Two things are a given at tonight's annual "green tie and tux" American Ireland Fund benefit gala at Heinz Field:

• The Guinness, along with a variety of other Irish beers and spirits, will be flowing.

• The 600-plus dinner guests won't know what Irish-themed entree they'll be feasting on until they sit down at their tables in the East Club Lounge, though if past spreads are any indication, it won't be anything as ordinary as your mamo's mashed-potato-topped shepherd's pie.

"That's completely top secret," says event planner Theresa Kaufman of the menu prepared by Aramark executive chef Tom Langan and staff.

What organizers are willing to dish, however, are the hors d'oeuvres. More Irish than in years past, they include organic Irish salmon tea sandwiches, corned-beef-and-cabbage spring rolls, green curry vegetable skewers and a delectable duck confit with creme fraiche.

There's also going to be cheese. Some 250 pounds of the famous Irish dairy export, in fact - or nearly 6 ounces for each guest.

"I know!" says Voni Woods, senior director of deli for Giant Eagle, which is providing the bite-sized samples. "But we're food people, so we're probably a little overly aggressive."

The sold-out "Going Green" Pittsburgh gala is part of The American Ireland Fund's global philanthropic network, which hosts events in 39 cities in 11 countries. Proceeds support programs of peace and reconciliation, arts and culture, education and community development throughout Ireland. This year's honoree is David Shapira, chairman, CEO and president of Giant Eagle, for the company's commitment to the community and to preserving the planet.

The seven varieties of Kerrygold cheese that the supermarket giant will trot out include Dubliner, a creamy white cheese made in County Cork that combines the sharpness of mature cheddar, the nuttiness of Swiss and the bite of parmesan. Guests also get to sample Vintage Cheddar (aged 2 years), Red Leicester, Kerrygold Blue, a cheddar blend with blue veins, and Kerrygold Blarney Castle, a semi-soft cheese reminiscent of gouda.

Adding a Celtic bite to the festivities are two cheeses new to the Pittsburgh market. Our city isn't exactly known for its trendy food, but alcohol-enriched cheeses are growing in popularity, says Ms. Woods. Hence the addition of a wax-wrapped Dubliner with Irish Stout and Aged Cheddar with Irish Whiskey.

The combo might sound odd to some, but the malty, caramel flavor of stout marries perfectly with Dubliner's sweet, nutty flavor while Irish whiskey gives cheddar a smoky undertone. And if you drizzle either with a little Orchard Hollow Farm honey, as Ms. Woods suggests, it's a bit o' Irish heaven.

"The combination of sweet and salty is just fantastic," she says. Which explains why some of the cheeses also will be dipped in chocolate and garnished with icing.

She hopes the generous samplings will encourage attendees to head all year long to Giant Eagle's cheese department, where certified "cheesemongers" (they go through 16 hours of training) can field questions and help customers make selections.

"You have to build the passion with a taste of this, and a taste of that," she says. "Cheese isn't just an appetizer or something to cook with. It can be a show-stopper people remember."

Dubliner Cheese Salad

• 2 heads endive
• 2 ripe pears, peeled and finely cubed
• 1 lemon, zest and juice
• 1 bunch thyme, leaves removed from stalks and finely chopped
• 4 ounces olive oil
• 8 ounces Dubliner cheese, thinly sliced
• Sea salt and ground black pepper

Separate the endive leaves, discarding any that are damaged. Place the leaves into a large mixing bowl with the pears. In another bowl whisk the lemon zest, juice, thyme and olive oil.

Pour the dressing over the endive and pears and toss gently, making sure that the leaves are well coated with the dressing. Pile the endive and pears onto the center of a large plate and top with the thinly sliced Dubliner cheese. Season with salt and ground pepper. Drizzle the edges of the plate with any remaining dressing.

Serves 4.

- Kerrygold.com

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