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Sat, Mar 13


Straight Outta Dublin Live Cooking Demo!

Join Chef Brian McCourt for a live cooking demo and learn how to make a real Irish Seafood Chowder and Irish Soda Bread!

Registration is Closed
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Straight Outta Dublin Live Cooking Demo!
Straight Outta Dublin Live Cooking Demo!

Time & Location

Mar 13, 2021, 5:00 p.m. – 6:30 p.m. EST


About the event

Get ready for St. Patrick's Day with this classic Irish dish!  Have your ingredients ready and join us on our Facebook page ( or YouTube channel ( live and get ready for great food and great chats!  

Ingredient list


  • 1 Pound Smoked Fish – Mackerel or Haddock
  • 1 Package of Double Smoked Bacon
  • 3 pounds Yukon Gold Potatoes
  • 2 Leeks
  • 2 Stalks of Celery
  • 1 Spanish Onion
  • 2 Pounds of Mussels
  • 1 Pound of Fresh Clams - Optional
  • 2 Cans Clams – Canned
  • 1 Container Phillips Crab – Optional
  • 200 Grams of Shrimp – Deveined & Shelled
  • 1.5 Liters of Chicken Stock or Vegetable Stock
  • 1 bunch Parsley
  • 1 bunch Chives
  • ½ Liter of Full Fat Milk – Eby Manor 4.7%
  • 1 Bay Leaf
  • 3 Sprigs of Fresh Thyme
  • 1 Bottle of White wine – For chowder & Drinking

Irish Soda Bread

  • 4 Cups (510 Grams) All-Purpose Flour
  • 2 Teaspoons (10 Grams) Kosher Salt
  • 1 Tablespoon Sugar
  • 1 Teaspoon Baking Soda
  • 1 Egg
  • 1 ¾ Cups Buttermilk
  • 2 Tablespoons Butter – Melted
  • Maldon Salt – Optional


Chef Brian McCourt

Chef Brian McCourt’s culinary style draws inspiration from his Irish heritage, his Canadian training and his embracing of the culinary arts. Brian approaches his professional and culinary life with candour, humour and - most importantly - the same spirit of adventure that was the original impetus for his success.

Brian was born and raised in Dublin, Ireland, where food was a big part of the family, bringing everyone together. He left Ireland for a life as a culinary adventure. Brian started his Culinary career in Kitchener at the Strand Bistro under master sushi chef Charlie Park.

At age 19 he moved to the Charcoal Steakhouse and held the title as Jr. Sous Chef before moving on to Sheraton Hotels, Rebel Creek Golf Course and salute Uptown Waterloo where he held senior chef roles.

From 2007-2017, Brian was Executive Chef at both Wildcraft and The Bauer Kitchen. While working for the Charcoal Group, Brian had the opportunity to run one of Canada’s top private golf clubs Oviinbyrd, in Muskoka. Along the way, he did stages in his native Dublin at The Greenhouse and the Chophouse. In New York, Brian did stages at Danny Meyer’s Gramercy Tavern and Marta.

Chef Brian is Currently the Culinary Director of the Ignite Restaurant Group in Kitchener which owns The Rich Uncle Tavern, Graffiti Market and Crowsfoot Smokehaus in Conestogo.

Along the way, Brian has won many culinary awards and is a big supporter of local food, it’s farmers and markets.

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