Page 12 - March & April

10 MYROUSESEVERYDAY MARCH | APRIL 2013
The Irish Channel
I f you want a truly local St. Patrick’s
Day experience in New Orleans, you
need to know my neighborhood,
the Irish Channel. The area takes
its name from the Irish immigrants who
helped settle the area in the early 19th
century. The Irish Channel has a colorful
history: in the early years, there were
gangs and thieves. All of the members of
the original Dixieland Jazz Band lived in
the Irish Channel. And here’s what most
people associate with the Channel: the
St. Patrick’s Day Parade, whose prized
throws are cabbages, potatoes and carrots.
I live a few blocks away from Parasol’s
and Tracey’s, two popular Irish bars that
happen to serve two of the
best roast beef po-boys in the
city. On St. Patrick’s Day, the
crowd overflows from the bars
and spills onto 3rd Street. If
you’re Irish, or just Irish on St.
Patrick’s Day, it’s a tradition
not to be missed, like a shot of
Jameson’s or Bushmills at the
Irish House.
—Chaya, Bakery Director
Chef Matt Murphy of the Irish House in New
Orleans was born in Dublin. His restaurant
on St. Charles Avenue is a must if you like
Irish food, beer or whisky.
“I love adding local flavors to classic Irish
food. Food, like a community, is more in-
teresting when it’s a mixture of cultures.”
—Chef Matt Murphy, The Irish House
“What can you do with the cabbage,
potatoes and carrots you catch at the St.
Patrick’s Day parade? Serve them with
corned beef, use them in soups and salads,
or make a vegetable frittata.”
—Jack, Culinary Director
The Old St. Patrick’s Church in New Orleans dates back to 1840. The
church is on Lafayette Square, just down the street from our down-
town store. Father Stanley Klores blessed the location right before
the store officially opened.
FUN FACT
Chefs Matt Murphy and Jack Treuting
Chef Chaya Conrad, Bakery Director