Haggis and poetry
And dish them out their meals
Old Scotland wants no watery food
That splashes in dishes
But if you wish her grateful prayer
Give her a haggis!
Translated from "Address to a Haggis,"
by Robert Burns
Each year, fans of Robert Burns gather to celebrate Scotland's most beloved poet with food, drink, music, and verse. These celebrations are known as Burns Suppers, and several local restaurants are hosting their own versions.
Jason Waddleton, owner of The Haven in Jamaica Plain, is a fellow Scot, and he goes all out with a celebration stretching over several nights. This year, his Burns Suppers take place Jan.23-25. The evenings include readings of Burns's poetry, songs from Burns by Scotland’s Kirstin Cairns, and Scottish country dancing from the Boston Highlanders. There will be the traditional piping in of the haggis, a dish The Haven serves year-round, perhaps the only local restaurant to do so. (It's tasty!) Guests will eat a multicourse meal and drink Scottish craft beer. The event sold out last year, but you can buy tickets in advance ($65 apiece).
Bondir hosts its event Jan. 24 -- a five-course dinner with pairings for $75 per person. There will be live music and poetry. For an idea of what to expect, last year's menu included brown bread; potato leek soup with oysters, pancetta, and caviar; perch with finnan haddie sauce; haggis with roast turnips and celeriac; venison; and spice cake trifle. Call 617-661-0009 for reservations.
In Arlington, Flora hosts a supper on Jan. 25. Things kick off with the Calling of the Clans set to Highland pipes, followed by a tasting of Balvenie Scotches with accompaniments. Then, more piping, the singing of "Scotland the Brave," a blessing, some poetry reading, and a toast to Burns. After the first course -- cock-a-leekie soup, paired with Innis & Gunn ale -- "Address to the Haggis" will be read. That's followed by roast leg of lamb with "neeps and tatties," Claret, and Drambuie bread pudding. The event is $60 per person.
Contributors
Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Stephen Meuse writes and blogs about wine. His column, By the Glass, appears on the last Wednesday of the month in the Food section. Plonkapalooza, his review of 50 bottles $12 and under, comes out every fall.
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If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at recipebox@globe.com. To discuss your recipes, click here.INside Boston.com
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I imagine haggis to be like a Scottish version of kishka (stuffed derma). Is it?
Yes! Though I can't say I've had enough versions of either to know what classic haggis/classic kishka is like. Still, comparable. The Haven's haggis is a pleasant surprise (and, perhaps, not entirely classic).
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