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Friday 3rd September 2004
Buffet Dinner dance
The Buffet
dinner with the local produce. Shellfish to
include scallops, lobster, crabs, prawns, oysters and mussels: Country Made
Wine, salmon, selection of meats, lamb, boar, venison. Fresh garden vegetables, salads, Kinlochbervie haddock, trout, soups, cheese, honey,
pickled herring, potted meat, local baking confectionary, beremeal bannocks,
oatcakes, shortbread, coleslaw, and a range of sauces.
The music for the
Friday evening was supplied by Colin Dewar and his Scottish Dance band
from Stirling
Saturday 4th. September
International Cuisine
with
food cooked from around the world
Various dishes being
prepared by a selection of cooks representing food from around the world German,
Spanish, Italian, Indian, South African, Belgian, Austrian, Scottish, Turkish
and Russian. This signifies the cosmopolitan population of Durness.!
The
events held on Friday and Saturday in the hall under the food festival banner
were both a resounding success. The local produce buffet was an extravaganza of
dishes made from food products produced locally and prepared by an army of
volunteers. The selection of food was split into three courses with a wide
variety for each course. The music was provided on the Friday evening by Colin
Dewar and his Scottish Dance band from Stirling. Colin and his band consistently
produce albums which confirm their undoubted right to the title of one of
Scotland’s finest Scottish Dance Bands. They are very much in demand up and down
the country, playing for Scottish country dancing, accordion clubs, ceilidhs,
reel parties and wedding receptions. They've also made numerous trips abroad
playing for country dance holidays in Majorca, Malta, Turkey, Cyprus and Spain.
Colin and the boys play in an inimitable bouncy style, but they also respect the
tradition of the dances with precise timing and phrasing. The dance floor was
never empty from the time the music started.
On
Saturday
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Serge and Jane Blanco cooked Albondigas with rice, a Spanish dish of
meatballs in a sauce of tomato, onion garlic and coriander,
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Ludio Van Mysen made Belgian waffles,
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Nicola Poole prepared a South African dish of Cornbread and chilli sauce,
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Leslie Black cooked an Ausie fish barbeque with a choice of several Loch
Eriboll fish dishes.
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Nicola and Becca Illingworth served a spicy hot green Tie soup,
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Martina McLeod an Austrian Rindsrouladen beef and vegetable dish served with
pasta
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Jenny Andrews, Patates Bastisi, a Turkish potato casserole dish with spicy
garlic mushrooms and a nutty sauce.
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The North West Cattle Producers Association prepared traditional Scottish
fare of Mince and tatties.
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The festival committee served a selection of home made soups, cheeses and
oatcakes.
The
event was packed to capacity and every piece of food was finished. Music was
supplied by local musicians Katy, Donnie and Carina and after the food the
Ceilidh got underway with Scottish country dancing and David Morrison providing
a Gaelic song. Without the dedication and support of many people in the
community such an event would not be possible and a sincere thank you is
extended to everyone who assisted in any way.
People are invited along in
the evening to watch the dishes being prepared, talk with the cooks about their
preparations and then there will be opportunity to taste the various dishes.
There will be a £5 charge to cover the costs of the event. There is no advance
booking and payment will be at the door. This will be an informal event with
plenty food for tasting. The bar will serve drinks from the countries that the
dishes represent.
Refreshing and energetic
with highland hospitality at its best. There was some of the best quality food
from the north. All the food prepared by local volunteers and the dishes
represented outstanding recipe's from fresh local produce.
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