On March 17, the Church celebrates the Memorial of St. Patrick, Bishop of Ireland, who 1,500 years ago brought Christianity to the Emerald Isle.
In addition to being the patron of the Diocese of Norwich, Saint Patrick is also the patron of Ireland where Irish monks were instrumental in preserving Western knowledge while Europe remained in the Dark Ages.
In the early days of our nation, Irish missionaries were among the first to bring Catholicism to our shores. Perhaps that is why there are so many Cathedrals and Churches in America named for this saint.
The Church observes the Memorial of Saint Patrick with Mass. However, over the years for many Americans of Irish descent, Saint Patrick’s Day is also a memorial of their heritage and homeland, celebrated across America with parades, good cheer and good food – especially the ubiquitous corned beef and cabbage dinner.
Undoubtedly, thousands of pounds of corned beef and cabbage will be prepared and consumed throughout our four counties. And if cooking Irish fare is not your thing, don’t worry, there are a number of Irish themed restaurants which will keep this age-old tradition alive. Inishmoor in Colchester and Harp and Dragon in Norwich are a couple that come to mind.
An establishment that you may not be aware of is The Hare and Hound, located in the quiet corner of Connecticut — Putnam.
I had the pleasure of meeting Michael DiCenzo, the owner-operator who told me that three years ago, when he was trying to decide what type of restaurant to open, his DNA test results came back indicating that he was 51% Irish. His decision was made.
On St. Patrick’s Day, serving begins there at 10 AM. They will offer their entire bill of fare throughout the day, including the likes of Guinness stew, bangers and mash, Galway Bay Salmon, and shepherd's pie.
Chef Christopher Echier will prepare more than 900 lbs. of corned beef, cooked in-house in the house brine, oven-braised for six hours at low temperature — keeping the meat juicy and tender. This is served with Yukon gold potatoes, cabbage cooked in brine, and Irish soda bread from a Boston bakery.
Chef Echier includes corned beef in other menu items including Irish Cubans, house Rubens and Irish pizza. They will serve diners until 1 AM the next morning.
By Deacon Ben LoCasto
No matter how you choose to celebrate the day, please remember the words of the prayer of Saint Patrick —
May Christ be with us!
May Christ be before us!
May Christ be in us,
Christ be over all!
May Thy Salvation, Lord,
Always be ours,
This day, O Lord, and evermore. Amen.