Chef Reid Shipman has spent the past decade working alongside too many notable chefs to mention. But, we’ll give it a shot. Early on, he gleaned all possible from renowned Chef Brian Polcyn at Birmingham’s Forest Grill. Later, he was Chef de Cuisine to local food scene Godfather, Chef Paul Grosz, at The Stand Gastro Bistro. Most recently, he acted as Sous Chef at Corktown’s Gold Cash Gold, alongside Executive Chef Josh Stockton, where he helped grow the business into one of the region’s premier finer dining establishments. He’s also a (revolver) vet, having brought us two previous lovely menus. And, as luck (and genetics) would have it, he’s Irish. Why? Because, March brings us St Patrick’s Day, one of the most abused and least understood of Holidays. Originally a feast day, commemorating Saint Patrick bringing Christianity to Ireland, St Patty’s evolved into a celebration of the heritage and culture of the Irish, in general. Sadly, in more recent years, it has been relegated to day drinking & debauchery, so Reid & (revolver) are officially reclaiming Saint Patrick’s Day to explore and honor the wonderful culinary history of Ireland.
Read the menu, research boxty, and brambrack, and colcannon, and ready yourself for the most memorable of Saint Patrick’s Days.
(and, let’s do it again next year, shall we?)
Photo credit: Facebook