Friday, November 12, 2004
A St. Andrew's Day Dinner
The staff here at The Rare Bird Review World Headquarters will be holding our St. Andrew's Day holiday meal on St. Andrew's Eve, November 29. There will be a vigil and a countdown beginning at 6:30 PM Eastern time. Scotland is five hours ahead of the RBRWH and at 7:00 PM it will be midnight, November 30 in Scotland. The staff will commence the annual haggis hunt at that time hoping to bag the first haggis of the new season. The entire staff is hoping for a great hunting season, especially for the rare golden haggi.
According to Burke's Peerage St. Andrew's Day was a preeminent celebration in the 1300's and the Scots of the day celebrated by hunting rabbit for the meal and drinking copious amounts of whisky. It is so nice to know that some things seem to hardly ever change.
Shown at the left are Scottish rabbits in their last days of fun and freedom before going into hiding as the big day approaches and their situation becomes more dangerous.
Because of time constraints the RBR staff prefers to purchase its rabbits rather than decimating the population of wild, Scottish cartoons characters, but rabbit will be on the menu.
MacPherson, our Scottish chef for the evening, intends to serve an oven braised rabbit on a bed of baby vegetables and rocket (arugula). The main dish is pictured at the right from a meal prepared previously. The evening will start with Bird's personal favorite appetizer, a raw bar, and will conclude with Caledonian butterscotch squares and a cup of Highland Grog coffee.
The staff has selected a 1997 Rabbit Ridge zinfandel from the highlands of Sonoma County, California as the main beverage for the meal. Pre-dinner libations will include wee drams of Oban, 14 year old single malt whisky. Following the dinner snifters of Lagavulin 16 year old Islay whisky will aid in the haggis hunt.
According to Burke's Peerage St. Andrew's Day was a preeminent celebration in the 1300's and the Scots of the day celebrated by hunting rabbit for the meal and drinking copious amounts of whisky. It is so nice to know that some things seem to hardly ever change.
Shown at the left are Scottish rabbits in their last days of fun and freedom before going into hiding as the big day approaches and their situation becomes more dangerous.
Because of time constraints the RBR staff prefers to purchase its rabbits rather than decimating the population of wild, Scottish cartoons characters, but rabbit will be on the menu.
MacPherson, our Scottish chef for the evening, intends to serve an oven braised rabbit on a bed of baby vegetables and rocket (arugula). The main dish is pictured at the right from a meal prepared previously. The evening will start with Bird's personal favorite appetizer, a raw bar, and will conclude with Caledonian butterscotch squares and a cup of Highland Grog coffee.
The staff has selected a 1997 Rabbit Ridge zinfandel from the highlands of Sonoma County, California as the main beverage for the meal. Pre-dinner libations will include wee drams of Oban, 14 year old single malt whisky. Following the dinner snifters of Lagavulin 16 year old Islay whisky will aid in the haggis hunt.
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