How to haggis: Chef Alfonso makes his version of traditional dish for Burns supper
Chef Reny Alfonso prepares to make haggis at Celtic Crossing in Midtown on Thursday, Jan. 26, 2023. (Ziggy Mack/Special to The Daily Memphian)
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.
Topics
Celtic Crossing Reny Alfonso DJ Naylor Subscriber Only haggis Burns supperThank you for being a subscriber to The Daily Memphian. Your support is critical.
As a 501(c)3 nonprofit news organization with a hybrid business model, we rely on a mix of revenue from subscriptions (50%), advertising, events and miscellaneous earned income (25%) and fundraising (25%).
Please consider making a fully tax-deductible donation or other contribution to The Daily Memphian today.
👉 Your subscription pays for you to read all our journalism.
👉 Your donation powers the work we do to reach everyone else with the news.
We believe an informed Memphis is a better Memphis. If you agree, join our growing list of donors now.
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.
Comments
Want to comment on our stories or respond to others? Join the conversation by subscribing now. Only paid subscribers can add their thoughts or upvote/downvote comments. Our commenting policy can be viewed here.