Nicholson's Robert Burns Night Marks 25th Anniversary
Updated: Jan. 18, 2023 at 11:39 AM EST
Each year people across Scotland and the UK gather for supper parties to celebrate the life of Scotland's beloved poet, Robert Burns. On Wednesday, January 25, Nicholson's will host this Scottish tradition in downtown Cincinnati for the 25th year. The celebration has grown in attendance since its start in 1998 and now takes place in the form of two separate events; one casual affair at Nicholson's and a seated dinner upstairs at The Backstage Event Center.
At Nicholson's, Burns Night will include music by The Lost Celts, a featured dinner menu, the Cincinnati Highland Dancers, bagpipers, and a traditional raising of swords, scotch, and toast to the haggis led by Robert Reid.
The premium ticketed event in The Backstage Event Center is for guests who want an all-inclusive dinner package, as well as Celtic music by Columbus-based Fin Tan, and all of the festivities listed above. Kilts are optional (but encouraged) at either celebration.
Tavern Restaurant Group owner Nick Sanders said Burns Night has become an unexpected staple for Nicholson's, "Celebrating the legacy of Robert Burns has been a part of Scottish culture for over two centuries, but we didn't know if it would catch on here. Twenty-five years later we have guests who have enjoyed the event since we started it and new faces who join us every January."
Nicholson's has also partnered with its downtown neighbors the 21C Museum Hotel and The Aronoff Center for the Arts for a giveaway to commemorate the anniversary. Guests can register in-person or online through January 25, 2023: https://nicholsonspub.com/anniversarygiveaway/
Both events will take place on Wednesday, January 25 starting at 6:00 pm. Some reservations are required. Details and booking information can be found on their website https://nicholsonspub.com or by calling 513-564-9111.
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7 hard boiled eggs
1/4 cup mayonnaise
2 teaspoons apple cider vinegar
1 teaspoon sweet pickle relish
1 teaspoon hot pepper mustard
Pinch of salt
Spanish paprika, garnish
Cut 7 hard boiled eggs in half. Remove yolks and place in a medium size mixing bowl. Take the white part of one egg and smash fine with a fork and add to yolks. Using a fork mix yolks & the one egg white. In a small mixing bowl combine mayonnaise and vinegar. Mix together, then add the rest of the ingredients. Combine well, then fill each egg half. Sprinkle with paprika.
3 cups Romaine, shredded fine
2 cups Brussel sprouts, shredded fine
1/3 cup scallions, sliced
1 red delicious apple, cut in bite size pieces
1/2 cup dried cherries
3/4 cup slivered almonds, drizzled with olive oil, salted and toasted
8 slices bacon, cut up, fried & drained
1 cup cooked campanelli pasta
3/4 cup sharp white cheddar cheese, shredded
1 cup homemade croutons
1/4 cup olive oil
3 Tablespoons red wine vinegar
3 Tablespoons maple syrup
1/2 juice of a lemon
Pinch of salt
1/2 teaspoon grey poupon mustard
Combine all dressing ingredients in blender bottle or small food processor. Blend together until combined. Pour over salad and serve immediately.