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Celebrating the 250th birthday of the renowned Scottish bard, the 11th Annual Robert Burns Weekend is set for January 23-25 at the 1886 Crescent Hotel.
Semiquincentennial events include a Ceilidh (pronounced Kay-lee) Jan. 23, four seminars, a Scotch whiskey tasting, and the traditional Burns supper Jan. 24, and the Burns Sunday brunch Jan. 25.
Attendees will have the opportunity to appreciate Burns not only as the bard and collector of Scottish poetry and music, but also as a “the true man of the people that he was,” according to event organizer Caven Clark. “We’re going to de-mystify him and take him off the pedestal,” Clark added. “Robert Burns wrote anti-slavery songs and songs critical of established religion at a time when that was unheard of,” he explained. “Burns was a lot more human than his myth implies. He would have been much more comfortable sitting here having a whiskey with you than being deified.” This is Clark’s first year as event organizer.
The Burns festival kicks off with the Ceilidh (Scottish term for ‘social’) on Friday, Jan. 23, at 7 p.m. at the Crescent Hotel. Music and dance from Scotland, Ireland, Wales and Asturias (an autonomous community in Spain) will be presented in an informal setting.
Music for the Ceilidh will be provided by the Crooked Creek Ceilidh Band of Harrison, Arkansas. The group features Clark on at least six different types of bagpipes—both mouth-blown and bellows-blown. Also in the group are Reg Edwards on keyboard and fiddle, Brent Crow on fiddle, and Sarah White on the bodhran (Irish drum.) Clark’s wife, Eileen, will “call” the dances, demonstrate them, and teach the more adventurous attendees how to perform them. “Some people like to participate while others are more comfortable just watching,” Clark explained.
Four seminars will be presented on Jan. 24 between 10 a.m. and noon. Reg Edwards will speak on the Scottish fiddle tradition, Terry Edwards on the Scottish kitchen, Brent Crow on Ozark Music’s relationship to the Scottish/Irish tradition, and Clark on Burn’s contemporaries. The Scotch whiskey tasting follows at 3 p.m.
A full program is planned for the Burns Supper at 6 p.m. that evening. Highlights include music, toasts, and the Presentation of the Haggis, a traditional Scottish dish. The weekend concludes with the Burns Sunday Brunch Jan. 25 from 9:30 a.m. until 2 p.m.
Individual event tickets are available as well as Burns Weekend packages which include lodging. For more information about the Robert Burns Weekend and to make reservations, contact the Crescent Hotel at 1-800-342-9766. (Prices included below.)
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