Corned beef & cabbage — and a side of pierogies

Corned beef and cabbage is a dish not necessarily associated with Polish cuisine — unless maybe the chef adds a couple of pierogis to the plate.

That’s exactly how the Polish Town Civic Association served up its first-ever corned beef and cabbage St. Patrick’s Day dinner yesterday at the group’s Lincoln Street headquarters.

“This is our 40th anniversary year and we wanted to try something different,” said PTCA president Joyce Smith. “Everyone has had a good time.”

In addition to corned beef, a wedge of cabbage, mashed potatoes — and pierogies — diners were treated to homemade Irish soda bread.

RiverheadLOCAL photos by Denise Civiletti
Click thumbnails to enlarge images
{gallery}2014/slideshows/2014_0314_polish_civic_corned_beef_cabbage{/gallery}