The smell of butter and garlic emanate from chef Judith McLoughlin’s Roswell kitchen. Traditional Celtic music plays softly in the background. Framed pictures of Celtic crosses hang on the walls, and a fresh shamrock plant serves as the centerpiece on her dining room table.
Her teenage son is pouring himself a bowl of Lucky Charms.
If it weren’t for McLoughlin’s genuine warmth, the scene could be thought contrived. The Northern Ireland-born chef is the real deal, though, and she’s graciously invited a reporter into her home today to eat. She’s preparing a St. Patrick’s Day meal to demonstrate the shared traditions that thread through both Irish and Southern cuisine.
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