Delightful story from our own Chef McGuinness of Melbourne’s Center for Culinary Arts:

“My Grandmother called them “tay-tees” and “Ing-uhns”. They were nothing more than freshly harvested red bliss potatoes and green onions, but what she did to them was magical. We didn’t get them every day, as they were reserved for Sunday dinner- and they were always served with a roast chicken pulled from her turf-fired, cast iron oven. Potatoes have always been a staple in Ireland, and this St. Patrick’s Day, in her memory, I’m giving the traditional corned beef and cabbage dinner my personal twist. I give you cured beef tongue simmered in Smithwick’s with onions and mustard, served with parsley potato dumplings.”

KU MLB WACS May 2015 6