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| Red's Table (Photo: Astri Wee Photography, Inc.) |
From our friends at Red's Table...
On Saturday, February 25th, 2017, Red’s Table will host a guided tasting and dinner to show the differences in color, consistency and flavor profile of whiskeys produced in the US and Scotland. Guests of this special evening will explore the whiskeys, which have been carefully selected by Katrina Kirk of North American Spirits & Wine to complement a four-course dinner created by Executive Chef Adam Stein. Kirk will be attending to lead the dinner and answer questions about the featured whiskeys. Tickets are priced at $85 per person (tax and gratuity not included). Whiskeys featured for the evening are Bulleit Bourbon 10 Year, Glenmorangie La Santa, Talisker Storm and Ardbeg 10. The complete menu with whiskey pairings is posted below.
WHEN: Saturday, February 25, 2017 at 7:30 PM, limited seating is available and reservations are required by calling (571) 375-7755.
WHERE: Red’s Table is located at 11150 South Lakes Drive, Reston, Virginia 20191; redstableva.com
WHY: Whiskey is a type of distilled alcoholic beverage made from fermented grain mash. All whiskey must be distilled at a minimum of 40% and a maximum of 94.8% alcohol by volume (ABV). The difference between the various whiskeys relies mostly on the type of grain used for the mash, including barley, malted barley, rye, malted rye, wheat, buckwheat and corn. Scotch, which is made in Scotland, is made from malted barley, while Bourbon, which is made in America (mainly Kentucky) is made from corn. All whiskeys are typically aged in wooden casks, made generally of charred white oak.
Whiskey Dinner Menu
Saturday, February 25th, 2017
Welcome Cocktail
with Bulleit Rye Whiskey
First Course
Bulleit Bourbon 10 Year - Herbed Julep, mint, chervil, Thai basil and lime
paired with
Cape D’Or Salmon Tataki
house fermented chili sauce, lime, white soy, cilantro
Second Course
Glenmorangie La Santa - Boulevardier, sherry, Dolin vermouth and orange zest
paired with
Lobster “Thermidor”
trout roe, breadcrumb, sherry sabayon and garlic toast
Third Course
Talisker Storm, served over a large cube
paired with
Whiskey-Washed 30-Day Dry-Aged Ribeye
whiskey washed & sea salt crusted with potatoes dauphinoise
Fourth Course
Ardbeg 10 - Game Changer
seared pineapple and Cocchi Vermouth di Torino
paired with
Burnt Cinnamon & Malted Milk Crème Brûlée
