Last night I had the pleasure of tasting 5 courses of food all made with whiskey ahead of the Nav Center’s second edition of the Wonderful World Of Whiskey Show next March. Ian Bentley, Chef Luc McCabe and his team needed a few whiskey and food lovers to gather for a trial meal that included 119 day whiskey aged prime rib.
You can imagine how excited I got when the invite to this exclusive event when two of my favourite things were merging…meat and whiskey! Our task was to enjoy the meal(which was amazing) and provide some feedback on how to make it even better.
This was Chef Luc and his team’s first attempt at making a full whiskey based dinner and this whiskey and meat lover thought they nailed it. As someone who loves to dabble on the grill I know there is always room for improvement on even some of our most fantastic creations. The following photos are the exact order they came out to our table. The descriptions will likely not paint the full picture coming from me but you’ll see we were treated to some amazing creations.
Course 1: Smoked Salmon cured in whiskey salt with a yogurt cream cheese, chives and sorrel pumpkin seed chive complimented with 2 different caviars.
Course 2: Rillets…pork belly/porkshoulder cooked with the sous-vide method and smoked topped with a fried sage leaf. House made sour dough bread and mache salad with pickled white asparagus and radish
Course 3: An Amuse Bouche…Jerky. New York strip with Lagavulin Scotch and black current gratine.
Course 4: Meat Christmas! A 119 day whiskey aged prime rib cut. The amount of flavour that not just came through the red meat but how much the fat drew in the smoke character of the whiskeys was unreal.
Course 5: Adult apple crisp which some components were infused with Jack Daniels and caramel…what a finish!
Before and after the meal there was some great networking with others over a dram of whiskey which kept the spirit of the Wonderful World of Whiskey Show. It’s about experiencing new things, meeting new people and having a great time. Tickets should be available for purchase next month just in time to be put under the tree(hint hint). This was a great night showing what festival goers can expect next March. The event will be two days with the whiskey dinner on the Friday night and many master classes and the sampling event the following day. Much more information will be released in the coming weeks. Stay tuned.