Who knew Charlie Trotter had a haggis recipe? Not only does it apparently exist, it’ll be served tonight at the 166th annual Feast of the Haggis at the Hotel Intercontinental (505 N. Michigan), where the venerable Chicago chef will also be honored as the Illinois Saint Andrew Society’s 2011 Distinguished Citizen.

As it happens, I recently did some research on haggis—it was Ariel Bagadiong’s challenge for this week’s Key Ingredient—so some of the more traditional ingredients, like sheep’s lungs, liver, and heart, were fresh in my mind. There was no mention of them in the press release I got for the Feast of the Haggis dinner, though it did say that Trotter would be “boldly incorporating Asian flavors” like ginger and lemongrass into the dish (coincidentally, Bagadiong also chose to put an Asian spin on his haggis dish). I wondered whether the traditional offal would also be in it, especially given the relative difficulty of sourcing sheep’s lungs in this country, so I asked. A representative from the Saint Andrew Society replied that sheep’s heart, lungs, and liver would all be included. So if you want to try real, traditional haggis—with an Asian twist, of course—this is your chance. It doesn’t come cheap, though: tickets are $166 apiece. There are only a few left, and you can’t buy them online anymore; e-mail feastofhaggis@gmail.com for reservations. Or you can try making Bagadiong’s recipe for another take on Asian-influenced haggis.