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

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

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

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

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

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

Johnnie Walker Blue Label King George V edition

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