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Trish Rogers

 

Trish was born in 1957 on a farm a mile and a half from a tiny fishing village on the north-east coast of Ireland called Annagassan (locals would spell it for people by saying “an AN before, an AN behind, and a NAG and an ASS in the middle”).  The farm was in her father’s family for eight generations, where they raised cattle and a little of everything else.  Trish, the eldest of six, fondly remembers her fifth birthday present when she was — at last! — taught how to milk a cow; and by hand, of course — there were no milking machines on their farm back then.

Pursuing a career in music, Trish began to do concerts and recordings in America, eventually moving here in 1987.   She lived and got married in Savannah, Georgia in 1990 and had a daughter, Molly, in 1993.  Like many artists, Trish supplemented her income by working in restaurants, eventually discovering that wine was her passion.

She found that her college chemistry background was helpful when tasting and selecting wines, and so began a career in the wholesale wine business.  She moved to Oregon and worked with Erath Vineyards for few years, but recently moved  back to Ireland to be close to her family.

Trish’s favorite food memory is when she and her sisters went gathering mushrooms, which they would carry home threaded onto a long blade of grass to keep them from getting crushed.  It was a great source of pride to see

the fruits of her labor cooked up and served for the family in her grandmother’s big blue and white willow-pattern soup tureen, with everyone eagerly gathered at the dining room table.  To go with the mushrooms, her mother would cook up “Aran Banners” (potatoes known for their fluffiness) with home-churned salted butter, and all was perfect in the world.

They didn’t say anything like ‘bon appetit” at her family table, but after a prayer over the food, her father, knowing how everyone was always ready to eat, would say “araigh libh!” which literally means “away with you” — figuratively — “let ‘er rip!”

Lunch

Corned Beef & Cabbage

Trish follows true Irish tradition & makes this dish with ham shanks rather than corned beef, and calls it “Bacon & Cabbage.”  Since St. Patrick’s Day (an Irish-American holiday) is this month, we’re preparing Trish’s dish the Irish-American way, with corned beef rather than ham hocks. Otherwise, it’s just like Trish makes it — with baby carrots, new potatoes, cabbage & parsley sauce

Dinner

Appetizer

Prawn-Stuffed Salmon Rolls

prawns tossed with a tomato-lemon aioli, wrapped in our house-cured lox

Entrees

“Cascade Natural” Beef Braised in Guinness

with carrots, served with champ (mashed potatoes with green onions & butter)

Corned Beef & Cabbage

slow-cooked corned beef brisket, with baby carrots, new potatoes, cabbage & parsley sauce

Dessert

Bread & Butter Pudding

with an irish whisky crème anglaise & caramel sauce