Showing posts with label whisky and food matching. Show all posts
Showing posts with label whisky and food matching. Show all posts
Monday, February 11, 2013
BITE 2013 Festival - Glenfiddich whisky dinner
We recently had the pleasure of attending an event at the inaugural BITE Festival and it was a first for us at Whisky For Everyone. The event was a five course dinner sponsored by one of our favourite distilleries, Glenfiddich. Each course of the dinner was created to be matched with an expression from Glenfiddich's award winning single malt range. In the past we have attended events that have dabbled in food and whisky matching, but never have we attended a full dinner with a menu designed around the whiskies on offer.
Friday, December 10, 2010
Inbox > December 10, 2010

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Alex James and Athenaeum – new cheese and whisky menu

The menu includes such combinations as Chivas Regal 12 years old served with Westcombe Cheddar and Gentleman Jack from Jack Daniel’s with Suffolk Gold. Alex James comments, “the range of flavours spanned by first class cheese and whisky is so vast that matching them can be quite a tricky business. Sometimes it's the most unlikely combinations that produce the most spectacular results”. In addition, James has created a whisky infused cheese, named Athenaeum, which will be exclusively sold at the hotel.
Glendronach – best score in the Malt Maniac Awards

Jameson – tops 3 million for sales

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Thursday, January 21, 2010
Explain about ... Burns Night

Robert Burns was born in 1759 in the small town of Alloway, Ayrshire. The town is located two miles (3km) to the south of Ayr in the Lowland region of Scotland. The house where he was born is now the Burns Cottage Museum. Burns was tutored mostly by his father for his early education before starting formal schooling in 1772. His first attempt at poetry was in 1774 - it was entitled O, Once I Lov'd A Bonnie Lass and was inspired by his first love. He went on to write hundreds of poems and songs including famous works such as Tam O'Shanter, My Love Is Like A Red, Red Rose and Auld Lang Syne, which is traditionally sung around the English speaking world on New Year's Eve.
As time passed and Burns' work became more renowned, so did his reputation for liking whisky and women. His heavy drinking and adultery gained him notoriety and scorn within literary circles, although the quality and output of his works remained consistently high. His first illegitimate child was born in 1785 and he went on to father 12 children with four different women (although these totals are believed to both be higher!). He died on July 21 1796, aged just 37, of rheumatic fever that is believed to have been accelerated by a degenerative heart condition from his childhood. His final child was born two days later, on the day that he was buried with full civic and military honours. Burns' grave stands in a graveyard in Dumfries.
So how did Burns Night begin and what does it involve? It is believed that the first Burns Night took place over 200 years ago in 1801. This is less than five years after Burns' death and was celebrated by a group of scholars who were fans of his works. In the early days, it was seen as the perfect platform to celebrate Scotland and being Scottish, incorporating Burns' poetry, Scottish food (most notably haggis, neeps and tatties) and copious amounts of whisky. The popularity and celebrations grew year on year until we have the Burns Night that we know today.
The modern Burns Night supper has evolved over time but remains quintessentially (some would say, stereotypically) Scottish. The core of the supper is the haggis (a mixture of offal, cereal grains, oatmeal, herbs and spices wrapped in the lining of a sheep's stomach) and this is served with neeps and tatties (turnip/swede and potato). This can be proceeded by a soup based starter - the three most common are Scotch Broth (a thick soup that contains barley and anything else that you may have), Cullen Skink (a fish based chowder) or Cock-a-leekie soup (the clue is in the name - it's chicken and leeks, then prunes are added). Dessert can take any form (if you have space or haven't had a heart attack by this point!), with cheese, Cranachan (whipped cream, whisky, raspberries and oatmeal) or Clootie Dumpling (a cake made with dried fruit, condensed milk, spices and golden syrup, then cooked in a cloth or cloot in Gaelic) being the most popular. These are traditionally accompanied by whisky at every opportunity.

Other Burns Night facts ...
* Approximately 15 million people worldwide annually celebrate Burns Night.
* There are statues of Robert Burns in Central Park, New York and at Poet's Corner in Hyde Park, London.
* It is estimated that 70% of the UK's annual haggis consumption happens on or around Burns Night.
* Burns Night contributes a staggering £150 million to the Scottish economy each year.
* The poetry of Robert Burns have been translated in to almost every known language and have been used in the works of legendary figures such as Jimmy Hendrix and The Beatles.
Friday, October 9, 2009
Scotch whisky and Indian food - a match made in heaven?
The matching of whisky with food is certainly not a new idea (just ask anyone from one of the major whisky producing countries!) but the subject has been well covered recently in the various related blogs, websites and magazines that we follow. Many people have the perception that the two should or can only be enjoyed seperately, unlike other drinks such as wine. With an increasing amount of people writing about, cooking with and combining the flavours of food and whisky, we felt that it was necessary to try it for ourselves.
We were lucky enough to sample this experience when we were invited to The Cinnamon Club, which is located in central London close to Westminster Abbey. The Cinnamon Club offers contemporary cuisine that takes traditional Indian cooking techniques and ingredients and combines them with European inspired ideas and designs plus high quality local produce. The evening was hosted by Richard Paterson, the legendary Master Distiller from Whyte & Mackay and Vivek Singh, the Executive Chef of The Cinnamon Club restuarant. The event was being filmed for UK and Indian based television channels and was an introduction to the idea of matching two of India's great passions - food and whisky - for the upcoming religious festival of Diwali. We were even interviewed about our thoughts on the evening and this will broadcast as part of the show, so you may see us make our TV debut very soon!
Richard used the Whyte & Mackay blended whisky range during the event and Vivek had prepared a selection of small Indian street snacks, both savoury and sweet. They began by explaining the basics behind the idea of matching food and whisky from their points of view. Both agreed that the principle was to create harmony so that the food did not overpower the whisky and vice versa. The two elements should compliment each other with neither the food or the whisky burning your palate. Therefore, Vivek's food was not too spicy and Richard selected whiskies that had an alcohol strength of no higher than 45% ABV.
The savoury dishes that Vivek had prepared were tasted and matched first. Chicken tikka was paired with Whyte & Mackay 22 years old and the smoky, charred flavours that the chicken had picked up from the tandoor oven were complimented well by the sweet and spicy palate of the whisky. Then beetroot mini fritters and an onion salad were paired with the younger Whyte & Mackay 13 years old. The spicier nature of the two dishes were noted by Richard as being balanced by the delicate softness and sweetness present in the whisky.
The sweet dishes - ladoo (a sweet chickpea ball) and kulfi (a frozen reduced buffalo milk dessert covered in crushed pistachio nuts) - were combined with the Whyte & Mackay 30 years old blended whisky. This is the whisky that this week has won the Best Blended Whisky section at the prestigious International Spirits Challenge. The whisky has rich caramel, dried fruit (think of raisins and candied peel especially) and woody spice aromas that carry through on to the palate and combine with toffee and further spice (almost like cloves, but couldn't quite place it). The combination, especially with the delicious kulfi was great with the characteristics from the whisky bringing out the subtle grassy notes in the dessert.
The evening was an eye opening experience. As a result, we have decided that we will pursue and write about other genres of food being matched with whisky in the future. The combinations between the superb Whyte & Mackay whiskies presented by Richard Paterson and Vivek Singh's fantastic and tasty food worked very well. So, next time you are eating Indian food or other spicy food, why not try a whisky instead of beer or wine?



The sweet dishes - ladoo (a sweet chickpea ball) and kulfi (a frozen reduced buffalo milk dessert covered in crushed pistachio nuts) - were combined with the Whyte & Mackay 30 years old blended whisky. This is the whisky that this week has won the Best Blended Whisky section at the prestigious International Spirits Challenge. The whisky has rich caramel, dried fruit (think of raisins and candied peel especially) and woody spice aromas that carry through on to the palate and combine with toffee and further spice (almost like cloves, but couldn't quite place it). The combination, especially with the delicious kulfi was great with the characteristics from the whisky bringing out the subtle grassy notes in the dessert.
The evening was an eye opening experience. As a result, we have decided that we will pursue and write about other genres of food being matched with whisky in the future. The combinations between the superb Whyte & Mackay whiskies presented by Richard Paterson and Vivek Singh's fantastic and tasty food worked very well. So, next time you are eating Indian food or other spicy food, why not try a whisky instead of beer or wine?
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