By Jane Bartnett

At the Shebeen Irish Pub & Kitchen, Siesta Key’s only Irish pub, St. Patrick’s Day will be celebrated in grand style.

Under the direction of Eileen Carrigan, a trained chef and the guiding force behind the popular dining spot that has brought a slice of Ireland to the southern end of the island, this year’s holiday will be very special.

“This year, St. Pat’s is going to be a week-long special celebration,” said Carrigan. “We’ll begin celebrating on Tuesday, March 11 with live music every night through St. Patrick’s Day, March 17. Our featured bands include Sean McClenithan, Fresh Air, ShannonSide, Emily Ann Thompson & Kel, and Prodigal Sons.”

During the course of the day on March 17, dancers from The Drake School of Irish Dance and Ross the Piper will appear several times. Carrigan, an accomplished bagpiper as well as a chef, has been known to play a few Irish tunes herself.

A special menu will feature Shebeen’s famous Fish and Chips, Corned Beef and Cabbage. Guinness Irish Stout, Harp Lager, Smithwicks, and Kilkenny beer will be on tap. The pub’s full bar and wine menu will also be available.

This year, Carrigan will be joined in the kitchen by Shebeen’s new chef Robert Crene, who joined the pub staff in early January. A trained pastry chef, Crene is excited about his first St. Patrick’s Day on Siesta Key. “I’m looking forward to the holiday,” he said with a smile. “Every day is an adventure. I’ve created Irish meals and menus before.” Carrigan and Crene have been planning for the big day since his arrival in early January and are working together to prepare for the event. Thanks to Crene, says Carrigan, the pub’s menu has been expanded to include cheesecake, flourless cake, Key lime pie and tempting soups such as carrot and curry, vegetable lentil soup and others that joined favorites such as Shepherd’s Pie and The Shebeen Irish Pub Bread Pudding. “Of course, we’re always looking for an Irish focus in our recipes,” said Carrigan. New Irish dessert scones may appear on the menu in the future, said the two culinary experts, along with other delectable creations.

The Shebeen Irish Pub, 6641 Midnight Pass Road, is located in the Crescent Beach Shopping Center, next to the Big Water Fish Market. Visit the Shebeen Pub Facebook page for musical performance dates and to check hours. Call (941) 271-4714 for more information.

In the spirit of St. Patrick’s Day and Irish hospitality, Carrigan has shared two of her favorite recipes so that readers can make these at home for an Irish dinner.

The Shebeen Irish Pub’s Shepherd’s Pie

Ingredients:

·      4 tablespoons cooking oil

·      5 pounds ground beef

·      1 yellow onion diced

·      1 carrot small diced

·      ½ bunch celery (small) diced

·      2 tablespoons diced garlic

·      2 tablespoons rosemary chopped

·      2 tablespoons thyme chopped

·      ½ can tomato paste

·      ¼ cup flour

·      ¼ pound unsalted butter

·      ¼ cup Worcestershire sauce

·      ½ bottle red wine

·      1 ¼ cups beef stock

·      1 tablespoon mixed salt and pepper

·      1 cup peas

·      1 cup corn

Preparation :

Step 1

In a large round pan heat oil until very hot. Add ground beef and cook until very well colored. Remove beef and discard fat. Add onion, carrot, celery and garlic and cook until soft. Add tomato paste and cook for 1 minute. Add flour and butter and make a brown roux. Deglaze pan with red wine and reduce by ¾.

Step 2

Add beef stock and Worcestershire to the pan. Add ground beef and bring to a boil. Reduce heat and simmer 15 minutes. Add peas and carrots and cook an additional 15 minutes.

The Shebeen Irish Pub’s Bread Pudding

Ingredients:

·      2 cups heavy cream

·      2 tablespoons, unsalted butter, plus more for greasing pan

·      1 teaspoon vanilla extract

·      1/3 cup granulated sugar

·      Pinch salt

·      ½ loaf sweet egg bread (like Challah or Brioche) cut into 2” cubes – about 5-6 cups

·      2 eggs, beaten

·      Raisins (optional)

Preparation:

Step 1

Heat oven to 350 degrees. In a small saucepan over low heat, warm cream, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool.  Meanwhile, butter a 4-6 cup baking dish or loaf pan and fill with the cubed bread, adding raisins if desired.

Step 2

Add eggs to cooled mixture and whisk; pour mixture over bread.

Step 3

Bake for 30-45 minutes or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.

Happy St. Patrick’s Day!