By: Aaron Hajduk

Burns Night Supper 2019 is in the books & what a great night it was! We had Cullen Skink (smoked haddock chowder) to start, followed by Wild Scottish Red Legged Partridges barded with prosciutto & copa seca and stuffed with black truffle butter & thyme served over braised cabbage with chestnuts, followed by Hunters Haggis (venison with whisky oats) served with tatties & whisky sauce. Stephen the Piper returned and played beautifully and there was much whisky & poetry too!
#burnsnight#burnsnight2019#burnsnightsupper#burnsnightsupper2019#cullenskink#finnanhaddie#scottishpartridge#blacktrufflebutter#pittsburghwhiskeyfriends#robertburns
D’Artagnan
@scottishgourmet @ Monroeville, Pennsylvania