Some diners only think about Irish cuisine around St. Patrick’s Day, but chefs with roots on the Emerald Isle fixate on it constantly. Further compounding their longing is their inability to source a number of signature products that are the hallmarks of Ireland’s culinary culture. Three Irish chefs share their favorite foods – and how they get their fix.
Cathal Armstrong, Chef-Owner, Restaurant Eve
“My secret guilty pleasure is Cadbury chocolate. It’s so different from the Cadbury here. One: In Ireland, they’re using sugar, not high fructose corn syrup. Two: The quality of the milk of is better over there, so you’re going to get a creamier, better product. When I get a hankering, I’ll go online and buy a bunch.
What is really difficult to get here is Irish sausages. There are companies in America that make a facsimile, but they’re not the real thing. My mom was just visiting and she always smuggles a few packages over from a butcher shop called Hicks in Glasthule. I love eating them as a part of a full Sunday breakfast. It’s a banquet of black pudding, white pudding, boiled tomatoes, potatoes of some kind, bacon rashers, mushrooms, fried bread, eggs, and, of course, sausages.” Make a reservation at Restaurant Eve.