The Gage is serving up some Irish classics all day long. For more information, Click Here.
Event Details:
The Gage: 24 S. Michigan Ave, Chicago
Fiddlin' Finnegans perform from 11 a.m. to 8 p.m. Saturday and 11 a.m. to 4 p.m. Sunday
Irish bagpiper performs both days
Both levels open both days
Cocktails
The Monserratine | Drumshanbo gunpowder Irish gin, sweet milk, coconut water, angostura, nutmeg, mint, $12
A West-Indies milk punch, made with Irish Gunpowder gin and coconut water, for a smooth, light, trans-Atlantic tipple.
The Irish Tenor | Jameson, chartreuse, maurin quina, apricot, $12
An elegant blend of Jameson with apricot and chartreuse, mixed in the method of a classic Manhattan.
Food (running from March 15-17, 2019)
Corned Beef Sandwich| Guinness soaked swiss cheese, pickled cabbage slaw, remoulade, $14
House-made Corned Beef | braised cabbage, new potato, horseradish crme fraiche, $20
Finnin' Haddie | smoked haddock cakes, spicy horseradish, bitter green salad, gherkins, $21
Colcannon | whiskey braised pork, truffled potato, cabbage, $14
Boozy Ice Cream Cookies | bailey's custard ice cream, soft fudge cookies, $12
The Gage's Smoked Haddock Cakes
Spicy horseradish mustard, bitter greens, gherkins
Ingredients:
4 oz smoked haddock
2 oz mashed potato
1 tsp. panko crumbs
1 oz. mayonnaise
1 tbs. dijon mustard
1 egg
3 tbs. parsley, minced
1 onion, small diced
1 tsp. caraway seeds
1 tsp. thyme
Preparation:
Hand shred the haddock and mix with a spatula together with the rest of the ingredients. Separate in to two 3.5 oz. cakes. In a pan, heat canola oil to medium high heat. Cook the cakes until light brown on one side. Flip the cakes and place in a 350-degree oven for seven minutes. Serve with horseradish mustard and frisee with sliced gherkins.