EXPERIENCE THE RICH HISTORY AND CULTURAL IMPACT OF SCOTLAND ON THE U.S. AND OUR LOCAL REGION!
Join us for an engaging evening as Dr. Barbara MacHaffie explores the conditions in Scotland which gave rise to wave after wave of emigration to the US in the 18th and 19th centuries. Dr. Timothy G. Anderson of Ohio University will also share insights into Scots-Irish immigration and its lasting influence on American culture.
Enhancing the discussion, guests will enjoy a three-course meal featuring traditional Scottish fare, making this a truly immersive historical and culinary experience. Don’t miss this unique opportunity to learn, savor, and connect with Scotland’s enduring legacy!
We’re excited to share the history behind each dish on our menu, offering a taste of Scotland’s rich culinary traditions.
The evening begins with Cock-a-Leekie Soup, a classic Scottish dish made with chicken and leeks, accompanied by bannock, a traditional quickbread baked in a skillet.
For the main course, we’re serving Balmoral Chicken, named after Balmoral Castle in Aberdeenshire and a popular choice for Burns Night, the annual celebration of poet Robert Burns. While traditionally made with haggis, we’ll be substituting Irish pudding, as haggis is both difficult to find in the U.S. and known for its “polarizing” texture and taste. Of course, the best way to experience authentic haggis is a trip to Scotland!
To complete the meal, we’ll indulge in shortbread, the quintessential Scottish treat, known for its rich, buttery flavor and long-standing place in Scotland’s culinary heritage.
First Course
Cock-A-Leekie Soup
Bannock
Second Course
Balmoral Chicken with Irish Pudding and Sherry Cream Sauce
Roasted Carrot and Parsnip “chips”
Baby Greens with Vinaigrette
Dessert Course
Shortbread with Berries
Have a group of 8 or more? Call about our group rate.
**Reservations required by 5pm Thursday, March 13**