I love paired dinners. So often it offers up the opportunity to try new beverages and entrees, things that you normally might not order off the menu, beers, wines or liquors that make you step out of your comfort zone. It also gives the chef an opportunity to stop cooking the things that are on the menu every day, and to do what they do best, create in the kitchen.
My favorite restaurant back in Upstate NY, the Brae Loch Inn, is hosting the perfect storm of one of those dinners. On March 20th Scotland comes to Cazenovia with a five course dinner highlighting the best cuisine the Scots have to offer, and I’m sure the culinary staff at this venerable country inn is going to have a blast doing it.
Meet and Greet: Dubliner Cheddar wrapped in a pastry with raspberry sauce & Finnan Haddie on toast points. This will be served with a Blood and Sand cocktail made with Chivas regal 12 year.
First Course: Grilled Salmon Balmoral, served with Dalmore16 year old single malt
Second Course: The “Brae Loch” Haggis served with Aberlour16 year old single malt
The Main Course: Steak “Auld Reekie” (Auld Reekie was a nickname given to Edinburgh in the days the city was filled with smoke from coal fires) served with a 15 year old Glenlivet French Oak Reserve
Fourth Course: Smoked Venison and Peppered Pear Salad (note to self, figure this recipe out) served with Laphroaig Quarter Cask Single Malt
Dessert Course: Chocolate, Orange and Whiskey Mousse. served with and Auchentoshan 12 year old Scotch.