Traditional Robert Burns Supper at White Oak Plantation

On Wednesday, January 31 beginning at 6 p.m. Chef John Folse’s White Oak Plantation will host a Robert Burns Scotch Supper to honor the life of Scotland’s best-loved bard, Robert Burns, who was born in January 1759 in Alloway, Ayrshire, Scotland. A five-course menu featuring Scottish fare will be served with Edrington Scotch Whisky and spirits paired with each course. The cost to attend is $100 per person including beverages, excluding tax and gratuity.

Robert Burns Supper

“We started celebrating a Robert Burns Supper at my Seafood R’evolution in Ridgeland, MS, because the chef de cuisine is from Scotland,” said Chef John Folse, owner of Chef John Folse & Company, parent company of White Oak Plantation. “It was such an interesting tradition and was so well received that we decided to toast the old bard in Baton Rouge as well.”

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Caledonian Society of Baton Rouge

Dedicated to promoting and preserving Scottish culture in and around the Gulf South, the Caledonian Society of Baton Rouge will join the celebration at White Oak Plantation. No authentic Burns Supper would be complete without the official “Piping in of the Haggis,” also known as “Ceremony of the Haggis.” Pipe Major Stan Masinter will perform “Scotland the Brave,” while leading the chef’s procession into the dining room carrying the platter of haggis. During this ceremony James Mungall will perform “Address to a Haggis” by Burns. Other Burns’ poetry readings by Caledonian Society members include Sugar McAdams, society president, reading “John Anderson, My Jo;” Tom Mungall reciting “John Barleycorn: A Ballad;” and Dr. Lillian Bowles performing “My Love is Like a Red, Red Rose.” The evening includes Burns Night toasts and the evening concludes with Burns’ most famous song, “Auld Lang Syne.”

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Edrington

While each course will be introduced by Folse, Dennis Johnston, representing Edrington, will describe the Scotch that accompanies each course. (Wine will be available for non-Scotch imbibers.) To begin, guests will be treated to reception canapés including: Smoked Trout Blini, Black Pudding Bonbon and Grain Mustard Aïoli paired with Irn Bru Sorbet and Brugal 1888 Whisky Cocktail. The first course will be Whisky- and Honey-cured Salmon, Soft-boiled Quail Egg, Scottish Soda Bread and Dill Vinaigrette paired with Macallan Fine Oak 10 Year. Following the “Piping in of the Haggis” attendees will enjoy Haggis, Neeps and Tatties, Wee Drap O’the Cratur and Oatcakes paired with Highland Park Magnus. (Haggis was a favorite of Burns, so much so that he wrote a poem, “Address to a Haggis,” in its honor. Naturally, the dish is a staple at a Burns Supper alongside neeps and tatties, otherwise known as potatoes and turnips.) Roasted Loin of Lamb with Crisp Shoulder, Onion Purée, Roasted Carrots and Pan Jus paired with Macallan Fine Oak 15 Year will follow. Raspberry Cranachan Parfait, Whisky Baba, Dundee Cake and Marmalade paired with Macallan Double Cask 12 Year will be served for dessert. The evening concludes with petit fours of shortbread and fudge paired with Macallan Rare Cask.

 

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Burns the Man

Burns is regarded as a pioneer of the Romantic Movement. Born into a family of tenant farmers, he began writing poetry at a young age to break up the demanding work of a farmer. In the midst of turmoil in his romantic life, Burns released Poems, Chiefly in the Scottish Dialect, which critics praised. In light of his success, he moved to Edinburgh and worked with music producer James Johnson to create The Scots Musical Museum, a collection of traditional music of Scotland. In 1791, Burns moved to Dumfries and in 1793 penned A Select Collection of Original Scottish Airs for the Voice with publisher George Thomson. Burns died on July 21, 1796 at 37 years old.

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Burns Night

Burns Suppers have been held in the poet’s honor for over 200 years. Every January, Burns enthusiasts in Scotland and around the world celebrate “Burns Night.”

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White Oak Plantation

Chef John Folse is the owner and executive chef of his Louisiana-based corporations including Chef John Folse & Company Manufacturing, White Oak Plantation and Exceptional Endings Bakery Division. He is CEO/CFO of Home on the Range: Folse Tramonto Restaurant Development Company, parent corporation of Restaurant R’evolution, New Orleans, and Seafood R’evolution, Ridgeland, MS. He is the author of numerous cookbooks and hosts a nationally syndicated television cooking show, A Taste of Louisiana. Additionally, the Chef John Folse Culinary Institute at Nicholls State University is named in his honor.

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