Saturday 28th May 2011 Scottish Borders (30 mins from Edinburgh) A Classic Feast

[Honey Wild Supper Club]

The 3rd Supper club  menu includes all the French classics this time which is great fun to research and produce . Moules Mariniere with lots of bread to soak up the sauce, Coq Au VIn, Pan Fried Sea Bass fillets with Beurre Marnie ( a  challenge for any cook  if more than 15 guests  being served at the same time) and big platters of green vegetables and new potatoes. To finish  Chocolate Mousse, Financiers  and Strawberry Ice Cream  And then... more platefuls of cheese, celery, apples and oatcakes alongside petit fours and coffee. All served in  rather pleasant and  relaxing surroundings . HW Email: [e-mail] to book £20 donation BYOBl

[Honey Wild Supper Club]

I dont suppose anyone noticed I said Buerre Marnie wrong spelling for a start and also wrong thng- can't imagine how that would taste. I meant Beurre Blanc of course