de Vere's St. Patrick's day Party in the Park

March 17, 2011 • 10 am – 10 p

This year de Vere’s Irish Pub and the Downtown Sacramento Partnership have teamed up for the ultimate St. Patrick’s Day Festival. The party in the park will be bigger and better than ever. We’re moving to Cesar Chavez Plaza located in the heart of Downtown Sacramento at 10th & J streets to accommodate our fans.

10:00 AM: Doors Open

11:00 AM: Live dancers on stage

11:30 AM: Nine-8th's Irish

12:00 PM: Lunch served!

1:30 PM: Dancers on stage

2:30 PM: Whiskey and Stitches

4:30 PM: Black Eyed Dempseys

6:30 PM: Pipes and Drums

7:30 PM: Zoo Station

10:00 PM: Park closed. Head to de Vere's Pub!

Dine Downtown: Preview of de Vere’s Irish Pub Menu

De Vere’s not only offers the largest whiskey collection in Sacramento, it offers a full restaurant menu including weekday happy hours, daily lunch and dinner and even a weekend brunch menu.

Dine Downtown: Preview of de Vere’s Irish Pub Menu

By Tracy Arnold

"Prior to this last Wednesday, the only reason I had ever visited de Vere’s Irish Pub was for the occasional pint of Guinness. If you are like me, I challenge you to change your perspective and discover the food behind the drink. De Vere’s not only offers the largest whiskey collection in Sacramento, it offers a full restaurant menu including weekday happy hours, daily lunch and dinner and even a weekend brunch menu (that I notice includes a bacon waffle – with chopped bacon in the waffle batter – intriguing!).

For those of you who have never visited de Vere’s, it is a traditional Irish pub – loud atmosphere, table tucked in nooks, two large bars and an outside patio. It is a great place for happy hour after a long day or participate in a weekly trivia night contest. However, I discovered they should also be on one’s list of dinner destinations.

de Vere’s Dine Downtown menu offers a three course dinner comprised of either beet salad or soup of the day (we had Irish Wedding soup, YUM!), followed by a second course of either braised lamb shoulder stew or lemon Dijon chicken, and the dessert course choices include Bailey’s cheesecake or crispy bread pudding served with vanilla ice cream and fresh berries.

The beet salad, is a mache lettuce salad with both golden and red beets and herbed goat cheese. The Irish wedding soup was my favorite choice in this course, best description is a home-made chicken sausage and noodle soup with kale and beans – exactly what this January weather calls for. The lamb dish was served like a stew with barley, fresh carrots and a mint salsa that made the entire dish pop. The chicken is a de Vere’s favorite, roasted chicken and red seasoned potatoes served with cabbage – after all what is an Irish meal without cabbage?

For dessert, the crispy bread pudding alone is worth trying out de Vere’s Dine Downtown menu. It is one of those dishes that will soon be featured on the Food Network’s Best Thing I Ever Ate - it is a cross between French toast and a churro, deep fried goodness rolled in sugar and cinnamon served with ice cream, fresh raspberries and blueberries topped with caramel – it cannot get any better!

While there, I also learned that de Vere’s just added to their regular menu a fully loaded (with peas and bacon) mac and cheese that has the potential to surpass Esquire Grill’s as the best mac and cheese in town. It offers whiskey pairing dinners to members of the de Vere’s Whiskey Society, and in addition to hosting the city’s biggest St. Patrick’s day celebration, de Vere’s hosts Sacramento’s annual St. Baldrick’s shaving day to raise money for childhood cancer research."
Original Article

de Vere's Pub's Dine Downtown Menu 2011

de Vere's Irish Pub's menu for Sacramento's 2011 Dine Downtown experience.

New Years Menu

Join us for an incredible dinner experience with your friends and loved one's this New Years Eve.  Our Chef's have gone out of their way to put together an outstanding menu featuring local farm to table products.  Come and enjoy a few pints for a toast to Dublin at 4 pm, then stay and spend the rest of your evening with us and bring in the New Year in true Irish fashion with one of our 170 whiskeys.

de Vere's New Year's Toast To Dublin!


de Vere’s is going all out this year to bring in the New Years in true Irish Fashion.  Bring your family and friends with you to the pub and celebrate the New Years with a great pint, a whiskey toast, and with champagne for everyone. We will be celebrating the New Years twice this year!  We are having a toast to Dublin at 4pm our time or midnight Irish time with champagne and whiskey for everyone!  Bring in the Irish New Year with your favorite Irish pub! We will also then be celebrating our New Year’s at midnight with a champagne and whiskey toast for everyone in the pub!

If you want to make a night of it, call us after December first and book a table for you and your friends for an evening at de Vere’s Irish Pub.  We will be serving a limited sit down dinner from 7:30 pm until 9:30 pm for people with reservations only.  Not only will you have a fabulous multi-course dinner created by our chefs, but you will also then be able to hold onto your table for the entire evening of festivities! (Not all tables are available for the entire night, limited availability please ask about these tables when placing your reservation. $65 per for dinner and to hold the table, if you want just dinner than it's only $50 per person) Our Chefs have been wooing people with their whiskey and beer dinners since we have opened and they are looking forward to making sure everyone has a fantastic and memorable New Years dinner!

We can’t wait to bring in the New Year with all of you!


de Vere's Irish Pub

*** If you want more information about our events, whiskey dinners, St. Patrick’s day or to enter to win a trip for two to Ireland, please go to our website and join our Pub Club Newsletter.  www.deverespub.com

de Vere's Traditional Irish Stew

This Irish one pot wonder is served with a slice of our house made Brown bread. We take extra care to ensure that you recieve a hot and rich stew to fill you up on a cold winters day. We make our stock from veal bones and veggies that we reduce for twenty four hours.

Bangers, Bangers, and more Bangers!

We make our own bangers in house three times a week.  We use our own family recipe, grind all of the meat and stuff them in real casings to ensure an incredible banger for your breakfast or for a plate of our bangers and Mash served with a mushroom gravy and  a side of veggies.  We are very proud of our bangers and they are a huge hit with our guests.  Everything tastes better when its home made!

Come by for a pint or two and get an Irish Breakfast on a cold day, it is a great cure for anything and everything!

You can taste this dish at our Pub 
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Join our Newsletter to enter to win a Free Trip To Ireland Here!

Granny’s Shepherd’s Pie With A Fried Egg

Ground beef, and fresh vegetables in a rich gravy, topped with mashed potatoes, and baked until golden brown, and served with your choice of a pub salad, Caesar, or Chef’s daily soup.
This is a classic Irish dish and one of our most popular items.  Shepherd's pie can be made with beef or with Lamb, however beef or "Minced Meat" is used in most households due to its availability and price point.  We use our owners family recipe and the fried egg is a touch of theirs as well.  It really brings the dish together and is a must try!

You can taste this dish at our Pub 
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$3 Thankful Thursday!!


After you’ve filled up on turkey and spent time with your family, come down and join our family on Thanksgiving! The pub will be open from 9pm until close, offering $3 beers, $3 well drinks, and $3 bottled beers. We want to be your go-to spot for the holidays, so grab a few friends and come down. After all, friends don’t let friends drink alone!

Europa League review - Thurs 30th Sept

Europa League review - Thurs 30th Sept

"A review of the action involving Barclays Premier League teams in the Europa League on Thursday.
Liverpool and Manchester City both drew in the latest round of Europa League matches. The Anfield aces were held 0-0 by Utrecht in Holland and then City came from behind to earn a 1-1 draw at home to Italian giants Juventus.

Adam Johnson snatched a point, bringing his side level in the 37th minute when he took advantage of a glorious through-ball from Yaya Youre. The winger showed good vision to race in from the right and sweep the ball home from inside the area. It was just the boost City needed after falling behind to a goal from Vincenzo Iaquinta in the 11th minute. With Jerome Boateng backing off, Iaquinta cut inside from the left before unleashing a shot that went beyond Joe Hart and into the corner of the net. Veteran striker Alessandro Del Piero hit the underside of the bar with a late free-kick with both sides good value for their point.

Liverpool held

Earlier, Liverpool picked up a hard-earned point with a goalless draw away to Utrecht. The Merseysiders had precious few opportunities although Fernando Torres did fire over with his left foot early in the second half when he might have hoped to hit the target. And the visitors should have taken the lead in the 57th minute when Dirk Kuyt crossed from the right to near post where Torres, eight yards out, saw his first-time shot tipped around the post by Michel Vorm. Raul Meireles came to his side's rescue, clearing off the line from Michael Silverbauer's header after Pepe Reina had failed to claim a corner from Dries Mertens. Without the rested Steven Gerrard, Liverpool lacked a spark. It was a solid but sometimes laboured display by Roy Hodgson's side who will still be pleased to come away with a clean sheet and a valuable point. A draw in the Stadion Galgenwaard, where the hosts had won their previous six matches, was no disgrace but it was hardly one of those classic, gritty away performances in Europe. Roy Hodgson's side, who had five successive Europa League victories prior to this match, were dominated for long periods and their clean sheet owed much to goalkeeper Jose Reina and that goalline clearance from Meireles."

Original Article


My family and I are so excited for Sacramento's annual St. Patrick's Day block party, and we hope that every year we can create a betterexperience for everyone.

After a year of reflection and many debates, we have decided to add a charitable aspect to our block party. We felt that we had a wonderful opportunity to bring Sacramentans together for St. Patrick's Day, and that we could do so while giving back to the community that has been so supportive of us.

This year we have two charity events that take place during our block party on March 17. The 20/30 Club will be raising money for the UC Davis Medical Center Children's Cancer Center, and local firefighters will be cooking the event's food to raise money for the Burn Institute.

We also have an amazing charity event that takes place March 15 at de Vere's. This year we have the privilege to host alongside the Keaton Raphael Memorial the annual St. Baldrick's Day event.

The St. Baldrick's Foundation is the world's largest volunteer-driven fundraising event for childhood cancer research. At St. Baldrick's events all throughout the year, brave volunteers shave their heads, raising funds for research. Like runners in a marathon, "shavees" collect donations from family, friends and associates. The foundation receives these funds and makes grants to research experts to find new and better treatments for fighting kids' cancers.

Keaton Raphael Memorial is the host and event organizers for both the Roseville and Sacramento events.

“Shaving my head in 2003 in honor of my son Keaton remains one of the highlights of my life," said Robyn Raphael, founder of The Keaton Raphael Memorial. "I gave only hair. Keaton gave his life!”

KRM is a local childhood cancer organization established in 1998 that raises funds to assist local childhood cancer families and childhood cancer research.

Since 2003, KRM has shaved thousands of heads. This year will mark the eighth Annual St. Baldrick’s Celebrations KRM has hosted. The Keaton Raphael Memorial hosts some of the largest St. Baldrick’s celebrations in the nation. In 2009, 565 heads were shaved - 35 of which were women - and a total of $125,887 was raised.

We hope that we can gain the support of the community for this event that will now take place at our pub annually. This great cause will be a wonderful way to start off our St. Patrick's Day celebrations every year.

St. Baldrick's Day originated on the east coast in pubs as a way to raise money for childhood cancer research and now has participants all over the country. We are proud to be able to host this event and keep the tradition of St. Baldrick's alive. One hundred percent of the money raised during this event is donated to research and ultimately contributes to saving lives.

Donations can come in a few forms, from shaving one's hair to monetary support or even volunteering your services to help at local St. Baldrick's events. If you are interested in learning more or participating in any way, please check out the site here. For the record, I'm shaving what hair I have! There are a few other Sacramentans getting involved in the before-and-after fund raiser, and I salute them for it.

Please support our Northern California families by shaving your head and raising money to help find a cure.

St. Baldrick's Teams Include Michael Ault and Steve Hammond

Every 3 and a half minutes a child is diagnosed with cancer. Despite some advances in research, childhood cancer still remains the # 1 disease killer of our children in the U.S.

Thanks to the efforts of quite a few good people in Sacramento, we at de Vere's Irish Pub will be hosting over 100 shavees on Monday, March 15th. People from every walk of life will be shaving for a cure and raising money for childhood cancer research. We are proud to be hosting this event and are so excited at all the community members who stepped up to get involved. On behalf of our family, the Keaton Raphael Memorial, and St. Baldrick's, we can't thank you enough for getting involved.

Exciting News: Michael Ault, Executive Director of the Downtown Sacramento Partnership and Steve Hammond, the Sacramento Convention and Visitors Bureau President and CEO have committed to shaving this year. And trust me, they have nice heads of hair!

Here are the Shave Times and Teams:


Team de Vere's Irish Pub

ICF - I Can't Find my hair

B&L Baldies

Jack Hinrichsen is bald

Shady Lady Saloon

The Baldos

The Sacramento Press

CBHS Falcons

Slaff Jared

McCann James


Raley Field

Team Luigi

McClatchy Baseball

Team SSD O'Farrell & Tomich

Sanderlin Galen

Richardson Selena

Richardson Moriah

Stensland Fantasia

Stadler Ryan


Gearheads 4 Kids

Markstein Beverage Company & Supplier friends

AECOM (An Exceptional Crop of Manes)

Golden State Donor Services/UCDMC

Mix / Park

UC Davis Medical School

Young's Market

Usrey Joe

Curry Adam

Farid Idean

Ortiz Zachary

Washington Samantha

Slaff Jared

McCann James

Scarff Barry

Lal Krishant

Pullmann Larry

Thank you for making a difference, Sacramento.

Original article from Sacpress.com

3 Irish Brothers Show The Family Business is Committed to a Cure!

de Vere's  Irish Pub has become a local favorite, a place to unwind after work and grab a pint! Well did you know that owners, Mark, Simon and Henry are son's of UC Davis Cancer Center Director, Ralph de Vere White? The quest to find a cure is not a new cause for the boys who grew up watching their dad fight this disease on the front lines as a cancer surgeon. So what does a popular pub and childhood cancer have in common? deVere's will host a St. Baldrick's head-shaving celebration on Monday, March 15 from 5-8pm! The challenge is to BE Brave and GO Bald! Pledges are raised and in exchange those brave souls will shorn! All to raise life-saving research dollars for Childhood Cancer. Keaton Raphael Memorial, a local childhood cancer foundation has been sponsoring St. Baldrick's Celebrations since 2003 and funded local projects at UC Davis since 1998.

Despite some progress, childhood cancer still remains the #1 disease killer of our children in the U.S.; killing more children than pediatric AIDS, cystic fibrosis and congenital anomolies combined!

"Sacramento has been so good to our family that we felt we wanted to give something back to this great city and what better way than investing in a cure for our kids battling cancer," said Henry de Vere White, of the restaurant’s involvement.

So I challenge anyone with hair to Be Brave and Go Bald so that we can spread the deVere look and create "the Clan that Can!"

Register to shave or make a donation to the event at www.StBaldricks.org and click on Sacramento, deVere's pub

Come on it's only hair, our kids with cancer don't have a choice--you do, BE A HERO!

Oyster shuckers gather to compete and crown their champion In Ireland

Galway International Oyster Festival in Ireland attracts an international cast with sharp knives and a sense of fun.

Heini Petersen of Norway displays his oyster shucking knives.
Heini Petersen of Norway displays his oyster shucking knives. (Necee Regis / For The Times)

Out on the flats of Galway Bay, late September's ashen clouds hang low over the gunmetal sea. Faded gray seaweed cushions the muddy, rock-strewn shore where the wind is brisk and scented with salt.

Standing in an inch of muck, a bunch of oyster shuckers are talking about knives. Not just any old knives or any old shuckers. The knife-wielding guys assembled this afternoon are the crème de la crème of competitors in the oyster-shucking universe. They're here for the Guinness World Oyster Opening Championship, the centerpiece of the three-day party, now in its 55th year, known as the Galway International Oyster Festival.

The Europeans call it oyster opening. Americans call it shucking. Either way, winning in Galway is like snagging gold at the Olympics, and these participants, from 14 countries, are ready for battle.

The American competitor, William "Chopper" Young, knows a lot about knives. And oysters. A shell fisherman in Wellfleet, Mass., home to the famed Wellfleet oyster, Young is a two-time American champ who's returning to defend his 2008 Galway title, where he was the first American to win in 32 years.

There are several ways to open an oyster, and in shucking parlance Young is a "hacker," meaning he opens the shell from the side. His knife of preference is a modified Japanese blade inserted in a Dexter Russell handle. Last year, Young discovered that European Flats -- with their layered feathery edges -- cracked with his method. With less than 24 hours until the competition, Young borrowed a more rigid knife and became a "stabber," one who enters the oyster at the hinge. He won anyway.

"You have to be one with the oyster," Young said. "It's you and 30 oysters. It's the luck of the draw. They say they pick the best ones for the contest but you can never tell. One can crumble. It's oyster shucking."

The rules of competitive shucking leave little room for error. Each competitor is given 30 oysters (24 in the U.S. nationals) and has several minutes to arrange them on a tray and examine them for flaws. (A defective oyster can, with the judges' approval, be traded for a new one.) Each competitor has his own timekeeper. When you finish shucking, you raise your arms and ring a bell.

Speed isn't the only asset needed to win. Results are determined by time and presentation, and the best competitors strategize to balance speed with perfectionism. Penalties include four seconds added for each of the following no-no's: oysters with grit or damage to the shell; cut, sliced or wounded muscles; and oysters not severed from their shells or not presented upright. The worst penalty, for unopened or missing oysters, or a spot of blood, adds a steep 30 seconds to the score.

Most of these men -- they're all men this year, though Deborah Pratt of Virginia won the American nationals three times and took second place in Galway in 1997 -- are employed in the food industry as chefs, bartenders, sommeliers, restaurateurs, fishermen and oyster farmers.

To qualify, each has competed in local and regional competitions in his home country and subsequently won a national title. Some competitions, those hosted by commercial venues, offer substantial prize money -- up to $2,000 for the top spot. Other events, like here where the prizewinner takes home a Waterford crystal trophy and a few hundred euros, are all about the glory.

Tools of the trade

Back out on the flats of Galway Bay, talk quickly turns to the finer points of technique. That's when the knives appear. Anti Lepik, from Estonia, wears a thick cloth glove on his left hand, with the tip of the index finger cut off. He shows two knives with handles wrapped in putty-colored tape with curved blades that mimic an oyster's edge. One of the knives has a second, narrower blade at the opposite end, used to sever the adductor muscle from the shell without damaging the meat.

Heini Petersen of Norway, ranked first in the world and attending his fourth consecutive Galway competition, has three of these dual blade knives. Wearing a black cloth glove with leather reinforcements on the index and middle finger tips, he demonstrates his technique, deftly wielding his knife to pop open the succulent bivalve.

"What you're looking for is a shell without too many little holes," Petersen said. "A shell like that will crush when you open it."

The competition involves a weekend of festivities, which proceed like this: Friday night Mardi Gras party with live bands, sumptuous buffet for 500 and dancing on chairs. On Saturday, the shuckers join a parade that weaves its way through the cobblestone streets of the medieval city, carrying their nations' flags behind marching bands; pink-cheeked, pompom-shaking young colleens; antique cars; and anyone who feels like joining the procession to the next event, an all-afternoon party featuring oysters, Guinness, live music, Irish step dancing and the oyster-opening competition. Saturday night is a black-tie ball, with more dancing on chairs. And, in case you haven't had enough fun -- or oysters and beer -- there's a farewell party on Sunday.

On your mark . . .

On the day of the competition, the shuckers warm up by gathering round a table in a makeshift work area behind a curtain in the ballroom at the Radisson Blu Hotel, opening oysters for the revelers dancing to jazzy Frank Sinatra tunes. The cavernous ballroom, decorated with strings of tiny white lights, gossamer fabric and pink and white balloons, hosts 1,600 Guinness-quaffing guests who truly, madly love their oysters.

Eamon Clark, representing Canada, works with a knife hand-crafted in Alberta. The smooth, reddish wood handle is less than 3 inches long and the blade, about the same length, tapers to a sharp point. There's a two-year wait for a knife like this, and it will cost anywhere from $900 to $4,500.

As in many competitive situations, the mental preparation is as important as the physical.

"I visualize a perfect tray of oysters -- that's my little trick," said Michael Moran, 2006 winner and Galway's hometown favorite whose father won the event twice in the 1970s.

When it's time to compete, the band retreats and tables are whisked onto the stage. The shuckers are summoned in three heats and assigned noms de knives called out by the crowd. The fake names ensure anonymity in the judging process while creating a surreal atmosphere worthy of Fellini as the play-by-play announcements boom throughout the room.

"Three for James Bond! Seven for Obama! Thirteen for Tiger Woods!"

Young's name this year is Beckham, and the crowd chants as the shells go flying. After he raises his arms and rings the bell, he tosses an empty shell down to his girlfriend, Allison Paine, who confides they have a collection inscribed with the name of each competition.

It takes more than an hour for the trays to be evaluated and the results tabulated. Tom Grealy, the official "scrutineer," makes sure all the adjustments and calculations are correct, down to the decimal.

The results are announced in reverse order. At the end, the U.S. and Belgium competitors stand side by side. The room holds its collective breath. The 2009 winner is Xavier Caille, a Frenchman representing Belgium, with Young coming in one second later. Moran places third. A Champagne bottle is shaken and popped. The band strikes up a familiar tune, and the party resumes full tilt.

"Sweet Caroline / Good times never seemed so good."


SacBee Article, Guinness and Oyster Festival

"Published: Wednesday, Sep. 15, 2010 - 12:00 am | Page 1D
      Surefire formula for a good time: Take a food item, pair it with a beverage, build a festival around them.
If that idea gets the kind of "woo-hoo" from you that it gets from me, you're gonna love the rakish worldliness of the de Vere's Guinness & Oyster Festival on Saturday. Mostly. Some people are not oyster fans.
Still, there is a grand international tradition to this concept, and – you may have to trust me here – it is a classic, delicious food-and-drink pairing, and don't go crinkling your nose at the oysters.
Irish stouts and oysters is a mix almost as perfect as Champagne and oysters, but it works in a very different way. The smoky richness of the beer, and the creaminess of stouts like Guinness (the cream comes from the nitrogen, but now we're way off the main road) match and blend with the briny salt of oysters.
       The point is, that seemingly oddball pairing is enough for the folks at de Vere's Irish Pub on L Street in midtown, who seem to subscribe to my notion that any excuse for a festival is a good one.
"We're partly celebrating the halfway point to St. Patrick's Day," said Simon de Vere, one of the owners. "It's also something we've always wanted to do and we finally found the time to organize it. We do think it's time Sacramento had its own."
      So, no, Simon and his brother, Henry, aren't the first people to think of this, and, yes, these oyster-and-Guinness festivals are all over the planet. The biggest – and the big bang that started all those oyster parties – is the Galway International Oyster Festival in Ireland.
      That one began in 1954 when a hotel owner was looking for a reason to extend the summer tourist season. His chef recommended adding oysters to the dining room menu, and the hotelier figured, OK, let's celebrate the start of oyster season.
       These days, that Galway bash runs five days, draws tens of thousands of people, includes the world oyster shucking championship, and was called by the Times of London one of the 12 greatest shows on Earth.
Lots of cities have adopted the idea. San Francisco drew 15,000-plus to its party at the Great Meadow at Fort Mason in May, which overflowed with barbecue, beer and bands (including Sacramento-born Cake) for what is generally considered the biggest oyster festival on the West Coast.
       The de Vere's crew isn't thinking quite that large. It won't, for instance, be nearly as big as de Vere's St. Patrick's Day party. They won't close the street, at least not this year, though they will use lots of sidewalk.
"We're trying to come out with this a little more softly," Simon said. "This is a family event and we want to start a tradition with it. We're expecting 1,000, 2,000 people through the day."
They'll have oysters served raw, barbecued, in shooters and more, plus music and an oyster-shucking competition – for the food-service industry only; opening those babies on the clock is not for amateurs.
And though it may pain them, they realize Guinness is not everyone's cup of brew, so they'll have sparkling wine to pair with the oysters, too.
It runs 11 a.m.-7 p.m. and costs $10 to get in. Kids 12 and under are free. More info: www.deverespub.com or (916) 231-9947."