By Kellie Hall
St. Patrick’s Day is a popular holiday celebrated on March 17 that honors the patron saint of Ireland, Saint Patrick. Over time, it has grown into a broader celebration of Irish heritage, with traditions like parades, wearing green, decorating with shamrocks, and enjoying Irish food.
At Isaac’s Café, St. Patrick’s Day has been celebrated with a special menu for over a decade. According to Visitor Center Manager Debbie P’pool, it’s become such a strong part of the Café’s identity that people return for it every year. She recalls a couple from Frankfort who once visited Bernheim specifically for the St. Patrick’s menu, only to find it wasn’t available that year. That was the moment it became clear just how much this tradition had taken hold.
Irish food is sometimes described as “peasant food,” but that doesn’t fully capture it. It’s comforting, nourishing, and rooted in a history of resilience. The Irish Guinness Beef Stew, a staple on our menu, reflects that best.
The potato, now closely associated with Irish cooking, is actually native to South America. It became a key food source in Ireland after being introduced to Europe in the 16th century, especially as other crops were exported under British rule. When crop failures struck in the 1840s, this reliance had devastating consequences. Ingredients like cabbage also became essential during this time, valued for their ability to sustain families. At Isaac’s Café, the cabbage used in our dishes is grown in the Edible Garden, connecting that history back to the land here at Bernheim.
Our stew is made with Guinness, first brewed in 1759 by Arthur Guinness. Its distinct flavor comes from a blend of malted and roasted barley, adding depth to the dish as it cooks. While Guinness is an alcoholic beverage, the alcohol cooks out during the process, leaving behind its richness. Like Isaac Bernheim, Arthur Guinness was also a philanthropist, and that legacy continues today.
You’ll also find corned beef on the menu, a dish often associated with St. Patrick’s Day in the United States. Traditionally, beef wasn’t widely eaten in Ireland—cattle were used for labor and milk. Corned beef developed through preservation methods using large grains of salt, and later became popular among Irish immigrants in America. It’s often paired with cabbage, echoing the traditional Irish dish of cabbage and bacon.
Whiskey has a long history in Ireland—its name comes from a Gaelic phrase meaning “water of life.” In baking, it adds moisture and depth, while the alcohol cooks out. Our whiskey cake is made from scratch in-house and is the perfect way to end your meal.
The history behind these dishes reflects the experiences of the people who made them, but it also lives on in how we gather and share meals today.
Visit Isaac’s Café now through March 20 to enjoy the St. Patrick’s menu while it’s here!
