Gung haggis fat choy!

So, it’s Chinese New Year’s Eve on Sunday. I’m really looking forward to a monstrous dinner with family and friends that night, but I’m a little sad that I can’t go to Toddish McWong’s Gung Haggis Fat Choy. It’s the best of both worlds: Chinese New Year and  Robbie Burns Day. Even better, this year marks the 250th anniversary of Robbie Burns Day.

Think about it: haggis and lucky money. Kilts and dragon dances. Bagpipes and firecrackers. The combinations are endless.

Apparently, there are still tickets available. I really want someone to go and give me a full report of the evening. Guest blog, anyone?

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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One thought on “Gung haggis fat choy!”

  1. I’ve wanted to go to this for years, but I’ve never managed to make it. And I’ve got too much going on this week to go this year either, but I’m looking forward to hearing about it!

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