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. 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 two 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.
To heat ribs: Place the ribs in a pan covered with aluminum foil. Bake at 250˚F. When the meat reaches an internal temperature of 130˚F—140˚F, remove the ribs from the oven.
Midnight Truffle Cake
Event is virtual
Reserve through noon on September 21. Open to all WAC members. Noncancelable.
Curbside pickup, September 22 from Noon-6:30 pm
Email Mary Ellen at firstname.lastname@example.org to join the waitlist