Michelle Van Dorn, Martin Bros. Digital & Communication Strategist
This year, St. Patrick’s Day falls on a Monday, giving you the perfect excuse to turn it into an extended celebration. From Thursday to Monday, let’s make some green and spread the Irish cheer!
• Start early with social media promotions. Table tents get existing fans to return, but social media posts will attract new diners.
• As you develop content, pick a couple of favorites to boost. Placing a small amount, like $25, behind a post will extend your reach by thousands. Consider targeting a specific geo graphical region to saturate a market you have already targeted with other marketing efforts.
• Make your posts visually appealing with photos and videos of the specials diners can expect and include people as much as you can. Start building a library of photos of staff in their favorite work-appropriate St. Patrick’s Day shirts to keep the posts festive.
• Create Facebook events for each day you have St. Patrick’s Day specials. Include your food and drink specials and entertainment or contests you might be holding throughout the week.
Let’s turn this St. Patrick’s Day into a pot of gold for your business!
Scott Fadden, Martin Bros. Corporate Chef
Martin Bros. Distributing
Try our new St. Patrick’s Day special!!! #green #clover #stpatricks
Martin Bros. Culinary
CHEF SCOTT FADDEN
cooking the corned beef
Everyone has their own ways and tricks of cooking corned beef. The best results I’ve experienced for flavor, looks and shrink has been roasting/steaming.
I normally start the roasting/steaming process by searing the corned beef on a medium to high heat flat top grill, but this is not possible for all kitchens. So, we will start this step-by-step a little different.
1. Preheat oven to 450°F.
2. In a full size 4-inch hotel pan, place a baking screen in the bottom.
3. Remove packaging from the corned beef. Make sure to drain the meat well and give it a quick rinse. Place the corned beef onto the screen. If you wish to add any of your own seasoning, this is the time to do it. Some corned beefs will come with seasoning packets or have the seasoning in with the brisket. If you decide to add your own seasoning, remember that corned beef is brined with salt and may get a little too salty if using seasonings with a higher sodium content.
4. Place corned beef into preheated oven.
5. Roast for 15-20 minutes. The corned beef will start to turn color. Remove from oven. Add approximately one inch of water to the bottom of the pan. It should come up to the screen.
6. Reduce oven to 275°F.
7. Cover pan tightly with foil. Do not let the foil rest on the meat. Make a little tent if needed or use parchment paper instead.
8. Place corned beef back into oven. Continue to roast until tender. Time will vary. Allow at least 40-45 minutes per pound. It could take an hour or more per pound. All ovens will vary.
9. Once corned beef has reached an internal temperature of 180-185°F, remove from oven. Open foil or parchment paper but leave it on top.
10. Let corned beef rest for at least 20 minutes before slicing. It’s best to let it rest 1-2 hours. When slicing, always slice against the grain. A brisket is made up of the flat and the point. The grains will change. You can separate the point from the flat. This will help to keep the grain in the correct direction. The point will be at the thicker end and is divided with a thick piece of fat. This is where you would separate the two.
Here are some extra tips!
• A lot of folks will trim the fat before cooking. If there is a lot of fat, I would take some off, but don’t take off too much. I trim more off after cooking and resting.
• Again, make sure the corned beef rests for a minimum of 20 minutes. If using on an as-needed basis, you can wrap and cool. Cut and lightly heat as needed. Don’t reheat it too much, though, as overcooking sliced corned beef will dry it out and make it tough.
• Corned beef does much better with low and slow cooking – low temperature for a longer time.
• When not using the corned beef, make sure it is tightly wrapped.
• When resting corned beef, drain liquid from the pan and then cover with plastic wrap and place a towel on top.
• Don’t forget that you can slice corned beef thin and serve it cold for sandwiches, too.
Scott Fadden, Martin Bros. Corporate Chef
1. Traditional Corned Beef & Cabbage
Serve your corned beef with roasted vegetables, including 2 heads of cabbage, 4 lb. potatoes and 3 lb. carrots, and a Dijon onion sauce. For the roasted vegetables, after prepping the vegetables, toss or drizzle them with olive oil and sprinkle vegetable seasoning overtop. Roast vegetables in a preheated 375°F oven until tender. (The cabbage leaves on the outside may start to get a little darker before the remaining items are tender, which is okay.) For the Dijon onion sauce, sauté 3-4 onions in a large skillet with olive oil over medium high heat until tender and start to caramelize. Add 1-1/2 to 2 cups heavy cream, stirring and continuing to simmer. Add 2-3 tablespoons Dijon mustard and continue to cook until sauce thickens. Season with salt and pepper to taste. Serve the sauce over the corned beef. Yield: varies.
2. Irish Egg Rolls with Mustard Mayo
In a large skillet over medium heat, add olive oil, 1/2 cup finely diced potatoes and 3 cups cabbage and sauté until tender. (Cabbage should reduce to half the amount.) In a bowl, toss together the cabbage mixture, 1 lb. shredded, cooked corned beef, 1 cup shredded Swiss cheese and 1/4 cup Thousand Island dressing. To start making your egg rolls, place approximately 2 to 2-1/2 oz. of the cabbage filling into each of 12 wrappers. Fold and roll each wrapper into an egg roll, sealing the edges with water. (See video for more detailed step-by-step instructions and visuals!) Fry egg rolls in a 350°F deep fryer until golden brown and internal temperature reaches 165°F. For the mustard mayo, blend 3 tablespoons mustard and 1-1/2 cups mayonnaise together. Serve egg rolls with the dipping sauce. Yield: 6 (2 egg rolls each).
3.Irish Nachos
Build your plate starting with 6 oz. fries. Top with 3 oz. shredded corned beef, 2 oz. cheese sauce, 1-1/2 oz. shredded Swiss cheese, 1/4 cup sauerkraut, 1/4 cup diced dill pickles and 1-1/2 oz. Thousand Island dressing. Yield: 2 shareable appetizers.
4. Irish tacos
Fry 3 tortilla shells into tacos using a taco shells fry basket. Build tacos filled with 6 oz. shredded corned beef, 4-1/2 oz. coleslaw, 3 oz. shredded Swiss cheese and 1-1/2 oz. Thousand Island dressing.
5. Corned Beef Sliders
Build sliders on 3 slider buns with 6 oz. sliced corned beef, 1-1/2 slices Swiss cheese cut in halves, 3 oz. sauerkraut and 1-1/2 oz. Thousand Island dressing. Serve with 5 oz. potato wedges and 2 oz. house fry sauce. To make house fry sauce, mix together 1 cup mayonnaise, 3/4 cup ketchup, 2 tablespoons mustard, 2 tablespoons dill pickle juice, 1 tablespoon Worcestershire sauce, 1 tablespoon chili powder and 2 teaspoons garlic powder.
Corned Beef 5 Ways
Use this staple of St. Patrick’s Day in multiple menu items!
1 2 3
$6.87*
$15.99
Cost $7.34*
Fresh Cabbage (360111 – 1/5-6 heads)
Fresh Red Potatoes (361560 – 1/50 lb)
Fresh Carrots (360280 – 1/5 lb)
Rema Cortona Pomace Olive Oil (357476 – 6/1 gal)
Pomace oil is hand sourced from groves known for high quality olives and offers a balanced olive taste perfect for cooking and using as a finishing oil.
Featuring onions, tomatoes, garlic, red bell peppers, sun-dried tomatoes, leeks and chives. Great on vegetables, delicate meats, fish, poultry, eggs and in pastas and marinades.
Fresh Yellow Onions (361077 – 1/3 lb)
Kemps Heavy Whipping Cream (347225 – 6/.5 gal)
Shredded Swiss Cheese (903768 – 1/5 lb)
Catallia Flour Tortilla – 6 in (949950 – 12/24 ct)
Winco Taco Shells Fry Basket (304557 – 1/1 each)
8 slots, 6 inches wide, nickel plated
Mrs. Gerry’s Extra Creamy Coleslaw (905315 – 2/11 lb)
Invisibly coated to provide the look of traditional fries with twice the hold time. This crispy waffle fry adds uniqueness to your menu with a highly satisfying bite while providing maximum plate coverage. Fry or oven.
Land O’Lakes Ultimate Creamy White Cheese Sauce (906192 – 6/106 oz)
Seneca SunSource Sauerkraut (603200 – 6/#10)
Kaiser Dill Pickle Spears (610650 – 1/2 gal)
ANGUS CORNED BEEF BRISKET (808300 – 2/18-20 lb)
The brisket is trimmed and removed of extra fat by hand and an automatic trimmer. Product is injected with a pickle solution and sprinkled with pickling spice.
TACO SHELLS FRY BASKET (304557 – 1/1 each)
8 slots, 6 inches wide, nickel plated
*Corned beef costs include any shrink and waste from cooking and trim.
, turning everyday meals into memorable experiences.
Chef-crafted seafood enhances your menu and draws in
versatile, oven ready products, you can deliver gourmet experiences with the everyday convenience your kitchen demands
Mrs Friday’s® Coconut Shrimp
Fried Cabbage with Bangers & Mashed & Onion Gravy
As needed Fried Cabbage (see recipe)
12 each Wampler’s Irish Bangers –4x1 (802210)
1 bag Basic American Potato Pearls Excel Gold Mashed Potatoes (602950)
As needed Onion Gravy (see recipe)
PREP | Cook bangers. Prepare mashed potatoes. Plate cabbage and mashed potatoes, place bangers on top of mashed potatoes and top with onion gravy.
YIELD | 6
Fried Cabbage
1-1/2 lb Smithfield Gold Medal Apple Cider Single Slice Bacon –18-22 (914040), large cut
1-1/2 cups Fresh Yellow Onion (361077), diced
3-1/2 lb Fresh Cabbage (360111), chopped
1/4 cup Brown Sugar
As needed Salt
As needed Pepper
3-4 dashes McCormick Cholula Hot Sauce (500770)
PREP | In a large skillet, cook bacon until crisp. Remove bacon from pot, leaving bacon drippings. Add onions and sauté for 7-8 minutes. Add cabbage, cooking until tender. Add brown sugar, salt, pepper and hot sauce. Cook an additional 3-5 minutes. Add bacon.
YIELD | 6
Onion Gravy
1/4 lb Butter
2-1/2 lb Fresh Yellow Onion (361077), sliced
6 oz Custom Culinary Chef’s Own Brown Gravy Mix (504010), prepared
PREP | In a large sauté pan, melt butter over medium-high heat. Add onions and sauté until start to caramelize. Blend onions and gravy together.
YIELD | 32
Fried Cabbage & Mashed & Onion
with Bangers Onion Gravy
IRISH BANGERS – 4X1 (802210 – 1/6 lb)
Pork sausages with a unique blend of herbs and spices.
Made from gold-fleshed potatoes. A quickprep, just-add-water product that delivers a dense, creamy texture with a rich, gold color.
GOLD MEDAL APPLE CIDER SINGLE SLICE BACON (914040 – 1/15 lb)
Farmland Cider House Bacon is cured with real apple cider, then smoked naturally over applewood chips to seal in the distinctive apple flavor. Hand selected for leanness, hand trimmed for consistency and shipped fresh.
(
–
CHOLULA HOT SAUCE
Drive traffic and charge more for these unique products due to their higher perceived value.
Due to their thick size and shape, these products stay hotter longer providing superior hold time.
A clean beer glass is more profitable because a dirty glass can negatively affect the appearance, taste and aroma of beer, leading to customer dissatisfaction, fewer repeat customers and ultimately, less revenue for your establishment. A properly cleaned beer glass allows the beer to be presented optimally, preserving its intended flavor and carbonation, which enhances the customer experience and encourages repeat customers.
Mary Schott, Martin Bros. Small Equipment Specialist
Chris Smith, Martin Bros. Solutions Sales Manager
How to Clean Beer Glasses From Legendary Vendor Partner Beer Clean/Diversey
1. Thoroughly clean sinks with a small amount of glassware cleaner prior to washing.
2. Use clean brushes that are not worn.
3. Fill first sink tank with hot or cold water almost to the top of the brushes.
4. Add Beer Clean™ Mineral Solvent to the first sink, if needed, based on local water-hardness conditions.
5. Add Beer Clean™ Glass Cleaner to the first sink, accurately measuring proper amount required or by sprinkling a pre-measured packet over the brushes.
6. Fill the second tank with clean hot or cold continuously flowing water. This tank is used to rinse off detergent from glassware used in the first sink.
7. Fill third sink with three gallons (11.5 liters) of hot or cold water.
8. Add 1/4 ounce Beer Clean™ Last Rinse Sanitizer to third sink.
9. Wash glasses in the first sink, making sure that all glass edges come in contact with the brushes. If a three-brush manual system is used, clean glasses on the center brush.
10. Rinse glassware in the second sink by placing the bottom of the glass in the water first at an angle. If immersed top first, an air pocket can form, preventing complete rinsing. Withdraw the glass at an angle, bottom first (“heel in, heel out” technique). If you only have a two-tank system, do not include a rinse sink.
11. Submerge glassware in sanitizing rinse solution in the third sink by using the “heel in, heel out” technique. Allow to remain immersed for at least two minutes. Follow national food service sanitation guidelines and local health codes for sanitizing.
12. Air dry sanitized glassware upside down on a deeply corrugated drain board to allow maximum air flow. Do not dry glasses with towels, since it can leave lint on the glasses and transfer germs and odors. Do not store glasses on a towel, rubber drain pad or any smooth surface.
Dublin Coddle
1 lb Smithfield Gold Medal Apple Cider Single Slice Bacon –18-22 (914040), large cut
2 lb Johnsonville Bratwursts –4x1 (916598)
3 cups Fresh Yellow Onions (361077), sliced 1/4 cup Flour
PREP | In a small stock pot, cook bacon until crisp. Remove bacon from pot, leaving bacon drippings. Add bratwursts and sauté until nicely browned. (Brats do not need to be fully cooked at this time.) Remove brats from pot. Sauté onions in pot until tender. Add flour. Cook an additional 5 minutes. Slowly add beef stock and beer, mixing well. Bring to a simmer. Add potatoes, carrots, garlic and thyme. Simmer for 15 minutes. Cut brats into slices. Add brats and bacon. Continue to simmer for 10-15 minutes or until vegetables are tender. Top servings with fresh chopped parsley. Serve with sliced sour hoagies.
YIELD | 10
senior living
St. Patrick’s Day Meal Ideas
with Mpower Menus Recipe Numbers
Designed by Registered Dietitians and Dietary Managers, Mpower Menus is built based on the goals and needs of our customers: inspired dining, regulatory compliance, controlling costs and improving the health of your customers. This tool allows you to manage your unique dining program and is adaptable to varying regulations, policies and customer dining goals.
Irish Nachos (6550)
Corned Beef & Cabbage (4706)
Boiled Potatoes (7119)
Honey Dill Carrots (4405)
Irish Soda Bread (7756)
Lime Gelatin with Pears (10297)
Mint Chocolate Brownie (6560)
Minty Lime Iced Tea (17349)
Choice of Beverage (2814)
Find this editable St. Patrick’s Day Menu Template and many more themed templates available on the Martin Bros. customer website under Resources - Menu Templates.
Valley Meats Ultimate Burger Patty – 2x1 (913690) – 1 each: A “freeform” shape made with the finest cuts of beef in a 78/22 blend for the great taste of chopped steak.
Kraft Heinz Ketchup – Resealable Jug (551260) – As needed
Irish Whiskey BBQ Sauce
2 cups Kraft Heinz Ketchup – Resealable Jug (551260)
2 cups Lyons 100% Pineapple Juice (734448)
1/2 cup Irish Whiskey
1/2 cup Barkman Highland Market Merit Unsulphured Molasses (770961)
1/4 cup Brown Sugar
2 Tbsp ConAgra La Choy Soy Sauce (560981)
2 tsp McCormick Garlic Powder (472341)
PREP | Combine all ingredients in a saucepan. Bring to a simmer. Continue to simmer for 10-15 minutes. YIELD | 16
Register and find more info at
Most Martin Bros. webinars and events are FREE and can earn you
Mar 26
Senior Living Wellness: It’s in the Eye of the Beholder
Wellness means something different to everyone you ask. Join us for an informative webinar on best practices and actionable tips to help you design and launch a wellness program that enhances the quality of life for your residents.
Presenter: Amanda Marsh, RDN, LD, Martin Bros. Distributing
Eligible for one general hour of continuing education for Certified Dietary Managers by CBDM.
Audience: Senior Living
WEBINAR SCHEDULE 2025
January 15
EQ: Emotional Intelligence in the Workplace
February 12 MDS & Careplanning Documentation
March 26 Senior Living Wellness: It’s in the Eye of the Beholder
April 16 Nutrition Care for the Older Adult
May 7 Real Life Lessons From Real Life Claims
June 11 Best Practices: Assessing the Need For & Offering Appropriate Religious and Therapeutic Diets
July 9
Infection Control Strategies in the Kitchen & Beyond
August 13 Your Dish, Your Story: Mastering Personal Plating & Social Media
September 17 FSMA & The Food Traceability Rule
October TBD Be a Ladder Holder: A Panel Discussion on Elevating Emerging Leaders
November 12 Protecting Your Clients: Balancing Professional Ethics & Food Safety
December 10 Sharpening Your Leadership Influence to Create High Performing Teams
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