Robert Burns was an 18th century Scottish romantic poet. The son of a tenant farmer, his poetry recorded and celebrated aspects of farm life, regional experience, traditional culture, class culture and distinctions, and religious practice. He is considered the national poet of Scotland. Many of his works were set to music by composers such as Beethoven, Mendelssohn and Schumann. He is renown for many famous poems, including "A Red, Red Rose," "To a Mouse," "To a Louse," " Address to a Haggis," "Comin' Thro' the Rye," and is perhaps most famous for "Auld Lang Syne."
Whether or not you're a fan of bagpipes and haggis, we invite you to a Burns Night Supper, the annual celebration of the birth of Robert Burns--traditionally held on January 25th. We can promise you plenty of whisky, a traditional Burns Night Supper menu where meat rules, and plenty of fun. If you are of Scottish descent, we encourage you to don your kilts, sporrans and gillie brogues. And if you are a bagpipe player (or you know one), we encourage you to bring your talents. Remember, it is traditional to pay the piper with a dram--and The Voluptuous Table is very generous with the whisky.Our cocktail for the evening is a Flaming Rob Roy, named for Highland outlaw Rob Roy MacGregor, who fancied himself a Scottish version of Robin Hood. This cocktail is potent, built from Scotch whisky, sweet vermouth and aromatic bitters. Traditionally garnished with a cherry, The Voluptuous Table takes this cocktail to a new level with a flaming clove-studded orange peel and smoky, tart dried cherries that have been macerated in smoky, peaty Scotch.
Our appetizer is a riff on Scottish breakfast sausage--Lorne Sausage Rolls. A mixture of ground beef and ground pork seasoned with coriander, black pepper, and nutmeg fills tender, rich puff pastry. Baked until golden brown, these hand-held "pies" are truly delicious and we served them HP sauce, a British staple and an icon of British food culture.
As we proceed to the table, and after the recitation of "Selkirk Grace," (which has been attributed to Robert Burns, but some scholars are dubious as to whether or not he wrote it), we will serve you a cup of Cock-a-Leekie Soup, a traditional Scottish soup of rich chicken broth, leeks and rice often served for a Burns Night Supper.
And then we serve you a lovely dinner of Garlic and Horseradish Tri-Tip Roast. Studded with slivers of garlic and roasted with cap of mayonnaise, horseradish and sage as well as plenty of onions, this roast is served with a glossy pan sauce and the requisite side of Neeps & Tatties, a hearty combination of rutabaga and potatoes, roasted to buttery perfection. For all of you green vegetable haters (and that means you, my dear husband), there are none to be found on this Burns Night Supper table.
What to drink: Well, whisky, of course. At The Voluptuous Table, we vote for good single malt Scotches. But wine drinkers will be pleased with a good, solid domestic Cabernet with plenty of tannins to cut the richness of the main course (my vote goes to Bogle Vineyards for their excellent and affordable wines), and beer drinkers will be delighted with a Scottish IPA or a dark ale or porter, such as Tempest Brew Company's "Elemental." This brew is a classic porter with smooth roasted malts playing to their chocolate and coffee strengths while the hops provide some fruity depth and add a pinch of spice to the clean, dry finish. Or choose Belhaven Scottish Ale, it's lighter-bodied cousin, twice removed. Expect a sweet, ruby mix of malt and hops that pampers and primes the palate, preparing you for a smooth creamy finish.
We haven't forgotten dessert: Dundee Cake with Warm Whisky Marmalade Sauce. This cake is essentially a dense spice cake that is filled with three kinds of raisins, candied orange peel and almonds. Served with a warm sauce of fresh oranges, whiskey and orange marmalade, you can enjoy this cake with or without whipped cream. A bottomless cup of Community Coffee or your own personal pot of hot tea (and you can ask for it with "two and coo," as our Scottish friends do), as well as our amazing selection of after-dinner cordials provide a fine finish to the evening.
So please join us on Saturday the 25th at 6 p.m., bring your friends and family, a bottle of wine (or whisky) and your bagpipes. We look forward to hosting you!
If you wish to join us, please RSVP before Thursday, January 23rd by responding to this email or calling 512-55 EAT 44 to make arrangements to purchase your seats in advance by cash or check. We look forward, as always, to hosting you.
And thank you for supporting The Voluptuous Table.