Two great Charlottesville dishes, one name. The first is a longtime favorite sandwich served every March at Beer Run. House made corned beef, using beef from Foods for Thought, is piled atop marble bread smeared with homemade colcannon – an Irish dish blending potatoes, parsnips, carrots, and cabbage. Add melted Swiss cheese and Russian dressing, and it’s easy to see why regulars await it all year.
The other is a new dish from Albemarle Baking Company. Dark chocolate cake made with Champion Hogwaller Stout cradles tart cherries and a mousse of Bailey’s Irish Cream, topped with tubes of chocolate meringue.
Both delicious but not here for long, in tribute to their Irish inspiration they are: The Dubliner.