Scotch Whisky Expert Andrew Weir at Pappas Bros. Steakhouse
Balvenie’s U.S. Ambassador, Andrew Weir, hosted a scotch dinner at Pappas Bros. Friday night for twenty lucky patrons. Bottles included 15-year-old single barrel, 18-year-old madiera-cask, and 21-year-old doublewood scotches, all paired with chef James Johnson’s menu.
The four courses included scotch cured salmon with horseradish crème frâiche, roasted saddle of rabbit with white beans, and braised mushrooms, prime strip loin with a blue cheese soufflé, and, for dessert, a homemade chocolate Ho-Ho with a tiny chocolate malted shake.
Balvenie still grows its own barley, malts in its own traditional floor maltings and employs coopers to tend the casks and a coppersmith to maintain the stills. Wier, The Balvenie Ambassador, and Pappas Bros. Master Sommelier Barbara Werley, guided the evening.