Mid-Winter Diversions - Burns' Night Supper

Robert Burns' Night Supper
   
Johnson Estate Winery's owners, Fred and Jennifer Johnson, have celebrated many Burns' Night Suppers over the years, beginning when they lived in Canada.  And right, most of the guests are not Scottish!  While Fred doesn't own a kilt, those dinners have included guests who did wear them.  Jennifer swears that the best reason to attend annual Burns' Night Dinner at the The Caledonian Society in Cincinnati is to see gentlemen dressed in kilts and jackets with elaborate ruffled shirts.   These dinners were always fun - and as described in this "how to", always included poetry readings and sometimes bagpipes and dancing.  Mostly celebrated with friends in Cincinnati and in western New York, some of them Scottish or of Scottish descent, our menu of the dinner hosted with friends, varied little from the one listed below. 

We've added wine pairings, but please know that Scotch is always served.  These days,
we might serve a Hudson Valley Single Malt Whiskey, now sold in the winery
(we're sorry, we do not have the license to ship this product to your home).

Appetizer: 
Paté of Westfield Fisheries’ Smoked White Fish
Pair with sparkling or still Traminette

First Course:
Cock-a-Leekie Soup or Leek and Potato Soup
Pair with Toasted Oak Chardonnay or Pinot Noir

Main Course:
Haggis, Tatties & Neeps  (Mashed Potatoes & Mashed Turnips)
Colçannon (Mashed Potatoes with Leeks & Cabbage)
Vintner's Cabernet Sauvignon or Founders' Red

Cheese Course:
Scottish Oat Cakes, Cheddar & Stilton Cheeses
Cream Sherry or Ruby Port

Dessert Course:
“Cranachan” - Toasted Oats with Whipped Cream & Fresh Raspberries
with a drizzle of Scotch Whiskey