A Not-So-Typical St. Patrick’s Day Celebration Earth to Table Style
Chef Jason Coperine of the Ritz-Carlton, Fort Lauderdale introduces guests to a new way of celebrating spring.
MILAN (February 24) - With the first signs of spring beginning to peek out around us, the festivities of a favorite springtime holiday creep into our thoughts. St. Patrick’s Day is steeped in culinary traditions involving corned beef, cabbage and green beer. Here at The Culinary Vegetable Institute, with the help of the unique food stylings of Chef Jason Coperine, we aim to present a St. Patrick’s Day celebration like none you’ve ever experienced.
Chef Coperine’s St. Patrick’s Day Earth to Table Celebration will feature rustic dishes perfectly matched to our riverside lodge, which is surrounded by forest and set along the Huron River. Chef has selected fresh springtime flavors that are reflected in a walk around the property, as spring showers nurture the foliage and woodland animals explore the reawakening earth. Morels, Fava Beans, Pea Tendrils and Baby Lettuces from The Chef’s Garden, alongside succulent rabbit, fire-roasted suckling pig and spring lamb create a mélange of tastes that captures the delicate essence of spring at the farm.
The unpredictable conditions of the season may provide us with the first glimpse of ingredients that are only available in spring. A visit to the farm before the dinner will no doubt provide Chef Coperine with inspiration for more flavors to surprise his guests. Those who celebrate St. Patrick’s Day with us will leave with full bellies and the promise of the delectable spring ahead.
The full menu can be viewed at