Burns Nicht Dinner Saturday, January 25
From The Jolly Beggars : Sodger Laddie by Robert Burns
Join us on Saturday, January 25th when we host our annual Burns Nicht Dinner to celebrate the life and work of famed poet Robert Burns with Scottish fare and the beers of Cahaba Brewing Company!
Robert Burns is probably best known for writing the popular New Year’s anthem Auld Lang Syne, but his acclaim reaches much further than that. Burns was a poet and lyricist whose countless works are credited as being a catalyst for the Romantic Period in literature during the 18th century. In his work, Burns wrote of and celebrated all things love, friendship, work and drink. His literary voice inspired movements in literature, society and politics. His influence is so long standing that not only is he still referred to as the Bard of Scotland, but he was also recently voted the “Greatest Scot” by the Scottish public in 2009.
It just so happens that our friends at Cahaba Brewing Company appreciate good Scottish literature as much as we do, so they will be supplying the beer pairings for this year’s three course Burns Nicht Dinner (full menu below). The event will kick off at 4:45 p.m. with a reception where all attendees will enjoy a dram of Scotch whisky before embarking on an evening of Scottish cuisine and the kind of good times ole Robbie Burns always wanted us to have.
Cost of the dinner is $48 per person before tax and gratuity. Seating is incredibly limited and by reservation only. You can arrange your reservations by calling 205.939.1312, emailing us at firstname.lastname@example.org, or by simply letting your server or bartender know the next time you are at the pub.
We hope that you all can join us and Cahaba Brewing Company on Saturday to recognize this great poet with fine food, drink and company. This is one of our favorite events each year, and it just would not be the same without you. Slainte!
Burns Nicht Dinner Menu
January 25 at 5 p.m.
Reception @ 4:45 p.m.
Scotch Whisky (to be determined)
Quail Scotch Egg
Boiled quail’s egg encased in pork sausage, lightly breaded and deep fried. Served over sauce gribiche.
Paired with Cahaba India Pale Lager
Sheep’s organs prepared in the traditional Scottish manner. Tossed with steel cut oats, spices and fresh herbs, then stuffed in a beef casing and boiled. Served with neeps and tatties (mashed turnips & potatoes).
Paired with Cahaba White IPA
Scottish Shortbread Cake
Petite shortbread cakes finished with raspberry preserves and crème Chantilly.
Paired with Cahaba Winter Warmer
Cahaba Rye Imperial Stout with Vanilla Bean