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St. Patrick’s Day Dinner
March 17, 2010 
March 17, 2010 Irish Music w/ Mike & Kitty Kelly Albrecht Irish Beer tasting offered by the Foodery Menu in Honor of James Joyce Oxtail soup "they say they used to give pauper children soup to change to protestants in the time of the potato blight " thinks Bloom " ( U.180 ) Fresh Sardines from the sea with colcannon "Under the sandwich bell lay on a bier of bread one last, one lonely, last sardine of summer, Bloom alone "( U. 289 ) Leg of lamb with chutney and Mulled rum for Molly with parsnip and cabbage or Shepherds Pie " ....after Goodwin s concert ......when we got home raking up the fire and frying up those pieces of lap of mutton for her supper with the chutney sauce she liked.... and the mulled rum"' ( U.156 ) Molly s plum conserve Cake '...they purchase four and twenty ripe plums from a girl at the foot of Nelson s pillar....... they put the bag of plums between them and eat the plums out of it one after another..... ( U 145 ) start reading with an irish accent !!!!!!! $40 plus tax & gratuities
March 24, 2010 7:00 pm Demonstration Cooking Lessons and Dinner
Michèle Haines, Executive Chef of the Spring Mill Café leads guests through culinary lessons and dinners inspired by Julia Child. $35 plus tax and gratuities
Cooking Demonstrations • In Prepration of Passover
March 24, 2010
March 24, 2010 7pm Demonstration Lamb Shank Tagine Flourless Orange Cake Dinner to follow Venetian Ratatouille Lamb Shank Tagine Flourless Orange Cake 35 dollars plus tax & gratuities
Passover Dinner
March 30, 2010
March 30, 2010 7pm Mediterranean Menu Venetian Ratatouille Lamb Shank Tagine Flourless Orange Cake $35 plus tax & gratuities
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