At her first Robert Burns Dinner, See how neighbors reacted to being served the Scottish staple haggis at this fascinating event in far east Portland…
ONE Guest checks in for the first annual Robert Burns Supper at Parkrose Eastgate Masonic Lodge #155.
Story and photos by David F. Ashton
Some attendees of the First Annual Robert Burns Dinner on Saturday evening January 15 were there because they are members of Parkrose Eastgate Masonic Lodge No. 155. Others came because they were curious about Haggis, a traditional Scottish main course.
No one left disappointed; all were treated to everything that makes a traditional Robert Burns supper.
Many attendees wore kilts, as did these Masons—all gathered for Robert Burns’ dinner in far east Portland.
A Burns Supper is a celebration of the life and poetry of the world-renowned poet Robert Burns (1759-1796), author of many Scottish poems. The first such dinner was held by friends of Burns at Burns Cottage in Ayrshire, Scotland, on July 21, 1801, the fifth anniversary of his death: so explained the chairman of the local dinner, Preston Marshall, Senior Warden of Eastgate Masonic Lodge .
In addition to being Scotland’s national poet, Robert Burns was also a Freemason, which is why Masonic lodges around the world host Burns dinners,” Marshall told East Portland News.
Eastgate Masonic 155 Lodge Senior Warden Preston Marshall tends to his haggis as it cooks in a boiling bath.
When asked how the idea of holding such an event at the Parkrose Eastgate Masonic lodge came about, Marshall replied: “Last summer while we were doing some work on refurbishing our lodge, I had the idea of hosting a Burns Supper here, open to the public to welcome the community to our building as we hopefully get out of COVID-19,” he replied.
> Take a look at her summer work
repair their hut: CLICK HERE.
“So tonight we’re welcoming our neighbors to our building — and for those who are curious, they’ll have a chance to eat haggis,” Marshall continued.
Although the name ‘hagws’ or ‘hagese’ was first mentioned in England around 1430, the dish is traditionally thought to be of Scottish origin – and is considered the national dish of Scots thanks to Robert Burns’ poem ‘Address to a Haggis’. , composed in 1786, we learned.
In In the upper room, piper Daniel Cespedes plays his bagpipes.
Haggis (Scottish Gaelic: taigeis) is a savory protein dish, traditionally called a ‘pudding’, made from burlap (heart, liver and lungs) chopped with onion, oatmeal, suet, spices and salt, mixed with broth and cooked while it is simmering traditionally trapped in the hapless animal’s stomach – although an artificial intestine is often used these days, Marshall explained – while he tended to the haggis while it cooked on an outdoor stove set up behind the building.
“I came up with this recipe for this almost-cooked haggis,” Marshall proudly remarked. “Butchers in Scotland don’t share the secret of how they make haggis; so we all have to come up with our own recipe.
“We don’t use lung in the United States, so we substitute other cuts of meat for that,” Marshall explained. “It also has steel-cut oats, onions and spices. It may sound crass, but it’s actually really good!”
Guests Cory Kennedy and Rae Qi enjoy their bowls of Cock-a-leekie.
Before the ceremony of bringing in the haggis, guests were first served a steaming bowl of Cock-a-Leekie, a classic Scottish soup with chicken and leeks.
After the opening speeches and before dinner comes the “Presentation and Whistle of Haggis” by the Honor Guard.
Arriving ahead of the group, the “bearer of the haggis”, Junior Warden Kenn Clulow, presents it to the assembled group.
Chairman Marshall recites “Address to a Haggis” by Robert Burns.
Marshall followed, reciting Burns’s Address to a Haggis, which begins with the words, “Fair fa’ your honest childish face, great chief of the Puddin race!”
After the opening competition, diners lined up to be served neeps and tatties, traditional Scottish sides of swede (rutabaga) and mashed potatoes, served with whiskey cream sauce and brown onion gravy – and haggis, of course. For those too squeamish to try the haggis, the buffet also offered roast pork as an alternative.
Preston Marshall serves haggis to the guest of District No. 19 Deputy Grand Master David A. Rice, across the river in Vancouver, Washington.
“After dinner, we have a program that tells the story of why we celebrate Burns, with musical presentations — including bagpipe music, poetic recitations and toasts,” Marshall confided. “And we end the program by singing ‘Auld Lang Syne.'”
This gala celebration dragged on into the evening and everyone in the hall seemed to like it.
Find out more about Parkrose Eastgate Masonic Lodge #155 by visiting their Facebook page: CLICK HERE.
© 2022 David F Ashton ~ East Portland News™
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