5 minute read
Scottish Whiskey Food Paring at The Whiskey Kitchen
Glenmorangie Gets Paired Up With Scottish-Themed Food In Raleigh
By Dathan Kazsuk and Jennifer Primrose
In pursuit of a captivating tale, an orchestrated dinner and the allure of one of Raleigh’s premier whiskey sanctuaries, we found ourselves drawn to an evening of libations and delights hosted by The Whiskey Kitchen and Glenmorangie.
This narrative unfolds in the heart of Raleigh, where the convergence of storytelling, culinary finesse and the intoxicating charm of a distinguished whiskey bar promises an unforgettable experience.
Upon our arrival at The Whiskey Kitchen, we found refuge in the lounge, where we awaited the final touches of our private dining quarters. This intimate space, formerly the dispatch station of White Horse Private Transportations in downtown Raleigh, had undergone a metamorphosis into an exclusive dining area. Now, we gathered with roughly a dozen others for the second seating of the evening.
But before we delve into the evening’s pairing, let’s take a nostalgic journey into the annals of Glenmorangie’s history. The tale commenced in 1843 when the Scottish highlands cradled a modest distillery owned by farmer William Matheson.
In a poetic gesture, he christened his establishment with the Gaelic term “Glenmorangie,” translating to the “Valley of Tranquility.” Little did Matheson know that this humble beginning would be the genesis of a legacy, weaving a narrative that would echo through time and find its way to the glasses of connoisseurs centuries later.
Glenmorangie stands as a pioneer, boldly venturing into innovative cask management techniques. One of their remarkable signatures is a towering copper still, reaching an impressive 5.14 meters—coincidentally, akin to the majestic height of a giraffe.
Unbeknownst to us, the giraffe doubles as the distillery’s brand mascot, embodying the grace and uniqueness that Glenmorangie imparts to its craft. Embarking on our journey, we started the adventure with a delightful twist on the classic Rob Roy, featuring the exquisite Glenmorangie 10-year whiskey as its base.
Savoring the nuanced flavors of our cocktail, Chip Hamner from Moet Hennessy, which owns Glenmorangie, engaged us with a brief yet captivating history of the distillery as we sipped and listened with anticipation mounted for the first sampling from Chef Ian McKenney.
Our experience featured the Glenmorangie 10-year, accompanied by a tantalizing Amuse Bouche crafted by Chef Ian. The presentation was culinary art – smoked salmon delicately perched on a turnip crisp with house cheese and pickled mustard. As the velvety whiskey graced our palates, an immediate hint of citrus and vanilla unfolded, seamlessly intertwining with the smoky essence of the salmon.
This pairing set an exceptionally high bar, leaving us with the thrilling realization that if this was just the beginning, an extraordinary culinary journey awaited us.
Stepping up to the plate for our second course was the Leek Tart, a culinary piece featuring caramelized leeks and fennel, braised leek and leek oil. This delectable creation found its perfect match in the Glenmorangie Nectar D’or. As if stepping into a pastry shop, this aged marvel, matured for 16 years, transformed swirls of delight and decadence to new heights.
And that tart. Oh my goodness! We need to reach out to Chef Ian to get that recipe because, although all our courses were spectacular, that leek tart was something we would eat weekly! Yeah, it was that pleasing!
Sean Kruta, a Southern Glazer’s Wine and Spirits representative, took the stage for the next leg of our tasting. Kruta delved into the intricacies of the following two whiskies on our voyage –the La Santa and Quinta Ruban, which were paired with a duck soup and corned beef, respectively.
The soup consisted of duck and beef broth, confit root vegetables and seared duck breast—which teamed up with the La Santa—aged in sherry casks. The whiskey radiated with hints of raisins, hazelnut and cinnamon, an excellent complement to the rich broth in the soup.
The 14-year-aged Quinta Ruban, with its complexities of black pepper, walnuts and citrus, paired perfectly with Chef Ian’s corned beef, which shared its plate with tatties and neeps gratin, braised red cabbage and topped with a black currant Bordelaise.
It was a perfect way to end the meal, but we can’t forget dessert. And the two of us were very interested in the Signet, which was to accompany the Dundee cake (a Scottish fruitcake).
Southern Glazer’s Johnnie Nobling took the floor to talk about this pairing, as he compared the Signet to Tiramisu in a glass—and that made Jen very happy upon hearing that remark.
Recreating the taste and aroma of Jamaican Blue Mountain coffee, the Signet was filled with flavors of mocha, dark chocolate and butterscotch. With something this decadent, the dense cake with Amaretto creme anglais, current gelee and candied oranges on top hit the spot.
As we ended a perfect meal, Chef Ian answered a few questions, which will be featured in another story on how to prepare for an elegant and successful whiskey and food dinner. We thanked the chef for the food and talked to Johnnie, Chip, and Sean, as well as one of the most gracious hosts we’ve had in a long time, Whiskey Kitchen’s Reilly Harring. She really knows how to throw a dinner party!
