Whisky Pairing Dinner featuring Bunnahabhain Distillery

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When:
March 9, 2014 @ 7:30 pm America/Los Angeles Timezone
2014-03-09T19:30:00-07:00
2014-03-09T20:00:00-07:00
Where:
Cellar Restaurant & Spirit Room (The) - Fullerton
305 North Harbor Boulevard
The Villa Del Sol, Fullerton, CA 92832
USA
Cost:
$80.00
Contact:
sm
714.525.5682

Join us for our Whisky Pairing Dinner featuring Bunnahabhain Distillery, Sunday, March 9 at 6:30pm. If you are a fan of single-malt whisky, you won’t want to miss this very special pairing presented by Chef Brandon Stein. Enjoy a five-course dinner, complimented by Bunnahanhain’s full range, including Toiteach, 12 year, 18 year, and 25 year. $80 per person. By reservation at 714.525.5682 or [email protected]

First
Bunnahanhain 12 year: Starts with a light fruit and nut appeal that leads to a spectacular malty sweetness. Beautifully rich and full-bodied finish that lingers on the tongue

Sweet potato puree and goat cheese in a puff pastry

Second
Bunnahabhain 18 year: Influenced by mellow sherried nuts and shavings of the finest natural oak wood. Dry notes on the finish with mixed spices, fading into a light salt and sherry finale

Oysters on the half shell with a sherry mignonette

Three
Bunnahabhain 25 year: Sweet berries and cream ensure a wonderful melange of tastes that progress into a roasted nut and malt feast, sprinkled with the most complimentary of spices to balance the profile perfectly. Soft, dry finish with lingering sugar and spiced oak flavors

Vanilla brined pork loin stuffed with caramelized green apple and walnut, over bacon grits

Four
Bunnahabhain Toiteach: Lovely gentle peat, hints of spice warmth and complexity. Some fruit, smoke. Spiced heat opens with sweet fruits, dates, sweet smoke, cracked black pepper. Long finish, house style comes through amid the smoke

Pan seared diver scallops over potato puree, topped with a charred grapefruit beurre blanc

Fifth
Dark chocolate mousse torte with a raspberry coulis