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Don’t get me wrong: I love to cook up a big batch of corned beef and cabbage on St. Patrick’s Day. It’s something I look forward to every year on March 17th. But to be honest, corned beef and cabbage is a bit boring – for the most part the Irish don’t even eat it on St. Patrick’s Day because it’s too mundane. So I thought this year I might try to spice up St. Patrick’s Day with a trip to, of all places, Wild Oats.
There are a number of Wild Oats Markets around the Salt Lake Valley and one up in Park City. They specialize in wholesome, natural foods but Wild Oats also stocks an array of imported gourmet food products, including some interesting alternatives for St. Patrick’s Day.
For example, I’ll probably serve a platter of imported Irish cheeses from Wild Oats on St. Paddy’s Day. Wild Oats sells Dubliner, Blarney Castle cheeses, vintage Irish cheddar (my favorite), and Kerrygold Swiss. They’d be great with some crusty Irish soda bread and sliced Anjou pears. Next, I’d probably offer my guests steamed Carokeel mussels from the Atlantic on Ireland’s west coast.
In fact, since Ireland is such a treasure trove of seafood I’ll probably continue my celebration of the green with Dublin Bay prawns, which are sold exclusively at Wild Oats. Dublin Bay prawns sort of look like tiny lobsters – they’re also called langoustines – and I’d probably just boil them and serve ‘em with melted butter.
For the main course I’ll cook up Irish organic salmon. These salmon swim about 50 miles a day in the Atlantic and have an absolutely beautiful texture and taste.
So this year I plan to go wild on St. Patrick’s Day – with imported Irish goodies from Wild Oats Market.
