Burns Night Supper 2019

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!
@scottishgourmet @ Monroeville, Pennsylvania

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