Noooooooooooooooooooooo!!!!

[fenchurch]

Well, we drove through Centralia on down toward Chehalis, watching for the sign on the freeway to let us know the exit for Sowerby's was coming... and we never saw it. We did, however, see the old farmhouse that used to be Sowerby's standing empty by the side of the road. All of the flags were gone, the sign was gone and when we drove back and pulled into the parking lot, it was obvious that they'd already pulled out all the memorabilia (the inside of the place had been practically plastered with photos, postcards and newspaper clippings from England and Scotland).

*whimper*

From what we've been able to glean off a Lewis County community website, Sue (the owner) has moved back to England. It seems rather sudden... and I can't help but wonder if the two weeks they had to be closed because the restaurant was just an island in a really big lake ended up being too much of a financial hit for them to absorb.

But now I'm left really wanting some haggis and, as far as I know, there's nowhere else in the Pacific Northwest that sells it. :-(

Comments

[corellian-sugar.livejournal.com]

As far as I know, haggis is still on the menu at the Rose and Thistle in North Portland. Here's a review clip I found online... and they still had it on the menu when I was there about four months ago.

The Scene
Bagpipes, swords, plaid and all things Scottish adorn the walls of this Northeast pub. Find your clan's coat of arms, sample fine scotch, then test your skills at darts. The clientele is rich with regulars and newcomers sharing a love of banter and beer.

The Draw
A wise Scottish adage states "A drink is shorter than a tale." With the impressive selection of scotch and whiskey, there is no shortage for the longest of tales. The British Isles may be known for bland food, but for the true Scot, a steaming haggis will warm the soul to the hem of the kilt. For everyone else, a heaping plate of Bobby's Famous Fish and Chips (named after the owner) or a sinfully savory Scotch egg will suffice. Celebrate Scottish and Irish holidays with blaring bagpipes and bountiful imported beers such as the tasty McEwans IPA.

[queenofattolia.livejournal.com]

Well, you're a better man than I am - haggis, ugh. Still, I know how you feel when a foodstuff you love becomes unavailable.

I just found the recipe for a beet cake with almond cream cheese icing that used to be served at a now-defunct Hollywood restaurant called Gorky's. I know it sounds awful, but it's sublime - rich, dark red and gorgeous. I was so elated to find it -- thank God for the internets.

I guess haggis would be a little more difficult to reproduce though, wouldn't it? "First, take a sheep's stomach..." Eeep.

[fenchurche.livejournal.com]

Oh yeah... there is no way I'd ever be able to make it myself. I have to actively NOT think about what I'm eating when I have it... but I still love the stuff. It took me forever to try it the first time, but I eventually figured if I never gave it a whirl, I'd always wonder what it was like... and then it turned out to be really good!

See, and the beet cake sounds absolutely horrible to me... but that's in large part because I'm allergic to beets. ;-) I can actually understand how that might be good, though... not too radically different in principle from carrot cake or zucchini bread, I'd imagine.

[fenchurche.livejournal.com]

Thanks! After I saw the recommendations for that place here, I remembered seeing a thing on it over on the Food Network (I think). We may give that a try tomorrow, or we may just run over to the Scottish store (yes! There's a Scottish store in town, of all things!) and pick up some frozen haggis to take home with us.