Local Event
This pairing will be a tour of Diageo distilleries
Not familiar with Diageo? You can Google it, or we will fill you in at the event!
Our full pairing menu is below and will be prepared by Chef Jacob Schroeder.
Course 1: Beets three ways
Delice de bourgogne cream, cold brew glaze, winter citrus, cocoa nibs
Paired with Oban Little Bay 14 Single Malt Scotch: Bold and complex. This whisky boasts luscious notes of Christmas pudding, citrus, and spice, with a dark-chocolate finish.
Course 2: Sweet potato risotto
Ginger Scented Oyster mushrooms, kale, sorghum molasses
Paired With Bulleit Bourbon: Medium amber in color, with gentle spiciness and sweet oak aromas. Mid-palate is smooth with tones of maple, oak, and nutmeg. Finish is long, dry, and satiny with a light toffee flavor.
Course 3: Seared Salmon
Roasted Winter Vegetables, Yucatan inspired sweet and sour sauce
Paired with Roe & Co. Single Malt Irish Whiskey: Maple syrup and caramel, with complex notes of roasted walnut, truffle, wood spice, and dried fruits. There is a lot of texture to this whiskey – it is triple distilled but it is not light!
Course 4: Beef Shortrib
Variations of parsnip, black pepper gastrique, coffee brasing jus
Paired with Crown Royal Fine De Luxe: A unique blend of whiskies with hints of vanilla, oak and butterscotch give way to notes of clove and nutmeg for a smooth finish that's unmistakably Crown Royal.
Course 4: Rum Cake
Vanilla, Pineapple, Coconut, sea salt
Paired with Lagavulin 11 Year Offerman Islay Single Malt Scotch: a rare combination of classic Islay Single Malt and the exotic sweetness of Caribbean rum. With subtle notes of lemon meringue, honey, vanilla, toffee, golden cinnamon and brine, this whisky brings together a delightfully unusual blend of smoky and sweet.