Burns Night 2009
This Sunday marks the 250th anniversary of the birth of Scottish poet Robert Burns, a night beloved in the hearts of the Scots, but relatively unknown to most Americans. For those of you uninitiated in Burns Night, it is a celebration in honor of good ol’ Rabbie Burns, and, in true Scottish style, it is bathed in whisky and delicious haggis, neeps, and tatties.
My Scottish husband and I have made it a quest to educate and initiate our friends into the hallowed Burns Night traditions. Last year, we hosted our first Burns Night, and to our great surprise nearly everyone we invited not only showed up, but embraced the event with open arms, trying on their best Scottish brogue and gobbling up the haggis we’d captured out in the wilds of Dixon, CA.
It goes like this, at least at our house: We steam some haggis–which is essentially a big stuffed sausage made from sheep offal, spices, and oats; way more delicious than it might sound–and we make big pots of mashed potatoes (the “tatties”) and smashed rutabagas (the “neeps”). Just before the haggis is brought out and skewered with a large knife, we read Rabbie Burns Address to a Haggis. All the while, the whisky is flowing.
Perhaps it doesn’t sound as fun as it actually ends up being, but then again, you might not have a friend like Traci, who takes a few whisky shots and takes over the room with her rolling Rrrrrrrrs and guttural brogue.
This year, being quite a monumental anniversary, we decided to (or actually, our friends demanded that we) host our 2nd Annual Burns Night. Once again, we drove out to Dixon for some house-made haggis. Although I have to say, after the nearly 5-hour journey, I’m apt to make it myself next year. And while the official night is Sunday January 25th, this year we’ll be celebrating ol’ Rabbie Burns 250th anniversary on Saturday, January 24th. So pull out a poem and read it in your best brogue, have a nip of whisky, and take a bite of sausage (or better yet, haggis!), and give a wee toast to a fabulous poet, who will be celebrated the world over, and at our little home away from Scotland house in San Francisco.
If you are itching to participate in Burns Night 2009, the main event here in SF happens at:
Edinburgh Castle
Saturday January 24 at 8pm, $10 at the door
950 Geary Street, San Francisco, CA
415.885.4074
For those of you out in the Valley, check out:
Canal Street Grille Robert Burns Night
Saturday, January 24th at 6:30pm
1225 Canal Blvd, Ripon, CA, 95366
209.599.4646
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Category: cocktails and spirits, events, holidays and traditions
About the Author (Author Archive)
My life is, in a lot of ways, devoted to food. I've been a baker, a cook, a bartender, a waiter, a restaurant host, a restaurant critic, a food writer, a caterer, a food stylist, a prop stylist, a hand model, a food photographer, and an editor (all with varying degrees of success). I currently make my living as a cookbook editor and a writer. I'm addicted to cookbooks. I even have a (small) room nearly devoted to them. Well that and my baking table. I love British chefs. They are so where it's at. And they make gorgeous cookbooks. I love Fergus Henderson, Nigel Slater, Jamie Oliver, and Anthony Bourdain (even though he's not a Brit). I cannot wait to eat at Kitchin in Edinburgh. Someday I'd love to meet Ferran Adria. I'm incredibly opinionated about food, and probably a wee bit arrogant (about food that is). I am a huge believer in local, seasonal, sustainable, organic food and a big supporter of small farms and artisan producers. I love farmers' markets, and not just the one at the Ferry Building. I feel very lucky to be able to live in San Francisco, and have access to such an incredible array of artisan foodstuffs, produce, meats and seafoods. I like culinary adventures and I'll try (just about) anything once. Some of my more memorable food adventures: digging a deep BBQ pit and burying a whole pig; roasting a whole pig on a spit; making a paella for 150 people over an open fire on the hottest day of the summer, but really enjoying the frozen margaritas that were handed to me; clam digging on Puget Sound; the Pig Dinner at Manresa; curing my own charcuterie; making beer that was actually quite good; and slinging spirits at St. George. (I'm finally starting to learn more about wine and spirits, in particular, Italian wine and Scotch whisky, two new loves in my life.)Subscribe
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Cap’n Phealy
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kim laidlaw
