Haggis, a savory pudding made of lamb organs and barley, was the first dish of the night — avoided by some but devoured by many — at the 37th annual Burns Nicht celebration.
Haggis, a savory pudding made of lamb organs and barley, was the first dish of the night — avoided by some but devoured by many — at the 37th annual Burns Nicht celebration.
With scotch in hand, David Rhoderick approached the podium in the Baylies Room of the Old Whaling Church Saturday evening, adjusted the microphone and proclaimed the Ode Tae a Haggis.
The Scottish Society of Martha’s Vineyard faced a dilemma in planning its 35th Burns Nicht supper this month: How to gather the clans without a gathering place?
But you can still have real haggis (to go), to celebrate the birth of Scottish poet Robert Burns this month.
This year marked the 32nd year the Scottish Society has celebrated the birthday of Scottish poet Robert Burns.
Saturday’s Burns Nicht Supper at the Harbor View Hotel was one of the best attended in years, with close to 120 people turning out.
