The highlight of any bona fide Burns’ Supper, the Haggis, Neeps, and Tatties. And damn delicious it was too.
Having always had been on the search for the perfect Toronto Burns’ Supper since moving to Canada some 17 years ago, last year I was delighted to be invited to George Brown College’s Chefs’ House “Highland Way” Burns’ Supper.
I had such a rollicking good time that Burns’ himself, a notorious bon-vivant himself, would have been proud of my endeavours upon that evening. With this in mind I was very much looking forward to this year’s celebrations, especially since both my girlfriend and her mother had never had the pleasure of experiencing a true Burns’ night as they were both out of the country last January the 25th.
And as you can see from the pictures, it was another splendid evening…
What never ceases to amaze me each time I visit The Chefs’ House is the enthusiasm, passion, and pride exhibited by the students working there.
Whether they be behind the line in the Chefs’ House kitchen under the ever-watchful eye of Chef John Higgins, or out in the glare of Front-Of-House, where Heather Dyer and Scott McKenzie give them expert tutelage in the art of service, these young men and women are the future of our hospitality industry.
For more information regarding events and dining at The Chefs’ House click here.
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- A true thorn betwixt two roses, our piper for the night.
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- The traditional piping in of the Haggis was one of much pomp and circumstance. Smashing,
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- “Right! This Haggis is gettin’ it!” The lovely Lorraine threatens the poor Haggis with a sharp blade.
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- Robert Burns’ wordy Ode To A Haggis was presented admirably by Lorraine Deming. Well done that Lassie!
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- The genius responsible for tutoring the George Brown students in the secrets of making Haggis, both this year and last, was Chef Kyle Deming.
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- “Fair fa’ your honest, sonsie face” -George Brown’s Chef John Higgins welcomes the crowd with his trademarked Scottish banter, while folks enjoyed The Glenlivet 12 Year Whisky.
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- Ahhhh… so this is the secret to serving so many individual Haggis plates with such speed… excellent.
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- It’s all go behind the line as Chef Higgins oversees the student kitchen brigade.
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- For most of the students this was their very first opportunity to taste Haggis, hence the look of fear in some of their faces!
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- The highlight of any bona fide Burns’ Supper, the Haggis, Neeps, and Tatties. And damn delicious it was too.
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- The traditional Scottish Cullen Skink: A soup of Smoked Haddock, Potatoes, and Onions. It was so very rich, but so very tasty.
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- And of course, there was pudding: Treacle Duff, Honey Ice Cream, and a wonderfully tart Raspberry Purée, washed down with The Glenlivet 15 Year French Oak Reserve.
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- For most of the Front Of House students it was only their second day “on the job”… and they performed amazingly well!
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- Naturally we had a wee bit of Highland dancing. After a few drinks I almost felt like joining in, but my girlfriend persuaded me otherwise. In hindsight I should thank her for this.
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- The main course of Braised Lamb Shank, Minced Lamb in Puff Pastry, Black Pudding, with Whiskey Jus. I have to commend all of the student Chefs for this dish. Beautifully executed and worthy of a place on many a fine dining restaurant’s menu.
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- The wonderful smiling student serving staff at The Chefs’ House. They all deserve a huge round of applause for such a terrific job.
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With pics from John Higgins, Heather Dyer, David Kruger, and Jamie Drummond.
Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… And Oof! that kilt was a wee bit snug this year.
