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Craic, pronounced “crack,” loosely translates from Gaelic as “fun”—not binge-watching Stranger Things by yourself at home jollification but instead merrymaking with friends, food, whiskey, beer, and wicked tunes. Craic parties are common in Irish households this month. Here’s how we’d plan ours.
Call Bolyard’s Meat & Provisions at the beginning of March to order the house-made corned beef, a cornerstone menu choice for an Irish party.
Bracket the brisket with a loaf of Caraway Rye from Union Loafers or the new Pan-Loaf Rye from Saint Louis Bread Co.
For a St. Louis twist, slather the bread with Goose Poop, the pepper relish developed by Sarah Nodine and Will Wulff. (Order it online at gringogoose.com, or stop by Soulard Farmers’ Market, where it’s available most Saturdays.)
Visit Global Foods Market in Kirkwood for unsalted, salted, or garlic-and-herb Irish Kerrygold butter. Look for such Irish goodies as Grace’s cookies and shortbread, Butlers chocolates, and Folláin jams, as well as teas and Irish oatmeal.
Pair the sweet Kerrygold butter with Irish soda bread from Helfer’s Pastries and Deli Café in Florissant. The traditional bread is studded with raisins and caraway seeds and dusted with sugar and cinnamon.
And don’t miss locally made bangers (small Irish sausages) at G&W Meat for the consummate Irish comfort food: bangers and mash.
