Balvenie Scotch Dinner at Chianina

Wednesday, January 27, 2016

Chianina in the shore hosted a Balvenie Scotch whiskey dinner tonight.www.chianina.com                People have a hard time understanding our hard spirits can pair with food. It can be done. All the pairings tonight were good except the dessert course. That was a total failure as far as a pairing goes. Don't know what they were thinking. The rep from Balvenie was there from Scotland. Interesting to talk with. I am familiar with this label and have a nice bottle in my stash.

Started off with a cocktail made with Belvenie Monkey Shoulder,  Bourbon, Proseco and Maple Syrup and Lemon Twist.  Light, refreshing and quite good. Appetizer was a Savory Beignet stuffed with Mustard Greens and Kale. Interesting, Good flavor.

First course was a Winter Chicory Salad, Rabbit Confit, Endive, Frise and Mustard Seed Vinaigrette. Light and good flavor.  Perfect match to the cocktail.They also served a Balvenie 12 Yr Doublewood with this course. Aged 12 years in Sherry barrels.

Second course served was a Roasted Guinea Fowl, Butternut Squash Puree, Parsnip Puree. Braised Cabbage and Winter Spice. Meat was cooked perfectly. I have not had Guinea Fowl since I left Arizona in 1975. Used to have a flock of approximately 50 of them. They along with geese make great "watchdogs". Neighbors used to come and walk the property to collect the feathers. They made beautiful lures for fly fishing. This dish was an exceptional treat for me. Paired with a Balvenie 14 Yr Caribbean Cask. Aged 14 years in Rum barrels.

Third course was a Grilled Venison Loin, Brussel Sprouts, Black Trumpet Mushrooms, Pureed Dates and Demi Sauce.. Venison was cooked perfectly. I would have liked to have a bit more sauce and preferably a fruit sauce. A Balvenie 17 Yr Doublewood was the choice for this dish. Aged 17 years in Sherry barrels.

Dessert was very good. Scotch was very good. They just did not go well together. Do not know what the chefs was thinking. It was a deconstructed Orange Creamsicle. Orange Meringue, Vanilla Cream and Citrus. Looked beautiful and tasted great. The Scotch was a Balvenie 21 Yr Portwood. Aged 21 years in Port barrels. This scotch would have been better paired with a dark, dense dessert. Not light and airy.

Good Scotch, Good Food and Good Company.