1596 Johnston Street, Vancouver, BC
Edible Canada on Granville Island hosts one-of-a-kind special event dinners such as themed Whisky-paired dinners, or guest chef dinners. I had the opportunity to experience a whisky dinner with chef Tobias Grignon and whisky consultant/educator Andrew Starritt on October 18th- and it was an experience like none other.
The night started off with introductions with whom we would be spending our night with. Chef Tobias Grignon and whisky educator Andrew Starritt took us on a culinary journey of peated whisky pairings with a multi-course dinner, themed: smoked.
Each course was purposefully paired with a whisky that would harmoniously balance between the flavour profiles and smokiness of the dish.
To start: a Cranberry Smash welcome cocktail.
Course 1: Compressed Apples, candied salmon, puffed quinoa, buttermilk, watercress.
Whisky pairing: Connemara Peated Irish Single Malt.
Course 2: Oyster Stew, potatoes, charred onion, sea asparagus.
Whisky pairing: Benromach Peat Smoke.
Course 3: Montreal-style Smoked Bison Tongue, mustard rye, beets, egg.
Whisky Pairing: Glenglassaugh Torfa
Course 4: Smoked Atlantic Sturgeon, wild mushrooms, raisins, sauerkraut puree.
WP: Bowmore Devils Cask 3.
Course 5: Roasted Pear smoked black cardamom cream, dark chocolate, black pepper buckwheat cake.
WP: Lagavulin 8yr.
Thank you Edible Canada, Chef Grignon, Andrew Starritt and the entire team at Edible Canada. Special thanks to Leila Kwok for inviting me along as her guest for the night. If you have a chance to check out one of these themed dinners, I highly recommend treating yourself to a special night like this. These dinners are perfect for whisky enthusiasts who are looking for an intimate dinner and opportunity to chat with the industry’s knowledgeable educators.