The dynamic Culhane Sisters from Jacksonville are heading to the Food Network South Beach Wine & Food Festival presented by Capital One for a weekend of fun, mingling with well-known chefs and international celebrities. They are appearing and participating in Coke Zero Sugar presents “Diners, Drive-Ins and Dives Live” hosted by Guy Fieri. (Feb. 22-25).
The Four Sisters (Lynda, Michelle, Mary Jane and Áine) are Irish immigrants who spent their childhood working alongside their parents on the family farm in County Limerick, Ireland, where they developed a genuine love for real authentic food, relentless work ethic, hospitality and family.
Attending the South Beach Wine & Food Festival is a celebration of the Culhane Sisters’ successes and an opportunity to acknowledge their loyal patrons.
Their humble beginning started when they immigrated to America. With a lot of resilience and Irish luck, together in 2005 they created the first Culhane’s Irish Pub and Restaurant in Atlantic Beach.
Winning many local and regional awards, the sisters received a phone call that changed their fate. “Diners, Drive-Ins and Dives” was so intrigued by the restaurant’s success stories, they produced Culhane’s first episode in 2010 on Food Network’s Show “Triple D.” Guy Fieri featured their Dingle Fish Pie, Guinness Beef Stew and Blarney Lamb Sliders, hence the episode “Comfort Food with Attitude.”
Years later, Culhane’s second location at Southside was featured on “Triple D Nation: From Biscuits to Briskets” (Season 4, Episode 12). The sisters say they are beyond excited and honored to work with Fieri once again at the South Beach Wine & Food Festival.
What will Culhane’s be serving at the festival? Their very popular Chad’s Shrimp & Grits, created by Chef Chad who has worked at Culhane’s since the beginning, along with Chef Jason. Chefs enjoy the challenge of creating an infusion of Irish American dishes.
Chad’s Shrimp & Grits is homemade and delicious: sautéed fresh shrimp, tomatoes, mushrooms, parmesan cheese and ‘5 Sisters Mother Sauce’ atop cheddar grits and scallions.
