Adventurous Diners! Want to Scratch Haggis off of Your To-do List?
For those Deep End Diners like friend of The Beat, Eddie Lim, it’s time to put your tummy to the test and get international. Next week the Tam o’Shanter will be celebrating Robbie Burns Day with a big, steaming haggis and plenty of whiskey to wash it down.
Long-time Tam O’Shanter chef Ivan Harrison comes out of retirement every year just to make the haggis. The Tam gives each table a small side dish of the Scottish delicacy to taste and you order your meal from the regular menu, which usually includes their famous Lawry’s prime rib.
If you are unfamiliar with the Scottish delicacy, haggis is comprised of sheep liver, heart and tongue cooked with oats and spices in a sheep stomach. I used to assume that haggis would be mostly oatmeal with spices like clove, but don’t be surprised by the lack of strong seasoning. It is like meatloaf made with liver. If you are a fan of beef liver and other organ meats, you will love haggis.
The Tam is taking reservations for two seatings each night on Wednesday, January 25 and Thursday, January 26. Seatings are available at 5:30pm and 8:15pm both days. Along with entertainment and samples of haggis, a special menu will be offered. Entertainment will include bagpipes, poetry, and Scottish Sword Dancing. The schedule is as follows:
Act One : Parade of the Haggis
Act Two: Slaying of the Haggis
Act Three: “Ode to the Haggis” as recited by Dr. Neil McCloud
Act Four: “Horrace” as recited by Dr. Neil McCloud
Traditional Scottish dress is encouraged. Call early as this event fills up fast. Reservations 323.664.0228.
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