The Celts, the Vikings, and yes, even the English have all left their mark on Irish food traditions.
This year’s St. Patrick’s Day celebration has come and gone. Did you remember to wear green? If not, we hope you didn’t get pinched! By the way – contrary to popular belief, the diminutive nickname for Patrick is Paddy (from Padraig) and not Patty.
Here at Costas Inn, we pride ourselves on serving you the very best offerings we can. Our extensive menu items include two corned beef-based sandwiches. The Reuben features the thinly-sliced beef accompanied by roasted rye bread. Thousand island dressing, sauerkraut, and melted Swiss cheese make this belly-buster complete! If that doesn’t catch your eye, consider the Long Island: again featuring thinly-sliced corned beef along with rye and thousand island dressing. Coleslaw subs in for sauerkraut, but we assure you, it’s just as delicious!
A Brief History of Irish Cuisine
The Celts, the Vikings, and yes, even the English have all left their mark on Irish food traditions. From the Middle Ages until the 16th century, cattle served as a prized source of sustenance. Sadly, the meat was typically reserved for the well-to-do. Meanwhile, those less fortunate survived on the scraps – undesirable portions such as the offal. Milk, cheese, and butter all became staples long before the potato arrived.
The Miracle Crop: Potatoes
The minor miracle of potatoes turned into a bumper crop for Ireland. In short, it was a boon. The country’s overall climate, paired with favorable soil conditions, meant that our humble tater friends could thrive. Best of all, it made the same food healthy and affordable enough for everyone to enjoy. Colder weather brought a devastating potato famine in 1739. Still, it wouldn’t compare to the epic scale of the potato famine in the 1840s.
Modern Irish Table All-Stars
The potatoes are cooked with their skins still on. That way, they retain more nutrients by the time they reach the table. Nowadays, traditional cookery methods that reflect Ireland’s long history have been fused with a vibrant modern culture. Corned beef and Gaelic steak compete for attention whenever St. Patrick’s Day comes around.
Seafood favorites include oysters, crabs, lobsters, and langoustine. Cockles, mussels, whitefish, and salmon (both fresh and smoked) are also popular.
Until the 1970s, Irish cheese wasn’t well-regarded. Then, in the 1970s, some creative and passionate dairy farmers revived the lost arts of cheesemaking. Try some of Eire’s best artisanal cheeses with their two most famous drinks – Guinness beer and Jameson whiskey!
COSTAS INN IS YOUR SEAFOOD DESTINATION
Costas Inn has been a Baltimore tradition since 1971. You may recognize our restaurant, which was recently featured on the Food Network with Michael Symon on Burgers, Brew, and ‘Que! We were also voted the 2015 #1 Baltimore Seafood Restaurant by USA Today and #1 Crab Restaurant 2014 in the Baltimore Business Journal. You may have also spotted Costas Inn during one of our nine appearances on the Today Show or heard one of our many interviews on WJZ TV Channel 13 with Ron Matz and Marty Bass.
You can enjoy our famous crab cakes in-house or order them online for any time eating. We also provide some of the best seafood catering in the Baltimore area! You can also get your fill from Costas even when you’re not in our dining room: follow us on Facebook, Twitter, Pinterest, and YouTube!
Tags: food, special events, St. Patrick's Day
