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STEW LEONARD’S
CELEBRATES ST. PATRICK’S DAY WITH STEP DANCING, BAG PIPERS
AND TRADITIONAL IRISH FOODS
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| NORWALK, Conn., March 8, 2004 – St. Patrick’s Day is a religious
holiday in Ireland, where the country’s patron saint is remembered,
but since 1762, Americans have been commemorating March 17 as a day to
celebrate their Irish heritage with parades, wearing green for good luck,
and traditional Irish foods. |
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| Stew Leonard, Sr.’s great grandfather, Patrick Leonard, came to
America from Ireland in 1881, where he settled in Danbury, Connecticut
and became a hat maker. In 1905, he moved to Norwalk with his wife Mary
and their 12 children. It was one of Patrick’s sons, Charles Leo
Leonard, who started the Clover Farms dairy in the 1920s that led to the
creation of Stew Leonard’s in 1969. |
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| To celebrate their Irish heritage, Stew Leonard’s is hosting special
in-store entertainment and adding traditional Irish foods to the menu this
week through St. Patrick’s Day: |
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 “The
Celtic Cross Pipes & Drums” band will perform
at Stew Leonard’s Danbury store on Saturday,
March 13, from 11:30 A.M. to 12:30 P.M. and at the Norwalk store on Wednesday,
March 17 from 3:30 to 4:30 P.M. The majority of the group’s 23 members
will be in attendance, including Pipe Major Sean Lyons and Drum Major
Dan McKee. Formed in 1990 in Danbury, Conn., the pipers and drummers
have performed at hundreds of parades, including New York City’s
St. Patrick’s Day Parade. |
 Irish
step dancers from the award-winning Pender-Keady
Academy in
Stamford, Conn. are back for their second annual appearance at Stew’s.
Twelve dancers, ranging in age from seven years-old to 11 will perform
trademark dances such as the Ceilí called “St. Patrick’s
Day.” They will perform on Sunday, March 14, from 12:00 P.M.
to 2:00 P.M. in the Norwalk store. |
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| Erin Go Bragh and Erin Go Eat at Stew’s |
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| While customers are enjoying the Irish music and
dance, they can also pick up all the provisions they need for a St. Patrick’s Day themed
meal. Although he may not be Irish, Stew’s very own Chef George Llorens
is a regular leprechaun in the kitchen. Here are some of Chef George’s
menu suggestions for planning a St. Patrick’s Day dinner: |
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| Starters: |
Smoked salmon on green bagels with cream cheese and a selection
of Irish cheeses from Kerrygold like Vintage Irish Cheddar, Blarney,
Dubliner and Swiss; |
| Main Course:
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Corned beef or Irish Stew (a traditional layered dish of equal
parts seasoned lamb, potatoes and onions); |
| Side Dishes:
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Colcannon (milk-and butter-moistened mashed potatoes combined with
cooked cabbage and onions), potato pancakes or Irish soda bread; |
| Dessert: |
Shamrock Cookies and Cupcakes from Bethy’s Bakery and Irish
Cream Coffee from Stew’s coffee department. |
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| Starting Wednesday, March 10 through St. Patrick’s Day, Stew Leonard’s
hot bar will feature corned beef and cabbage, Irish Stew, Shamrock casserole,
Colcannon and even green rice for take out. In lieu of wearing a shamrock,
customers can stop by Stew Leonard’s floral department and purchase
some festive green carnations to pin on to show their Irish pride. |
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