Cheese and scotch lovers unite!
Join us to enjoy a selection of some of the best scotch on the planet, straight from three of the oldest remaining licensed distillers in Scotland—BenRiach, The GlenDronach Distillery, and Glenassaugh Distillery. A special selection of scotch from this trio of renowned makers will be perfectly paired with cheese from around the world, an entrée crafted by WAC Executive Chef Eric Floyd, and a delicious dessert from WAC Pastry Chef Lori Masaki. Come discover the world of scotch whisky and taste how seamlessly the drink goes with certain types of cheese!
- Sottocenee, Italy: Truffle-infused cow’s milk cheese with a grey ash rind. Semi-soft.
- Drunken Goat, Spain: Soaked for three days in rich red wine that is twice fermented, cheese is then aged 2 months. Semi-soft and creamy.
- Fourme d ’Ambert, France: Traditional farmhouse blue from France that has an earthy flavor. Semi-firm.
- Humboldt Fog, California: A goat’s milk cheese that has been mold ripened with an ash center. Semi-soft.
Salt and pepper spare ribs with Yukon Gold potato pave, roasted baby carrots, and charred cipollini onions.
Smoked-chocolate cake with ruby chocolate mousse and huckleberry compote