SCOTTISH BURNS SUPPER

The famous Waterford Crystal ball takes 60 seconds to drop 141 feet.  Located in New York City’s Time Square, the ball begins its anticipated journey at 11:59pm ET and finishes at midnight, thus signaling the commencement of a new year.   After the confetti flies and horns blow, one and all attempt to steal a kiss from those within an arms reach.   Voices then erupt into song as the famous lyrics of “Old Lang Syne” are bellowed out.   “Should old acquaintance be forgot, and never brought to mind? Should old acquaintance be forgot, and old lang syne?”   Trivia Question:  Who wrote the iconic words to this famous melody?

If you guessed Robert Burns congratulations.  He is highly regarded by many as the National Poet of Scotland. He was born on January 25, 1759 and died in 1796 at the young age of 37.  In 1788, when Burns was only 29, he penned the poem which was then set to the tune of the pentatonic Scottish folk melody “Auld Lang Syne” (Roud #6294)

Robert Burns, National Poet of Scotland (1759-1796)

Last night Mike and I attended the 2018 Inaugural Scottish Burns Supper at the Yuma Civic Center.  Before we even entered the building we could hear the sound of a bagpipe. We immediately knew we were in the right place.  Once inside we were cheerfully greeted, checked in and escorted to our reserved table #12.  There were 19 tastefully appointed tables, each with a place setting for 8.   The décor featured black tablecloths and gold charger plates, accented with a red table runner and red cloth napkins.  Each setting also hosted a shot glass of GlenDronach Highland Single Malt Whisky, to be used later for toasting.  A special finishing touch on each table, including the head table, was a vase of red roses, representing one of Robert Burns most favorite poems "A Red, Red Rose". 

Table setting for 8

The evening began promptly at 5:00pm with the Piping in the Guests.  This was a procession headed by Pipes & Drums from the Yuma United Firefighters Pipes & Drums Ensemble.

Yuma United Firefighters Pipes & Drums Ensemble Photo by Public Domain

Following the Pipes & Drums were the Chairman and head table guests.  The procession made its way through the crowd and to their seats.

This was followed by a short Welcome given by Carrie Ring, the Marketing Specialist with the City of Yuma Park & Recreation Department. 

Next came the Piping in the Haggis.  Guests rose to welcome the dinner’s star attraction, delivered on a silver platter by a procession that included the chef, the piper and the honored person selected to Address the Haggis. A whisky-bearer also was included in the procession.  He led the Toast to the Haggis instructing the audience members to raise their glass containing the ‘water of life’ Scotch Whiskey and shout “The Haggis”

The Address to the Haggis was robustly recited with knife poised, ready to cut the casting along it’s length. 

Address to the Haggis

The Selkirk Grace was next during which guests were invited to sample imported Haggis.  I found it to taste somewhat similar to a liver pate’.  Haggis is a traditional Scottish dish containing sheep's offal (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally simmered in the animal's stomach for approximately three hours.

Tasting of the imported Haggis

It was finally time for dinner.  The appetizer was Scottish Quail Egg. I loved the presentation.  A simple white plate with a single medium hard boiled egg wrapped in mild sausage, seasoned bread crumbs and deep fried to a golden brown.  This was perched atop a bed of raspberry flavored sauce. Small egg shells scattered around the plate enhanced the presentation.

Scottish Quail Egg

Next came our soup.  This was a potato type soup and it was presented in a bread bowl. 

Soup served in a bread bowl

"New School Haggis” was featured as our main course. Traditional Haggis recipes have morphed over the centuries, utilizing new ingredients that are more readily available, appetizing and appealing. The evenings selected recipe called for ground lamb shoulder mixed with ground beef, onions, garlic, nutmeg, coriander, beef stock, salt and pepper, formed into medallions and baked.  The New School Haggis was served atop Neeps & Tatties.  Neeps are turnips and Tatties are potatoes.  They are cooked and mashed separately, then combined.  It could have easily passed as meatloaf with mashed potatoes.  I quite enjoyed it.  The accompanying blueberry sauce finished off the presentation.  

New School Haggis with Neeps & Tatties

The Pipes & Drums then performed a medley of songs as dessert was being served.  Scottish Oatmeal Cake was listed but most would identify it as a rather large oatmeal cookie, complete with raisins.  

Scottish Oatmeal Cake

The remainder of the evening included the Immortal Memory of Robert Burns, a Toast to the Lassies, a responsive Reply to the Lassies, and Excerpt Readings of Burns Poetry. 

The sold out crowd of lads and lassies seemed to totally enjoy the evening which was full of Scottish customs, dress and culinary delights.  The finale was a guest sing along, accompanied by Pipes & Drums.  What a more fitting way to end the night than singing that famous Robert Burns melody of “Auld Lang Syne”. 

      Should old acquaintance be forgot,
      and never brought to mind?
      Should old acquaintance be forgot,
      and old lang syne?

CHORUS:

For auld lang syne, my dear,
for auld lang syne,
we'll take a cup of kindness yet,
for auld lang syne.

This represented my first ever Scottish Burns Supper but hopefully will not be my last.