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St. Patrick’s Day dining with a modern twist

Royal Rose has teamed up with Catherine Fulvio — one of Ireland’s top culinary stars, an award-winning food writer, Irish food ambassador, TV chef and the proprietor of Ballyknocken House & Cookery School — to develop a modern twist on St. Patrick’s Day dining. The company now has a St. Patrick’s Day salad-themed carton for all the Royal Rose radicchio currently being harvested. Boxes-with-Radicchio

The cartons and recipe card went into circulation the week of March 2, and the recipe card is available to download from www.radicchio.com/recipes.

Inspired by his visit to the award-winning Ballyknocken House & Cookery School, Dennis Donohoe, president of Royal Rose, thought of Chef Fulvio when he began wondering why St. Patrick’s Day dining is associated with corned beef and cabbage. “It’s springtime, it should be fresh and seasonal produce to reflect the season,” he said.

Chef Fulvio started with traditional Irish ingredients: baby potatoes and smoked salmon. Drawing on her Italian heritage she added fresh radicchio and then created a dressing with Irish stout, mustard and honey. The result is a balance of fresh seasonal produce and a warming luxurious taste.

“I loved the way that Catherine had taken really traditional ingredients and given them a contemporary twist to create a really delicious warm salad for St. Patrick’s Day,” Dennis said in a press release. “But it seemed such a shame not to share the recipe. So I called up friends in our sister city Drogheda in Ireland to see if we could design a recipe card and packaging to celebrate the recipe and St. Patrick’s Day.”

“I am so proud of my Irish heritage as are so many millions of people in America," Chef Fulvio said in the release. "It just feels right that we should celebrate this holiday. At Royal Rose we are thrilled to present our St. Patrick’s Day Warm Salad and hope that it will be enjoyed by many families across the States this St. Patrick’s Day.”

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