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Ian showcases Irish food in US
29.03.10
AN Inishowen chef
helped feed a whopping 1,200 hungry students to
celebrate St Patrick's Day in Chicago.
Buncrana's Ian Porter who lives and works in
Chicago, joined colleague Gerry Broderick from Co
Galway to serve up a traditional Irish meal for the
students, faculty and staff members of Illinois
Institute of Technology.
They started the day by preparing the extensive
all-you-can-eat buffet for the hungry academics.
The menu consisted of fresh soda bread, wheaten
bread with Irish butter and 400 servings of boiled
Irish bacon with cabbage and potatoes.
They served up 450 fish and chips, 260 servings of
bangers and poundies and 180 servings of smoked
haddock with chive sauce. |
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And if that wasn't
enough, there were 476 servings of shepherds pie and
300 servings of lamb stew. Raspberry sherry trifle
and lemon curd and Irish cream cheese pie provided
the delicious sweet finale to the gut-busting menu.
Locals will know Ian, 42, through his former
Buncrana home, The Drift Inn, where he was inspired
to make cooking his career.
Chicago friend Joe Kocher explained: "The students
and faculty were impressed with the flavours and Ian
and Gerry's culinary prowess. The chefs also had a
chance to speak to the students and faculty about
Irish cuisine and life in Ireland. By the end of
lunch, 1200 satisfied and overfed guests were
singing the praises of the two chefs." |
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