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Scots To Gather In Central New Jersey On January 18, 2002 SUMMIT, NJ ---New Jersey will join a long list of global destinations that will host celebratory dinners in tribute to the life, works and spirit of the great Scottish poet, Robert Burns. Hosted by the Clan Currie Society and sponsored by The Classic Malts of Scotland, a traditional Burns Supper will be held on Friday evening, January 18, 2002 at the Grand Summit Hotel in Summit. The evening will begin with a cocktail hour at 7 PM followed by dinner and entertainment at 8:00 PM. Celebrated annually on, or about, the Bard's birthday on January 25th, Burns Suppers traditionally adhere to a time honored format which includes the eating of a traditional Scottish meal, the drinking of Scotch whisky, and the recitation of works by, about, and in the spirit of the Bard. According to event chair Robert Currie, "Burns Suppers have been part of Scottish culture for over 200 years as a means of commemorating our best-loved bard. Burns’ substantial body of work include "My Heart’s In The Highlands", "Tam O’Shanter", and "Auld Lang Syne" among many, many others. And when Burns immortalized haggis in verse he created a central link that is maintained to this day". A Centuries Old Tradition The history of the Burns Supper goes back to the poet’s birthplace of Alloway, Scotland where, five years after his death in 1796, nine of his friends gathered in a cottage to pay tribute to his memory. They continued to meet annually at various times of the year until Burn’s official biographer had established the correct date of his birth. It was not long before the practice of meeting on this date was being observed throughout Scotland. The basic format for the evening has remained unchanged since that time and begins when the host invites the company to receive the haggis, which is piped into the ballroom with great fanfare and then presented to the audience via the reading of Burns’ classic ode to Scotland’s native dish. In addition to the haggis, which is accompanied by neeps and tatties (mashed turnips and potatoes), the evening’s menu, or Bill O’ Fare as it is better known, includes Cock-A-Leekie Soup, an entrée choice of Roast Beef or Salmon, and Scotch Trifle. Through the generosity of The Classic Malts of Scotland, each of the five courses will be paired with an appropriate malt whisky, including Dalwhinnie, Oban, and Talisker.
Whisky Legend Evan Cattanach is Featured Speaker Featured speaker for the evening will be Evan Thomson Cattanach who will deliver the famous Address to the Haggis written by Burns and an integral part of every Burns Supper. A native of Kingussie, Scotland, Cattanach began his career with single malt whisky in 1961 with the Scottish Malt Distillers - the production arm of Johnnie Walker. He spent the next 33 years managing the production of single malt whisky. He worked in all four of Scotland's whisky-producing regions at 15 different distilleries. During his career, Evan has worked at some of the most revered distilleries in Scotland. Today, Evan tours the United States as a Brand Ambassador for The Classic Malts of Scotland, a group of six of the finest single malt whiskies. Each whisky represents a distinct scotch-producing region of Scotland, including Talisker from Skye, Oban from the West Highlands, Dalwhinnie from the Highlands, Lagavulin from Islay, Cragganmore from Speyside, and Glenkinchie from the Lowlands. Most recently, Cattanach lent his considerable dramatic reading talents to Clan Currie’s annual Pipes of Christmas concert last month. Robert Burns - The Ploughman Poet Born in Alloway, Ayrshire, in 1759 to William Burness, a poor tenant farmer, and Agnes Broun, Robert Burns was the eldest of seven. He spent his youth working his father's farm, but in spite of his poverty he was extremely well read - at the insistence of his father, who employed a tutor for Robert and younger brother Gilbert. At 15 Robert was the principal worker on the farm and this prompted him to start writing in an attempt to find "some kind of counterpoise for his circumstances." It was at this tender age that Burns penned his first verse, "My Handsome Nell".
When his father died in 1784, Robert and his brother became partners in the farm. However, Robert was more interested in the romantic nature of poetry than the arduous graft of ploughing, he planned to escape to the safer, sunnier climes of the West Indies. However, at the point of abandoning farming, his first collection "Poems- Chiefly in the Scottish Dialect - Kilmarnock Edition" was published and received much critical acclaim, making him change his plans and remain in Scotland. He moved around the Country, eventually arriving in Edinburgh, where he mingled in the illustrious circles of the artists and writers who were enchanted by the "Ploughman Poet." In a matter of weeks he was transformed from local hero to a national celebrity, fussed over by the Edinburgh literati of the day. Ironically, his growing fame did not bring fortune and he took up a job as an exciseman to supplement the meager income. Whilst collecting taxes he continued to write, contributing songs to the likes of James Johnston's "Scot's Musical Museum" and George Thomson's "Select Collection of Original Scottish Airs." In all, more than 400 of Burns' songs are still in existence. The last years of Burns' life were devoted to penning great poetic masterpieces such as "The Lea Rig", "Tam O'Shanter" and a "Red, Red Rose". He died at the age of 37 from heart disease exacerbated by the hard manual work he undertook when he was young. On the day of his burial more than 10,000 people came to watch and pay their respects. However, his popularity then was nothing compared to the heights it has reached since. For the January 18 event, Clan Currie will remember the life and influence of Robert Burns through poetry, music, and a keynote address that is one of the cornerstones of all Burns Suppers, The Immortal Memory. The cost for the Burns Supper is $50 per person, which includes a five-course meal, whisky tasting, and Scottish entertainment. Reservations may be made by mailing a check made payable to The Clan Currie Society, specifying the entrée selection of salmon or roast beef, along with a name, address, and phone number, to: The Clan Currie Society, P.O. Box 541, Summit, NJ 07902-0541. For further information, contact the Society at 908-273-3509.
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