Glenfiddich Pairing Dinner at Hawksworth

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Last week, I attended a dinner at Hawksworth Restaurant that featured the Glenfiddich line-up of whiskey’s paired with wonderful dishes from Chef Stewart Boyles and Chef David Hawksworth’s chefs team.

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1st Course:

Salmon lightly smoked

Salmon lightly smoked

Salmon lightly smoked, picked cucumber, chilli, olive oil, fresh dill paired with the Glenfiddich original.

2nd Course:

Pan roasted Scallops

Pan roasted Scallops

Pan roasted Scallops, sunchoke purée, chestnut, lemon, gold raisin, crisp celeriac paired with the Glenfiddich 21 year old.

3rd Course:

Lamb Saddle

Lamb Saddle

Lamb Saddle with North Arm Farm carrots, pine mushrooms, yellow turnip, Yukon gold purée, thyme jus paired with the glenfiddich 26 year old.

4th Course:

Selection of Scottish cheese

Selection of Scottish cheese

Selection of Scottish cheese, quince and oat cakes paired with 1973 cask sample.

5th Course:

Cranachan

Cranachan

Cranachan, a traditional Scottish dessert with caramel, orange, oats, whiskey and whipped cream, a delicous finish to the dinner paired with Glenfiddich 1975 cask sample.

My favourite pairings of this dinner were the Salmon lightly smoked, picked cucumber, chilli, olive oil, fresh dill paired with the Glenfiddich original; as well as the outstanding Pan roasted Scallops, sunchoke purée, chestnut, lemon, gold raisin, crisp celeriac paired with the Glenfiddich 21 year old. My favourite cask sample of Glenfiddich was the 1973. As well I loved the unique Cranachan Scottish dessert.

Glenfiddich is based in Scotland and is widely available throughout British Columbia, Alberta and Ontario area liquor stores as well as fine restaurants.

By: Richard Wolak