Come March 17, Macallans Public House in Brea Downtown is serving up an all-day party (prices vary) in the spirit of St. Patrick. “It’s what an Irish pub does on St. Patrick’s!” says executive chef Roman Jimenez. “We’ve been embraced by the public in the past year... and we owe our supporters an amazing party.” It will be, what with entertainment from the Dropkick Mickeys, beer on draft and cuisine. While Jimenez has a penchant for old-school Irish dishes (think roasted lamb loin “crazycrusted with rosemary and herbs”), he’s sticking to Macallans’ M.O. of “new-school pub-food flair” for the fest. That means corned beef and cabbage with duck liver demi-glace and harissa sour cream, and bangers and mash with housemade tartare. And those lucky enough to nab tickets (price upon request) to the VIP bash at the Guinness Sky Lounge will be treated to exclusive eats (a taste: The Dublin Coddle, a scalloped potato concoction with a white cheddar Guinness Mornay sauce), spirits (try a cocktail with Jameson’s new limited-edition The Cooper's Croze) and music, long into the wee hours of the eve.