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Celebrate an
Authentic Southern St. Patrick's Day Tuesday through Friday, March 17-20, at Luella's
Southern Kitchen
 When most of us
think of St. Patrick's Day, visions of traditional Irish food and drink are
what come to mind. But leave your preconceived notions about St. Patrick's Day behind, because history tells us that a large number of Irish immigrants found
their way to the Southern states, where they had significant influence over the
culture and the food.
That's why
Luella's Southern Kitchen (4609 N. Lincoln Ave., Lincoln Square; 773-961-8196;
www.luellassouthernkitchen.com), one of Chicago's hottest new restaurants, is
going to celebrate St. Patrick's Day Tuesday, March 17 through Friday, March 20
with some delicious and authentic Irish-based Southern dishes. Dublin's Lawyer
($18) is an Irish lobster stew with Creole seasoned lobster, roasted mushrooms,
Carolina Gold rice and whiskey cream that has become a traditional  Southern
favorite. Chef/Owner Darnell Reed also will prepare a savory Potato Leek Soup
with Smoked Braised Ham Hock ($6). For dessert, you'll enjoy the luscious
Calas, Southern rice beignet served with Irish oatmeal cookie ice cream ($5).
The regular dinner menu also will be available.
So on Tuesday,
March 17 through Friday, March 20, bring your favorite Irish whiskey or craft
beer to Luella's (Luella's is BYOB) and enjoy a spectacular Southern Irish
celebration with outstanding and unique taste treats.
The Back Story:
Irish immigration to the South
Most of the Irish
who found a home in the South were from the Irish province of Ulster, and they
were known as Scots-Irish, since they were descendants of Scottish and English
tenant farmers who had been settled in Ireland by the British government in the
1600s. By the time they migrated to America, they had been living in Ireland
for generations. Most considered themselves Irish rather than Scottish or
British and that's how they view their identity today.
In addition to
the Northeast, the Scots-Irish settled mainly in the colonial "back
country" of the Appalachian Mountain region, and became the prominent
ethnic culture that developed there. They began to make their way south to
Virginia and the Carolina Piedmont. They formed a cohesive community with large
kinship groups and a proud, adventurous, and sometimes brash, spirit. Their
cultural influence is still felt today in folk and country-western music as
well as Southern cuisine.
Gradually these
Irish immigrants moved south to the Shenandoah Valley of Virginia, which became
a launching point for further migration to the Carolinas, Georgia, Tennessee,
and Kentucky. Eventually, with so many settling in the south, Charleston became
the second most important arrival port (after New York) for ships from Ireland.
One of the more
common businesses for Irish immigrants to start once in America was horse and
mule trading, because this was a common occupation in Ireland. By the
mid-1800s, these new entrepreneurs began trading in the Southern states because
Southern farms heavily relied on horse and mule power. The traders would spend
winters in the South, trading horses and mules, and return to the North for the
warmer months.
As the need for
horse and mule power decreased in the North but continued in the South, people
of Irish descent began to set up their home bases in Nashville, Tennessee, and
later Atlanta, Georgia, Once in Georgia, they began to migrate to other areas
of the South.
Over time, many
Irish descendants became concentrated in a few medium-sized cities, where they
were highly visible, especially in Charleston, Savannah and New Orleans. Irish
immigration to New Orleans was very attractive because the French ruled the
territory and the Irish were traditionally anti-British. When a large
population of French Acadians, later known as Acadians-Creoles or Cajuns,
arrived there, the two groups formed a bond-they were predominately Catholic
and shared their strong anti-British attitude. New Orleans culture was, and
continues to be, heavily influenced by these two communities.
About Luella's
Southern Kitchen
Luella's Southern
Kitchen, located at 4609 N. Lincoln Ave. in Chicago's Lincoln Square, is a
casual independent restaurant owned by Chef Darnell Reed. The restaurant opened
February 3, 2015. Luella's serves lunch and dinner Tuesday through Friday from
11:30 a.m. to 10 p.m. Weekend brunch is served from 10 a.m. to 3 p.m. on
Saturday and Sunday; dinner is served until 10 p.m. on Saturday and Sunday. All
major cards are accepted. Luella's is a BYOB establishment; no corkage fee is
charged. Takeout and delivery service are available. For more information, call
the restaurant at (773) 961-8196 or visit the website at
www.luellassouthernkitchen.com.
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