This year my husband is Master of the local Masonic Lodge. It is Tradition for this Lodge to host the Grand Master for a St. Patrick's corned beef and cabbage dinner. About 90 men show up for supper. The old Tradition Bearer who cooked the meal died this winter past, but last year, he taught us how he's been cooking it up for over 40 years. So, now it's our dinner to cook. This year, my husband wants to add to that Tradition by serving authentic brown soda bread with the dinner instead of plain dinner rolls. He'd also like to change the dessert from green coloured mint chocolate chip ice cream, to something more traditional. So far, all I can think of is maybe a spice cake or something. The caveat here is that most of the men are over 60 and so that has to be taken into account. If anyone wants to share recipes, I'll be glad to give credit in the dinner program for the one(s) I use. Thanks for the reference to http://www.foodireland.com/ . I looked it up, but at $4/kilo I'm not sure it's in the budget for feeding 90 people. We will probably go with the King Arthur suggestion, but I wonder if the different wheats are so incompatible that I couldn't just use a little of the Odlums with the King Arthur. Or is that courting glutenous disaster? There is some time for experimentation and proof-of-concept cookery so suggestions are welcome. Best Regards, Kathleen O'Brien Blair McMinnville, OR Researching O'Brien, Shannon, Walker, in NYC, Westchester County, and Long Island c. 1850 and Halloran in Windsor CT same time period.