Adult's Ticket - Robert Burns Night Dinner & Dance
$62.00
Adult's Ticket - Tickets are $60 + $2 processing fee
Robert Burns Night Dinner & Dance
Saturday, January 28, 2023
Doors open at 5:00 pm
Mukogawa U.S. Campus, Commons
4320 W Owens Ridge Rd
Spokane, WA 99224
Drink Tickets ($10 group of drink tickets)
$10.00
Order your drink tickets in advance and pick them up at Will-Call with your Robert Burns Night Dinner & Dance ticket(s). Order multiple groups of $10 of tickets to ensure you have enough for your party.
Child's Ticket - Robert Burns Night Dinner & Dance
$47.00
Child's Ticket (age 12 & under) - Tickets are $45 + $2 processing fee
Robert Burns Night Dinner & Dance
Saturday, January 28, 2023
Doors open at 5:00 pm
Mukogawa U.S. Campus, Commons
4320 W Owens Ridge Rd
Spokane, WA 99224
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St. Andrews Society's
Anyone wishing to participate more actively in the St. Andrews Society and the Scottish community is welcome to attend and contribute.
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Spokane Scottish
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St. Andrews Society's
We invite all St. Andrews Society members to attend, listen to the pipes, sip the water of life, share your thoughts, and carry on. The society will provide the main dishes. Participants should bring a side dish or dessert. If you wish to drink something special, please bring that along.
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Spokane Scottish Country Dancers
Singles are welcome. A partner is not needed. Beginners are welcome.
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Spokane Highland Games Association's
Anyone wishing to become a part of the 2024 Spokane Scottish Highland Games is welcome to attend and contribute.
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St. Andrews Society's
Anyone wishing to take a more active part in the St. Andrews Society and the Scottish community is welcome to attend and contribute.
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Spokane Scottish Country Dancers
Singles are welcome. A partner is not needed. Beginners are welcome.
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Spokane Highland Games Association's
Anyone wishing to become a part of the 2024 Spokane Scottish Highland Games is welcome to attend and contribute.
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St. Andrews Society's
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Tannahill Weavers
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Tannahill Weavers Concert
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Saturday, January 27, 2024
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St. Andrews Society of the Inland Northwest
invites you to our annual Robert Burns Night Event
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St. Andrews Society of the Inland Northwest's
Robert Burns Night
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Hosted by The Haran School of Irish Dance
Join us for our 2nd year hosting Spokane's one and only Feis Weekend! Feis at the Falls &
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Lake City Highland Dance presents
Warriors of ScotlandSpring Showcase
Tuesday, May 27, 2023 at 2:00 pm
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Spokane Highland Games Association's
The Annual Meeting is open to all Spokane Highland Games Assoc. members. You are welcome to attend to learn what the Association is planning for the coming year. You may wish to become more involved and participate or lead some of the events. Election of officers will take place at this meeting.
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Spokane Highland Games Association's
Anyone wishing to become a part of the 2023 Spokane Scottish Highland Games is welcome to attend and contribute.
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St. Andrews Society's
Anyone wishing to take a more active part in the St. Andrews Society and the Scottish community is welcome to attend and contribute.
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Spokane Fall Folk Festival
The Angus Scott Pipe Band, area highland dancers and the Spokane Scottish Country Dancers have a long history of performing at the Spokane Fall Folk Festival. Check the Fall Folk Festival’s schedule for times and locations. If you enjoy a variety of music and dancing from many cultures, this is the event to attend. And it’s FREE!
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If you've ever wondered what's the appropriate libation for the evening, Peter Guthrie, with input from Bruce Ridley, offers the following advice.
"There are two main types of whisky: single malts, and blends.
Single malts are made in pot stills, in discrete batches, and then aged. They are a lot more flavorful than blends, and so are sipping drinks.
Blends are made primarily of grain whisky, which is produced in a continuous process, and doesn't have nearly the flavor of single malts. The grain whisky then has single malts added to provide the flavor. A really good blend might have up to 50% single malt, though most have less. The blender can choose a variety of single malts from different distilleries to produce the flavor he or she is looking for, and to provide a consistent product from year to year. Blends are generally mixed with water or soda to make a longer drink.
There is also a third type of whisky, of fairly recent origin, known as "vatted single malts". These are blends of single malts from various distilleries put together by whisky holding companies. These are not that common, and most single malts come from individual distilleries.
If you want a longer drink, go for the blend, and drink it out of a tumbler. I generally mix it with club soda - the amounts of whisky and mix can vary according to individual taste. Blends are generally cheaper than single malts, but you should go for a good brand. The really cheap blends are not very good, while the better blends like Dewar’s, Johnny Walker Red Label and Cutty Sark are quite good. If you want to go upmarket a bit, then try the longer aged blends; Dewar’s 12 Year is my go-to, but Johnny Walker Black Label and Chivas are good alternatives. If you like ice in your drinks, that is OK, but chilling too much will reduce the flavor experience. I generally mix the room-temperature scotch with club soda from the fridge, and do not add ice.
Most people at Burns Night prefer the single malts. There are literally thousands from which to choose and most are good. There are distinct differences between regions and between individual single malts. The two major areas are the west coast islands, particularly Islay, which have a smoky, peaty aroma and taste, and the Speyside area in the north central area of Scotland - though other areas also produce single malts. If you like the smoky, peaty Islay malts, Laphroaig is often regarded as the most highly flavored; others which are less powerful are Bunnahabhain and Bowmore. If you prefer less of the peat, though still full-flavored, you could try Glenmorangie (from north of the Loch Ness area), Aberlour (from Speyside), or Auchentoshan (lowland, from near Glasgow). These are all reasonably priced - by malt scotch standards.
Nowadays, scotch distillers produce a whole variety of different labels, mainly for marketing purposes. I have generally found that the basic scotch is best; so, Laphroaig 10 year, Bunnahabhain 12 year, Glenmorangie "the Original", Aberlour 12 year, and Auchentoshan 12 year.
If you do go for the malt scotch, the general method of serving is to add a drop or two of plain water, to release the essences without diluting it too much. Also, do not add ice, if you wish to experience the full flavor. To get the best experience, using the right type of glass is important. The best type is a very large balloon glass. This allows the aromas of the scotch to be released. In fact, if you move the nose from just above the top rim of the glass down past the rim to the bottom rim, you should experience different nose sensations, as the lighter esters are higher in the glass and the heavier are lower. If you don't have a large balloon glass, any large glass such as a large standard wine glass should be OK. I have found pinot noir glasses to be especially good."
"There are two main types of whisky: single malts, and blends.
Single malts are made in pot stills, in discrete batches, and then aged. They are a lot more flavorful than blends, and so are sipping drinks.
Blends are made primarily of grain whisky, which is produced in a continuous process, and doesn't have nearly the flavor of single malts. The grain whisky then has single malts added to provide the flavor. A really good blend might have up to 50% single malt, though most have less. The blender can choose a variety of single malts from different distilleries to produce the flavor he or she is looking for, and to provide a consistent product from year to year. Blends are generally mixed with water or soda to make a longer drink.
There is also a third type of whisky, of fairly recent origin, known as "vatted single malts". These are blends of single malts from various distilleries put together by whisky holding companies. These are not that common, and most single malts come from individual distilleries.
If you want a longer drink, go for the blend, and drink it out of a tumbler. I generally mix it with club soda - the amounts of whisky and mix can vary according to individual taste. Blends are generally cheaper than single malts, but you should go for a good brand. The really cheap blends are not very good, while the better blends like Dewar’s, Johnny Walker Red Label and Cutty Sark are quite good. If you want to go upmarket a bit, then try the longer aged blends; Dewar’s 12 Year is my go-to, but Johnny Walker Black Label and Chivas are good alternatives. If you like ice in your drinks, that is OK, but chilling too much will reduce the flavor experience. I generally mix the room-temperature scotch with club soda from the fridge, and do not add ice.
Most people at Burns Night prefer the single malts. There are literally thousands from which to choose and most are good. There are distinct differences between regions and between individual single malts. The two major areas are the west coast islands, particularly Islay, which have a smoky, peaty aroma and taste, and the Speyside area in the north central area of Scotland - though other areas also produce single malts. If you like the smoky, peaty Islay malts, Laphroaig is often regarded as the most highly flavored; others which are less powerful are Bunnahabhain and Bowmore. If you prefer less of the peat, though still full-flavored, you could try Glenmorangie (from north of the Loch Ness area), Aberlour (from Speyside), or Auchentoshan (lowland, from near Glasgow). These are all reasonably priced - by malt scotch standards.
Nowadays, scotch distillers produce a whole variety of different labels, mainly for marketing purposes. I have generally found that the basic scotch is best; so, Laphroaig 10 year, Bunnahabhain 12 year, Glenmorangie "the Original", Aberlour 12 year, and Auchentoshan 12 year.
If you do go for the malt scotch, the general method of serving is to add a drop or two of plain water, to release the essences without diluting it too much. Also, do not add ice, if you wish to experience the full flavor. To get the best experience, using the right type of glass is important. The best type is a very large balloon glass. This allows the aromas of the scotch to be released. In fact, if you move the nose from just above the top rim of the glass down past the rim to the bottom rim, you should experience different nose sensations, as the lighter esters are higher in the glass and the heavier are lower. If you don't have a large balloon glass, any large glass such as a large standard wine glass should be OK. I have found pinot noir glasses to be especially good."
