Robert Burns Night: Haggis, Scotch and Bagpipes At Victoria Freehouse
Fair fa’ your honest, sonsie face,
Great chieftain o the puddin’-race!
Aboon them a’ ye tak your place,
Painch, tripe, or thairm:
Weel are ye worthy o’ a grace
As lang’s my arm.
That’s Robert Burns at his weird, Scottish and food-obsessed best, declaring his deathless admiration to that great Chieftain of the pudding race, the haggis.
For those of you who don’t already have it on your calendars, Robert Burns Night is coming up, and on Saturday, January 25, the Victoria Freehouse is going to be celebrating the bard’s 255th birthday in the only way such a thing is ever celebrated–with haggis, scotch and bagpipes.
On Saturday night, starting at 7pm, the kitchen will be serving a three-course dinner for $30. The menu looks like this:
Haggis with neeps and tatties, in whiskey sauce
Whiskey cake with scotch ice cream
Translation: Chicken and leek soup, haggis with turnips and potatoes in whiskey sauce, then cake. For an additional $20, you can also add on a scotch tasting (which you should really do). That menu runs in this fashion:
And all for $20? That’s a steal. Plus, a representative from Macallan will be wandering the floor all night (dodging the bagpipers, one presumes), pouring additional tastes of various scotches, including a 100-proof blended Cutty Sark.
Organ meats, top-shelf scotch, bagpipes, ridiculous accents. It all sounds like a fine time. Call the Victoria Freehouse to make reservations.
Victoria Freehouse [f8b8z]
Address To A Haggis [Robert Burns]