I do the same traditional menu for St. Patrick's Day every year....corned beef and cabbage, with onions, carrots, and potatoes, served with soda bread and Irish butter. 

I do have a special spice blend I use to prepare my corned beef, and will be sharing that with you in next week’s Cestari Table Talk. 

I'd love to hear what you do to make St. Patrick's Day special!  Whether it's an heirloom recipe, or just a quick tip,  your submission could be featured in next week’s issue—and if it is, you’ll receive a free Salad Dressing Shaker ( in green, of course!)  which you'll use all year long.

Cócaireacht Sásta

(or Happy cooking, if you don't speak Gaelic!)

Susan