Fergal Phelan is so Irish, he gets sunburned in 1.4 minutes

Yes, it’s true that Fergal Phelan, like many Irish, is sun-challenged, yet Phelan returned to Minnesota in August for the second time in two years to teach us how to cook food the Irish way, with passion and care. And he did it mostly outside.

Phelan is interested in helping Minnesotans enjoy fish, chicken and grass-fed beef cooked the Irish way. Also Crème Brulee, Pavlova and the best-ever brown bread. Phelan said, “I am happy for the chance to share my appreciation for Irish food and traditional products that contain no GMO’s or additives.” He also is proud to introduce the U.S. to some of Ireland’s many exports, “Irish breads, cheeses, butter, lamb, beef, corned beef and trout are a small sampling of what is available to the U.S. market and around the world.”

Phelan, was responsible for the Friday night dinner at Celtic Kitchen along with Chef William Niermer, formerly from St. Paul College Culinary School. The menu included, lamb w/Finne – gans Ale and garlic, thyme and rosemary, smoked ham with brown sugar and mustard along with a starter of mixed salad greens and salmon served alongside traditional brown bread, and soda bread. (Psst, according to the chef, the secret to Irish soda bread is Kings Mill Flour and Arm and Hammer bread soda).

Chef Phelan also provided food demonstrations and judged food competitions during the weekend of the Irish Fair.

Phelan resides in Waterford, Ireland, with his wife, Claire and four daughters ranging from three to 16. Since we first met Chef Phelan at the 2017 Irish Fair, he has switched restaurants twice within Ireland; subsequently he asked me to refer to him as a “Free Lance Chef.”

Currently Phelan is the (gourmet) artist-in-residence and Head Chef at Heery’s, a local restaurant known for their use of high-quality, locally sourced fresh ingredients in all their recipes.

Also, in the past year Chef Phelan accepted an invitation from Cork Institute of Technology to teach a course in deli food preparation and service skills. The institute partners with Super Valu, responsible for creating opportunities for students to sharpen their food-service skills. The course included important information regarding safe food temperatures for items commonly served at the deli and proper food handling and preparation.

Phelan is more than equipped to teach this class as his Master’s is in food preparation and development. One of the favorite parts of the course for Phelan was demonstrating how to prepare potted shrimp to be sold in the deli.

Recently Phelan was asked to participate in the Dawn Meats Taste Experience Expo at the Harvest Festival. He was invited to cook a filet of Black Angus Beef Wellington for the attendees. The mouthwatering results can be seen here: https://www.youtube.com/ watch?v=ujxo7jArLWU

Minnesota Irish Fair 2019 is bringing Chef Phelan back to work his magic in the Celtic Kitchen and revealing the food surprises up his sleeve. Stay tuned.