Scotch Taisting

[inkedchef]

Let me say that I hate Scotch. I'm a gin & tonic guy but I have to do a scotch taisting. I know some of the flavors of the drink but I'm kinda stuck. Any ideas? I plan on doing 7 courses with an amuse, intermetzo, and a dessert. I would like to do Fish, Foul, Game courses in that order but I still need another course I could do a salad but who wants a salad with scotch or when your paying $300 for the dinner.

[KYHeirloomer]

Wish I could help. But scotch always tastes like medicine to me. So, unless you're having the tasting in a hospital ward, I can't imagine what it would go with.

Now if you were having a bourbon tasting.....

[inkedchef]

bourbon would be to easy

[oldschool1982]

Never really heard of a Scotch Tasting. I know from my father that this is a beverage best enjoyed before or very much after the meal. Especially when you get into some of the Scotch's I've sent him. Hmmmm a course for a tasting. How about a cheese course. Heck of a lot more robust that a salad and could make for a very interesting meal.

Good Luck!

(Edit) After talking to my Father and upon further review...... Scotch is really one of those sipping type beverages. Never really considered to contrast a meal. But to each his own. I guess. Sounds like you're on track but as far as cheeses, consider the sharper, very robust ones. The Bleu's, Cheddars, a couple of the Scotish or Irish varieties. Just a stab in the dark. Wish I could be more help. BTW what's the choices you have so far?

[inkedchef]

Id like to cheese but wouldent that be at the end of the meal? I wanted to end sweet and move into the cigars so I'm kinda stumped

[oldschool1982]

You would think if this were a more normal tasting. But then again the cheese course can precede the meal with out issue. Scotch would be more suited for a buffey style of appetizer selections, But you are doing almost the impossible with such a unique and aquired tasting beverage. I for one don't really indulge in scotch and like Ky I prefer Bourbon. But this could be a very positive thing.

As far as after dinner...... Finish with some fruits and chocolate. Both go well with about anything.

[DC Sunshine]

Soup? Not sure what would go with scotch...any ideas anyone?

[shroomgirl]

I've recently had scotch chocolate truffles that were exceptional.

OK.....think locale....
salmon?
a kajillon years ago i used to be oh so cool and drink scotch.....well and also smoked dunhills....oh, tres chic! riiiiiiight......
so scotch can be smokey, seriously....woodsy.....
I remember a cigar dinner that had a chocolate cigar with band in a crystal ashtray....you could fill it with the scotch ganoush.

it'd be fun to pun off the scotch and soda.....gellee....hmmmm or intermezzo that has some food sci fi.....bubbles of scotch "caviar".....

scotch and salad....yep, nope....nothing coming to mind.

If it's single malt, exceptional scotch you don't want to blow their taste buds out of the water with outrageous pungent cheeses. IMHPO as a past "chic" scotch drinker.

[Greg]

Cahill Farms makes a whiskey cheddar that might work for you in either a cheese course or used in a salad.

[Coregonus]

I've heard of using scotch in gravlax, pate, creamy sauces. Other thought, smokey/peety Islay would do well with toasted millet to create side. Soup? Duck/Goose w/ginger/peas/mushroom (just the ideas)

But when in Rome.. who would know better?.. There is Scottish cuisine (if your guests can live with that) and scotch is widely used in sauces, puddings and stuffings. Here is useful link, look for Balmoral steak, Black Bun, Speyside Salmon etc.
Scottish Cooking

I wouldn't go with cheese plate, flavors just annihilate each other and mold would conflict too (IMHO) - some warm crumbly desert would do better

Speaking of cigar: scotch complements ones with lighter wrapper (Connecticut shade, Nat. Sumatra, EMS) and peppery/leathery notes. I personally like Gispert, Perdomo Millenario, LaFlor Dominicana Ligero. Or Latakia pipe tobacco blends. Much easier task than food pairing, right?

Good luck

C

[Peachcreek]

If it were my menu:

Gravlax made with Dalwhinnie

Duck breast with hazelnuts and wild mushroom ragout made with Glenmorangie 18 yr.

Mesquite grilled Macallan 12 yr old whisky NY steaks.

Fresh oysters with yellow curry ,Laphroig 18 yr and braised chard..

Chocolate Decadence with Balvenie Port wood.

But these are only rough ideas. good luck.

[Ishbel]

My husband is the whisky drinker in our Scottish household. He is a member of this society About us - The Scotch Malt Whisky Society which might give you a lead on which malts to try.

He enjoys several of the Islay malts, an Orkney one - 'Highland Park' best, but also drinks several of the Speyside malts, too.

He doesn't drink blended whiskies, only single malts. It is also unusual to refer to it as 'Scotch' here!

BTW Coregonus - Scottish cuisine is not to be sneered at - we have many Michelin starred restaurants here, as well as some of the finest meat, fruit, veg and fish!

It is not usual to pair whisky with courses of food (except at a Burns' supper when it is drunk with the haggis) - it is usually taken before a meal or at the end, instead of brandy. It can, of course, be incorporated into any of the courses as an ingredient, such as in cranachan (a pudding dish) or haggis. An alternative would be to serve a whisky liquer like Drambuie.

[oldschool1982]

Thanks for the info Ishbel. Not my post but deffinitely learned something.

Like I said not a Scotch drinker personally so..... Scotch tastes so overwhelming. So the more strengthy cheeses seemed to be a match. But after looking at PeachCreeks menu and what Ishbel said it kinda broadend the thought process and many things make sense. Althought I would tend to agree that a salad may be to fru fru for 300 bucks and scotch many of the other things sound appealing (except the haggis never going there again. ) Not to knock it just not my taste.

[KYHeirloomer]

"It is also unusual to refer to it as 'Scotch' here!"

That's pretty typical, Ishbel. The local whisky (or whiskey) is usually just referred to as whisky.

In North America, if you just say "whisky" you'll get some sort of rye, or a rye blend. So, if you want something different, bourbon, let's say, or, to put a point on it, Scotch, you have to specify.

Of course, if you're drinking top shelf stuff, then you just ask for it by name. The barkeep will know what's in the bottle.

Old School: FWIW, the "T" and the "H" should always be upper cased. That is, The Haggis. And when presented properly it is always preceeded by a piper.

[Ishbel]

Originally Posted by KYHeirloomer

"It is also unusual to refer to it as 'Scotch' here!"

That's pretty typical, Ishbel. The local whisky (or whiskey) is usually just referred to as whisky.

In North America, if you just say "whisky" you'll get some sort of rye, or a rye blend. So, if you want something different, bourbon, let's say, or, to put a point on it, Scotch, you have to specify.

Of course, if you're drinking top shelf stuff, then you just ask for it by name. The barkeep will know what's in the bottle.

Old School: FWIW, the "T" and the "H" should always be upper cased. That is, The Haggis. And when presented properly it is always preceeded by a piper.

That's interesting - particularly where you say, referring to haggis, as 'The Haggis' - I've seen it like that on Burns' suppers menus or formal occasions, but not when ordering haggis in a restaurant. There, it is usually written as 'haggis, neeps and tatties'