Bobby Flay samples the Emerald Isle's culinary offerings, from a customary Irish breakfast to hearty lamb stew and whiskey at the Jameson distillery in Midleton. Also: a lesson in pouring the perfect pint of Guinness; the influence of pubs on some of Ireland's literary notables; a recipe for deep-fried bacon-and-potato cakes; Ballymaloe Cookery School instructor Darina Allen's recipe for boiled bacon and cabbage with champ; and stops at the 15th-century Blarney Castle in Cork and Aillwee Cave.