How to haggis: Chef Alfonso makes his version of traditional dish for Burns supper

By , Daily Memphian Published: January 27, 2023 4:00 AM CT

For Celtic Crossing’s annual Burns supper, Chef Reny Alfonso starts by cooking chopped onion in a large pot. As it softens, he adds chicken broth to lamb, then puts it in the pot to lightly brown. Next comes the livers and then the herbs and spices. 


Celtic Crossing Reny Alfonso DJ Naylor Subscriber Only haggis Burns supper

Thank you for supporting local journalism.

Subscribers to The Daily Memphian help fund our not-for-profit newsroom of nearly 40 local journalists plus more than 20 freelancers, all of whom work around the clock to cover the issues impacting our community. Subscriptions - and donations - also help fund our community access programs which provide free access to K-12 schools, community organizations, and more. Thank you for making our work possible.

Jennifer Biggs

Jennifer Biggs

Jennifer Biggs is a native Memphian and veteran food writer and journalist who covers all things food, dining and spirits related for The Daily Memphian.


Want to comment on our stories? Or read the comments of others? Join the conversation by subscribing now. Only subscribers can view or add comments. Our commenting policy can be viewed here