Saint Patrick’s Day Buffet, with Chef Joe Cizynski

St Patrick’s Day occurs annually on March 17th in observance of the death of St. Patrick, the patron saint of Ireland. What began as a religious feast day in the 17th century has evolved into a variety of festivals across the globe celebrating Irish culture with parades, special foods, music, dancing, and a whole lot of green!!

Tonight’s buffet dinner will include Irish salmon with a Red Breast Whiskey glaze and dill braised cucumbers, roast leg of lamb with a Guinness braised wild mushroom sauce, house cured corned beef with cabbage, carrots and homemade mustard, Irish soda bread and finish with cheeses, brownies, and homemade Irish cream liquor.

This is a BYOB event.

Born in New York, Joseph Cizynski almost immediately started gaining kitchen experience thanks to his mother and Aunt Dorothy who shared their passion and knowledge of food with him. Joseph attended Fairfield University where he played baseball and for two summers played in the Cape League, thus beginning his love for Cape Cod. Upon graduation from college, and a ball related injury, Joseph took to the Culinary Institute of America where at the age of 26, became Chef/Owner of Café du Bec Fin located in Old Greenwich, CT. Joseph immediately transformed it into a French Seafood restaurant and received three-3 Star reviews from the New York Times and was the first Connecticut restaurateur to receive the Wine Spectator Award of Excellence for ten consecutive years. Café du Bec Fin was the venue for numerous wine tasting dinners including the members of the Mondavi, Krug, and Dujac families. Several years ago, Joseph, opened a boutique wine shop located in Westchester County and has shared his knowledge of wine and food pairings hosting numerous wine tastings, dinners, and various other events. He looks forward to sharing his experiences, food, and wines with you!

To learn more and register, click here.