Post by Brendan Martin on Feb 8, 2009 18:05:28 GMT
Following the roaring success of our Burns Night evening, the DSTA is holding a St Patrick's Night supper on Monday 16 March.
There'll be food, drink and craic. We'll be serving a choice of Irish meals: Bacon and cabbage (with parsley sauce) and poached salmon. We haven't finalised the dessert yet, but we're looking at vanilla ice-cream with Baileys poured over it.
As with our Burns Night supper, we'll have local cheeses - this time from Ireland. (I, for one, was delighted to discover caboc, Scotland's oldest cheese. I'm hooked.)
And, being the day that's in it we will be giving everyone who attends a fresh shamrock garland, specially flown in from Northern Ireland, to wear on Tuesday 17 March, St Patrick's Day.
Oh, and best of all, we're hoping to have a keg of draught Guinness to mark St Patrick's Day and the 250th anniversary of the St James Brewery - home of the black stuff since 1759.
See February's DolphinTimes for details and a reservation form.
There'll be food, drink and craic. We'll be serving a choice of Irish meals: Bacon and cabbage (with parsley sauce) and poached salmon. We haven't finalised the dessert yet, but we're looking at vanilla ice-cream with Baileys poured over it.
As with our Burns Night supper, we'll have local cheeses - this time from Ireland. (I, for one, was delighted to discover caboc, Scotland's oldest cheese. I'm hooked.)
And, being the day that's in it we will be giving everyone who attends a fresh shamrock garland, specially flown in from Northern Ireland, to wear on Tuesday 17 March, St Patrick's Day.
Oh, and best of all, we're hoping to have a keg of draught Guinness to mark St Patrick's Day and the 250th anniversary of the St James Brewery - home of the black stuff since 1759.
See February's DolphinTimes for details and a reservation form.