On Sunday November 21st I had the pleasure of dining at Coast for their Highland Park Pairing Dinner as part of the Hopscotch festival. To begin the evening there was a reception to welcome everyone and to experience a signature cocktail with Highland Park 12yr.
Everyone took their seats to enjoy 4-course meal with the distinguished line of Highland Park Single Malt Whisky including their 12yr, 15yr, 18yr, 25yr and the very exclusive 30yr!
Highland Park’s brand ambassador was on hand to introduce each of the scotches and he provided sipping notes which were quite helpful for most of the diners. Chef Darren Brown Corporate Chef of Glowbal Group then introduced each of his dishes course after course.
First Course: Haida Gwaii Diver-caught Scallop with apple fennel gelee, pear and preserved lemon paired with 15 yr Highland Park Scotch.
Second Course: Wild Coho Salmon with scotch cream, porcini and wild boar bacon, shaved pine mushroom paired with the 18 yr Highland Park Scotch.
Third Course: Seared Lamb Loin and Lobster Tail with caramelized onion and butter bean ragout paired with the 25 yr Highland Park Scotch.
Fourth Course: Sticky Toffee Carrot Cake topped with Butterscotch Ice Cream with pecan brittle paired with the 30 yr Highland Park Scotch.
I loved each dish, I have dined at Coast many times, however this was one of the best meals that I have ever had there and it was quite the match as the service was spot on that night as well.
By: Richard Wolak
Pingback: Favourite Desserts of 2010 | Vancouver Foodster