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Feast your eyes on this beautiful rare, grilled tuna.

This photo was submitted by blog reader Sean for my new feature, the Friday photo of the week!

Since I started soliciting your food photos, I've received nearly 20 tantalizing pics. They range from Rich's bacon-wrapped wild turkey breast to Nona's famous banana pudding to Carrie's colorful beef cacciatore.

Because I can't feature them all on the blog, I've decided to start a group on the photo sharing Web site Flickr.

If you want to see all the photos, all you have to do is go here.

If you'd like to join in the fun and add your own photos to the group, all you have to do is create a Flickr account and follow the directions from there. If you need any help, please feel free to let me know!

Those of you who would rather not mess with creating a new account but still want to send food photos are welcome to e-mail them directly to me at lindsey.nair@roanoke.com.

Of course, if you can also submit your recipe to the blog, that would make this feature even better!

In case you're still looking for an exciting outing tomorrow night, here's an idea. This event benefits the Southwestern chapter of the American Culinary Federation:

Yesterday, we noticed that online hits on last year's corned beef story were going strong this week, so I thought I'd resurrect the old Q & A for those of you who are starting to crave corned beef for St. Patrick's Day and were wondering about its origins. I'll attach the Q & A after the jump.

Every year about this time, I start thinking about my dear Grandma Nair stabbing holes in the corned beef roast and stuffing them with whole garlic cloves. Mmmm, I can just picture the steaming slices of corned beef beside a pile of cabbage and potatoes.

For a good-looking corned beef recipe, check out the Meal Planner in this coming Sunday's Extra section. Meal Planner guru Susan Nicholson has a tasty honey-mustard glazed corned beef recipe that looks like a winner.

Also, in case you missed it, we published a few more Irish recipes in the Extra section today. They are for Irish Beef Stew, Dublin Coddle (a layered dish of sausage, cabbage and onions with bacon) and Irish Pound Cake. That pound cake recipe looks like it'll actually turn out a 3-pound cake. It calls for golden raisins, dried currants, dried cherries, chopped almonds and a brushing with Irish whiskey when it comes out of the oven.

If you missed those, you can still check them out here. Just look to the left of the page under my picture.

Does your family eat anything special for St. Patrick's Day?

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Tomorrow's Front Burner column is about two local restaurants that have made an effort to be more environmentally friendly.
Fork in the Alley in South Roanoke has joined the Green Restaurant Association. They started recycling, cut out Styrofoam containers, installed air dryers in the bathroom and switched some lights to motion-sensored lights.
Hotel Roanoke is talking about composting its veggie and fruit scraps. This after they've already been addressing water and electrical usage and other issues for several years.
The Green Restaurant Association and the Virginia Department of Environmental Quality say they think some diners are more likely to choose a green restaurant over a non-green restaurant.
What do you say? Would that make any impact on you?
To see a list of restaurants that have joined the GRA, go here.