On Saint Patrick’s Day, We Feast
San Luis Obispo Chef Chuck Doherty cooks up a delicious reminder of how to honor the holiday.
By Jonathan LaFerrara
Photography by Jennifer Olson
Styling by Maliysa Lou of LouLou Cheese Girl
Marked by a wave of green and packed pubs, St. Patrick’s Day is celebrated around the globe in mid-March. The date, March 17, commemorates the death of Saint Patrick, the patron saint of Ireland. This public holiday of Ireland is also observed in countries far and wide such as the United States, where large populations of people with Irish heritage reside. One such descendant, Chef Chuck Doherty of Carndonagh Kitchen, offers private catering services with occasional pop-ups throughout San Luis Obispo County. His great-grandparents are from Carndonagh, in Donegal, a county in the northwest of Ireland. Since visiting the country of his heritage, Chuck’s cooking has shifted to honoring Irish flavors, techniques and ingredients.
Here, he shares with Edible San Luis Obispo readers his favorite festive fare.
Guinness Brown Bread
The holiday marks a significant increase in the consumption of Irish stouts, like Guinness. In 2019 alone, Guinness’ parent company Diageo reported that over 13 million pints of Guinness were consumed worldwide on that day.
Guinness Stew with Champs
Historically in Ireland, beef was a meat reserved for the wealthy, and most of it was exported to England. Still today, beef is a significant contributor to the country’s economy and exports. When meat was available, families would prepare it in ways that could feed the largest number of family members possible.
Irish Potato Bomb
Potatoes became popular in Irish diets for their ability to grow in the climate and soil conditions. They were easy to cultivate and could yield a relatively large quantity of food compared to other crops. In the mid-19th century, a fungus-like microorganism, Phytophthora infestans, devastated the potato crop, and led to widespread food shortage and the emigration of millions of people. This historic period is remembered as the Irish Potato Famine. Today, the potato continues to hold cultural significance in Irish cuisine.
Sticky Toffee Pudding
Given the close proximity and cultural exchange between Ireland and England, the traditionally British dessert has made its way onto Irish menus and has evolved into a comfort dish, often a part of Sunday dinners.
Guinness Stew with Champs
Serves 4
INGREDIENTS
1 pound beef for stewing, cubed
¼ cup all-purpose flour
1 medium onion, diced
¾ cup plus a splash Guinness beer
2 large carrots, sliced
1 large parsnip, sliced
2 sprigs of fresh thyme
2 sprigs of fresh rosemary
4 cups beef broth
Salt and pepper, to taste
For the cornstarch slurry:
1 tablespoon cornstarch
2 tablespoons cold water
For the champ potatoes:
3 russet potatoes
1 cup cream
4 green onions, thinly sliced
4 tablespoons unsalted butter
Salt, to taste
PREPARATION
Step 1
Preheat oven to 350 degrees F. While heating, lightly coat beef with flour. Brown beef in batches on stovetop over medium high heat. Set aside. Without cleaning pan, sauté onion until tender and translucent. Deglaze pan with one small pour of beer. Add carrots, parsnip, thyme, rosemary and beef. Add beer and beef broth until beef is just about covered.
Step 2
Cover and bake in heated oven for 1½−2 hours, or until tender (for more tender beef, cook at 300 degrees F for 2½−3 hours). For a thicker stew, add a cornstarch slurry by mixing cornstarch and cold water well. Add slurry slowly while stirring until stew is the preferred consistency. Add salt and pepper to taste.
Step 3
To make champ potatoes, peel and cut potatoes. Place in cold, salted water and bring to a boil until fork tender. While waiting for potatoes to cook, in a small saucepan heat cream and green onions. Remove from heat as soon as hot. Drain potatoes, then mash. Add butter and infuse enough cream and green onion mixture until smooth. Add salt to taste. Serve with stew.
