Shepherds Pie, Fish n Chips, Bangers n Mash, Jameson Burger, Irish Nachos and Cornedbeef & Cabbage Rolls. That’s just a sampling of the menu at this year’s Irish Fest in Indianapolis! Take a look at what else the big celebration has to offer:
Claddagh Irish Pubs will have their tent at the festival this year opening up Thursday night at 5:30pm, Friday at 4:30pm, Saturday 11am and Sunday 10:30am.
Advanced Tickets are on sale now at our 3 locations for $10.00 cash.
Northside Pub at 96th & Keystone
DT Indy Pub downtown on Meridian Street
Plainfield Pub at the Shoppes of Perry Crossing Mall
Also new to the Festival this year on Friday and Saturday is the Tullamore Dew Irish Whiskey Pub – which includes Tullamore Dew Cocktails and other higher end Tullamore Dew tastings that you can schedule online at indyirishfest.com for $20.00
Claddagh Irish Pub, 3 locations in Indianapolis
Yield: 30lbs Shelf Life: 5 days
.19/oz Ingredients ½-cup Cooking Oil
10-lb Bulk 80/20 Ground Beef
10-lb Ground Lamb
2-lb Spanish Onions,
½ Inch Dice 2-lb Carrots,
½ inch Dice 5-Tbls Garlic,
chopped 3-Tbls Kosher Salt
4-Cup Green Peas
Sauce: 2-gal Hot Water 1-lb Beef Base 5-Tbls Black Pepper 3-Tbls Dried Thyme 8-fl oz
HP sauce Procedure 1. Preheat tilt brazier to 300° and add oil 2. Add ground beef & lamb, cook while breaking up into small pieces 3. Add garlic, salt, onion & carrots cook closed for 5 minutes 4. Drain off the grease, and discard 5. Add butter to brazier and melt, whisk in the flour and cook over low heat until light brown in color. Be careful not to burn the roux 6. Add all sauce ingredients to brazier, stir well and bring to a simmer 7. Simmer with the lid up for 10 minutes 8. Taste for proper flavor and bring any questions to the chef or supervisor 9. Cool on sheet trays in cooler, then transfer to 1/3 pans 10.
Add peas to pans during service Cool, Cover, Label and Refrigerate
Yield: 20 portions Shelf Life: 5 days
2-Tbls Butter, melted 3-lb
Sourdough Bread cut into 1” Cubes
20-ea Whole Eggs
2-Qt Heavy Cream
1 ½-Cup Sugar
2-lbs Frozen Apples, rough chopped
3-Tbls Vanilla Extract Topping
8-oz Brown Sugar
Procedure 1. Use the melted butter to coat the hotel pan well 2. In a large bowl whisk the milk, cream, eggs, sugar and cinnamon Make sure to break up the eggs 3. Place the bread into the oiled hotel pan and toss in the apples and the raisins 4. Pour the liquid evenly over the bread and fruit mixture and press the bread down to soak up the liquids. Make sure the bread is well coated 5. Cover the hotel pan with aluminum foil and poke 12-16 vent holes in it 6. Bake at 350° for 1 hour 7. Sink a toothpick into the center to check for doneness. The toothpick should come out clean when fully cooked 8. Refrigerate immediately. Once cooled portion into 9oz square cups 9. In a small bowl mix the brown sugar and cinnamon to make the topping. and sprinkle topping evenly over the portioned bread pudding & wrap for service
Indy’s Irish Fest ticket prices are:
• Adults (Advance Sale): $10/day
• Adults (Gate Price): $15/day
• Students (14-18 with Student ID): $10/day
• Children (13 and under): $5/day
• Children under 5: Free
Festival Hours and $5 Early Admission Details
• Thursday, September 15, 5:30 p.m. – 10:30 p.m. (Free admission)
• Friday, September, 16, 4:30 p.m.-11:00 p.m. ($5 Early Bird Admission: 4:30 p.m.-5:30 p.m.)
• Saturday, September 17, 11:30 a.m. to 11:00 p.m.
• Sunday, September, 18, 10:30 a.m. to 5:00 p.m. (Early Bird Free Admission: 10:30 a.m.-11:30 a.m. with three canned goods per person benefiting St. Vincent DePaul food bank)
• Thursday free admission for the special Preview Pub Concert Night (Canned goods for the food bank are encouraged
• Friday only: be at the gate early and get in for only $5! (4:30-5:30 p.m.)
• Sunday only: admission is free when you bring a minimum of three non-perishable food items that benefit the St. Vincent DePaul Food Bank. (10:30-11:30 a.m.)
Other Festival Highlights
Young and older visitors alike will enjoy plenty of family friendly activities during Fest weekend. Throughout the weekend, the whole family can enjoy herding exhibitions, or stop by the Celtic Canine tents to see dogs representing Irish breeds, such as Irish Glen of Imaal Terriers, Irish Soft Coated Wheaten Terriers, Irish Water Spaniels, Irish Wolfhounds, Irish Red and White Setters and Kerry Blue Terriers.
The festival includes an Irish Market with over 25 vendors selling Irish wares; a cultural area with demonstrations & exhibitions, and the Indianapolis Gaelic Athletic Association will be onsite performing hurling demonstrations. A Kilted Mile takes place on Sunday with great fun promised whether you’re running or just watching! Don’t miss the award ceremony for the runners with the best kilt, bonniest knees, best jig in a kilt and least likely to finish.
See cultural exhibits that include information on the Easter Rising, Irish American Presidents, the history of Ireland, memorials to the Great Famine, origins of popular Irish songs, Celtic Saints, and Wild Irish Women. Attendees will also be able to visit with local Irish and Scottish organizations.
Hungry visitors can choose from tempting treats such as Irish stew, shepherd’s pie, corned beef and cabbage, a variety of sandwiches, Irish soda bread and bread pudding, provided by Claddagh Irish Pubs, Ben’s Soft Pretzels, Punch Burger, Pita Pit, Smitty’s Smokehouse BBQ and more.
On Sunday, a 10:30 a.m. Celtic Mass will be held on the festival grounds. Gates open at 10 a.m. Visitors attending Mass or arriving prior to 11:30 a.m. receive free admission if they bring at least three canned goods per person to donate to the St. Vincent de Paul Food Bank.
Returning this year after a crowd-pleasing debut last year will be a presentation and hands-on activities by Silly Safari, bringing animals and animal education to the event Sunday only.
Youngsters can work off plenty of energy in the Wee Folk Area, featuring a craft tent, storytelling, a coloring contest, face painting and more. Wristbands, included in the gate cost, admit kids to a special area complete with games and other fun activities.
On Sunday, kids compete for the reddest hair, greenest eyes and most freckles. The Kids Area is open 5 p.m. to 9 p.m. on Friday, 11:30 a.m. to 9 p.m. on Saturday and noon to 4 p.m. on Sunday.
SEGMENT IS SPONSORED BY IRISH FEST