Class: A Trip to Scotland
Chef: Ellen Clevenger-Firley
Burns Night is celebrated annually on Robert Burns’ birthday (January 25th). Scots and Scots-at-heart around the world pay tribute to the great poet’s life and works with a traditional meal, poetry, and often a Ceilidh (pronounced kay-lee) a traditional dance. Join Chef Ellen Clevenger-Firley, fresh from her two-week tour of Scotland, for this introduction to the delicious cuisine of Robert Burns’ homeland.
Menu: Oat Cakes with Smoked Salmon Mousse; Cullen Skink (Smoked Haddock Soup); Lamb Sausage with a Whisky Cream Sauce, Neeps and Tatties; Raspberry Cranachan and Shortbread