Holidays Restaurants

Red’s Restaurant and Lounge Celebrates St. Patty’s Day with a Menu Homage to Coach Red Auerbach

958f2c0bac2c05300c574553ba4a3947Former Celtic’s coash Red Auerbach already serves as the namesake for Red’s Restaurant and Lounge located at the Sea Crest Beach Hotel and now the eatery is honoring him even more.

This St. Patrick’s Day, Red’s Restaurant and Lounge will have a specialty menu with an Irish theme that is accompanied by the live entertainment of The Familiars of Cape Cod.

Led by Executive Chef Daniel Kenney, the restaurant will offer its patrons a slight American-Cape touch to the Irish cuisine that includes A Tasting of Ireland’s Best Cheeses Served with Clover Honey and Toast, All-Day-Cooked Corned Beef, Tender Cabbage, Local Roots, and Guinness Broth, and Bailey’s Irish Cream Crème Brule with Toasted Almond Macaroon.

With an a la carte menu that represents Red Auerbach and his local pride, the restaurant will put on this special St. Patrick’s Day menu March 15, 16, and 17th.

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Chocolate Guinness Cake

Here’s a St. Patrick’s Day special from Ashmont Grill in Dorchester. Served in a glass, the sabayon is layered over the cake  to mimic the look of a pint of Guinness. Post-imbibing, impress your friends with this inventive dessert.

Chocolate Guinness Cake Ingredients

  • 1 cup Guinness stout
  • 8 oz. sweet, unsalted butter, cut into bits
  • 3/4 cup cocoa powder- 1/2 cup natural, 1/4 cup black
  • 2 cups granulated sugar
  • 3/4 cup sour cream
  • 2 large eggs
  • 1 tbsp. pure vanilla extract
  • 2 cups all-purpose flour
  • 2 1/2 tsp. baking soda

Chocolate Guinness Cake Instructions

  1. Line twelve 3″ diameter pastry rings with parchment paper that has been cut so that the rings are 3″ tall.
  2. Make a bottom for the rings using tin foil.
  3. Place prepared rings on flat baking sheet.
  4. Over medium heat, melt the butter and Guinness in a large pot. Whisk in the cocoas and sugar slowly.
  5. In a separate bowl, whisk the sour cream, eggs, and vanilla. Add the butter mixture and gently mix.
  6. Whisk in the remaining dry ingredients to blend, then pour into prepared rings and bake in a pre-heated, 350° F oven for about twenty minutes (or until you can insert and remove a toothpick from the cake without any batter sticking to the toothpick).
  7. Cool thoroughly before removing bottom foil from rings. The cake can be stored at room temperature for up to three days.

Bailey’s Sabayon Ingredients

  • 6 large egg yolks
  • 1/4 cup granulated sugar
  • 1/3 cup water
  • 1/3 cup Bailey’s Irish Creme Liquer
  • 3 oz chocolate, chopped and melted (2 oz. milk chocolate and 1 oz. bittersweet chocolate)
  • 3/4 cup softly whipped cream

Bailey’s Sabayon Instructions

  1. In a stainless steel bowl, whisk egg yolks with sugar, then add the Bailey’s and water
  2. Place bowl over warm water bath and continue whisking until mixture is thick.
  3. Remove from heat and whisk in chocolate, then place bowl in an ice bath, whisking occasionally until chilled.
  4. Fold in the whipped cream.


  1. Remove the cakes from the molds and gently press each cake into a soda glass approximately 5 inches tall and 3 inches wide. Fill the rest of the glass with the sabayon to mimic the look of foam on top of a pint of stout.