A Taste of Green
Hello, Franklin friends! Chef Kathy Jones here, and can you believe St. Patrick’s Day is just around the corner? This town knows how to celebrate, and while the parades, the music, and the green outfits are fantastic, you know what’s always on my mind? The food!
St. Patrick’s Day often conjures up images of corned beef and cabbage, and while I respect the tradition, I have a little secret: my favorite kind of celebration is simple, hearty, and centered around a few classic comfort foods—maybe with a little Irish twist.
MY ST. PATRICK’S DAY MUST-HAVES
When I’m planning my own celebration, I keep it grounded. Give me something savory, something gooey, and something to wash it all down with.
AWESOME FISH & CHIPS
Speaking of simple, hearty perfection, sometimes you need something crispy, flaky, and golden. My absolute favorite St. Patrick’s Day indulgence (aside from the grilled cheese) has to be classic Fish and Chips. Skip the frozen stuff and make it at home. Use a light, crisp batter made with a touch of local craft beer—it makes the coating unbelievably airy. Serve up a generous fillet of cod or haddock, paired with thick-cut, double-fried chips (fries, for my non-Irish friends) that are soft on the inside and perfectly crunchy outside. Don’t forget a side of homemade tartare sauce and a splash of malt vinegar! It’s a satisfying, comforting dish that is the culinary equivalent of a warm Irish welcome.
THE PERFECT HAM AND CHEESE
You can’t go wrong with the classics. My version of St. Paddy’s fare starts with the ultimate grilled ham and cheese sandwich. But we’re not talking about just any sandwich. We’re talking about using locally sourced, thick-cut ham—maybe even a honey-baked variety—paired with a robust Irish cheddar. The sharp, nutty flavor of the cheddar cuts through the sweetness of the ham beautifully. I like to spread a little Dijon mustard mixed with a touch of local honey on the bread before grilling it in butter until it’s perfectly golden brown and the cheese is oozing out the sides. It’s comfort food perfected.
A TOUCH OF THE EMERALD ISLE
To give it that Franklin-meets-Dublin feel, I love incorporating ingredients that nod to Irish cuisine. Instead of just plain white bread for my sandwich, I’ll sometimes use a hearty, thick-sliced Guinness brown bread. The subtle malty flavor of the stout adds an incredible depth that complements the ham and cheese.
Another great addition is a simple side dish of Colcannon—a traditional Irish mash of potatoes, cabbage, and/or kale. It’s creamy, flavorful, and a wonderful way to bring the green to the plate without resorting to food coloring.
THE ESSENTIAL PAIRING: A GOOD BEER
And what’s a hearty meal without the perfect beverage? For me, the whole experience is elevated by a cold, quality beer. Whether it’s a classic Irish stout or one of the excellent brews from our local Johnson County microbreweries, a pint is the perfect companion to my ham and cheese. There’s something about the way the slightly bitter, refreshing notes of a good beer cleanse the palate after a bite of salty ham and melted cheese that is just pure bliss. It’s the simple things, right?
CELEBRATING LOCALLY
Franklin is buzzing with energy around March 17th. I encourage everyone to head out and support our fantastic local restaurants and pubs. Many will be serving their own takes on Irish classics, and it’s a great opportunity to explore what our community has to offer.
But if you’re staying in, remember this: the best St. Patrick’s Day meal is the one you share with people you love. Whether you’re making a traditional feast or just enjoying a perfectly grilled ham and cheese and a cold beer (like me!), savor the moment and celebrate the wonderful spirit of Franklin, IN.
Sláinte!
Chef Kathy Jones is a Franklin resident and an advocate for simple, delicious, and locally-sourced food.
