Corned Beef and Cabbage Dinners St. Peter Mn
Some may call information technology a trip of a lifetime: spending 9 days eating your mode through 48 pubs across the Irish countryside.
Simply for Brandon Gunderson and his ii business partners, Steve Letnes and Pete Poepping, a more accurate description of last May's circuit would be research and evolution.
In September 2015, Letnes, Poepping and Gunderson purchased the sometime Rum Runners Spirits & Brew Pub in downtown St. Cloud. In one case the decision was made to transform the brick building at 102 Sixth Ave. S into an Irish pub, Gunderson began toying with menu ideas.
"I had at in one case been the general director at a place called Claddagh Irish gaelic Pub (an Irish restaurant chain with a Maple Grove location)," Gunderson said. "That was over xiv years ago. Just that got me to actually understand the idea of the food side of an Irish pub."
When the trio decided information technology wanted an authentic Irish gaelic look, experience and taste for their newest eating place concept, a voyage across the Atlantic became in order.
"We went to every pub that you could possibly think of," Gunderson said. "We were in everything from like a thatched roof pub ... out in the center of nowhere to castles."
Dining on some of the all-time that Ireland has to offer — everything from the classic meat and potatoes to fish and chips — Gunderson was able to further develop, understand and replicate some of the flavor profiles from the Emerald Island.
"At that place was a lot of lamb, a lot of footing beef," Gunderson said. "Shepherd'south pie you saw everywhere. Stews you saw everywhere. They are extremely heavy on the seafood side."
Information technology was an experience that served equally the main inspiration behind the carte at one of St. Cloud's newest restaurants, Olde Brick House.
"When you look at our menu and the traditional side of information technology, it's the shepherd's pie, information technology'due south the stews, it's the mussels, it's the fish and fries, calamari, the fresh salmon," Gunderson said.
Later bringing on head chef Justin Berhow in mid-Nov, the two spent the better part of virtually two months putting their spin on classic (and Americanized versions of) Irish nutrient.
Reinventing the classics
An Irish pub stateside is almost expected to serve some sort of corned beef and cabbage dish. Even though Gunderson would argue that corned beef and cabbage can only exist found at the tourist-geared restaurants in Ireland, his crew has embraced the Americanized staple, but with an Olde Brick Firm touch.
"So we take a corned brisket raw and we put it over a agglomeration of fresh-cut vegetables and and then on pinnacle of that we add Guinness and beef stock," Gunderson said.
Cooked low and boring for well-nigh four and a one-half hours, all of the juices and stock blend and are reduced to create the Olde Brick House signature gravy.
"That gravy goes into our stew and information technology goes into our shepherd's pie," Gunderson said.
The corned beef is then topped with creamed cabbage — steamed cabbage with the Olde Brick Firm signature maritime cream sauce — and served with boiled potatoes, roasted carrots and mashed peas.
The Olde Brick House also serves up "classic" American Irish fare like Reubens and Rachels (swap out the corned beefiness for turkey) both featuring the restaurant's Dublin sauce — a homemade accept on Thousand Island dressing.
But the real success stories come from the traditional fare like the Guinness fish and fries, the eatery'due south all-time seller.
"That recipe is basically a lot of Guinness and a lot of different seasonings like onion and garlic powers," Gunderson said. "I did know kind of what the formula was for a actually skilful, lite and airy batter."
The fish is a 4-ounce cod that is served, like virtually of the eating place'south seafood, within a week of beingness taken out of the body of water.
"It's that fresh," Gunderson said. "It'due south brought in basically daily. Maybe every other day through the fish guys out of Minneapolis."
Other popular items include the Celtic meatloaf, the hearty Guinness stew, the shepherd's pie and the bangers and mashed (with the Irish-whiskey infused sausage bangers fabricated locally at Manea's Meats in Sauk Rapids).
"It can be a very hearty, very filling menu," Gunderson said.
The remainder of the menu
For those non sold on the Irish fare, Olde Brick House offers traditional Midwestern options such equally rib-centre steaks and burgers.
A lot of other menu items were developed by Berhow, including pasta dishes like the seafood linguini and the the Irish linguini (remember corned beef and cabbage blended with pasta and vegetables).
Berhow has also perfected the pan-seared tuna, the pecan-bronzed salmon and his signature salmon risotto (a fresh-baked salmon served over beet risotto).
Together, both Berhow and Gunderson developed the craven Connemara — a baked chicken breast blimp with herbs, Swiss cheese and ham.
Lighter fare similar the warm pear salad, the beet and goat cheese salad, the hummus platter and goat cheese bruschetta have also been added to the menu.
And if you happened to salve room for dessert, the two culinary experts brand the restaurant's desserts — breadstuff pudding, Jameson chocolate scrap pecan pie and Baileys cheesecake — from scratch daily.
"I cannot believe how much dessert nosotros sell," Berhow said.
The staff has been working on keeping upward with the constant business since the restaurant opened on Jan. 24. But Gunderson has plans to incorporate even more seafood (he is thinking swordfish and hake) and work closely with local farmers and vendors for much of the kitchen'southward ingredients.
"Right at present, nosotros're (focusing on) getting going earlier we showtime a lot of that stuff," Gunderson said.
It's been a cyclone of a journey coupled with an adventure of a lifetime for Gunderson. But the results take provided Cardinal Minnesotans with a small taste of an authentic Irish palate.
"You know, this was over a year in the making to go the menu right," Gunderson said. "And honestly there'southward is not a single matter on this menu that I dislike."
Follow Vicki Ikeogu on Twitter @VickiSCTimes or on Facebook at facebook.com/sctimesvicki. Phone call her at 259-3662.
Olde Brick House to celebrate St. Paddy's Day
Irish or not, it doesn't affair. On St. Patrick'southward Day everybody can claim Irish ancestry (or at least pretend to).
And to gloat the patron saint of Ireland'due south large day, Olde Brick Business firm is hosting a block political party on Friday, March 17.
Managing partner Brandon Gunderson said portions of 6th Avenue will be closed as staff put up a 120-foot-long tent.
The effect will start at 10 a.chiliad. and will feature corned beef and cabbage wraps and a small-scale selection of beer on tap — yes, there will exist Guinness.
Live music is also expected throughout the mean solar day.
The Olde Brick House will still provide its full card inside during the festivities.
The tent political party is expected to concluding until 11 p.m.
Source: https://www.sctimes.com/story/life/food/2017/02/27/theres-more-irish-food-than-what-meats-eye/97847278/
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