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| A wee taste of Ireland- bread pudding for dessert. |
When Irish eyes are smilin’, it might be because they have
just been to McGarvey’s Wee Pub in Brunswick, Georgia. Yes, Brunswick, Georgia.
Not Dublin, not Cork. Brunswick. But that’s because Chef Stephen Dudley has
a shamrock–shaped soul and a deep understanding of what makes Irish food… well,
Irish. It isn’t any particular ingredient. It’s a concept. And that is comfort
and happiness.
“Real
Irish cuisine is all about wholesome food that makes you feel good,” Chef
Stephen explained. “All fresh, from scratch. No compromises.”
“People pigeonhole pub food as just bar snacks,”
he added. “That’s not at all true with authentic pubs. In Ireland- like it is
here at our place- pubs are family-centered places to gather and enjoy really
good, comforting food.”
McGarvey’s
uses nightly specials to introduce their guests to a range of classic dishes,
like “bangers and mash,” or fresh Irish sausage and garlic mashed potatoes. During
this week before St Patrick’s Day, they are cooking traditional corned beef and
cabbage with Irish soda bread every night. Stephen doesn’t worry about keeping the
same special menu all week, because people always want to come back for second-
or third- nights to enjoy the real taste of the Emerald Isle.
This
year, the humble potato is transformed into the star performer of the Appetizer
category at A Taste of Glynn, in the Wee Pub’s homemade baked potato soup. “This soup just makes you feel good and
warm,” Stephen said. “The way you should feel sharing a meal with your family. And
the same goes for our Dessert entry, which will be a pecan-crusted bread
pudding.”
In
the International category, the Wee Pub will enter an Irish turkey melt
sandwich. Guests may be surprised to learn that the concept of a “melt” really
got its start in pubs, offering a hot, hearty meal that blends several favorite
tastes in a single-plate meal. Building on the Irish custom of cream cheese as
a sandwich spread (instead of the standard American mayonnaise) Stephen and
company will add a tangy accent of chives to enhance the mellow flavor of fresh
shaved roasted turkey on sourdough bread. A slice of seared pineapple and a
blanket of Swiss cheese complete the melt.
Sound
delicious? It is! Be sure to save room for all three of the Wee Pub’s entries, because
this year, you are one of the judges. You and the other guests will choose winners
in all five categories. It might be a hard task to decide on your favorites,
considering all the talented chefs that participate each year at A Taste of
Glynn, but Stephen and his staff are going to do their best to make it easy for
you.
Come
join them from 5-8 PM on Sunday, March 24 at the King and Prince Beach &
Golf Resort. Parking is easy at Massengale Park, where you can catch a free
shuttle to the hotel. Tickets are $50 in advance, $60 at the door. You can purchase
them in Brunswick at Baby Mack’s BBQ, Hattie’s Books, McGarvey’s Wee Pub, Zachry’s
Seafood & Steak and the Glynn Community Crisis Center offices. On St
Simons, tickets are on sale at both SunTrust Bank locations, the King and
Prince Beach & Golf Resort and Nacho’s Mexican Restaurant & Cantina.
All proceeds benefit the Glynn Community Crisis Center’s Amity House, Hope
House and Outreach programs.
Photo courtesy of Golden Isles Photography.
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