St. Patricks Day cornbeef and cabbage
Image by Design Mom

St. Patrick’s Day Foods Workshop

Export

St. Patrick’s Day Foods Workshop

  • Wednesday, March 6, 2019, 6:30 PM - 7:30 PM

Celebrate St. Paddy’s Day this year with your own homemade corned beef and Irish soda bread!

At the workshop we will show you how to “corn” your own beef (or venison) to use in the traditional corned beef and cabbage recipe. You will also learn how to make Irish soda bread. Cornell Cooperative Extension of Seneca County’s Nutrition Issue Leader, Moira Tidball, along with Nutrition Educator, Candace Riegel, will lead the workshop. Participants will be served a bowl of corned beef and cabbage and will go home with recipes and materials to confidently prepare this Irish fare at home.

Space is limited and pre-registration is required to attend. To register please call Seneca CCE at 315-539-9251, email seneca@cornell.edu or register online: https://reg.cce.cornell.edu/stpatricksday_245.

About St. Patrick's Day

According to Smithsonian Magazine, Irish Americans transformed St. Patrick’s Day from a religious feast day to a celebration of their heritage and homeland. With the celebration came a special meal. In honor of their culture, the immigrants splurged on flavorful corned beef, which was accompanied by their beloved potato and the most affordable vegetable, cabbage. It didn’t take long for corned beef and cabbage to become associated with St. Patrick’s Day. So what exactly is corned beef? The term “corn” actually refers to the salt crystals, which were originally to be the size of a corn kernnel, used to cure the meat.

Contact

Moira Tidball
Nutrition Issue leader
mmt65@cornell.edu
315-539-9251

Location

Seneca County CCE Offices
308 Main Street Shop Centre
Waterloo, New York 13165