Culinary & Wine

St. Patricks Day Dining & Benefit

When: Wed., March 17, 4-9 p.m. 2010

Menu features brisket of corned beef with horseradish cream sauce, steamed cabbage and boiled potatoes, Irish stew, Guiness Stout, and Irish coffee. With a bagpiper and the Bob Scott Trio. Proceeds benefit the Muscular Dystrophy Association.

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