I think it’s evident by now that I have a special place in my booze-soaked heart for whisky. And that I appreciate a good nosh. I consider myself lucky to be invited to booze-food pairing events, where I am able to indulge in two of the great pleasures of my life. Recently, I had the good fortune to attend a private appreciation dinner hosted by Moet Hennessy Philippines, which brought together two of Scotland’s world-renowned whiskies, Glenmorangie and Ardbeg. Chef Tony Boy Escalante (of Antonio’s) prepared the stellar four-course menu, which brought out the lightness and elegance of Glenmorangie and the depth and smoke of Ardbeg.
Before dinner, we had some Glenmorangie whisky sours with a starter of scallops in white chocolate sauce and peppered chocolate ganache and sparga wrapped in prosciutto. While enjoying our starters we were entertained by the only Asian bagpipe player in the world, Roy Espiritu. Pinoy pride! I was impressed by his commitment to his craft. It set the tone for the evening: a marriage between Scottish tradition (bagpipes and scotch) and Filipino innovation and curiosity (Chef Tony’s food). We were in for quite a treat.
I love hearing from brand ambassadors because they really know their product inside and out. It’s not just the knowledge they have but the passion, the heart, and belief in their products that make all the difference. We were lucky enough to have Glenmorangie and Ardbeg Global Brand Ambassador Hamish Torrie guiding us through the dinner and giving us information about the spirits we were partaking in.
By the way, we’ve been saying Glenmorangie the wrong way all this time. It’s Glen-MOR-an-gie, not Glen-mo-RAN-gie (remember: like orange-y). The whiskies are aged in bourbon barrels; the process gives them the sweetness they are known for.
Chef Tony’s menu included choice whiskies from the selection. The whisky paired with each course was also infused in each dish to further tie them together. The food was carefully curated and executed. Nothing less could be expected from Chef Tony. Restaurateurs, bar owners, and whisky enthusiasts alike attended the dinner. The atmosphere was relaxed and friendly. It wasn’t a stuffy “show and tell” presentation at all; it was more of a gathering of soon-to-be friends. Nothing binds people together like a similar love for the same poison, am I right?
We sat down and started with grilled endive. I heard one of my soon-to-be friends ask someone, “How do you eat this?” and I thought to myself, “ Thank God whisky is less complicated to consume than endives!” The leaf vegetable was drizzled with a reduction of Glenmorangie Original caramel roasted hazelnuts and furnished with a Parmesan twist paired with Glenmorangie Original. Aged 17 years, the seductive, orange-y whisky lent a smoky, citrusy flavor to this light salad.
The next course was langoustine (a cross between a prawn and lobster) dressed with butter fondue, vanilla foam, and Glenmorangie Nectar D’Or Orange sauce, paired of course with the same kind of whisky. I must say that this whisky was one of my favorites from the bunch. It has notes of lemon, honey, and a little bit of vanilla and it’s aged an extra two years in Sauternes barrels, which is quite unusual. That is why this is expression is all the more special.
The main course of Chanterelle puree baked marble potatoes and a delectable smoked Blackmore Wagyu loin with Glenmorangie Quinta Ruban was something many of the guests were looking forward to. Aged in sherry casks from Spain, this sweet whisky complemented the choice side of beef perfectly. (When pairing food with drinks, you either complement or contrast to make your experience all the more enjoyable.)
Lastly, the dessert duo of whipped Brie de Meaux with aged balsamic and 72 percent chocolate bonbonne with Ardbeg Toffee was paired with Glenmorangie Lasanta and Ardbeg, respectively. The Lasanta was also a favorite of mine, and it went really well with the creamy strong Brie. For those who love peaty whisky, Ardbeg is a formidable choice. Ardbeg plus chocolate is the ultimate indulgence. I had to suppress a moan.
All in all, it was a wonderful dinner, with excellent food and whisky and good company. It was a dinner to die for. Thanks again to Ms. Olga Azarcon, Managing Director of Moet Hennessy Philippines, for inviting me to this fabulous event (they have definitely stepped up their tasting dinners) and for reinvigorating the Scottish gems Glenmorangie and Ardbeg.
