Burns Dinner, Ceilidh Honor Scottish Roots
The Alma College biennial 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, USA.
Honoring Alma’s Scottish roots brings community members together for a reception, dinner and Ceilidh on Saturday, Jan. 19 in the College’s Tyler-Van Dusen Campus Center for a festive evening of Scottish entertainment loosely based around a traditional Burns dinner.
The reception begins at 5:30 p.m., with the dinner at 6:30 p.m. and Ceilidh at 8 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 per person, $6 for children under 10 years old. For reservations and information, contact Sodexho Campus Services at (989) 463-7334.
The 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, 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.
Alma’s celebration of Burns includes 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 Saundra Tracy discusses the Scottish traditions of the College and community.
Jack Crombie, a Scotsman living in Chicago, returns as emcee 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 Alma Highland dance instructor Christie Freestone. During the celebration, Freestone narrates the history of traditional dance while Alma College dancers perform.
Pipers Bill Weaver, an Alma College alumnus, and current student Eli Woolcott perform bagpipe solos and end the evening with “Auld Lang Syne.” The Celtic group Hurry The Jug performs tunes suitable for dancing or listening.
The reception will feature a menu of smoked salmon, fruit and cheese tray, mini-highland chicken, fresh crudités and dip, apple cider punch, beer and Scotch. Pianist Tony Patterson and Alma College singers perform Scottish songs.
Posted: Wed, January 9th, 2008 at 11:01AM