Chef Richard Knight and Beverage Pro Sean Beck Team Up On Burns Supper in Houston

Sean Beck and Richard Knight

Chef Richard Knight’s Bobby Burns Supper returns on January 21 at The Art of Cellaring, located at 2301 Portsmouth. Since 1801, celebrations in honor of Scotland’s bard have been a tradition. Knight has provided Houstonians the opportunity to celebrate the poet on multiple occasions. However, since the start of the Covid-19 pandemic, the dinners have been on hold. Now that things are hunky dory(ish), Knight, like Atlas, is returning the weight of this traditional feast to his shoulders.

This will be Knight’s (formerly chef at Feast, Hunky Dory and Atlas Diner) tenth supper honoring Burns. This year he is partnering with sommelier and former beverage director for the H-Town Restaurant Group, Sean Beck. Every gathering is different, but there are usually bagpipes and readings of Burns’ work, typically starting with his “Address to a Haggis“. According to the flyer provided, the evening will start with a bubbly and Compass Box Scotch cocktail reception. Following the reception, Knight and Beck have arranged four courses, each paired with either Compass Box Scotch or wine. 

For the first course, Knight is preparing cheese and charcuterie platters, which will be served with a tasting of three Scotch whiskeys from Compass Box. Round two will feature cock-a-leekie soup, a traditional Scottish soup with leeks, barley prunes and chicken broth, served with 2021 Stadt Krems Grüner Vetliner, a dry, white wine from Austria.

The third course, haggis, tatties and neeps, is often served at Bobby Burns’ suppers, but is not a common sight in Houston. If there is one chef in Houston to trust with such an iconic and intense dish of sheep stomach, heart, liver and lungs served with mashed potatoes and rutabaga, Knight, who received national accolades for his nose-to-tail cooking at the now-closed Feast, would be it. This course will be paired with 2021 Blue Gray red blend from Spain.

The fourth course is cranachan, a traditional Scottish dessert of fresh berries, whipped cream, toasted oats and honey, often layered like a parfait. It will be paired with a Royal Balmoral Toddy, which features Scotch whiskey, spiced apple cider, lemon cordial, English tea and cranberry syrup.

Knight and Beck are both well-regarded for their work in Houston. Recently, both have been working privately in their respective fields, making this meal an excellent opportunity to enjoy their talents  Tickets are $88 per person (not including gratuity). To sign up email Sean Beck here.

 

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