3/16/2010

Just in time for St. Patrick's Day, chefs in New York bars are showing that Guinness can be more than just a fine brew. The popular Irish stout is turning up in shepherd's pie, stews and duck confit. Chef Allan Smith of Ulysses Folk House has found another use for it -- as part of a sundae in a Guinness pint glass. At Open Door Gastro Pub, executive chef John MacLochlainn serves up a Guinness chocolate cake.

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New York Post

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