Robert Burns was a Scottish poet. (Courtesy Library of Congress) 

A centuries-old Scottish tradition will return to Memphis next week, when Bog & Barley celebrates Robert Burns Night on Saturday, Jan. 25.

An 18th-century Scottish poet and lyricist, Burns is widely regarded as the national poet of Scotland. Throughout Scotland (and the world) celebrations are held on his birthdate of Jan. 25.

It will be the third time Bog & Barley and Celtic Crossing owner DJ Naylor has hosted the event.

“We wanted to bring a taste of Scotland to Memphis,” Naylor said. “Our Robert Burns Night celebration is a chance to immerse ourselves in Scottish culture and heritage, honor the legacy of Robert Burns and share an evening of poetry, storytelling and bagpipes with good company.” 

Guests will be treated to a whiskey cocktail upon arrival and then be seated for a three-course, traditional Burns supper.

A woman walks past the cottage on May 24, 1996, where famous Scottish poet Robert Burns was born on Jan. 25, 1759 in Alloway Scotland. (AP Photo file)

Bog & Barley chef Reny Alfonso has created a menu that offers a modern spin to traditional Scottish dishes, including haggis.

“We’ve reimagined the traditional Burns Night supper, staying true to its Scottish roots while adding a touch of modern refinement to delight our guests’ discerning palates,” Naylor said.

The first course is a Cock-a-Leekie Soup, which is described as “a savory blend of roasted chicken, tender leeks and sweet carrots simmered in an aromatic broth, finished with toasted barley, fresh peas and a sprinkle of fragrant herbs.”

And no Robert Burns dinner is complete without haggis.

Prepared haggis at Celtic Crossing in Midtown. (Ziggy Mack/Special to The Daily Memphian file)

Alfonso’s homemade lamb haggis is his contemporary interpretation of the classic Scottish dish. Spiced ground lamb and chicken livers are blended with hearty oats and served alongside creamy mashed rutabagas and potatoes with a decadent whisky cream sauce.

A traditional Scottish dessert called a cranachan will end the meal. Alfonso’s variation is a combination of raspberries and oranges layered with whipped toasted oats, a touch of Drambuie in yogurt cream and crunchy, toasted almonds.

There will be bagpiper performances throughout the evening as well as recitations of “Address to a Haggis,” “Tam O' Shanter” and other Burns poems.

Of course, a whiskey toast to Burns will also be part of the celebration.

Bog & Barley’s Robert Burns Night is Saturday from 7 to 10 p.m. Tickets are $125 and can be purchased at Eventbrite.com.

This Week on Memphis’ restaurant scene

Wild Beet Salad Co. Cashew Crunch salad. (Mark Weber/The Daily Memphian)

Sophia Surrett reported that Wild Beet Salad Co. has a new home in Cordova after being displaced due to the upcoming demolition of the Carrefour at Kirby Woods shopping center. Her story includes the history of the salad spot and why it has such a loyal fanbase.

In Food Files, Surrett offered a first look at Ecco’s new, 2,000-square-foot expansion. The space will be available for private events and dinner services Friday and Saturday nights. 

Abigail Warren reported that the vacant Chili’s restaurant in Germantown near Poplar Avenue and Exeter Road could soon be home to brunch chain First Watch. The City of Germantown received an application from the restaurant group last week.

Carmen Spears (left) and Shauntel Steward prep meat at Amplified Meal Prep. (Patrick Lantrip/The Daily Memphian)

Christin Yates talked with three local experts about how proteins, carbs and fats make up the building blocks of the body and how they keep people energized, functioning and healthy. 

On last week’s Sound Bites podcast, Holly Whitfield sat down with two of Hard Times Deli’s owners, Harrison Downing and Schuyler O’Brien, to discuss their backgrounds, the new restaurant and more.

And Joshua Carlucci’s $10 Deal this week is the carnitas burrito at the Taqueria El Palenke Express food truck.

Thanks for joining me for this week’s Table Talk. Be sure to look for this column weekly for all the latest food news in Memphis.

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