Burns Dinner, Ceilidh Honors Scottish Roots
The Alma College observance of the birth of Scottish Poet Robert Burns celebrates the life and works of the famous bard and the cultural traditions adopted by Scotland, U.S.A.
Honoring Alma's Scottish roots brings community members together for dinner and a Ceilidh Saturday, Jan. 21, in the College's Tyler-Van Dusen Campus Center for a festive evening of Scottish entertainment loosely based around a traditional Burns Dinner. A reception begins at 5:45 p.m. with dinner and the Ceilidh beginning at 6:30 p.m.
Tickets for dinner and the Ceilidh are $20 per person and $10 for
children under 10 years old. Tickets for the Ceilidh only are $12, $6
for children under 10 years old. For reservations and information
contact Sodexho Campus Services at (989) 463-7334.
Reading of Burns' poetry, toasts to the Haggis and the Lads and Lassies, and the Scottish arts and traditions take center stage. Traditional Scottish foods including bridies and meat pies, Cock-a-leekie soup, Scotch Eggs, Skye Prawns and Bubbly Jock with turkey gravy, fruit trifle and assorted Scottish pastries are prepared by the Chef of Sodexho Campus Services.
An Alma celebration of Burns would not be complete without former Alma resident Michael Cameron's recitation of the poet's famous "Ode to Haggis" followed by the stabbing of the Scots' beloved and reviled national dish. Alma College President Dr. Saundra Tracy discusses the Scottish traditions of the College and Community.
Jack Crombie, a Scotsman living in Chicago, returns as emcee this year to speak on Scottish tradition and read Burns' poetry. Crombie has been heavily involved in Chicago's Scottish Society and has emceed that city's Burns Dinner. His daughter has studied with Highland Dance Instructor Christie Freestone. During the celebration, Freestone narrates the history of traditional dances while Alma College dancers perform.
College Piper Eli Woolcott, an Alma College sophomore from Elk Rapids, performs a short bagpipe solo and ends the evening with "Auld Lang Syne." Alma Middle School Music Teacher Patrick DeWitt and his Celtic band Hurry The Jug perform tunes suitable for dancing or listening.
Festivities begin in the Campus Center Rotunda with a reception at 5:45 p.m. featuring a menu of Smoked Salmon, Fruit and Cheese tray, Mini-Highland Chicken, Fresh Crudités and dip, Apple cider punch, wine, beer and Scotch. Tony Patterson, College artist in residence, on the piano and Alma Choir singers perform Scottish songs. Various festivities and dinner begin at 6:30 p.m.
Posted: Fri, January 6th, 2006 at 3:23PM