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Celebrate St. Patrick's Day

What started out as a religious feast day has become a global celebration of Irish culture. We're all Irish on St. Patrick's Day it seems. Celebrated with color, food, & drink this traditionally Catholic holiday celebrates the life of the Patron St of Ireland, St. Patrick, who lived in the 5th century.

Irish Dinnerware

Show That Green

Why do people wear green on St. Patrick’s Day? Its not just so you won’t get pinched by people or leprechauns, it's to celebrate the coming of spring! So welcome the warmer days coming soon with a fun pop of color on your table with green dinnerware, glassware, & serveware.

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Beer and Pilsner Glasses

Something's Brewing

It doesn’t seem to be St. Patrick’s Day without the beer. Enjoy a tall one in a proper pilsner glass to enhance that hoppy goodness. Feeling brave? Try your hand at making your our home brew to share with friends and family.

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Food Traditions

Ireland's national dish is, of course, Irish Stew.  While originally made with mutton most Irish stews now-a-days are made with lamb.  Here is a simple, hearty version of Irish Stew to serve at your Irish themed party that is packed full of flavor.

Irish Lamb Stew

Prep Time: 30 mins | Cooking Time: 2 hours 15 mins | Servings: 8Irish Lamb Stew


  • 1/2 cup all-purpose flour
  • Coarse salt and ground pepper
  • 3 pounds boneless lamb stew meat
  • 3 tablespoons canola oil
  • 1 large yellow onion, chopped
  • 3/4 teaspoon dried thyme
  • 3 cloves garlic, minced
  • 3 cups beef stock
  • 1/2 cups dark beer
  • 1 1/2 pounds new potatoes, chopped
  • 1 pound carrots
  • 3 tablespoons chopped fresh parsley to garnish


In a large bowl, season flour with salt and pepper. Dredge lamb in flour mixture, shaking off excess. In a Dutch oven, heat oil over medium heat. Working in batches, brown lamb on all sides. Transfer meat to a plate. Deglaze pan with 1/2 cup of the water. Saute onion and garlic, for about 5 minutes or until onions begin to turn golder. Return lamb to dutch oven; stir in thyme, beer, and beef broth. Cover, lower heat and simmer until lamb is tender, about 1 to 1 1/2 hours. Add potatoes & carrots. If broth is getting to thick add a 1/2 cup of water. Reduce heat, and simmer covered for 20 minutes until vegetables are tender. Season with salt and pepper. Stir in parsley just before serving.

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