St Pat’s Feast, BK Style=House-Smoked Salmon; Crispy-Fried Eggs with Blood Sausage Hash; Slow-Roasted Lamb Shoulder with Cabbage & Potatoes

Thanks to modern Irish cooks like Darina Allen, who embrace Ireland’s copious natural resources (salmon, cheese, and so on) it’s now been years since an appreciation for old-fashioned Irish food was considered a joke. Happily the best of the cuisine as seen through the locavore lens of the Borough of Kings will be available nearly all week long at The Vanderbilt, which is teaming up with famed Dogfish Head Brewery from Delaware for an Irish-themed beer pairing dinner. (Naturally.)

The $50 kick-off dinner is on March 15th at 7:30 pm and revelers will be treated to four courses prepared by chef Saul Bolton, whose first Michelin-starred restaurant Edible Brooklyn profiled way back in 2006. (Read the profile right here.)

So, between sips of beer, who’s up for house smoked salmon with a horseradish kick, crispy fried eggs over signature blood sausage and hash, slow roasted lamb shoulder, plenty of cabbage and potatoes, and finally, Irish soda bread pain perdu? For the kick-off, Dogfish Head’s own brand specialist Elizabeth Lyons will be there along with beer pairings, ranging from the Midas Touch to the Raison d’Etre, to share the inside scoop on what you’ll be drinking. Can’t make it on the 15th? Bolton’s menu will be available for $35 on the 16th, 17th and 18th–albeit sans beer pairings.  Call The Vanderbilt at (718) 623-0570, or email them to reserve your spot.

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