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Clan Currie Society Announces "All Star" Lineup
For New Jersey will again 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, a traditional Burns Supper will be held on Saturday evening, January 22, 2005 at the Grand Summit Hotel in Summit. The evening will begin with a cocktail hour at 7 PM followed by dinner, dancing and entertainment at 8:00 PM. Celebrated annually on, or about, the Bard's birthday, 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, “I can’t think of a better way to liven up the otherwise gloomy month of January than with a rousing evening of food, drink, music and dance, all presented in the wonderful Scots tradition of a Burns Supper. We are absolutely delighted to be hosting our fourth annual dinner and even more thrilled by the high caliber of performers appearing at this year’s event.” Local Hero to Perform
Leading the roster of performers is the popular trio, Local Hero. Favorites of Clan Currie’s “Pipes of Christmas” concerts, the trio features fiddler Paul Woodiel, pianist Susie Petrov, and flutist/piper, Christopher Layer. All three possess impressive musical credits. Paul Woodiel is both a classically trained violinist as well as a three time New England Fiddle Champion who is taking time off from his duties as Concert Master for the Broadway revival of “La Cage Aux Folles” to play for Burns Night. Christopher Layer tours with the Trinity Irish Dance Company (of River Dance fame) when not performing with symphony orchestras around the world. He and Woodiel are also regular guest artists at the Moab Music Festival in Utah. Local Hero founder, Susie Petrov is one of the world’s leading interpreters and educators of Scottish country dance music. She is a regular teacher at music camps and workshops throughout Scotland. Celtic Vocalist Marta Burton to Make Her Clan Currie Debut
Joining Local Hero will be guest vocalist, Marta Burton. Marta Burton’s career has brought her into theatres and concert halls throughout the US, Canada and Europe. She celebrates her Celtic and American roots in her folk CD, Echo, and stars in the critically acclaimed “Celtic Celebration: Music of the Emerald Isle”—a theatrical pops concert that tours widely. Her symphonic credits include performances with the symphony orchestras of Detroit, Pittsburgh, Indianapolis, St. Louis, and Seattle as well as the National Symphony Orchestra at the Kennedy Center and the National Arts Symphony Orchestra in Ottawa. Burton and Local Hero will join forces to offer a new twist on the evening’s keynote address; the Immortal Memory. The address is an integral part of all Burns Suppers and is intended to reflect upon the life and contributions of Scotland’s bard. New for 2005, Clan Currie’s Immortal Memory will come in the form of a musical tribute to Burns. Rounding out the already impressive list of performers and entertainers are Ronnie Stewart from Catskill, New York. Ronnie, already a regular favorite at Clan Currie’s last three Burns Night gatherings, most recently made his debut with “The Pipes of Christmas” last December. Ronnie will deliver Burns’ “Address to a Haggis” in addition to offering wonderful selections on his fiddle. Highland dancers Kathryn and Olivia Chrysostom, “The Highland Lassies” will also be returning to perform the Sword Dance, Highland Fling, and other traditional dances. Accompanying the dancers will be piper David Palladino. Whisky Aficionado Gregor Cattanach to Conduct Tastings
Gregor Cattanach, a charismatic young Scot originally from Speyside, Scotland, formally joined Scotch whisky business in 2000, but is no stranger to the industry. Gregor grew up at distilleries such as Caol Ila on Islay, Coleburn, Cragganmore and Cardhu in Speyside where his father, whisky “legend” Evan Cattanach, worked as Master distiller producing these quality single malts and also teaching Gregor a few tricks of the trade along the way. While training in Scotland, Gregor developed a true passion for Scotch whisky, the production process, maturation, blending, and of course the great stories that were told over a “wee” dram. Gregor conducts his own nosings and tastings throughout the States and has already passed on his knowledge and passion to thousands of people who have attended his private tastings. A Centuries Old TraditionThe 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. The haggis will again be provided by one of the area’s finest purveyors of Scots delicacies, Stewart’s of Kearny. 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. Each course will be paired with an appropriate single malt or blended whisky to complement the meal. Dinner guests will also enjoy Walkers Shortbread and Scotch Trifle for dessert. The cost for the Burns Supper is $85 per person, which includes a five-course meal, whisky tasting, and Scottish entertainment. A cash bar is available for beer, wine, or soda. The Grand Summit Hotel is also offering a block of rooms at a special discount rate for dinner guests, for further information contact The Grand Summit Hotel at 908-273-3000. Reservation forms can be downloaded at: http://www.clancurrie.com/pdfs/2004BurnsDinnerOrderForm.pdf Dinner 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 or visit their website at www.clancurrie.com.
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