish fare.
Cherry Creek’s Second Home Kitchen + Bar caught my attention for its modern twist on Irish favorites—such as subbing buffalo for beef in the corned bison with braised cabbage, Guinness-glazed carrots, and Yukon Gold potatoes. Other items on chef Jeff Bolton’s holiday menu include lamb stew with Colcannon potatoes and ale gravy and a Bailey’s Irish Cream mousse pie. Drinks, with the inclusion of a St. Patrick’s Day martini (Godiva chocolate vodka, Kahlua, Frangelico, and a touch of Guinness black lager), also stray from tradition.
Rather dine in? Marczyk Fine Foods is busy making corned beef so you don’t have to. Call to reserve your cut; supplies are limited. If you’re looking to play chef, check out this recipe round-up from Bon Appétit.
150 Clayton Lane, 303-253-3000
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