Man on the street: Green Day

Do you have any special plans to celebrate St. Patrick’s Day?

Patrick Kevin Kelly
“Being Irish, I always celebrate the day. This year, however, I’ll be working because I am the cook at Isabelle’s. I am preparing 350 pounds of corned beef my special way for the day’s menu. I always cook the cabbage in the juice of the corned beef to give it a great flavor.”

Mary Belmonte
“It’s really not a St. Patrick’s Day celebration, but residents of Whitney Beach will be holding their annual event at Conservancy Park. It’s buffet hors d’oeuvres. I’m bringing a Mexican dish, but I know there will be some ‘green’ dishes on the table.”

Stephanie Claussen
“I recently acquired some Irish Belleek cups and a teapot, and these will be on special sale St. Patrick’s Day at my shop, Steff’s Stuff. I’ll probably enjoy some corned beef and cabbage sometime that day, too.”

Don Coburn
“I sure do. Every year for the past eight years, my family have joined friends from Texas to attend the American Le Mans series, in Sebring. It’s always held St. Patrick’s Day week. We camp out; usually it’s corned beef and always lots of beer. It’s a fun time.”

Sherry King
“I always celebrate with family. This year, it will only be my parents and husband because the rest of the family is in Buffalo, N.Y. I love to cook, and dinner will be corned beef prepared New England-style with lots of potatoes, carrots and, of course, cabbage. I always cook for family get-togethers, and for Easter we’re having leg of lamb.”

Alan Gillmore
“My wife, Maureen’s, maiden name is O’Conner, and you can bet we celebrate St. Patrick’s Day. We often celebrate at home with the traditional corned beef and cabbage, but this year I think we’re going out — not quite sure where. “

Shannon Johnson
“I’m a good Irish lass, so of course I’m going to celebrate. We’re celebrating with our old friends, the Donovans, who we’ve known for 20 years. The best part is my friend is a great chef so I don’t cook — but I eat. For dessert, what could be better than Bailey’s Irish Cream on the rocks.”

Contact Dora Walters at [email protected].