— Fran Costigan

Well, actually I do. And one of them is a plant-based oil-free, salt-free coal cannon. And coal cannon is essentially potatoes and cabbage. And I also use peas and it has a lovely flavor and maybe I'll post a picture of it on our social media. Don't forget to follow us on Instagram at Rouxbe Plants and at Rouxbe. And also check out today's photo by Chef Fran in a beautiful dessert that one of her students made. I also, um, chef Fran like to take a basic, uh, pancake batter that I might make myself and add some caraway seeds to it and make shamrock shaped pancakes. And so they're a little bit more on the savory side, but they're still very, very delicious. I have an Irish surname, and I will also recommend that the Rouxbe barbecued Satan Roast can be manipulated with different recipes to create something equal to a corn beef. So if you have not done that recipe or you haven't tried it, I definitely say take a look at it, because the recipe was developed by Chad Sarno and this recipe, while time consuming, is a wonderful learning experience, but it renders the most delicious final dish. So those would be my three. The other thing, Fran, and I don't know if this has been your experience since moving to Philadelphia, but when I moved to Philadelphia, I had no idea what an Irish potato was. I thought an Irish potato was a potato on a plate. But here in Philadelphia, an Irish potato is a candy that is made from sugar and I believe coconut, and then it is covered in cinnamon, and they look like little potatoes. But I have actually made a plant-based version without coconut and they look almost identical. And it's been a while since I've had a traditional Irish potato, but mine tastes pretty good. So lots going on in the city of Brotherly Love around St. Patrick's Day.