Last week we put together a tasting panel to help us determine the menu for our big whisky dinner on November 18.
We had them sample 2 fish dishes, 2 meat dishes and 2 desserts. Many of the recipes were developed by our culinary students. I can’t divulge the winners, but I’ll share some photos with you.
Chefs Alain and André had the exact same scores for each dish and both swore they didn’t look at each other’s notes. The concept of pairing whisky with savory dishes seemed a little foreign to them. André said, “With the fish and the meat, I’m not there, but with the sweetness it’s very good.”
One of the many exciting things about this dinner is that I think we’ll be able to show how successful whisky and savory food pairings can be.