Ah, another whisky dinner… although this dinner was not just simply a whisky dinner, this one was special. This past weekend we attended the Glenmorangie Single Malt Scotch dinner at the Boston Omni Parker House. It was a special dinner because it was Frank Weber’s last whisky dinner. Sadly, for us, but amazing for him, he is retiring after the New Year. Those who have had the privilege of knowing him will understand when I say that he will be dearly missed. To those who didn’t know him, let me share a few things about him.
If you live in Boston then you know that the Last Hurrah has the best whisky list in town and that list is all thanks to Frank. He is truly dedicated to his job and worked hard to ensure that everyone was enjoying what they were drinking.
We met him a few years back when we began going to the Last Hurrah on a frequent basis. We were immediately captivated by his passion and love for what he did. We would belly up to the bar each and every time just to have him educate us on not just whiskies but all things spirits. We loved listening to what he had to say but most importantly we loved his company.
Now, let’s get to the dinner and pairings.
One note: For the whiskies I have reviewed previously I will provide the link to that blog and the one whisky we tried for the first time at this dinner, I will have a mini review below.
Welcome Dram: Glenmorangie 10 Year
First Course: Chilled Corn Soup with Cherry Tomatoes paired with Glenmorangie Quinta Ruban 14 year
I am not a chill soup type of person by any means but this one surprised me. It was absolutely superb, and the Quinta Ruban enhanced the flavors of the soup.
Second Course: Low & Slow Rib Roast, Yorkshire Pudding and Roasted Maple-Glazed Carrots with Pomegranates, Char-Roasted Scallions and Walnuts served with Terrazas Reserva Malbec
This was a delicious comfort meal. The Rib Roast was cooked to perfection and was paired well with a great Malbec. Everything on the dish made absolute sense and tasted fantastic.
Third Course: Pickled Pumpkin with Burrata paired with Glenmorangie 18 Year
Wow! This was my favorite dish of the night for two reasons, one, this was the only Glenmorangie whisky offered this evening we had not tasted before and two, because I never knew I liked Pickled Pumpkin, but I do. The burrata and pumpkin together were absolutely delicious. The dish was just very well constructed.
The 18 Year whisky is matured in American white oak casks and then 30% is transferred into Spanish Oloroso casks for an additional 3 years. When both have reached 18 Year they are blended back together creating a unique well rounded whisky.
Nose: floral, sweet and fruity
Palate: creamy with notes of honey, dates, citrus and malt
Finish: slightly sweet and dry
The floral notes on the nose are quite inviting and spectacular. This whisky is smooth and very well balanced. It is an absolutely excellent dram for those who don’t enjoy peated whiskies. It is slightly sweet with a touch of dryness and fruit. A whisky I would definitely recommend trying.
Fourth Course: Baked Pears with Honey, Marsala and Bay Leaves paired with Glenmorangie Nectar D’Or
Last but not least the desert course! The honey provided just the right amount of sweetness to the pears and was not overly sweet. It truly culminated what was an exceptional dinner offering.
Frank knocked it out of the park, again. The man is simply a legend! He is also an absolute genius with food pairings. Thank you Frank, we will miss you! A replacement will truly be hard to find.
Note: The contents on my blog are solely my opinion. To me every palate is different! Although I may or may not like a product, I always recommend for people to try it and make up their own minds.