Recipe of By David Ward, San Diego. T
O SUGGEST Scot ish cuisine is misunderstood on the North
American side of the Atlantic is a massive understatement.
One Scot ish pub in Seat le includes such authentic menu items as ‘Highlander Hot Wings,’ and the ‘Sean Connery Salmon Burger’, while Anne Robinson, founder and owner of New Jersey-based Scot ish Gourmet USA recalls organisers of a Scot ish festival once ordering a haggis—so that it could be used as the baton in a relay race.
Even regional chains like the Tilted Kilt are lit le more than ‘faux Scot ish’ versions of the raunchy Hooters restaurants, with comely waitresses wearing microscopic tartan skirts instead of short-shorts.
However , slowly but surely, North American at itudes
86 May 2015
toward bannocks, Cullen skink and tablet are beginning to change—with much of the credit going to the passion-fi lled romance of Claire and Jamie in the Outlander book series and TV show.
“The books have been around for years, but we’ve defi nitely noticed a major uptick since last October, with fans of the TV series having Outlander parties,” said Robinson, who has an online and catalog business, as well as a mobile store she sets up at several dozen Scot ish festivals across the United States each year. “That’s continued this spring when the Outlander TV started up again.”
Robinson off ers not just a selection of high-end Scot ish cheeses, soups, sweets, haggis and meat pies, but also items like tartan napkins, paper plates and dram glasses so fans can truly immerse themselves while reading or watching. “Outlander had created this unity in people who want to celebrate these stories,” she said.
Canadian chef and blogger Theresa Carle-Sanders, founder of the Outlander Kitchen web site, has also seen her fortunes rise with the growing popularity of the 18th
century sci-fi /adventure/romance series.
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