hello to all, although new to this bbs, I am not a newbie. Firstly, I would like to say hello from the north. I am also looking for a bit of help on planning a scotch and cigar night. The GM of the hotel has come up with a great idea for revenue!!, it just doesn't seem to be something that one would want to put food to. What would you serve after tasting 8-10 different scotches other than haggis? and then after food tasting a few good brandies-just doesn't pan out for me. Any help is appreciated

[cape chef]

Hi Northchef and welcome,
you might want to taste the scotches to taste thier individual nuiances. I think of smoke,pine,burnt suger,ceder. Highlands lowlands.grassy ,herbal that kind of stuff. When are the cigars being introduced during the event?Is it a reception or a full dinner,certainly scottish smoked salmon would be appropriate,smoked mussels or oysters wrapped with some bresaola,bundnerfleisch or procuitto would be nice any type of aged cheese like hard provolone (not deli)asiago etc. cook and turn some artichokes and stuff with some type of blue cheese, how about grapes marinated in port for a couple of days and served next to a bowl of toasted almonds, I would suggest keeping the acid down in the foods you serve and go for food with body and fat...I know,I know but thats just the way it is with this type of activity, no fou fou stuff...these are just some thoughts off the top of my head. maybe a little more info would help.
cc

thanks cc for the welcome, as for the advice, well, it is going to be a full dinner and after the scotch but before the cigars. We have come up with a few ideas, one of which was a tea smoked arctic char; chose the char because we have a local fish farm that raises them. The ideas for the oyster is rather nice but would use caribou jerky (again local). Thanks for the help

[Chef David Simpson]

Welcome, northchef. Enjoy.

[cape chef]

Northchef, I like both those idea's. We are seeing a lot more Artic char here in the northeast. It has quickly become a favorite in my Hotel. I have never tea smoked char before (duck-venison)yes.do you prepare your own Caribou? Sounds like a fun event! keep us posted on what you end up doing
cc

[Isa]

Welcome to Chef Talk Northchef. Where are you in the north?

thanks all, Sisi I am in the Yukon, Whitehorse specifically.
CC, for the char we do it the same as you would do any kind of fish.The only difference is I use a large wok with a screen instead of in a smoker. As for the caribou I sourced it from a village in the NWT. very nice when hydrated in a morel and redwine sauce. Here is the number for the farm up here in Whitehorse 867.668.7012 the fax is 867.668.7062 they are very good with a constant supply of not only red fleshed but an ivory coloured one as well. Will keep you informed as to the final and outcome.

[cape chef]

Northchef,
Thanks for the numbers.
I'll check them out
cc

[momoreg]

I guess capechef will be making caribou more popular here in New England.

Hiddy ho North chef.