Cooking Irish with Tommy Fitzgerald

As creator, mentor, and teacher of your local restuarant Kitchen Sage, Tommy FitzGerald is all about quick and easy recipes. For St. Patrick’s Day, instead of the traditional corn beef and cabbage meal, Tommy tells us that Ireland is all about great fresh seafood. This recipe doesn’t even need a spoon! A little local food, produce, and craft beer will wow your guests for the upcoming holiday.

Dom and Reggie are students of Tommy who help with a catering company called Fetch Grand Rapids. Students create a new menu each month that offers fresh food and authentic ingredients.

Contact Information for Fetch GR:

Simple Stupid Recipe – “Smitten with the Mitten Boil”

Quantities may vary to your liking:

1/2 cup craft beer (perferably an IPA)
2-4 tablesppons garlic
1 pound of fresh scallops
Meijer Olive Bar mixture – artichokes, olives, and peppers
Field and Fire Bread – available at the Downtown Market
1-3 sprigs of Basil – chopped

Bring to a boil garlic and craft beer, then add scallops. Mix the scallops, until cook – less than 2 minutes. Then add in your Meijer Olive Bar mixture and stir. Pour on top of bread and garnish with chopped basil.

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