The Burns evening, 2011
By Judith Hamilton
I recognize the danger of my becoming Scottish, but darn it all, they have such fun!
This was proven again at the annual Burn’s Supper at the North Hall on Feb 2. So successful has this event been, that it has been held every year for 31 years. (That’s a lot of Haggis.) Planning and executing the evening has been underway for many weeks now. Volunteers have been given duties such as sourcing the finest of hams, preparing appetizers, scones, “tatties and neeps” and trifle-makers have dug out their recipes (and Drambuie) to put together that most delicious of deserts – Tipsy Liard. The star of the show, the holy and iconic Haggis, is procured. Speakers are invited.
On the day of the celebration, tables are clothed in white and upon each, lovely sprays of heather are set on tartan runners. Original sketches by Alistair Ross of famous Scottish castles are hung around the walls along with bright tartans and other ethnic memorabilia.
It is 6:00 and the ceremonies begin with MC David Haley in his regalia. He gives the word and the Haggis is piped in by Jamie Orr with Walter Roots carrying the haggis high behind him. The big pipes fill the hall with the rousing skirl much to the delight of those present. The haggis was then addressed by the piper, using the words of the poet Burns. Burns felt deeply about the haggis and his words convey in detail its positive comparison to other cuisines, the appearance, the worship of this sausage and how it looks when it is dramatically stabbed and sliced with the ceremonial knife.
By Judith Hamilton
I recognize the danger of my becoming Scottish, but darn it all, they have such fun!
This was proven again at the annual Burn’s Supper at the North Hall on Feb 2. So successful has this event been, that it has been held every year for 31 years. (That’s a lot of Haggis.) Planning and executing the evening has been underway for many weeks now. Volunteers have been given duties such as sourcing the finest of hams, preparing appetizers, scones, “tatties and neeps” and trifle-makers have dug out their recipes (and Drambuie) to put together that most delicious of deserts – Tipsy Liard. The star of the show, the holy and iconic Haggis, is procured. Speakers are invited.
On the day of the celebration, tables are clothed in white and upon each, lovely sprays of heather are set on tartan runners. Original sketches by Alistair Ross of famous Scottish castles are hung around the walls along with bright tartans and other ethnic memorabilia.
It is 6:00 and the ceremonies begin with MC David Haley in his regalia. He gives the word and the Haggis is piped in by Jamie Orr with Walter Roots carrying the haggis high behind him. The big pipes fill the hall with the rousing skirl much to the delight of those present. The haggis was then addressed by the piper, using the words of the poet Burns. Burns felt deeply about the haggis and his words convey in detail its positive comparison to other cuisines, the appearance, the worship of this sausage and how it looks when it is dramatically stabbed and sliced with the ceremonial knife.