TABLE TALK
E AT & D R I N K
THE DUBLINER’S BEER CHEESE NACHOS NACHOS INGREDIENTS: Corned beef ends, minced Bacon, minced Diced tomatoes Chopped scallions Chip base (tortilla or potato) 1. Base “chip” of your choice; the Dubliner uses house-made thinly sliced russet potatoes fried to golden brown with a sprinkle of sea salt. 2. Take the seasoned ends of the corned beef (made in-house at Dubliner) and mince into a fine dice. Can be warmed in the microwave or lightly sautéed in a medium heat pan for about 2 minutes. 3. Add cooked bacon, chopped. 4. Sprinkle both meats over a mound of your base chip. 5. Add chopped tomatoes, scallions. 6. Drizzle beer cheese over the top. BEER CHEESE INGREDIENTS:
¼ cup butter ¼ cup flour ½ teaspoon garlic powder ½ teaspoon onion powder �⁄₈ teaspoon cayenne pepper 1 cup milk �⁄₃ cup beer, Harp Lager 2 cups sharp cheddar, shredded
Beer cheese nachos
Farewell to Our Beloved Pub
After this year, St. Paddy’s in Boca will never be the same Written by CHRISTIE GALEANO-DEMOTT
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fter 16 years of slinging beer pints for locals and visitors alike, Dubliner Irish Pub is closing its doors. In true Irish form, the Mizner Park icon is going out with a bang by celebrating its final St. Patrick’s Day with an unforgettable day of entertainment, laughs and plenty of whiskey. The Subculture Group, which also runs other local staples like Dada and Kapow!, will be debuting a new concept in its place. Shaker & Pie will launch later this year and is set to feature craft cocktails and delectable pizzas. In honor of the Dubliner and the many nights we’ve spent there with new and old friends, we’re sharing one of its special recipes so that you can bring its festive spirit into your home.
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1 cup Gruyere or Swiss cheese, shredded 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce Melt butter, flour, onion powder, garlic powder and cayenne pepper over medium heat in a saucepan. Cook 1 minute. Stir in beer and milk a bit at a time, whisking until smooth after each addition. Continue cooking over medium heat. Add in mustard and Worcestershire cooking sauce until thick and bubbly. Reduce heat to low, add cheeses and stir just until melted and smooth. Stir in mustard if using. Serve warm with vegetables, over tortilla/potato chips or with soft pretzels. The Dubliner serves it with a combination of all three!
March 2022
2/4/22 9:39 AM