Robert Burns—or Rabbie Burns—is Scotland’s most famous poet. He lived and wrote in the 18th century, but he's still celebrated in Scotland and beyond on January 25th, the anniversary of his birth in 1759. The event is known as Burns Night.
Burns may be Scottish, but the celebrations are held everywhere his work is appreciated. The celebrations take place around a highly ceremonial Burn's Night Supper consisting of traditional Scottish fare. One important "guest" at the supper is always a haggis, which was immortalized in Burns' poem Address to a Haggis.
A formal Burns Night Supper begins with the host welcoming everyone and saying the Selkirk Grace:
"Some hae meat and cannot eat.
Some cannot eat that want it:
But we hae meat and we can eat,
Sae let the Lord be thankit."
The legendary Parade of the Haggis follows. Guests stand and clap their hands, accompanied by the sound of the bagpipes, to welcome the haggis. The haggis and chef approach the top table, and the traditional Address to the Haggis is said before the knife is plunged into it and the eating begins.
Speeches are made in praise of Rabbie Burns, as well as a traditional "Toast to the Lassies"—a male guest gives thanks to the women in his life. A woman stands and replies, hopefully thanking the speaker in an amusing way. She might also make a reference to Burns' women and the poet's life. Live music by the O'Connell Street Band, food prepared by Chef David Maestas of West Coast Events. Haggis and Meats provided by Casey King of Kings Meats in Diamond Springs.
Your 7 course food and wine menu consists of:
Potato with Salmon – Seasoned potato slice topped with smoked salmon and horseradish sauce
paired with 2019 Mediterranean Rosato Spumante
Cock-A-Leekie Soup – A traditional Scottish Starter, soup of chicken, onions, and leeks.
paired with 2020 Boeger "Pinot Grande" White Pinot Noir
Green Salad – Chef's special preparation
paired with 2020 Toogood Estate Sauvignon Blanc
1st Main Course
Haggis – Traditional but without all the gross stuff! - lamb, oats and spices, created by Kings Meats own Casey King.Served with Tatties & Neeps, Mashed potatoes and mashed turnips with white cheddar.
paired with 2020 E16 Baby Rattlesnake Syrah
2nd Main Course
Garlic Horseradish Sirloin Roast – Kings Meats Roast with garlic and sage, served with a creamy horseradish sauce.
paired with Bumgarner Cabernet Sauvignon
Cranachan – Traditional Scottish dessert of toasted oats, fresh fruit and a whiskey whipped cream.
paired with Miraflores NV Black Muscat
Local Chocolates – A hand picked selection of Annabelle's chocolates
paired with Scottish Single Malt Whiskey
Per Person $125, does not include gratuity.