2026 Education Program

Chef Aidan McGee, Chef and Partner of McGonagle’s Pub & Restaurant in Boston, brings a deeply personal and refined take on modern Irish cuisine to the 2026 New England Restaurant & Bar Show. Born in County Donegal and raised in a family rooted in farming and seasonal cooking, McGee’s culinary perspective blends heritage, sustainability, and technique into a style that is both authentic and contemporary.

For this live demonstration, Chef McGee presents a signature dish that reflects his culinary journey from Ireland to London’s Michelin-starred kitchens and now to Boston’s dynamic dining scene: Braised Beef Cheek in Guinness with Mash, Carrots & Crispy Onion Rings.

This dish is a celebration of classic Irish comfort food, elevated through precision and balance. The beef cheeks are gently dusted and seared before being slow braised in rich Guinness stout, layered with aromatics, herbs, and beef stock to develop deep, complex flavors. The result is melt-in-your-mouth tenderness with a robust, malty finish.

Accompanying the braise is a silky mash enriched with butter and warm cream, delivering a smooth and indulgent base. Glazed carrots, finished with butter, thyme, and a touch of honey, add brightness and subtle sweetness, while crispy onion rings soaked in buttermilk and lightly floured provide a satisfying crunch and contrast in texture.

McGee’s approach highlights the integrity of each ingredient while showcasing the evolution of Irish cuisine on the global stage. His career includes time in some of London’s most celebrated Michelin-starred kitchens, and his leadership in Boston has earned national acclaim, including recognition by The New York Times naming McGonagle’s among “America’s 50 Best Restaurants” in 2025.

This demonstration offers attendees a compelling look at how tradition and innovation intersect, where humble ingredients are transformed into a dish that is both nostalgic and distinctly modern.