Scotch pairings

Here’s the menu from last week’s Rare Malts Dinner at Fort Lauderdale’s St. Regis Resort, as prepared by James Beard Award-winning executive chef Toby Joseph.

The St. Regis Resort Aficionado Scotch Pairing Dinner

Passed Amuse served in the Wine Room:
Farm Cheeses and honeycomb
Fresh berries with lavender cream
Glenkinchie Distillers Edition 1991

North American Hackleback Caviar
Talisker 175th Anniversary

Dinner served at Cero Restaurant

Beginnings:
Taste of land and sea Oyster with marinated Watermelon
Talisker 30 Yr cask strength
Smoked trout and sour apple
Caol Ila 25 yr cask strength
Prosciutto-wrapped Stilton on crostini
Lagavulin 21 yr cask strength

Second:
Smoked Buffalo Carpaccio, Leaves of Frisee hearts and Mache lettuce, candied Pecan, pomegranate vinaigrette
Oban Distiller’s Edition 1992

Third:
Caramelized Veal loin, roasted artichokes white anchovy, lemon caper berry demi glaze
Clynelish 14 yr

Main:
Slow braised scotch scented beef short ribs, Melted beets and leek confit, Mustard cream
Cragganmore Distillers Edition 1992

Dessert:
Warm carrot cake with kumquat compote and creme fraiche ice cream drizzled with a Dalwhinnie Distiller’s Edition 1990 reduction
Dalwhinnie 29 Yr Cask Strength

Finale:
Johnnie Walker Blue Label King George V edition